Profession head sommelier

Head sommeliers manage the ordering, preparing and servicing of wine and other related beverages in a hospitality service unit.

Personality Type

• Social / Enterprising
• Social / Realistic

Knowledge

• Sparkling wines

  The varieties of sparkling wines and their match with food products.

• Types of wine

  The large variety of wines, including the different types, regions and special characteristics of each. The process behind the wine such as grape varietals, fermentation procedures and the types of crop that resulted in the final product.

• Wine characteristics

  The origins and characteristics of international wines.

• Wine related sciences

  Sciences such as chemistry, biology and microbiology, as well as laboratory skills, where they concern wine.

Skills

• Coach employees

  Maintain and improve employees' performance by coaching individuals or groups how to optimise specific methods, skills or abilities, using adapted coaching styles and methods. Tutor newly recruited employees and assist them in the learning of new business systems.

• Comply with food safety and hygiene

  Respect optimal food safety and hygiene during preparation, manufacturing, processing, storage, distribution and delivery of food products.

• Maintain customer service

  Keep the highest possible customer service and make sure that the customer service is at all times performed in a professional way. Help customers or participants feel at ease and support special requirements.

• Upsell products

  Persuade customers to buy additional or more expensive products.

• Recruit employees

  Hire new employees by scoping the job role, advertising, performing interviews and selecting staff in line with company policy and legislation.

• Monitor work for special events

  Oversee activities during special events taking into account specific objectives, schedule, timetable, agenda, cultural limitations, account rules and legislation.

• Order supplies

  Command products from relevant suppliers to get convenient and profitable products to purchase.

• Manage medium term objectives

  Monitor medium term schedules with budget estimations and reconciliation on a quarterly basis.

• Prepare alcoholic beverages

  Make and serve alcoholic beverages according to the customer's wants.

• Ensure regular maintenance of kitchen equipment

  Guarantee coordination and supervision of cleaning and maintenance of kitchen equipment.

• Schedule shifts

  Plan staff time and shifts to reflect the demands of the business.

• Train employees

  Lead and guide employees through a process in which they are taught the necessary skills for the perspective job. Organise activities aimed at introducing the work and systems or improving the performance of individuals and groups in organisational settings.

• Organise wine cellar

  Systematise the wine cellar to ensure an appropriate amount and variation of wine and carry-out efficient and effective stock rotation.

• Serve wines

  Provide wine using proper techniques in front of the customers. Open the bottle correctly, decant the wine if needed, serve and keep the wine in the proper temperature and container.

• Check wine quality

  Control the quality of wines and report corked or spoiled wines and return them to suppliers.

• Compile wine lists

  Create and update wine lists ensuring it complements the food menu and brand characteristics.

• Manage stock rotation

  Oversee stock levels, paying attention to expiry dates to diminish stock loss.

• Procure hospitality products

  Acquire goods or services from an outside external source.

• Assist customers

  Provide support and advice to customers in making purchasing decisions by finding out their needs, selecting suitable service and products for them and politely answering questions about products and services.

• Recommend wines

  Offer recommendations to customers on available wines and advise combinations of wines with specific dishes on the menu.

• Select glassware for serving

  Choose appropriate glassware for beverages and inspect glass quality and cleanliness.

Optional knowledge and skills

Source: Sisyphus ODB