Sommelier

What is the job?

To supervise the day-to-day operations of the bar. This includes making sure the bar is clean, stocked with drinks and supplies, and that everything is working properly. When needed to serve beverages and/or food to the guests in a friendly, courteous and timely manner, resulting in guest satisfaction, also to prepare beverages for other servers to supply to guests.

Your day to day

• To maintain beverage costs at levels established by the restaurant and department.

• Take in charge of wines ordering and maintaining the wine stock.

• Create a wine list and writing wine descriptions.

• Suggest food and wine pairings to servers and customers.

• Recommending wines based on customer preferences

• Train/ Teach F&B team on wines.

• Conducting wine tastings for staff and customers.

• Hosting winery tours.

• Follow all state and local laws for serving alcohol responsibly.

• Prepare drink orders for guests according to specified recipes using measuring systems.

• Document and communicate any incidents/accidents immediately to management and Loss Prevention during shift or event.

• Requisition all necessary supplies, specifically bottle-for-bottle liquor restock, transporting supplies from storeroom to bar set-up area as required.

• Maintain cleanliness and condition of bar, bar unit (CO2 lines, soda tanks, soda guns, drain, etc.), tables, and other tools, following all set-up guidelines.

• Report for duty on time, neatly groomed and in a clean and proper uniform. Do not consume any alcohol while on duty.

• To maintain company standards for hygiene and physical appearance of staff.

• To attend training and meetings and briefings as required.

• Communicate by following the chain of command and proper channel.

• Know how to use and communicate effectively via walkie talkie.

• To liaise with other departments on related issues.

• Effective recruitment, induction and bartender/ barista knowledge training program within the outlet.

• To inspect all equipment continuously and keep them well maintained to ensure smooth and proper functioning.

• Be responsible for serving the guests with kinds of various food and beverages and maintaining a clean and hygienic restaurant.

• To assist restaurant manager in achieving FB monthly and yearly budget as allocated.

• Track, follow near-expiry date items and slow-moving items with the leader to have proper remedies based on restaurant operation.

• Always prioritize short-shelf-life beverage items and fresh items to avoid wastage.

• Maximizing profitability of the outlet by increasing turnover & controlling costs.

• Ensure that the restaurant and the bar are prepared for service by means of checklist.

• To ensure all requisition for supplies are up to date by means of checklist.

• To be able to make proposal on food and beverage promotion/ also for festival.

• Stock ice, glassware, paper and others related supplies.

• To inquire/ inventory and order about all goods sold in the outlet.

• Ensure all operating equipment is handled with due care and curb wastage on supplies.

• Anticipate and communicate replenishment needs promptly, ensuring no shortages throughout scheduled function time, and ensuring proper authorization for additional payments as required prior to replenishing.

• Monitors and analyzes menus and products of competitive restaurants.

• Making sales analytical chart to ascertain the sellable and non-sellable products.

• Assure the coordination with the kitchen and F&B Service.

• Be able to identify problem symptom of associates and solving them.

• To contribute to the total guest satisfaction of the resort.

• You are responsible for meeting the HACCP standards and actively check cleanliness in both front and back of the house, to make sure standards are adhered.

• Always live up to the standards set by the InterContinental brand, by assuring you know the standard operating procedures and making sure that they are respected by the team.

• You know the Forbes Travel Guide Standards for restaurants & bars, while ensuring that the team delivers these standards as the minimum when serving guests.

• You have extensive knowledge about activities in InterContinental and the rest of Ha Long Bay, allowing you to give guests recommendations in order to optimize overall guest experience.

• Take lead in tailoring on the guest drinks, aiming to make each visit to our outlet as memorable and unique as possible. You acknowledge guests and remember drinks preferences; as well as their names and preferred seating.

Required Skills

Commitment: You are dedicated to your work and always intend to perform as best as possible. You do not go home before your tasks are finished or carefully handed over to your colleagues.

Growth mind-set: You believe that you can always improve and develop skills, by facing challenges, learning from mistakes and genuinely listen to feedback.

Ambition: You are eager to learn more and enthusiastic to continuously improve your knowledge and skills in order to become a real InterContinental connoisseur.

Pro-active attitude: You are driven by intrinsic motivation and are always one step ahead in doing daily tasks and anticipating guests’ needs.

Knowledgeable: You make sure you have excellent product knowledge and know how to develop the knowledge of your team members.

Consistency: As a Sommelier, you make sure consistent service is provided and quality always meets the standards set by the resort.

Leadership: You lead the team by example and show them how work needs to be done, while always supporting growth and development.

Team player: Together with the team you work towards goals and you understand the importance of your role within the team, while always willing to support your colleagues.