Rosewood Hotel Group 主頁

OVERVIEW/BASIC FUNCTION:

To provide warm and genuine service, delivered with passion and dedication, exceeding our guests’ expectations at all times. To provide full operational support to the Assistant Director of Food & Beverage and Managers. Our goal is to maintain efficiency during service through planning, preparation, adapting to the needs of the moment and through excellence of knowledge. We aim to achieve these goals through thorough training, strong associate support, team work and feedback. The Head Sommelier is responsible for the extensive wine program throughout the F&B venues. He/she will also support the other food and beverage venues as well through the selection of various wines and design of the wine lists that each outlet will utilize for service.

RESPONSIBILITIES:

• Ensure the delivery of brand promise, demonstrating and reinforcing Rosewood Hotels and Resorts, Values and Culture Characteristics.

• Understand and strictly adhere to Rules and Regulations established in the hotel's policies concerning fire, hygiene, health and safety.

• Exercise responsible behavior at all times and positively represent the restaurant team and Rosewood Hotels & Resorts

• Ensure high standards of personal presentation and grooming.

• Fully partake in a comprehensive training program as set out by the restaurant in conjunction with Talent & Culture.

• To have a full working knowledge of F&B.

• Micros, seven rooms & all other systems as required.

• Establish rapport with guests in a professional manner.

• Provide our guests with the highest level of service and attention at all times.

• Handle all guest enquiries and complaints in a courteous and efficient manner.

• Work towards a high level of guest recognition and build a full working knowledge of guest preferences.

• Follow the restaurant Order of Service and Standard Operating Procedures at all times.

• Follow all ongoing training procedures as set out by your mentor and the management.

• Report for duty on time and prepared for your shift.

• Follow opening procedures and complete all duties as required by the management.

• Take charge of the deliveries whenever communicated to do so.

• Communicate to Managers promptly of delivery level, shortages, and vintage change if adequate.

• Ensure all deliveries to be dealt with in accordance with the manual handling SOP.

• Ensure that all stations are equipped with sufficient clean, glasses / decanters and all other service ware.

• Ensure all tables are laid in accordance with the SOP.

• Be ready and prepared for service.

• Engage with and contribute to service briefings.

• Take instructions from your H/S and manager, anticipating their requirements.

• Respond to any menu / drinks queries with knowledgeable, informative and engaging answers.

• Ensure that individual glass change for each order is known and placed on the table.

• Understand guests are to be prioritized – SAGs, unhappy guests & regulars.

• Communicate guest preferences to your team in order to build guest profiles.

• React promptly and deal with any issues, complaints, breakages & spillages.

• Communicate any issues to your management promptly.

• Ensure a high level of cleanliness is maintained throughout the restaurant.

• Follow correct closing procedures accordingly.

• Complete relevant checklists correctly and honestly

• Assist the H/S in restocking the wine fridges and reordering missing wines.

• Keeping the wine fridge area clean and tidy

• Assist guests with their choice of wine or drink and to take the appropriate orders.

• Organize, supervise and assist with the service of beverages.

• Ensure correct handling, use, storage and cleaning of all liquor service equipment.

• Ensure that tight control is kept on all stock used, and that all checks are raised and processed correctly, and are either paid or charged to an account.

• Develop and maintain all wine-related staff training programs.

• Liaise and coordinate with wine purveyors for wine updates, training and promotions.

• Attend daily F&B meetings and monthly staff meetings to discuss wine updates.

• Hold one-to-one meetings to establish and monitor targets and achievements.

• Work with Culinary team to devise harmonious food & wine pairings for menu updates.

• Develop plan and record, monitor and present a clear Sales Mix Record.

• Maintain updated Wine List while liaising with Restaurant manager and Director of F&B.

• Work on special projects to strengthen the Hotel’s position as a market leader in wine.

• Regularly inspect quality of opened wine in F&B Outlets

• Comply with Hotel’s policy and procedures on Fire, Health, Hygiene and Training

• Manage restaurant operations in the absence of Restaurant Managers

• Be knowledgeable of hotel information to be able to answer guest inquiries.

• Possess sophisticated Knowledge of wines, regions, grape varieties and wine-making techniques, taking every opportunity to educate both guests and the team.

• Resolving any guest queries relating to wine and drink service.

• Management of stock and inventory control

QUALIFICATIONS:

• Experience: Minimum three years’ experience as a Supervisor / Captain, preferably in a luxury or

    ultra-luxury environment.

• Education: High school graduate, some college.

• General Skills: Must be able to perform job functions with attention to detail, speed and accuracy;

prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.

• Technical Skills: Knowledge of various food service styles (i.e., French service, Russian service,

tableside flambé service, butler style service); ability to satisfactorily communicate in English with guests, management and co-workers to their understanding; ability to compute basic mathematical calculations; familiarity with food and beverage cost controls.

• Language: Required to speak, read and write English, with fluency in other languages preferred.

• Physical Requirements: Must be able to exert physical effort, endure various physical movements throughout

the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.

• Licenses & Certifications: Minimum 21 years of age to serve alcoholic beverages.