Service Supervisor / Sommelier/ Wine Steward

MORE Collection; Limpopo; On-site; ZAR 200,000 - 300,000; Full time

Job summary

A South African hospitality company is seeking a Service Supervisor and Sommelier. Candidates should have a solid understanding of wines and customer service, with a minimum of one year of relevant experience. The role includes beverage preparation, ensuring compliance with regulations, and enhancing the dining experience for guests. A diploma in wine studies is essential, along with strong communication skills and the ability to manage inventories.

Qualifications

• Minimum of 1 year experience in a similar position.
• Valid Driver's Licence required.
• Good knowledge of hygiene and all cleaning products used.
• Sound knowledge of local, regional and international wines.

Responsibilities

• Monitor staff activities to ensure compliance with liquor regulations.
• Prepare and serve beverages, promoting effective communication between kitchen and service teams.
• Assist in developing specialty drinks for different occasions.
• Investigate guest complaints and manage quality control.

Skills

Wine Knowledge

Customer Service

Inventory Management

Teamwork

Attention to Detail

Communication Skills

Time Management

Education

Cape Wine Academy 2-year diploma

Grade 12 qualification

Qualification in Travel and Tourism

Tools

TallOrder

Job description

KEY FOCUS AREAS

Service Supervisor

• Ensure consistency in services and products offered.
• Monitor staff and patron activities to ensure that liquor regulations are obeyed.
• Perform beverage preparation or service tasks including presentation and sales of beverages and training thereof, ensuring that the required profit margins are met.
• Assist in developing and implementing specialty drinks including welcome, morning and evening drinks.
• Promote optimal communication between the Kitchen and the Service team, including daily service meetings and appropriate pass management.
• Investigate guest complaints where required.
• The primary focus of this position is on Guest Service, yet stock control and financials form a crucial part of the duties.
• Estimate consumption according to forecasts and schedule beverage and service equipment orders, checking delivery contents to verify quality and quantity.
• Maintain par levels for crockery, cutlery, and glassware.
• Review beverage menus and analyze recipes to determine labor and overhead costs and assign prices to menu items.
• Maintain beverage and service equipment inventories and keep inventory records.
• Ensure that the POS is managed and operated effectively, using reports to determine popular and profitable items.
• Arrange for equipment maintenance and repairs and coordinate a variety of services such as refrigeration and ice machine services.

Sommelier

• Wine Knowledge: have a comprehensive understanding of different types of wines, their taste profiles, and how they pair with various foods. This includes knowledge of different grape varieties, wine regions, and the wine-making process. Stay updated on the latest trends in the wine industry.
• Customer Service: interact directly with customers, assisting them in selecting wines that suit their tastes and complement their meals. They should be able to make recommendations based on the customer’s preferences and the restaurant’s menu. Providing excellent service to ensure a positive dining experience for all guests is a key part of the role.
• Wine Presentation: be responsible for presenting, uncorking, and pouring wine in a professional manner. They should be able to explain the origin, taste, and pairing of the wine to guests enhancing their dining experience. Ensure that the wine lists are always up to date.
• Inventory Management: assist the Stock Controller in managing the lodge’s wine inventory. This includes ordering new stock, rotating stock to ensure freshness, and preventing unnecessary wastage.
• Teamwork: work closely with the culinary team to understand menu changes and adjust wine recommendations accordingly. They will also collaborate with the other staff to ensure smooth restaurant operations.
• Education and Training: participate in ongoing education and training opportunities to further their knowledge of wine and improve their service skills. They may also be asked to share their knowledge with other staff members to improve the overall wine service of the restaurant.

REQUIREMENTS - QUALIFICATIONS AND SKILLS

• Min of Cape Wine academy 2-year diploma
• Grade 12 and a qualification in Travel and Tourism will be an added advantage.
• A minimum of 1 year’ experience in a similar position
• A valid Driver's Licence
• Sound Knowledge of TallOrder (advantage)
• Sound knowledge of the highest level of F&B customer service in a luxury environment.
• Sound knowledge of local, regional and international wines, and other beverages.
• Sound knowledge of food and cooking methods, product and supply.
• Good knowledge and understanding of stock procedures and control.
• Good knowledge on the operation of all appliances and equipment.
• Good knowledge of hygiene and all cleaning products used.
• Basic knowledge of planning, budgeting and departmental administration.

MAXIMIZING YOUR IMPACT AS A MEMBER OF THE MORE FAMILY COLLECTION

• Excellent attention to detail.
• Guest focus philosophy, living the MORE brand and driving the MORE experience.
• Excellent communication skills (written and verbal), practicing honest communication.
• Team player with positive attitude, enthusiasm, and emotional control.
• Excellent time management and self-discipline, interpersonal & solution seeking skills.
• Proactive, use initiative and creative flair when required.
• Committed and loyal, adaptable, and flexible.
• Must work accurately under pressure.
• People skills – tolerance, patience, and care, ability to receive constructive feedback openly.

We create opportunities and experiences for people to enrich their lives.

Our values guide our behaviours and how we act, and they help us find the right partnerships for growth:

• Be AWARE (the “thoughtful” value): Eyes and ears open, Arrive ready, Be human.
• Respond GENEROUSLY (the “more” value): Always respond, Give more, do more, Have a mindset of abundance.
• Strength in DIVERSITY (the “family” value): Act in harmony, Work together, Act inclusively.
• Make it BETTER (the “continuous improvement” value): Positively influence, Keep learning, Own it.