Sommelier - Botswana

Job PurposeResponsible for creating and updating wine lists, making recommendations on food and wine pairings, and advising guests on wines based on their personal tastes. The role will also include developing controls to monitor stock, supervising wine service and collaborating with winemakers to renew our selections and monitor pricing. Education3-year Hospitality Management DiplomaCertification as a sommelier (adv)ExperienceMinimum of 5 years' experience in food and beverage with 3 years as a wine stewardPrevious experience as a sommelier is an advantage Skills and KnowledgeStrong English communication skillsWine product knowledgePassion for wineKnowledge of food and beverage pairingsWine pricing and cost controlInventory & OE control proceduresBusiness & financial acumenProficient computer skills – MS Office and F&B software systemsStakeholder management Key Performance AreasWork with the F&B Operations Manager to develop F&B SOPs for wine service and ensure these are embedded in operationsCreate and update the wine menu in coordination with chefs and the Food and Beverage Operations ManagerRecommend food and wine pairingsAdvise guests on wines based on their personal tastes and food choicesInform guests about different varieties of wines and prices,Ensure wines are served at the right temperature and within the proper glasswareStore open bottles properly to maintain strong tasteManage the wine cellar and ensure par levels of stock available on guests' requestsTrain waitrons on available wines, and how these should be servedNegotiate purchase prices with vendorsOversee all wine purchased and cost management in line with budgetsOrganise wine tasting days or "wine of the month" eventsPresent results on wine product performance including recommendations for improved opportunities for revenueResponsible for monthly wine stock takes to minimise stock loss and ensure stock on hand balances with monthly sales and in line with hotel budgeted beverage cost%Count, care and store all specialized Operating Equipment needed for wine display, serving and storage (bottle stoppers; decanters; sable; thermometers etc.)Oversee that the wine cellar is neat, clean and stocked for customer usageComply with all health and safety regulationsMonitor standards in wine cellar; fridges and stores in line with hotel FCS ensuring that audit target are achieved.