THE DORCHESTER JOB DESCRIPTION JOB TITLE: Banqueting Sommelier JOB CODE: DATE: October 2013 DEPARTMENT: Event Operations F&B JOB GRADE: Supervisory REPORTS TO: Event Operations Manager / Director of F&B Event Operations Manager Director of F&B Purchasing Banqueting Sommelier Guests Sommelier - Restaurants Outlet Managers Key Direct Reporting Line Dotted Reporting Line Key Communication Points JOB OBJECTIVES: 1. To search, select and buy wines from around the world for The Dorchester, in conjunction with Purchasing. 2. To ensure that all wines are stored, presented and served to the required 1
standards. 3. To assist the Event Operations Manager in the sales of wines to Banqueting clients. 4. To assist the Director of F&B in creating, maintaining and developing all wine stocks, wine sales and wine lists. 5. To assist all Event Operations team in the sales of wines and to advise them on the best wines appropriate to their clients. 6. To work closely with other Sommeliers to create, maintain and develop the wine stock, wine sales and list. 7. To introduce and actively promote, an up-selling wine scheme to the F&B Team. 8. To ensure the education of wines is relevant and on-going; by creating and maintaining a minimum core knowledge level for the sales and operational teams. 9. Train Events Operations team on pairing suitable food and wine, along with spirit, beer and other beverage knowledge MAIN DUTIES: Within Banquet: 1. 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. 2. To comply with the current licensing laws and the hotel s licensing policy, fire regulations evacuation procedures. 3. To supervise all the necessary preparation related to wines in planning forthcoming banquet events. 4. To supervise all orderings of wines, ensuring adequate amounts are ordered for events and that an appropriate par stock level is maintained at all times. 5. To check daily if all wine returns to cellar are done in the perfect conditions. 2
6. To assist and give advices on wines to the Floor Managers in charge of an event. 7. To attend the weekly operational banqueting meeting. 8. To share wine knowledge and encourage junior staff to develop their wine knowledge further through regular training sessions. 9. To ensure that the wine service provided to clients are at the highest standards as set by The Dorchester standards. 10. To deal with problems in a professional and courteous manner. 11. Maintain effective communication within the department and ensure that the Event Operations Manager kept well informed of any problems / queries that have arisen. 12. To actively participate in the generation of ideas to impact positively on wine sales revenue and to assist in the implementation of these ideas. 13. To assist in the preparation of stocktaking of wines. Within F&B: 1. To ensure that the beverage cost and contribution margins for wines meet the hotel target (as set by the Director of F&B). 2. To train all F&B staff on basic knowledge of wines, up-selling of wines and wine service. 3. To assist and lead wine tasting, recommending and up-selling wines to clients to maximise revenue and profit. 4. To constantly gather and review information about wine regions, quality, availability, new trends and prices. 5. To select wines for all wine lists and organise wine tasting with relevant people. 6. To compose all wine lists to achieve maximum guest satisfaction, profit, prestige and trade recognition. 7. To supervise all wine stock levels, stock movements and recommend corrective actions where needed. 3
SKILL Training and Qualifications Professional Wine qualifications Functional Skills, Knowledge and Experience Previous experience in a similar position preferably in a 5 star establishment or equivalent. A thorough and extensive knowledge of wines is required. Strong knowledge of classical and modern cuisine and wine pairing. A second language would be beneficial. To be competent on all lay up procedures and service skills as described in the main duties. Social Skills and Experience To posses the ability to communicate with guests and other staff in order to project a positive image of The Dorchester. The ability to maintain hotel standards of work under pressure. COMMUNICATIONS Internal Will be in regular communication with the Director of F&B, the Event Operations Manager, the Floor Managers, The Grill Head Sommelier, The Materials Manager and all other Departments as required. External including clients, guests, business contacts and general public Has constant communication with guests, wine makers and suppliers. Verbal and written Must be able to communicate clearly both verbally and in writing in English. Departmental communication is required at all times. 4
RESPONSIBILITY FOR: Wine Stock Ensure that procedures as outlined in the Policy and Procedures Manual in relation to jobholder s position are strictly adhered to. Materials and correct usage The jobholder is expected to handle all foods and beverages and other operating equipment and operating supplies carefully and in accordance with operation instructions if applicable. Equipment The jobholder is expected to report malfunction of equipment and damage to furniture and fixtures. HUMAN RESOURCES Work of others and maintenance of standards N/A Responsibility of training others Responsible for training all F&B employees on wine knowledge. 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 5
Should be fully up to date on relevant aspects of Health and Safety licensing and legislation, as well as food and hygiene laws relevant to his/her position in the Department. ANY OTHER INFORMATION: An active contribution to team building and teamwork is crucial. 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: 6