SOMMELIER Main purpose: The Sommelier is responsible for suggesting to our Guest the perfect pairing for him/her to enhance the culinary experience. He/she is in charge of the beverage service of the restaurant. Reports to: Restaurant Manager. Main duties & responsibilities: - Create a personalised interaction with the Guests and a tailor made culinary experience for each one of them, according to the company policies, procedures and standards; - Carry out wine tasting for our Guests; - Assist the Restaurant Manager in preparing the wine lists, inventory and requisitions; - Assist the Restaurant Manager in monitoring stock levels and suggest actions to improve sales and stock rotation; - Support the Restaurant Manager to develop special wine events; - Assist the Restaurant Manager in reaching financial and quality objectives assigned to his/her role; - Comply with H&S national rules and company instructions. We offer: - Temporary contract (1 year) according to C.C.N.L. Settore Turismo. - Learning & development activities and career opportunities. - Opportunity to stay in one of our hotels at a reduced rate (35€ per night) upon reaching 6 working months. You will also be entitled to 50% discount at bars and restaurants of the Company and 20% discount on wellness treatments at our Spa and on products "Irene Forte". - Staff celebrations. Competencies required: - Collaboration: Be able and willing to work as a team within the department and with other departments. - Personal Effectiveness & Communication: Demonstrate self-control and present information clearly and with confidence. - Personal development: Be open to and accept constructive feedback and use it to improve. Ongoing dialogue with Head of Department on own performance objectives. - Business orientation: Be able to follow guidelines and priorities assigned by Head of the Department in order to achieve goals in a timely and satisfactory way. Perform his/her tasks with integrity. - Technical Skills: Demonstrate technical competence and knowledge related to the role. Other requirements: - Professional experience, preferably in deluxe hotel or restaurant, in the same role; - English knowledge at Intermediate level; - Sommelier certification as AIS, FIS or FISAR; - Professional knowledge of Italian cuisine and Italian & International wines; - Knowledge of F&B management software (e.g. Quadranet); - Flexibility; - Attention to detail; - Valid HACCP certification.