Position Profile:

Provides expert wine knowledge to guests, colleagues, and management in all F&B outlets, with creativity, personal commitment, and an emotional sense of true hospitality.

With high integrity, ensure that guests experience the highest quality of 5-star standards with personality and style.

Interact with colleagues as internal customers, strategic partners in delivering Oetker Collection hospitality according to brand service deliverables.

Participate in recruitment of Team Members and effectively coach, train, motivate, communicate, recognize, schedule, provide performance feedback, maintain high levels of team spirit, and conduct performance correction as required.

Demonstrate creativity, personal commitment to service excellence and an emotional sense of gracious hospitality.

As a true service Ambassador, meet service expectations proactively, promptly, professionally, with genuine care to attention, detail, and efficiency.

Actively demonstrate teamwork, safe work practices, open communication, accuracy in transactions.

Maintain comprehensive current knowledge of wines, other beverages, competitors, and industry practices.

Make recommendations to the Head of F&B on the selection of wines and related beverages, including the cellaring, promotion and typing of all services or products.

Ensure accurate wine inventory management.

Ensure compliance to all hotel policies, standards, and Oetker Collection’s Core practices.

Maintain positive internal and external relationships, familiarity with local venues, attractions, restaurants, events, and Oetker Collection hospitality standards.

Provide and maintain expert wine knowledge, including appropriate recommendations for vintage, food and wine pairings, vineyards, and comparables, as requested.

Monitor and ensure smooth operations of appointed section, check for quality and presentation to designated standards for all items prior to serving.

Greet guests, attend to food, beverage and other service needs as appropriate and ensure accurate reporting of charges to guest folios.

Address complaints at earliest and first point of guest contact, ultimately providing outstanding service.

Apply the necessary precautions with regards to food safety and hygiene standards.

Undertake other ad hoc related responsibilities, as required.