Sommelier (Assistant Manager)- Park Hyatt Niseko Hanazono

Job description

Scope and General Purpose of Job:

Create and manage the wine cellar of the hotel and private residences. Assists the Restaurant Manager to ensure that the outlet operates successfully, in accordance with the standard of the hotel and is individually profitable. To provide and manage a comprehensive wine selection, in order to maximise guest satisfaction and revenue. To ensure that courteous, professional , knowledgeable and efficient service is being offered, consistent with Park Hyatt Niseko standards, policies and procedures.

Responsible to:

Director of Food and Beverage

Responsible for:

Sommelier


Main Duties

Administration
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Assists to ensure that the Food and Beverage activities in the outlets are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.

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Conducts regular departmental communications briefings and meetings in all restaurants to ensure all collegues are up to date on any changes to the wine selection and offers

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Prepare with the DOFB monthly sales incentive for all collegues on wine sales

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Ensure sufficient stock levels are available in the wine cellare at all times

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Host wine seminars and knowledge sessions will residence owners, hotel guests and collegues a like

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Liase with all Residence owners on the management of their private wine cellar and deliveries to the appartment

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To maintain the Daily Sales statistics of all cellar activities

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To assist in planning the outlet's fortnight rosters and work schedules to ensure that the outlet is adequately staffed to handle the level of business.

· To maintain a ¨Sommelier Selection ¨communications notice board in all Restaurants
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To submit all guest / associate incident reports.

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To attend Daily Operations meetings


Customer Service
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Ensures the delivery of our brand promise and provides exceptional and empathetic guest service at all times.

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Provides excellent service to internal customers in other departments as appropriate.

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Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.

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Maintains positive guest and colleague interactions with good working relationships.

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Establishes a rapport with guests maintaining good customer relationships.

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Personally and frequently verifies that guests in the Outlet are receiving the best possible service.

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Spends time in the Restaurants to ensure that the Outlet is managed well by the respective associates and functions to the fullest expectations.


Financial
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Assists to maximise associate productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.

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Assists to ensure that the wine sales in all outlets are in line to maximising profit while delivering on the brand promise.

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Assists to achieve the monthly and annual personal targets and the outlet's wine revenue.

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Ensures that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to, including the timely and accurate reporting of financial information

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Assists in the inventory management and ongoing maintenance of hotel operating equipment and other assets.

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Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system.

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To assist in effective payroll control through a flexible work force and maximise utilisation of part time and casual associates and with close co-operation with other food & beverage outlets.

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To obtain and account for the correct settlement of all sales.

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To handle voiding, correcting, changing of restaurant checks, in accordance with the prescribed procedures.

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To account for all guest checks – those used during the shift, those remaining and those voided.

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To assist in the training of Food & Beverage cashiers ensuring that they have the necessary skills to perform their duties with the maximum efficiency.

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To conduct monthly stock-takes with an increased frequency when necessary

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To update and ensure payroll system is correct

Operational
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Ensures that minimum brand standards have been implemented.

· Embraces the Food and Beverage Top 20.
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To assist to ensure that new policies and pprocedures are implemented, updated and adhered to

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Responds to the feedback from HYSat and ensures that the relevant changes are implemented.

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Works closely with other Outlet associates in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.

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Works in a supportive and flexible manner with other departments.

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Maintains par stocks of all equipment and guest supplies as required.

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To collate and maintain a wine list for the restaurant, bars and other food and beverage outlets that will enhance the cuisine and offer a broad spectrum of wines of both domestic and imported nature.

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Ordering of stock for the above mentioned outlets and maintaining par levels.

· Collect, check and store stock.
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To work with the Restaurant Manager and Director of Food and Beverage when selecting wine for the various lists.

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To work with and build a rapport with the Materials Department following the guidelines for ordering and stock procurement.

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To ensure that the procedure of filling out transfer / requisition forms is strictly adhered to when transferring stock within departments.

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To ensure that all wastage is recorded with an explanation as to why it is recorded as so.

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To monitor operating supplies and reduce spoilage and wastage.

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To take charge of both monthly and mid monthly stock takes for all Food and Beverage outlets

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To be responsible for the organisation of the wines prior to and during service.

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To ensure that the cellar and wine cool room is stocked at all times and wines are stored in the appropriate manner. To ensure that stock is rotated accordingly.

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To serve beverages from the cellar maintaining the correct standard and presentation of all beverages during service periods.

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To provide guests with clear, helpful advice and recommendations of products to enhance the dining experience, taking into consideration the flavours and ingredients of the items ordered by the guest.

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To have a thorough understanding and knowledge of all food and beverage items.

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The ability to “upsell” at appropriate times without being overbearing.

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To serve beverage items in a timely fashion and to assist other staff whenever required.

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To conduct wine training and tastings for all associates.

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To train staff in the correct serving procedures of beverages.

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To ensure that when wine list changes occur, that all associates are trained

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To assist in the training of staff in wine and food matches

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To liaise directly with wine makers and distributors in order to organise associate training

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To liaise directly with wine makers and distributors in order to organise wine functions for the hotel

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Ensure that beverage costs are well maintained at or below budget by ensuring proper pricing structure, while also remaining competitive in our market sector.

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Responsible for the printing and presentation of all wine lists, ensuring they are well maintained, current and presentable to Park Hyatt standards

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To provide a courteous, professional and efficient service at all times, following Park Hyatt Sydney Standard of Performance.

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To perform all duties and tasks in the assigned place of work to the standard set.

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Respond to guest enquiries in a courteous and efficient manner, both in person and on the telephone

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Communicate any special guest requests to the Restaurant Manager.

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Deal with guest complaints professionally and refer these to the Restaurant Manager.

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Complete guest dockets, present checks in a timely manner and be responsible for proper settlement.

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Maintain a clean and orderly work area at all times and assist in maintaining a safe working environment.

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Assist in opening set up and closing of the outlet and communicate the information necessary to ensure a smooth handover before a break and at the end of a shift.

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Report to the Restaurant Manager any instances of improper presentation of food and beverage items.

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Report any misconduct or accident involving any work colleague or guest to the Restaurant Manager.

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Ensures that the outlet is kept clean and organised, both at the front as well as the heart of house.

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To assist in ensuring that tables, bar, surfaces, equipment, utensils and glassware are cleaned hygienically and to established standards.

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To be fully conversant with all services and facilities offered by the hotel.

Personnel
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Supports the implementation of our Purpose, demonstrating and reinforcing Hyatt's Values.

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Ensures the punctuality and appearance of all Food and Beverage associates, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department's grooming standards.

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Assist to maximise the effectiveness of employees by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.

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Assists to conduct annual and bi-annual check in conversations with associates and to support them in their professional development goals.

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Assists in the development of Service Coaches through ongoing feedback and monthly meetings.

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Assists to plan and implement effective training programs for employees in coordination with the Assistant Learning and Development Manager and Service Coaches.

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Assists to prepare and post the weekly work schedules.

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Encourages associates to be creative and innovative, recognising them for their contribution to the success of the operation.

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Assists to feedback the results of the Colleague Experience Survey and ensure that the relevant changes are implemented.

Occupational Health & Safety
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Secure and promote the health, safety and welfare of employees at Park Hyatt Sydney, within the Restaurant and the hotel in general

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Plan, develop, implement and monitor Occupational Health and Safety procedures in order to comply with the relevant legislation

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Provide information, instruction and supervision to employees, guests, contractors and visitors so that safe working procedures are followed at all times

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Provide for effective and meaningful consultation with employees to enable them to contribute to decisions affecting their health, safety and welfare at work

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Be fully conversant with the hotel's policies surrounding Occupational Health & Safety. Be aware of the identified hazards associated with the role. Also ensure that all hazards are reported as per hotel guidelines.

Other Duties
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To assist in the building of an efficient team of associates by taking an active interest in their welfare, safety and development.

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Attends and contributes to all training sessions and meetings as required.

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Exercises responsible behaviour at all times and positively representing the hotel team and Hyatt International.

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Maintains strong, professional relationship with the relevant representatives from competitor hotels, business partners and other organisations.

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Reads the hotel's Associate Handbook and have an understanding of and adhere to the hotel's rules and regulations and in particular, the policies and procedures relating to computer resources, fire, hygiene, health and safety.

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Ensures high standards of personal presentation and grooming.

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Responds to changes in the Food and Beverage function as dictated by the industry, company and hotel.

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Carries out any other reasonable duties and responsibilities as assigned.

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To comply with local legislation and be conversant and act in accordance with any legal issues relating to your department.

Desired profile

Qualifications :

Ideally with a relevant degree, apprenticeship or diploma in Hospitality or restaurant management. Minimum 2 years work experience as Team Leader /Assistant Outlet Manager