Wine Sommilier – Thailand

Rolke’s & Responsibilities

Create and Update the Wine List: Design a diverse wine menu that complements the restaurant’s food offerings and appeals to different budget levels.
Guide and Recommend Pairings: Suggest the perfect wine options to guests based on their personal tastes, food choices, and price preferences.
Manage Wine Cellar and Inventory: Order wine stock, track inventory levels, and ensure correct storage temperatures and conditions for aging.
Provide Professional Table Service: Present, open, decant, and pour wine seamlessly using elegant, proper industry techniques.
Train Restaurant Service Staff: Educate servers and bartenders on wine profiles, basic pairings, and correct wine service standards.
Drive Beverage Profitability: Maximize revenue by upselling premium vintages, managing costs, and reducing product waste.