Key Responsibilities:
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Wine Selection & Curation
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Guest Service: Recommend wines to guests, taking into account their preferences, budget, and food choices.
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(if applicable) educate guests on different types of wine, vintages, and wine styles.
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Inventory Management: manage the wine cellar, ensuring proper storage conditions and maintaining a clean, safe, and organized environment.
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Conduct inventory checks and manage stock rotation. Monitor wine inventory levels and place orders as needed.
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Train servers and other staff on wine knowledge, service techniques, and proper wine etiquette.
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Collaborate with chefs and management to create and refine food and wine pairings.
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Compliance & Standards: ensure that wine is served at the correct temperature and in appropriate glassware.
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Vendor Relations: develop and maintain relationships with wine vendors and distributors.