THE DORCHESTER JOB DESCRIPTION

Transcription

1 THE DORCHESTER JOB DESCRIPTION JOB TITLE: Sommelier Grill Room JOB CODE: 2207 DATE: April 1998 PREPARED BY: R Lyse DEPARTMENT: Food & Beverage JOB GRADE: REPORTS TO: Restaurant Manager STATUS: & Beverage Manager SUBORDINATES: Wine Waiter and Commis Wine Waiter UPDATED BY: Nicolas Dubort DATE: Feb 2010 JOB OBJECTIVES: To ensure that Grill Room guests receive a service of pre diner cocktails, wines, after dinner drinks, spirits befitting a 5 star hotel restaurant in accordance with standards set in the Standard of Performance Manual for the Department. MAIN DUTIES: 1. To ensure that the Hotel Policy and Procedures including Standards of Performance for the outlet is fully understood and followed at all times. 2. To be fully aware of the relevant licensing laws and Hotel licensing policy with regard to service of wines and spirits in the outlet. 3. To prepare a comprehensive mise en place in accordance with anticipated business levels, to ensure that the service tasks are performed smoothly and shortages in equipment will not occur. 4. To polish glassware, and ensure that ice buckets and stands are polished. Wine baskets should be clean and in good condition and cocktail trays polished up to the highest standards. 5. To perform other cleaning duties in the outlet and back of the house areas related to the outlet when required. 6. During the service, to take orders for cocktails, aperitifs, spirits, wines, liqueurs and soft drinks.

2 7. To serve all drinks in a friendly, efficient, courteous and professional manner. 8. To advise guess on wine selection in articulate, affable and friendly manner displaying professional salesmanship. 9. To be able to suggest a variety of pre dinner drinks and to know the ingredients. 10. To have a comprehensive knowledge of all International wines, their characters and vintage merits with a detailed knowledge of the characteristics of all wines on the wine list. 11. To have a comprehensive knowledge of after dinner drinks, ie ports, cognac, armagnacs, liqueurs, etc. 12. To remove used glasses from the tables at the appropriate moment, transport to washing up area and clear in appropriate rack at all times in accordance with the decoy system. 13. To collect store requisitions for wines and liqueurs from the stores at pre determined tines when required and prepare liqueur prior to service. 14. To be fully aware of the operation of the Infogenesis Point of Sale system and ensure that when operating the system utmost accuracy while inputting is maintained. 15. To be able to identify when and why decanting of wines is required and to perform decanting of bottles of wine or port in front of the guest in a professional and careful manner when required. 16. To open bottles of wine in a professional and efficient manner as defined in the Standards of Performance Manual. 17. To attend all daily pre meal meetings promptly. 18. To help with food service and clearing of tables (when possible) as part of the Restaurant team. 19. To ensure proper care of the furniture, fixtures and equipment within the outlet and back of house areas related to the outlet. Malfunctions should be reported to the Head of Department. 20. To display a positive attitude at all times and participate fully in the teamwork aspect in the Department. 21. To uphold good housekeeping practices (ie neat and correct storage) to ensure safe, clean and pleasant working environment. 22. To display a thorough knowledge of the menu with regard to dish content and possibility for combining dishes with appropriate wines when requested by guests.

3 23. To be aware of and comply with all statutory requirements on Health and Safety and all aspects of the Hotel s Health and Safety Policy. 24. To organize and maintain an optimal wine cellar pertinent to the needs of the operation. 25. To create with the Restaurant Manager & Beverage Manager a comprehensive wine list driven by high quality wines and in the optic of revenue generating. 26. To create with the Restaurant Manager & Beverage Manager a comprehensive liquor/after dinner drinks list driven by high quality offerings and in the optic of revenue generating. 27. To maintain at all time the content and the appearance of all pertinent beverage list of the restaurant. 30. To train, coach and supervise a wine waiter/ commis team to respect all company standards as well as reaching high financial results. OTHER DUTIES 1. To participate in wine tastings when applicable. 2. To participate in internal and external training courses. SKILL Training and Qualifications Master Sommelier training or similar would be an advantage. Functional Skills, Knowledge and Experience 3 years service experience in the service industry of similar standard including 2 years experience as a wine waiter in a deluxe establishment. A thorough knowledge of wines, wine making, spirits, liqueurs, cognacs, etc. A thorough knowledge of food, food service and the combination of food and wine. The ability to effectively communicate with guests and staff on all levels. A second language would be advantageous. Social Skills and Experience

4 To posses the ability to communicate affably with guests, dignitaries and staff and project a positive image of The Dorchester Hotel, its guests and staff. The ability to operate effectively under pressure. COMMUNICATIONS Internal External Will be in regular communication with the Cellar, Dispense Bar, Stores, and the Stewarding Department. Will be in constant communication with guests. Verbal and written Must be able to communicate clearly both verbally and in writing in English. Departmental and inter departmental communication is required at all times. RESPONSIBILITY FOR: Materials and correct usage TO respect proper and correct usage of Hotel materials, food, drinks, operating supplies and equipment. Health and Safety of job holder and others To comply with Health and Safety procedures of the Hotel. To be aware of fire, bomb evacuation and emergency procedures, and attend regular training sessions in this regard. Job holder s own responsibility to keep abreast of developments and legislation Should be fully up to date on relevant aspects of Health and Safety licensing and legislation. Should keep well informed on wine and beverage trends by reading relevant national and international trade press, and attending tastings and lectures when applicable.

5 EFFORT Physical demands of the job Lengthy periods can be spent standing. Heavy load of wine, liquor or water might have to be carried. Visual effort Must be visually alert in order to ensure that standards are consistently met. Mental effort A consistent composure towards guests and staff should be consistently maintained. Must keep composure when under pressure. Must be mentally alert and display a positive approach to the job. To be able to recognise regular guests and remember their regular requests and wishes. Work environment Working with alcoholic beverages. ANY OTHER INFORMATION: An active contribution to team building and teamwork is crucial. No alcoholic beverages may be consumed in the Department during working hours unless approved by the Food and Beverage Manager. NOTE: The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate. The above information is correct and approved by: JOB HOLDER:. DATE: DEPARTMENT MANAGER:..DATE:...

6 EXECUTIVE: DATE: HUMAN RESOURCES MANAGER DATE: