ADDITIONAL INFORMATION

Job Number25101632
Job CategoryFood and Beverage & Culinary
LocationThe St. Regis Rome, Via Vittorio E. Orlando, 3, Rome, Città Metropolitana di Roma, Italy, 185
ScheduleFull Time
Located Remotely?N
Position Type Non-Management
The St. Regis Rome is casting for a Sommelier.
Reporting to the F&B Service & In Room Dining Manager, the Sommelier will be part of a team of high-level professionals with a strong passion for F&B.

ABOUT US

Introduced to Roman society in 1864, the architecturally iconic St. Regis Rome is located in one of the city’s most impressive palazzos. The pioneer St. Regis in Europe and a social beacon for Romans and international travelers, the hotel has emerged to define a new era of luminosity: a contemporary take on a historic address, St. Regis Rome has shed its former bearing and stepped out, into the limelight to truly own Rome. Radiant and luminous, it combines fearless elegance, disruptive artistry and discerning enlightenment, with proudness to host each guest providing the best service to make everyday exquisite.

• Represent and be the face of the hotel/bar to all guests.
• Pair and suggest wines that will best complement each particular food menu item.
• Request new wines and products to complement existing menu selections.
• Research new wine trends and benchmark competitors
• Conduct staff wine tastings per company SOP and applicable laws.
• Conduct period inventories to ensure percentage cost is at or below budgeted levels.
• Order and conduct inventory of specialty wine equipment and glassware.
• Create and update wine lists for outlets or restaurants.
• Design and implement wine promotions and incentive programs.
• Meet with wine distributors, wineries, and purveyors to stay abreast of latest products and ensure positive vendor relationships.
• Update and maintain wine list.
• Attend wine tastings and training to continue self education and development.
• Answer guest questions or concerns regarding the origin, vintage, and style of various wines.
• Decant wines appropriately to the wine type.
• Issue, open, and serve wine/champagne bottles, ensuring guest satisfaction.
• Monitor inventory of wine cellar, ensuring appropriate quality and amounts of wine, proper storage and disposal of wines, and replenishing cellar as needed.
• Train and educate server and bartender staff on wine origin, vintage, styles, and pairings.
• Conduct vintage and BIN number checks.
• Complete closing duties, including storing all reusable goods, breaking down goods, cleaning all equipment and areas, returning equipment to proper locations, locking refrigerators, restocking items, turning off lights, locking doors, and completing daily cleaning checklist.
• Ensure that coolers, freezers, bread drawers, and steam wells (e.g., gravy, soup) are set at the correct temperatures and labeled and record equipment and food temperatures on HACCP chart.
• Complete scheduled inventories (e.g., opening inventory) of supplies, food, and liquor to check stock and requisition necessary supplies.
• Report any employee, guest, and/or vendor incidents and accidents to management and Loss Prevention at the time of the incident and/or accident.
• In charge of the Restaurant Outlets in the absence of the Director of Restaurants, Bars an Events
• Count bank at end of shift, complete designated cashier reports, resolve any discrepancies, drop off receipts, and secure bank
• Update MICROS system menus as required.
• Contribute to team effort by accomplishing related results as needed
• Follow Standard Operating Procedures and brand identity guidelines
• Comply with all health, safety and hygiene standards and policies.
• Balance the cash register at the start and close of each shift.
• Help others when required