Sommelier / ソムリエ

Job Description

below.

Essential Duties and Responsibilities

This position oversees the operation of the hotel’s food and beverage department and includes the following responsibilities :

• Strategy and Execution : Propose and implement food and beverage promotions aligned with company strategy, and create / update operational manuals.

Operations Management : Conduct regular meetings and briefings to ensure effective operation, working closely with the Culinary Division.

Guest Service Quality : Uphold brand promises and deliver exceptional guest service. Emphasize internal customer service as well.

Staff Development : Provide coaching and training to improve staff performance. Support performance reviews and career development.

Financial Management : Optimize sales, costs, and profits. Analyze business performance, forecasting, and manage procurement and inventory.

Marketing and Market Analysis : Develop annual marketing plans, monitor market trends, and make improvements based on customer feedback.

Operational Monitoring : Ensure smooth operations during peak times and adherence to service standards.

Cultural and Value Promotion : Represent the company’s culture, vision, and values, maintaining brand consistency.

Wine and Beverage Management : Train staff in wine and beverage service, manage wine lists, inventory, and propose strategies to boost revenue.

Compliance and Safety : Ensure staff adherence to safety, hygiene, and fire regulations.

Required Skills – General skills

This role requires strong leadership, organizational skills, customer service abilities, and financial management expertise.