Head Sommelier - Chinese Restaurant

at  Mandarin Oriental Hotel Group

SKILLS & QUALIFICATIONS

• High School qualification or equivalent.
• Degree or Higher National Diploma in Hospitality/Hotel/Business Management.
• Specific Diploma/Degree in wines and beverage.
• Experience as Head Sommelier or Beverage Manager in a high-end restaurant with highest the levels of service is preferred.
• A minimum of 4 years of experience working in a 5-star hotel environment, including 2 years in Food & Beverage.
• International work experience in at least two of the following regions: Asia, Europe, North America and preferably Middle East.
• Hotel or Bar pre-opening or renovation experience is preferred.
• Extensive knowledge of wines, particularly details about grapes varieties, harvest times, origin of the wine, structure, aroma, flavour and fermentation process.
• Experience in monitoring wine orders, stock and par level, monthly beverage/wine costing sheets, material management sources and inventory
• Creative, innovative and thinks outside the box.
• Proven ability to successfully support, motivate and lead a team.
• Competent computer skills including MS Office or equivalent.
• Excellent verbal and written communication skills in English.
• Verbal and written communication skills in Arabic or other languages are preferred.
• Strong interpersonal and communication skills, with the ability to interact effectively with guests and colleagues
• Exceptional organizational skills and attention to detail, with the ability to multitask and prioritize in a fast-paced environment.
• Physical capabilities to stand for a long period; Flexibility to work a variety of shifts, including evenings, weekends, and holidays as per business needs.

• Have good understanding of the outlets concept, menus and all other facilities the hotel offers in order to recommend and verbally explain those to the guests.
• Oversee all operational and administrative duties related to wine as appropriate and be able to prioritise the required level of engagement in the outlets, depending on business volumes and other related parameters.
• Extensive knowledge of wines, particularly details about grapes varieties, harvest times, origin of the wine, structure, aroma, flavour and fermentation process.
• Provide guidance in all the outlets in serving and decanting wine and if necessary assisting in the service.
• Create wine lists for all outlets, maintain and rotate wine stock by managing the daily activities.
• Provide adequate wine suggestions depending on the guest preferences and give recommendation in a positive and friendly manner, by promoting and up selling wines, if appropriate.
• Ensure all glass inventory and utensils needed for wine service are in proper condition at all time and list all broken items into the outlet breakage list.
• Follow up all maintenance defaults affecting service.
• Work closely with the Executive Chef and Director of Restaurants to develop and create wine pairing menus, promotions and events in order to maximize revenue and generate opportunities in line with market demands.
• Constantly identify areas for improvement in service and beverage quality through member and guest’s comments, comment cards and incident reports and share observations and recommendations
• Carry out regular detailed analysis of wine related sales throughout the hotel.
• Conduct regular wine training for F&B colleagues.
• Maintain a wine costing sheet to manage the cost of sales for wine.
• Provide leadership, direction and support to all colleagues at any time, particularly with wine related matters.
• Consult guests proactively on any wine related matters and provide recommendations that suit their requirements.
• Ensure customer satisfaction from arrival to departure in accordance to the MOHG Legendary Quality Experiences (LQEs)
• Handle effectively any kind of customer complaints being verbal or written.
• Deliver highly personalized service to guests by taking wine preferences in consideration and act upon them whenever known.