Job Code: JSOP-1107
Job Title: Sommelier
Location: UAE
Department: Hospitality Industry
Country Description: The United Arab Emirates (UAE) is a federation of seven emirates located on the southeastern corner of the Arabian Peninsula, bordered by Saudi Arabia to the south and west, and Oman to the east. The capital city is Abu Dhabi, while Dubai is its most populous and internationally recognized city, known for its modern architecture, luxury shopping, and vibrant nightlife.
Industry Description: The hospitality industry in the United Arab Emirates (UAE) is a dynamic and rapidly growing sector, driven by the nation’s strategic vision and robust tourism infrastructure. Renowned for its luxury hotels, world-class resorts, and exceptional service standards, the UAE has positioned itself as a premier global destination. Iconic landmarks such as the Burj Khalifa, Palm Jumeirah, and Louvre Abu Dhabi, coupled with extensive business and leisure travel amenities, attract millions of visitors annually.
Job Summery: A sommelier is a specialized wine expert responsible for all aspects of wine service in fine dining establishments. Their primary duties include curating wine lists, managing wine inventories, and providing expert wine recommendations to enhance the dining experience. Sommeliers work closely with the kitchen and service staff to pair wines with the menu, ensuring optimal combinations that complement the flavors and presentation of dishes.
Responsibilities may include but are not limited to:
- Wine Selection and Procurement: Curate and maintain an extensive wine list, sourcing wines from various regions and vineyards to offer a diverse selection. This includes negotiating with suppliers and managing budgets.
2. Wine Storage and Inventory Management: Ensure proper storage conditions for wines, manage inventory levels, and maintain accurate records of stock.
3. Guest Interaction and Service: Provide personalized wine recommendations to guests based on their preferences, menu choices, and occasions. Conduct wine tastings and educate guests about different wine varieties, regions, and tasting notes.
4. Staff Training and Education: Train and mentor service staff on wine knowledge, proper serving techniques, and the art of wine tasting to enhance overall service quality.
5. Wine Pairing and Menu Collaboration: Collaborate with chefs to create harmonious wine pairings for the menu, considering seasonal changes and special events.
6. Event Coordination: Organize and host wine-related events, such as tastings, dinners, and promotions, to engage guests and promote the restaurant’s wine program.
Qualifications:
- Degree in Hospitality Management.
- WSET (Wine & Spirit Education Trust) Level 2 certifications.
- Minimum 3 years of relevant experiance.
Working Conditions:
- Primarily in a fine dining restaurant environment.
- May involve standing for long periods and working evenings, weekends, and holidays.