PURPOSE OF THE JOB

Sommeliers possess extensive knowledge and a deep understanding of wine, enabling them to apply their expertise effectively across a variety of settings. Their role is to deliver professional yet personalised service, introduce guests to new and enriching wine experiences, uphold front-of-house service standards, and manage beverage stock efficiently.

BRIEF DESCRIPTION OF POSITION

• Advise guests according to their individual preferences, including taste, food and wine pairings, and special occasions.
• Maintain front-of-house service standards in line with the minimum requirements and expectations set by the General Managers.
• Collaborate with company consultants to develop and maintain a wine list that aligns with the camp’s service offering.
• Manage beverage stock control and procurement within the camp.
• Conduct regular wine tastings for guests to enhance their experience.
• Facilitate regular feedback sessions and wine training for front-of-house staff and management.
• Attend dinner and lunch services, ensuring presence unless engaged in a scheduled wine tasting.
• Accurately record guest wine preferences throughout their stay to support personalised service.
• Monitor and maintain cleanliness of all wine and bar equipment.
• Deliver a consistently personalised and high-quality guest experience.
• Take responsibility of cleanliness and hygiene standards across all front-of-house areas.
• Remain environmentally conscious, promptly reporting any concerns or issues to management.
• Liaise with S&D regarding specialised equipment requirements.
• Monitor the quality, handling, and maintenance of equipment to minimise damage and breakages.
• Support and drive broader company objectives in collaboration with the FEM Department.
• Work closely with the kitchen team and Executive Chef to ensure seamless pairing of wines and beverages with menu offerings, enhancing the overall dining experience.

MINIMUM REQUIREMENTS

• Wine Qualification (e.g. WSET or equivalent).
• Minimum of 4 years’ experience in a 5-star premium hospitality environment.
• Experience in beverage stock control and procurement.
• Strong front-of-house and guest service experience.
• Experience in team leadership and staff management.
  

COMPETENCIES

• Commitment to service excellence, with a genuine passion for enhancing the overall guest experience.
• Exceptional communication skills, with the ability to engage effectively with staff, management, suppliers, and guests; able to respond swiftly and professionally to guest feedback and unique service situations.
• Strong attention to detail and situational awareness, enabling proactive anticipation of guest needs and seamless service delivery.
• Leadership by example, demonstrating professionalism, accountability, and a strong work ethic at all times.
• Approachable and confident, with the ability to share knowledge and expertise with both staff and guests in a professional and engaging manner.
• High level of integrity, demonstrating honesty, reliability, and ethical conduct in all interactions, with a strong sense of responsibility and trustworthiness.
• Passion for hospitality, wildlife, sustainability, and ongoing professional development.
• Comprehensive food knowledge, including menu composition, ingredients, and dietary requirements.