Key Responsibilities

1. Cellar Management

• Oversee the organization, inventory, and maintenance of the hotel's wine cellar
• Ensure proper storage conditions for all wines, including temperature and humidity control
• Implement and maintain an efficient inventory management system
• Conduct regular stock takes and reconciliations

1. Wine List Curation

• Develop and regularly update the hotel's wine list, ensuring a diverse and high-quality selection
• Research and source new and unique wines to enhance the hotel's offerings
• Collaborate with the Executive Chef to create wine pairings for menu items and special events
• Stay informed about wine trends, emerging regions, and industry developments

1. Guest Service and Education

• Provide expert advice to guests on wine selection and food pairings
• Conduct wine tastings and educational sessions for guests and staff
• Enhance the dining experience through professional and engaging tableside service
• Handle guest inquiries and special requests related to wine with courtesy and expertise

1. Staff Training and Development

• Train food and beverage staff on wine knowledge, service techniques, and proper handling
• Develop and implement ongoing wine education programs for staff
• Mentor junior sommeliers and beverage team members

1. Supplier Relations and Purchasing

• Establish and maintain relationships with wine suppliers and distributors
• Negotiate pricing and terms with suppliers to ensure the best value for the hotel
• Coordinate wine deliveries and manage supplier communications

2

1. Financial Management

• Work within allocated budgets for wine purchases and cellar management
• Analyse sales data to optimize wine list offerings and pricing
• Contribute to the development of wine-related revenue strategies

1. Events and Promotions

• Organize and host wine-focused events, such as wine dinners and tasting sessions
• Collaborate with the marketing team to promote the hotel's wine program
• Represent the hotel at industry events and wine competitions

1. Quality Control

• Ensure all wines are served at the correct temperature and in appropriate glassware
• Regularly taste and assess wines to ensure quality and proper storage
• Handle customer feedback and complaints related to wine service
• Performs additional duties as required or as requested by the General Manager.

Desired Qualifications
Extensive knowledge of wines, wine regions, and food pairing principles.
Proven experience as a sommelier or in a similar role within a luxury hospitality setting.
Strong communication and interpersonal skills.
Passion for wine and commitment to delivering exceptional guest experiences.
Ability to work in a fast-paced environment and manage multiple priorities.
Liaises With
General Manager
Deputy General Manager
Executive Chef
Food & Beverage Manager
Procurement Manager