– Set up the sommelier’s work
– Advise customers on drink choices according to their tastes and the proposed dishes
– Serve drinks at the table
– Participate in elaborating the wine list and work closely with F&B Manager and the Chef.
– Participate in monitoring and controlling restaurant set-up
– Restock the “cave du jour” (day cellar)
– Carry out cleaning tasks according to in house procedures
– Respect hygiene and safety rules.
This list is non exhaustive, and the Sommelier may be required to perform additional tasks if necessary.
