We are looking for a Service Supervisor/Wine Steward who has a deep love for South African viticulture and a natural gift for leading a team. This establishment is set on a 23,000-hectare private concession, with various accommodation offerings. You will manage a cellar that services distinct environments, ensuring that whether a guest is in a group of 30 or a couple in the mountains, the wine and service are impeccable. Core Criteria: Cape Wine Academy 2-year diploma Grade 12 and a qualification in Travel and Tourism will be an added advantage. A minimum of 1 years 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 supplies. 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. Maximising your impact: Excellent attention to detail. Guest focus philosophy, living the brand and driving the brand 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. Key Focus areas: 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. 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 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: 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 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. 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.
