Job Details
Job Number: Job Category: Food and Beverage & CulinaryLocation: The St. Regis Rome, Via Vittorio E. Orlando, 3, Rome, Città Metropolitana di Roma, ItalySchedule: Full TimeLocated Remotely?: NPosition Type: Non-Management
About Us
Introduced to Roman society in 1864, the architecturally iconic St. Regis Rome is located in one of the city's most impressive palazzos. The pioneer St. Regis in Europe and a social beacon for Romans and international travelers, the hotel has emerged to define a new era of luminosity: a contemporary take on a historic address, St. Regis Rome has shed its former bearing and stepped out, into the limelight to truly own Rome. Radiant and luminous, it combines fearless elegance, disruptive artistry and discerning enlightenment, with proudness to host each guest providing the best service to make everyday exquisite.
Your challenge
You are a bright Sommelier who is always on the lookout for new beverage trends and supervising others to do the same. When you are on the floor, you create an energy that is both welcoming and exciting. You take pride in offering our guests a diverse and trendy wine list, a warm conversation, and helpful suggestions. When you shine, our guests will look forward to relaxing with you after a long day and you lead by example to all of your team.
What You’ll Do
Represent and be the face of the hotel/bar to all guests.
Pair and suggest wines that will best complement each particular food menu item.
Request new wines and products to complement existing menu selections.
Research new wine trends and benchmark competitors.
Conduct staff wine tastings per company SOP and applicable laws.
Conduct period inventories to ensure percentage cost is at or below budgeted levels.
Order and conduct inventory of specialty wine equipment and glassware.
Create and update wine lists for outlets or restaurants.
Design and implement wine promotions and incentive programs.
Meet with wine distributors, wineries, and purveyors to stay abreast of latest products and ensure positive vendor relationships.
Update and maintain wine list.
Attend wine tastings and training to continue self‑education and development.
Answer guest questions or concerns regarding the origin, vintage, and style of various wines.
Decant wines appropriately to the wine type.
Issue, open, and serve wine/champagne bottles, ensuring guest satisfaction.
Monitor inventory of wine cellar, ensuring appropriate quality and amounts of wine, proper storage and disposal of wines, and replenishing cellar as needed.
Train and educate server and bartender staff on wine origin, vintage, styles, and pairings.
Conduct vintage and BIN number checks.
Complete closing duties, including storing all reusable goods, breaking down goods, cleaning all equipment and areas, returning equipment to proper locations, locking refrigerators, restocking items, turning off lights, locking doors, and completing daily cleaning checklist.
Ensure that coolers, freezers, bread drawers, and steam wells (e.g., gravy, soup) are set at the correct temperatures and labeled and record equipment and food temperatures on HACCP chart.
Complete scheduled inventories (e.g., opening inventory) of supplies, food, and liquor to check stock and requisition necessary supplies.
Report any employee, guest, and/or vendor incidents and accidents to management and Loss Prevention at the time of the incident and/or accident.
In charge of the Restaurant Outlets in the absence of the Director of Restaurants, Bars and Events.
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