Wine Management:Wine Selection:Curate Wine List: Develop and manage an extensive and diverse wine list that complements the menu. Select wines based on quality, variety, and compatibility with the lodges cuisine.Supplier Relations: Establish and maintain relationships with wine suppliers and distributors to source wines and negotiate pricing.Inventory Management:Stock Control: Monitor and manage wine inventory, ensuring that stock levels are adequate and that wines are stored properly to maintain quality.Ordering: Place orders for wines and manage deliveries, ensuring that inventory is replenished as needed and that new selections are introduced periodically.Guest Service:Wine Recommendations:Personalized Service: Provide expert recommendations to guests based on their preferences, the dishes they are ordering, and any special requests.Pairing Advice: Offer advice on wine pairings that complement the lodges menu, enhancing the overall dining experience.Wine Education:Guest Education: Educate guests about different wines, regions, and varietals, enhancing their understanding and appreciation of wine.Tastings: Conduct wine tastings or events to introduce guests to new wines and provide educational experiences.Wine Service:Serving Wine:Proper Service: Serve wine in accordance with best practices, including proper temperature, glassware, and presentation. Handle wine bottles carefully and perform tasks like decanting when necessary.Wine Presentation: Present wine to guests with appropriate etiquette, including showing the label and ensuring that the wine is to their satisfaction.Wine Preservation:Storage: Implement and maintain proper wine storage techniques to ensure that wines remain in optimal condition.Opening and Decanting: Open and decant wine properly to enhance its flavor and aroma, and ensure that it is served at the correct temperature.Menu Integration:Pairing Menus:Collaborate with Chefs: Work with chefs and kitchen staff to create wine pairings that complement the lodges menu, taking into account seasonal and special offerings.Wine List Updates: Regularly update the wine list to reflect new offerings, seasonal changes, and guest preferences.Menu Descriptions:Wine Descriptions: Write or review descriptions of wines on the menu, highlighting key characteristics and pairing suggestions to assist guests in making informed choices.Training and Development:Staff Training:Educate Staff: Train restaurant or lodge staff on wine service, including basic wine knowledge, proper serving techniques, and wine pairing principles.Wine Knowledge: Ensure that staff are knowledgeable about the wine list and can assist guests with their selections.Continued Education:Professional Development: Stay current with industry trends, new wine releases, and changes in the wine world through continued education and certifications.Administrative Duties:Record Keeping:Documentation: Maintain accurate records of wine inventory, sales, and any special orders or requests.Reports: Prepare reports on wine sales, inventory levels, and any issues related to wine service.Budget Management:Cost Control: Monitor and manage the budget for wine purchases, ensuring cost-effectiveness while maintaining quality.Pricing: Set wine pricing in alignment with the lodges pricing strategy and profit margins.Marketing and Promotion:Wine Events:Organize Events: Plan and execute wine-related events such as tastings, wine dinners, and special promotions to engage guests and enhance their experience.Promotions: Promote the wine list and any special offers or events through various channels, including social media, the lodges website, and on-site promotions.Guest Engagement:Feedback Collection: Gather and respond to guest feedback on wine offerings and service, using it to make improvements and refine the wine list.In summary, a sommelier is responsible for curating and managing the wine selection, providing expert recommendations and service to guests, and ensuring that wine service enhances the overall dining experience. Your role involves a blend of wine expertise, guest interaction, and operational management to create a memorable and enjoyable wine experience for guests.
