Junior Sommelier needed at One&Only Resorts

Job Summary

• Perform his/her assigned tasks to the highest professional standards, displays good salesmanship in up- selling skills. Demonstrate excellent menu product knowledge, telephone skills and etiquette. Displays team work attitude towards his/her colleagues. Communicates with guests and report guest’s feed back to the Nobu General Manager and too ensure service quality level is maintained at all time. Nobu Cape Town requires an in depth knowledge of the product and standards of the brand.

Key Duties and Responsibilities

• Ensures that all mise – en place is correctly prepared prior to commencing service.
• Presents the wine list within the time parameters set by the resort.
• Demonstrates excellent product knowledge of all food and beverage offered by the resort.
• Ensures that requisitions are placed according to the restaurants/ bar’s requirements and wastage is minimized and controlled by documentation as per the SOP’s of the resort.
• At all times, act in a responsible manner, especially in regard to the sale of alcoholic beverages.
• Maintain and create a working environment that reflects a sense of place.
• Ensures all tasks assigned, are completed, in a timely fashion.
• Ensure the least breakage of glasses by working in a professional manner.
• Attend and participate allocated team events.
• Must participate in required training related to the job.
• To be conscious and responsible regarding energy and water conservation.
• Report incidents of breakages, equipment repair and maintenance to Team Leader / Supervisor.
• Maintain highest levels of personal hygiene at all times.
• To be fully aware about all health and safety, fire and emergency procedures.
• Apply and adhere to rules and regulations as per employee handbook, departmental and resort policies and procedures, including those for the emergency situations
• Handle any guest complaints in a professional manner, as per resort’s Policy & Procedure (service recovery).
• Practice proper telephone etiquette with colleagues and resort’s guests.
• Ensure all activities are carried out honestly, ethically and within the parameters of the Maldivian Law
• To check, read and understand restaurant diary or communication booklet, ensuring all information is well aware before commencing a shift.
• Review the guest preferences, prior to approach guest tables, if recorded, as promised to our customers.
• Use the upselling techniques at suitable timing, in order to increase the hotel revenue, to achieve the annual goals.
• Greet our customer with the unique one & only greeting techniques and greeting standard.
• To double check the guest checks / bill before presenting to the customer, ensuring no discrepancies through correct billing
• To ensure acknowledge and greet guest with good eye contact, energetic and professional manner.
• Performs any additional or special duties, as directed by a superior.

Skills, Experience & Educational Requirements

• WSET or equivalent degree, level 2 or above from a recognized Sommelier program or equal experience from a recognized leading hotel of equal standard.
• Strong and up to date product knowledge of all wines
• Fluent in written and spoken English, other languages a distinctive advantage
• To be able work well under pressure

Computer literateJob Summary

• Perform his/her assigned tasks to the highest professional standards, displays good salesmanship in up- selling skills. Demonstrate excellent menu product knowledge, telephone skills and etiquette. Displays team work attitude towards his/her colleagues. Communicates with guests and report guest’s feed back to the Nobu General Manager and too ensure service quality level is maintained at all time. Nobu Cape Town requires an in depth knowledge of the product and standards of the brand.

Key Duties and Responsibilities

• Ensures that all mise – en place is correctly prepared prior to commencing service.
• Presents the wine list within the time parameters set by the resort.
• Demonstrates excellent product knowledge of all food and beverage offered by the resort.
• Ensures that requisitions are placed according to the restaurants/ bar’s requirements and wastage is minimized and controlled by documentation as per the SOP’s of the resort.
• At all times, act in a responsible manner, especially in regard to the sale of alcoholic beverages.
• Maintain and create a working environment that reflects a sense of place.
• Ensures all tasks assigned, are completed, in a timely fashion.
• Ensure the least breakage of glasses by working in a professional manner.
• Attend and participate allocated team events.
• Must participate in required training related to the job.
• To be conscious and responsible regarding energy and water conservation.
• Report incidents of breakages, equipment repair and maintenance to Team Leader / Supervisor.
• Maintain highest levels of personal hygiene at all times.
• To be fully aware about all health and safety, fire and emergency procedures.
• Apply and adhere to rules and regulations as per employee handbook, departmental and resort policies and procedures, including those for the emergency situations
• Handle any guest complaints in a professional manner, as per resort’s Policy & Procedure (service recovery).
• Practice proper telephone etiquette with colleagues and resort’s guests.
• Ensure all activities are carried out honestly, ethically and within the parameters of the Maldivian Law
• To check, read and understand restaurant diary or communication booklet, ensuring all information is well aware before commencing a shift.
• Review the guest preferences, prior to approach guest tables, if recorded, as promised to our customers.
• Use the upselling techniques at suitable timing, in order to increase the hotel revenue, to achieve the annual goals.
• Greet our customer with the unique one & only greeting techniques and greeting standard.
• To double check the guest checks / bill before presenting to the customer, ensuring no discrepancies through correct billing
• To ensure acknowledge and greet guest with good eye contact, energetic and professional manner.
• Performs any additional or special duties, as directed by a superior

Skills, Experience & Educational Requirements

• WSET or equivalent degree, level 2 or above from a recognized Sommelier program or equal experience from a recognized leading hotel of equal standard.
• Strong and up to date product knowledge of all wines
• Fluent in written and spoken English, other languages a distinctive advantage
• To be able work well under pressure
• Computer literate