Cigar And Wine Sommelier

Company description

With its stunning location at Sharm El Sheikh, Rixos Premium Seagate offers a luxurious retreat overlooking the shimmering Red Sea. The hotel offers an all-inclusive concept combining exceptional restaurants and bars, top-class entertainment venues that also provide a variety of dining experiences and superb wellness and sports facilities. Rixos Premium Seagate offers stylish rooms and suites with direct access to the private beach, and state-of-the-art conference and banquet venues.

A beautiful beach, delicious food with top-quality service, restaurants with luxurious buffets, pools, Rixy Club exclusively for children, and live entertainment all await your ultimate holiday experience.

Rixos Premium Seagate is located 18 km from Naama Bay, 25 km from the old market of Sharm El Sheikh, and 9 km from Sharm El Sheikh.

Job description

Responsible for the recommendation and sales of wines and other beverages to guests and the wine sales off premises.

Offer and promote the digestive trolley. Spoil our guests with a big smile on your face.

Converse with guests in fluent English and be able to entertain with sensible conversation.

Speak at least one other European language.

Work towards target revenue per guest and revenue per month.

Maintain and update wine and all other beverage lists. Ensure wines of critical age get sold. Establish sommelier recommendations.

Check pricing is up to date. Maintain standards as would be expected in a Michelin star rated restaurant.

Train front of house and chefs about wine and wine matching. Make sure all service staff know which wines to recommend to each dish on the menu.

Work with head chef on menu and ingredients which are wine friendly.

Help write the menus in accordance with maître d’.

Carry out wine education classes. Be fully trained in Herzog wines to be able to back up cellar door.

Carry out monthly stock control and inventory. Update continuously all stock forms.

Be in charge of purchasing the wines and creating the wine list based on the chef’s recipes.

The sommelier handles all wine inventory and management.

Train waiters on the wine list and successful pairings.

Discuss wine orders and their subsequent pricing with Therese Herzog.

Make sure wines are returned to suppliers and credits issued for corked and spoiled wines.

Perform normal service duties as assigned by the maître d’. Keep wine cellar (private dining room) of immaculate appearance and order. Make sure new deliveries are stored immediately and update the wine and inventory list.

Responsible for the cigar collection. Know and recommend offerings. Responsible for the handling and maintenance of the cigars and the humidors. Provide cigar service to guests. Train staff. (Liaise with Hans Herzog for cigars.)

Monthly inventory and stock control of cigars.

Assist and replace the maître d’ during their absence including cash up and reconciliation.

Carry out some work with Hans Herzog and assistant winemaker in the vineyard and winery to understand Herzog wines. Liaise regularly about new releases and feedback from guests.

Become a Herzog wine ambassador.

During vintage establish roster for service and chef staff to help with picking and lecture about the grape varieties being picked.

Train cellar door hosts and any helpers. Make sure wines are handled and shared efficiently and without waste between restaurant, bistro, and cellar door.

Visit other cellar doors and wineries and take along all interested staff.

Suggest wine-related items which could be sold in the cellar door and restaurant.

Review all accounting reports before submission to the financial controller or their delegate for approval.

Review purchase requests and purchase orders (verify the limit).

Reconcile the bank accounts on a monthly basis.

Review the food and beverage linen, uniform, glassware, and other inventory.

Analyze the assets and liabilities accounts.

Supervise the finance department personnel as detailed in the organization chart.

Qualifications

Education: At least a high school or vocational diploma.

Experience: At least 4 years of related work experience following theoretical education.

Foreign language: Sufficient level of English to communicate effectively with guests.

Courses and training: Advanced level of theoretical and practical knowledge.

Computer literacy.

Skills: Have good communication with guests and ability to control staff and handle guest complaints.