Sommelier at Accor

Nassau, Rhineland-Palatinate, Germany -

Full Time

Start Date

Immediate

Expiry Date

27 May, 26

Salary

0.0

Posted On

27 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Wine Service, Cellar Management, Menu Design, Inventory Control, Guest Experience, Team Training, Wine Knowledge, Service Standards, Coaching, Stock Rotation, Health And Safety Compliance, Communication Skills, Multitasking, Decision Making, Leadership, Promotional Events

Industry

Hospitality

Description

Company Description SLS Baha Mar welcomes you to an unforgettable journey where every moment is a testament to the art of hospitality. We are a playground for the mischievous, a haven for those seeking the allure of grandeur, and a place where you can truly feel alive. We have an exciting job opportunity to join our Food and Beverage team as a Sommelier at SLS Baha Mar, Nassau, The Bahamas. JOIN THE ENNISMORE FAMILY TODAY! Job Description Under the general guidance of the Director of Beverage, the Sommelier is responsible for delivering refined and personalized wine service to enhance the overall guest dining experience. The Sommelier supports the execution of the restaurant’s wine program through expert recommendations, accurate service, and cellar management. This role upholds the highest service standards while contributing to guest satisfaction, team training, and the ongoing development of the wine offering in line with the brand’s identity and vision. YOUR KEY RESPONSIBILITIES: Lead and manage all aspects of the wine program, ensuring exceptional guest experiences by delivering expert wine recommendations and flawless service throughout all dining areas. Maintain comprehensive knowledge of the wine list, including varietals, regions, vintages, and producers, and communicate this knowledge clearly to guests and team members. Oversee the training, coaching, and development of the sommelier team and wine service staff to maintain high standards of product knowledge, service techniques, and professionalism. Collaborate with the culinary team and restaurant management to design and update wine menus, including seasonal selections and wine pairing suggestions that complement the food offerings. Manage wine inventory control, including ordering, receiving, storing, and rotating stock to maximize freshness and minimize waste or loss. Ensure proper care and storage of wine in the cellar, maintaining ideal temperature, humidity, and organization to preserve product quality. Monitor guest feedback related to wine service and continuously implement service enhancements to elevate the overall guest experience. Enforce compliance with all health, safety, and alcohol service regulations, including responsible service policies and legal age requirements. Drive team engagement and motivation by fostering a positive work environment that encourages professional growth, accountability, and teamwork. Participate actively in promotional events, tastings, and staff training sessions to continually raise awareness and appreciation of the wine program within the team and with guests. Any other reasonable duties as assigned by the supervisor or manager. We recognize we are in the hospitality industry and that may require us to provide lateral service. ADDITIONAL RESPONSIBILITIES Communicate effectively, both verbally and in writing, to provide clear direction to the venue teams. Communicate with employees using a positive and clear speaking voice, listen to and understand requests, respond with appropriate actions and provide accurate information. Remain calm and alert, especially during emergency situations and/or heavy restaurant activity, serving as a role model for team and other employees. Interact with other department personnel and venue staff as needed. Make decisions and take actions based on previous experience and good judgment, sometimes revising procedures to accommodate unusual situations. To be aware of and ensure constant compliance with all necessary operational policies including: Health and Safety Food Hygiene Maintenance Emergency Procedures Liquor Licensing SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company. Attend mandatory meetings including divisional meetings, staff meetings, etc. Participate in community events and ensure corporate social responsibility goals of SLS are met. Utilize traditional software programs such as Microsoft Office (Word, Excel, Outlook, and PowerPoint), Micros, ADP, Open Table and any departmental specific systems used. Keep work area clean and organized. Ensure confidential documents are kept in a secured area. When disposing confidential documents that contain any personally identifiable information, they must be shredded or pulverized. Complete other duties as assigned by the Department Head. Demonstrate positive leadership characteristics, which inspire Team Members to meet and exceed standards. Ensure compliance with SLS’s policies and procedures. OTHER DUTIES Assimilate into SLS’s culture through understanding, supporting and participating in all SLS elements. Demonstrate working knowledge of the service standards. Regular attendance in conformance with the standards, which may be established by SLS from time to time, is essential to the successful performance of this position. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the property. Qualifications SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation. Bachelor’s Degree preferred. High School Diploma or equivalent required Certified Sommelier or WSET level 3 required. Three (3) to five (5) years of Hotel and/or Food and Beverage operational experience in a luxury property. Proven team leader with a high level of energy and motivation with a proven track record of living the company's values An intermediate to proficient understanding of Computer systems such as: Opera, GoConcierge, HotSOS, Microsoft Word, Excel & Outlook is preferred Enter and locate work related information using computers and/or point of sale systems Ability to spend extended lengths of time viewing a computer screen Possess a gracious, friendly, and fun demeanor Ability to multitask, work in a fast-paced environment and have a high level attention to detail Maintain positive and productive working relationships with other employees and departments Ability to work independently and to partner with others to promote an environment of teamwork Must be able to stand or walk a minimum eight-hour shift. Must be able observant and quick to respond to various situations while also multitasking and handling stressful situations. Must be able to twist, tow (push or pull), reach, bend climb and carry objects as necessary. Must have excellent communication skills and be able to read, write, speak and understand English. Must be able to work inside and outside at all times of the year as needed, based upon business volumes. Knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations Additional Information SAFETY REQUIREMENTS Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. The restaurant will provide the required PPE. Team members will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Manager. Requires ability to lift large and heavy packages and boxes and to the ability to load and unload small and large boxes as needed. Must have ability to safely lift minimum of 50 lbs. without assistance and to push and pull up to 150 lbs. with appropriate equipment. GROOMING/UNIFORMS All employees must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process. OTHER Additional language ability preferred. NOTICE The hospitality business functions seven days a week. In addition, this is a hospitality business and a hospitable service atmosphere must be projected at all times. Upon employment, all employees are required to fully comply with the company rules and regulations for the safe and efficient operation of the facilities. Employees who violate restaurant rules and regulations will be subject to disciplinary action, up to and including termination of employment. This document reflects the job content at the time of writing and will be subject to periodic change in the light of changing operational and environmental requirements. Such changes will be discussed with the jobholder and the job description amended accordingly. Job-Category: Food & Beverage Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

The Sommelier is responsible for leading and managing all aspects of the wine program, delivering expert wine recommendations and flawless service to enhance the guest dining experience. This includes maintaining comprehensive wine list knowledge, overseeing staff training, and managing wine inventory and cellar care.