Sommelier Netsu Japanese Steakhouse

Mandarin Oriental

As Sommelier, Netsu, you will be responsible for the following duties:

• To ensure that relevant grooming standards are adhered to, both personally and by the team, reflecting a professional image for our guests
• To communicate effectively with kitchen brigade and sommelier team
• To serve all beverages according to the appropriate standards
• To display excellent wine knowledge and be able to recommend and match appropriate wines with the chosen food
• To ensure that all beverages are correctly charged
• To ensure that all beverages are stored securely
• To clear and reset glasses on tables to allow for efficient flow of service
• To ensure that the cellar is kept clean and in the appropriate operational order at all times
• Understand and operate the POS system
• To assist by offering aperitif upon arrival of guests
• To present the menus and take beverage orders
• To attend and prepare pre-service briefings for daily updates, ensuring tasks are followed up efficiently prior to guest s arrival
• To ensure that mise en place levels are maintained accurately
• To internally produce wine requisition in order to ensure appropriate action is taken in the absence of the Manager, followed by effective communication
• To perform all duties related to restaurant closing shifts
• Excellent knowledge of all food and beverage items served
• To perform monthly inventories in the absence of the Head Sommelier to ensure appropriate stocking of the cellar
• Staff training FOH, Wine knowledge and beverage knowledge
• To oversee the ordering and receiving of beverages before the end of shift so as to provide the correct level of stock in the absence of the sommelier
• To ensure that the wine list and wines by the glass suggestions are consistently updated
• To ensure that ice bucket stands are kept clean and in order
• To carry out any other reasonable, requests as directed by your manager
• To be aware of, and comply with, safe working practices as laid down under the Health and Safety at Work Act 1974 and Company H & S Manual, as applicable to your place of work. This will include your awareness of any specific hazards at your work place
• To be aware of, and comply with Food Acts.
• To wear any appropriate protective clothing provided by or recommended by the Hotel.
• To report any defects in the building, plant or equipment according to the Hotel procedures.
• To ensure any accidents to colleagues, guests or visitors are reported in accordance with Hotel procedures.
• To attend 6 monthly statutory fire training and to be fully conversant with and abide by all rules concerning, fire, health & safety.
• To attend any training deemed appropriate by your Head of Department.
• Any other reasonable request as required by your manager appropriate for this position and to comply with all the MOHG policies and procedures.