PRIMARY RESPONSIBILITIES:

• To provide constant communication with restaurant director and head chef, building a team environment
• To maximize the beverage profit, liaising with restaurant director and director of wine
• To ensure service wine service practices adhere to the Alain Ducasse philosophy
• Conduct wine service within the parameter of relevant influential judging bodies
• To take advantage of every selling opportunity to optimize the sales
• To be able to contribute to briefing
• Maintenance of the wine list, buying, sourcing and costing
• Activate a ‘low list’ to ensure proactive buying strategies
• Run wines by the glass that are of high calibre, frequently changing and relevant to the restaurants vision
• To conduct staff interviews and recruitment, in conjunction with general manager and partner’s wine director
• To actively supervise the glassware and equipment inventory, conducting monthly meetings with COD stewarding
• To ensure the wine list maintains depth and breadth relevant to the restaurants vision
• To take orders from potential and existing VIP guests, forming solid client relationships
• To ensure that customers are correctly charged, and sign the bills before presenting
• To hold regular training sessions, tasting sessions, supplier visits
• To ensure fair and equitable discipline, in line with company regulations
• To be actively involved in the open / close duties of the wine team
• To maintain the relationship with Ducasse Paris (Pierre-Charles & Gérard Margeon)
• To keep a kind relation with the partner’s F&B Department

QUALIFICATIONS:

• Previous experience in similar establishment (same standing) 4 – 5 years
• Experience in establishing recruitment, training and leadership systems
• Mandatory COD courses