Summary : Beverage List Management

- Uses wine knowledge to improve customer satisfaction and profitability by continuously improving the hotel’s beverage lists of all outlets through analysis of sales performance and profitability of existing beverage lists.
- Works with Outlet Managers to continuously improve restaurant-specific beverage lists.
- Responsible for researching new wineries/wines available in the market and source unique or exclusive products.
- Evaluates and acts on the market’s reaction to changes in product offering, in pricing and promotional activities - meeting suppliers regularly.
- Ensures constant compliance with cost to selling price standards set by Director of Food & Beverage standard.
- Responds to price and vintage changes of current wines by adjusting selection and/or pricings.
- Ensures quality management of all beverages including cocktails at restaurants & bars.
- Daily updates of beverage menus based on price, product, and vintage changes if applicable.
- Reviews serving procedures and temperatures and ensures perfect following of all related standards.

Financial Management

- Reviews with Beverage Manager, Assistant Director of Food & Beverage and Director of Food & Beverage the recommended pricing levels and mark-up sliding scales for each operation.
- Reviews cost of sales reports on a monthly basis and submit summary.
- Develops and recommend to the Beverage Manager/Director of Food and Beverage, appropriate pricing and selling strategies for the different operations.
- Review wine sales reports on a monthly basis.
- Ensure that all beverage selections are accurately entered in the POS systems and sold at appropriate costs.

Promotional Activities :

- Works with Beverage Manager, Food & Beverage Outlet Managers,



Assistant Director of Food & Beverage/ Director of Food & Beverage to prepare wine promotional plans, including wine promotions, wine maker’s events, wine-by-the glass programmes and other related initiatives.
- Recommends upcoming promotions and events to guests to increase awareness and secure bookings.
- Works on event series on a monthly basis to fulfil the yearly marketing plan.

Stock Management :

- Reviews all slow-moving items and recommend actions, (i.e. further cellaring, special promotions, bin-end sales) on a monthly basis.
- Reviews wine cellaring facilities and makes recommendations where required.
- Reviews vintage discrepancies and adjusts selling prices/menus where required.
- Establish and monitor par stocks for the respective outlets and general stores.
- Ensures suitable daily orders based on requirements and hotel standards.
- Conducts monthly inventory stock takes including analysis and explanations of shrinkage reports.
- Works out strategies to minimize shrinkages for all areas of the hotel.
- Ensures that a strict control in regard to beverage transactions is in place, via the use of POS systems, weekly/monthly inventories, FIFO procedures, use of pouring measures, inventory movement forms.
- Liaises with the purchasing department of the hotel in order to control the replacement of sold goods.
- Daily sales reports are to be performed in order to be paired with daily orders.

Associate Development :





- Reviews beverage service sequences and provides guidance where appropriate.
- Ensures brand standards related to beverage products and services are respected and enforced throughout all areas of hotel.
- Works with Beverage Manager, F&B; Outlet Managers, Assistant Director of Food & Beverage/ Director of Food & Beverage to develop future beverage champions in each outlet.
- Works with Outlet Managers, Beverage Manager and Training Manager to ensure that all service associates are fully versed in beverage upselling techniques and have a good level of product knowledge.

Customer Service :

- Spends lunches and dinners in the restaurants, assisting patrons with beverage recommendations.
- Works with Events department to meet banqueting organisers to increase wine sales opportunities.
- Shows creativity for wine and beverage presentations.

Other Duties

- Attending events in the city to network and to represent the hotel.
- Attends and contributes to all learning sessions and meetings as required.
- Exercises responsible behaviour at all times and positively representing Hyatt Hotels Corporate.
- Maintains strong, professional relationship with the relevant representatives from competitor hotels, business partners and other organisations.
- Ensures high standards of personal presentation and grooming.
- Responds to changes in the Food and Beverage function as dictated by the industry, company, and hotel.
- Carries out any other reasonable duties and responsibilities as assigned.
- Works closely with other associates in a supportive and adaptable manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
- Fully understands and adheres to Hyatt’s Food and Beverage Vision and Mission.
- Remains mot

📌 Sommelier (Delhi)
🏢 Andaz Delhi
📍 Delhi