Beverage List Management

§Uses wine knowledge to improve customer satisfaction and profitability by continuously improving the hotel’s beverage lists of all outlets through analysis of sales performance and profitability of existing beverage lists.

§Works with Outlet Managers to continuously improve restaurant-specific beverage lists.

§Responsible for researching new wineries/wines available in the market and source unique or exclusive products.

§Evaluates and acts on the market’s reaction to changes in product offering, in pricing and promotional activities – meeting suppliers regularly.

§Ensures constant compliance with cost to selling price standards set by Director of Food & Beverage standard.

§Responds to price and vintage changes of current wines by adjusting selection and/or pricings.

§Ensures quality management of all beverages including cocktails at restaurants & bars.

§Daily updates of beverage menus based on price, product, and vintage changes if applicable.

§Reviews serving procedures and temperatures and ensures perfect following of all related standards.

Financial Management

§Reviews with Beverage Manager, Assistant Director of Food & Beverage and Director of Food & Beverage the recommended pricing levels and mark-up sliding scales for each operation.

§Reviews cost of sales reports on a monthly basis and submit summary.

§Develops and recommend to the Beverage Manager/Director of Food and Beverage, appropriate pricing and selling strategies for the different operations.

§Review wine sales reports on a monthly basis.

§Ensure that all beverage selections are accurately entered in the POS systems and sold at appropriate costs.

§Works with Beverage Manager, Food & Beverage Outlet Managers, Assistant Director of Food & Beverage/ Director of Food & Beverage to prepare wine promotional plans, including wine promotions, wine maker’s events, wine-by-the glass programmes and other related initiatives.

§Recommends upcoming promotions and events to guests to increase awareness and secure bookings.

§Works on event series on a monthly basis to fulfil the yearly marketing plan.

§Reviews all slow-moving items and recommend actions, (i.e. further cellaring, special promotions, bin-end sales) on a monthly basis.

§Reviews wine cellaring facilities and makes recommendations where required.

§Reviews vintage discrepancies and adjusts selling prices/menus where required.

§Establish and monitor par stocks for the respective outlets and general stores.

§Ensures suitable daily orders based on requirements and hotel standards.

§Conducts monthly inventory stock takes including analysis and explanations of shrinkage reports.

§Works out strategies to minimize shrinkages for all areas of the hotel.

§Ensures that a strict control in regard to beverage transactions is in place, via the use of POS systems, weekly/monthly inventories, FIFO procedures, use of pouring measures, inventory movement forms.

§Liaises with the purchasing department of the hotel in order to control the replacement of sold goods.

§Daily sales reports are to be performed in order to be paired with daily orders.

§Reviews beverage service sequences and provides guidance where appropriate.

§Ensures brand standards related to beverage products and services are respected and enforced throughout all areas of hotel.

§Works with Beverage Manager, F&B Outlet Managers, Assistant Director of Food & Beverage/ Director of Food & Beverage to develop future beverage champions in each outlet.

§Works with Outlet Managers, Beverage Manager and Training Manager to ensure that all service associates are fully versed in beverage upselling techniques and have a good level of product knowledge.

§Spends lunches and dinners in the restaurants, assisting patrons with beverage recommendations.

§Works with Events department to meet banqueting organisers to increase wine sales opportunities.

§Shows creativit