Sommelier 品酒师

SCOPE 范围
 
The value and the turnover of the stock must be strictly controlled to avoid spoilage, and misappropriate stock slow moving value of collection wines must be qualified and re-evaluated to maximize profit opportunities
 
葡萄酒的库存和周转必须严格控制，以避免损坏，严格掌控和重新评估滞销库存葡萄酒的数量，以确保利润最大化。
 
PRINCIPAL RESPONSIBILITIES 主要职责
 
·         Numeric sequence of report should appear same as wine list.
葡萄酒的存放排列应与为葡萄酒单相同
·         Directly responsible of wine service areas including every F&B operation outlets ensuring a smooth running, profitable operation within the framework of the hotel.
在酒店的框架内，对直接负责管理餐饮部每一个营运酒吧每天的运营，确保在酒店内的框架内顺利运行。
·         Responsible for stocktaking and condition of the beverage store rooms
为总结和饮料储存条件室负责
·         Responsible to maintain the overall welfare of our colleagues by providing them with the wine training & resources to take care of our guests.
有责任去保障所有同事的福利，培训和资源，只有这样同事才能照顾好我们的客人。
·         Ensure that proper inventory, requisition, bar par and control systems are in place to maintain security and cost control of all beverage operations areas.
确保酒水盘点，领料，酒吧库存和控制系统，维护酒水营运区域的安全和成本控制。
·         Achieve departmental budget goals by maintaining profits through increased sales revenue and the efficient cost expenditure.
通过增加更多的收益和有效率的开支来完成预算目标以保持最大化利润。
·         Be responsible for the monthly beverage Profit & Loss Statement.
负责每月酒水部收益和未完成的指标。
 
OPERATIONS 运营
 
·         To be perceived as the best selection reasonably priced and of quality.
能够合理的给葡萄酒定价取决于酒体的质量。
·         Basic composition for developing new wine list
能够参与基础的创建和创新葡萄酒单。
·         If local suppliers allow consignment, take advantage of it and concentrate on purchasing rare wines
如果本地供应商同意预先购买葡萄酒，侍酒师需能够提早集中采购年份葡萄酒。
·         To create, maintain and periodically update the beverage and wine list that is representative of what the market wants in collaboration with F & B/Manager.
根据市场需要与餐饮部总监/经理创建，维护和定期更新的饮料和酒单。
·         Periodically market wine promotions to improve guest satisfaction and increase sales revenue.
制订市场饮料促销活动，以提高客户满意度并增加销售收入。
·         For easy identification purpose when conducting inventory taking, a systematic approach to structure the stock of hotel wines / consignment wines / collection wines / guest wines.
为了便于盘点，必须能够有系统的组织和安排的酒店葡萄酒仓库/预购葡萄酒仓库/精选葡萄酒仓库/宾客葡萄酒仓库。
·         Different coloured stickers for identification of wines by outlet.
能够以不同颜色的贴纸区分各部门的葡萄酒。
·         To control quantity / value of inventory stock and monitor slow moving items.
能够掌控酒库的数量和价值并能推广滞销的葡萄酒。
·         Physical check of each wine bottle of outlets and purchasing store, in order to prevent dispute / technical error.
为了防止产生疑问/技术上的错误，需合理检查各个部门的每瓶葡萄酒和酒库。
·         To ensure that the hotel has the best collection wines in order to have a competitive edge. Value on the market to be monitored to increase profit opportunities.
为了能让酒店具有足够的竞争优势，能够确保该酒店拥有最有价值的葡萄酒。确保对市场进行足够的观测和掌握，以增加获利机会。
·         Keep in stock if value of wine is expected to appreciate
能够判断和收集有升值空间的葡萄酒。
·         All items should be listed in inventory list. Special coding should be indicated in the list to identify consignment wines in order to separate them from hotel wines
所有酒品应全部列入盘点单。特别应该指出预购的葡萄酒，以确保与酒店的葡萄酒区分。
·         Establish an acceptable minimum / maximum inventory value to be stored.
建立酒库的最小/最大的库存量。
·         Recording report to be printed out and distributed to Director of F&B/F&B Manager.
当月的所有数据报告应向餐饮总监和经理汇报。
·         Requisition / replenishment to be done accordingly when required (ongoing basis) – refer to minimum / maximum par.
能够改善库存量当需要做相应的补充需要时（以实际为准）。
·         Preparation of the department beverage yearly budget by using history & forecasting/sales techniques to develop an aggressive budget that reflects the achievable capabilities.
参考历史纪录和销售预测来制定可行的部门 酒水年度指标。
·         Be responsible for maintaining outlet safety and sanitation standards at all times.
时刻保持部门的安全和卫生设备的标准。
·         Enforce operational Standards that are periodically reviewed & updated.
实施复习和更新标准以确保营运标准。
·         Enforce sanitation checklist by having all outlets inspected on a monthly basis.
严格执行卫生设备检查，所有部门每月检查一次。
·         Be responsible for asset management of all outlet properties and facilities.
管理好部门所有有价值的资产和设备。
·         Conduct a preventative maintenance on a monthly basis.
每月进行一次餐厅设备的保修和维护。
·         Above all, to lead by example through a “hands on” approach to motivate our colleagues to excel.
综上所述，要以身作则，为同事树立起良好的榜样，激励同事的工作热情。
 
HUMAN RESOURCES 人力资源
·         Develop and implement management training plans for subordinate managers & supervisors on a quarterly basis in conjunction with Human Resource Department.
与人力资源部合作，为下属经理和主管制定管理培训计划并及时实施。
·         Develop and conduct bar training seminars for colleagues in all outlets periodically.
制定并在所有餐厅进行定期培训研讨会。
·         Practice “open door” policy to all colleagues.
对每位同事实行开放式政策。
·         All details regulatory framework refer to colleague Handbook.
所有规章制度请参照员工手册。
 
ADMINISTRATIVE 行政管理
·         Periodically plan colleagues outing activity to promote teamwork.
定期的计划团队外出，促进团队合作精神。
·         Promote positive inter-departmental relations through candid communication and cooperation.
积极的建立跨部门的沟通与合作关系。
·         Respond to guest inquiries or concerns within 24 hours in what is deemed the appropriate manner.
询问和关注客人的需求，在24小时内以适当的方式去完成。
·         Be aware of accident prevention and help enforce safe working conditions. Zero accidents are our goal.
了解事故预防并加强工作安全，目标是零事故
 
Perform any duties assigned by the Management deemed necessary.
执行任何管理层委托的工作。
 
 
MARKETING 市场营销
·         Knowing what wines to sell, understanding 70/30 principle. 
能够熟知比较容易销售的葡萄酒，理解70/30的理念
·         Have a list of wines on top of your head to recommend your guest.
始终有份最佳的酒单可以随时推荐给宾客
·         Check what stock you have in stock especially when you have big groups in your restaurant.
熟知酒库里各款酒的数量以确保有大型宴会和团队是可供推荐
·         Up selling skill is selling wines that you want to sell.
能够以专业的推销技巧销售任何酒品
 
REQUIREMENTS 职位要求
Experience 经验
·         Minimum 5 years bar/lounge operations experience, at least 2 year wine sommelier experience.
五年酒吧/酒廊工作经验和至少有两年以上的侍酒师经验。
 
Job Skill / Knowledge 工作技能 / 知识
·         Demonstrated leadership qualities.
能体现领导者的素质。
·         Demonstrated good technical knowledge of restaurant operations.
具备优秀的专业的餐厅运营知识。
·         Demonstrated strong hospitality and communication skills.
有较好的服务精神和沟通技巧。
·         Demonstrated strong work ethic.
有较强的工作敬业精神。
·         Demonstrated great hospitality skills and sensitivity to guest needs.
良好的服务待客技巧预知客人的需求。
·         Demonstrated a good understanding of beverage production.
对酒水产品知识的充分了解。
 
Computer Knowledge 电脑知识
·         Knowledge of MS office software
 
Language Proficiency 语言能力
·         Demonstrated excellent communication skills in English and Mandarin.
具备出色的英语和普通话表达能力。