Thabazimbi: Service Supervisor / Sommelier

Duties: 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 analyse recipes to determine labour 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. Able to make recommendations based on the customers preferences and the restaurants menu. Providing excellent service to ensure a positive dining experience for all guests is a key part of the role. Wine Presentation: responsible for presenting, uncorking, and pouring wine in a professional manner. 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 lodges 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. 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. Share your knowledge with other staff members to improve the overall wine service of the restaurant. Requirements: Grade 12 2 Year Diploma from the Cape Wine academy 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.