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PERSONA

You are a beverage expert who is enthusiastic, passionate, confident and open-minded. You are an excellent communicator and capable of working independently while being a reliable team player. The status quo does not satisfy you, but you are looking to innovate and are able to express and execute new ideas as a self-starter.   

QUALIFICATIONS & WORKING EXPERIENCE

·         Has been responsible for the wine & beverage program in large scale, multi-outlet food and beverage operations 

·         Background in free-standing restaurant operations 

·         Track record of successfully driving beverage sales 

·         Cross-cultural work experience preferred

·         Very good general beverage/mixology knowledge required 

·         Extensive knowledge of wine products and service 

·         Fine-tuned palate and knowledge of worldwide wine history, vintages, and current wine trends 

·         Full understanding of the winemaking process 

·         Knowledge about beverage history, mixology (cocktails and spirit-free) trends

·         Understanding of sanitation requirements in beverage operations 

·         Holder of all relevant certifications required by local law 

·         Strong industry network 

·         Fluent spoken and written in English  

JOB SUMMARY

Take full ownership of the beverage program at the property. Supports and guides the food and beverage teams in regard to their respective beverage/wine programs. Works closely on all beverage-related initiatives, guidelines and programs and ensures their implementation.  

Be a hands-on beverage expert who is actively involved in the daily service and who engages with colleagues and guests to build strong relationships. 

KEY RESPONSIBILITIES

Administration

·             Oversees the preparation and update of individual departmental operations manuals.

·             Conducts regular divisional communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary.

Guest Satisfaction

·             Ensures that all associates deliver the brand promise and provide exceptional guest service at all times.

·             Ensures that all associates also provide excellent service to internal customers in other departments as appropriate.

·             Maintains positive guest and colleague interactions with good working relationships.

·             Personally, and frequently verifies that guests in the outlets are receiving the best possible beverage/wine service.

·             Spends time in the outlets (during peak periods) to ensure that the outlets are managed well by the respective managers and functions to the fullest expectations.

Operations

·             Offers recommendations of food and wine pairing, pre or post dinner beverages to the guests 

·             Build, lead and retain a team of wine experts 

·             Build, lead and retain a team of mixologist, bartenders 

·             Extensive training techniques to train, teach and motivate team-members 

·             Analysis of new beverage options.

·             Meet the beverage reps and propose new offerings according with our target markets trends.

·             Insure proper inventories.

·             Responsible of all beverage/wine selection and purchasing.

·             Requisitioning, receiving and proper storage of all beverage/wines.

·             Maintains a high rotation of inventory.

·             Training and education to restaurants, bars and butlers associates.

·             Ensure to spot and training potential interested associates to be a virtual sommelier, in each restaurant.

·             Ensure to spot and training front waiters to become junior sommeliers and help pushing the wines sales.

·             Beverage Menus updated: Restaurants, Minibars and Villas.

·             During lunch or dinner, talk with guests, learn what they want to get from their beverage experience, keeping in mind personal taste and price preference, make the best recommendation.

·             Establish different wine pairings to different menu options.

·             Selecting, training and managing wine requirements on an ongoing basis.

·             Establish a wine selection appropriate per season, according to guest types and expectations.

·             Reviews all slow moving items and recommend actions, i.e. further cellaring, special promotions, bin-end sales, etc. 

·             Reviews wine cellaring facilities and make recommendations where required 

·             Reviews vintage discrepancies monthly  

·             Establish and monitor par stocks for the respective outlets and General stores  

·             Through analysis of sales performance and profitability of created wine lists, use wine knowledge to improve customer satisfaction and profitability by continuously improving the hotels’ offer 

·             To work with Restaurant Managers to continually improve restaurant-specific wine lists 

·             To maintain a close relationship with all wine agents/importers, in order to secure first-hand option on special wines available on limited quantities or allocations. 

·             Evaluates market reaction to changes in product offering, in pricing and promotional activities 

·             Attend major wine fairs and exhibitions to source for new products 

·             Responsible for researching new wineries/wines available in the market and source unique or exclusive products 

·             Evaluates and takes action on market reaction to changes in product offering, in pricing and promotional activities 

·        

Marketing

·             Works with Resort Manager or Director of Food and Beverage to prepare wine promotional plans, including wine promotions, wine maker’s events, wine-by-the glass programmes and other related initiatives 

·             Recommends merchandizing tools and wine accessories appropriate for the each outlet. 

·             Assists hotels in the operational planning of special wine events, such as wine fairs, large winemaker’s events, events for important wine societies, etc. 

·             Assists with the outlets yearly marketing plans.

·             Evaluates local, national and international market trends, vendors and other hotel/ restaurant operations constantly to make sure that the hotel’s operations remain competitive. 

·             Continuously seeks Marketing and Public Relations opportunities to increase awareness and ultimately business. 

·             Ensures to create / manage the beverage program of the hotel by offering a selection suiting the restaurant concept and local market’s expectations. 

·             While creating a beverage program, liaise with the finance & purchasing departments of the hotel in order to create a pricing structure in line with the competition and targeted beverage cost. Competitors’ prices analyses are primordial in the creation of the pricing structure. 

·             Ensure that all beverage selections are accurately entered in the adequate systems and sold at appropriate cost. 

·             Ensures to develop a respectful and professional relationship with all beverage suppliers. A supplier comparative set for beverage item prices should be created in order to purchase at the lowest cost. 

·             Ensures to discuss promotional initiatives with suppliers in order to obtain preferential pricing or incentives towards a healthier beverage cost. (This may include allocation of free goods, contracts of exclusivity, cash sponsorship…). 

·             Ensures to create the wine / beverage lists, according to a systematic and logic organization, in order to facilitate the guests’ selection.  

·             Ensures that a strict control in regards to beverage transactions is in place, via the use of adequate systems, weekly/monthly inventories, procedures, inventory movement forms… 

·             To liaise with the purchasing department of the hotel in order to control the replacement of sold goods. Daily sales reports are to be performed in order to be paired with daily orders. 

·             Study advance business forecasts and accordingly liaise with the Food and Beverage office in order to facilitate accomplishments of targeted goals. 

Finance

·             Reviews the recommended pricing levels and mark-up sliding scales for each operation with Director of Food and Beverage. 

·             Reviews cost of sales reports on a monthly basis and submit summary. 

·             To develop and recommend to the Director of Food and Beverage appropriate pricing strategies for the different operations. 

·             Discusses with suppliers preferential pricing conditions.

·             Review beverage and wine sales reports monthly. 

·             Re-views pouring contracts, house wine agreement and wine by the glass programs with suppliers and presents best solution to Director of Food and Beverage always taking service, product and finance into consideration 

Talent and Culture

·             Maximises the effectiveness of F&B associates by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.

·             Conducts annual performance development discussions with sommeliers and to support them in their professional development goals.

·             Plans and implements effective training programmes for sommeliers, servers and bartenders in coordination with the Training Manager and Departmental Trainers.

·             Encourages F&B associates to be creative and innovative, challenging and recognising them for their contribution to the success of the operation.