Sommelier (FT) - Maastricht

Start date: Immediately 

Contract: Fulltime 40 hours (based on 4 days per week)

THE ROLE

You have an operational role and, along with the other Sommelier and the Restaurant Manager, you are one of the faces of the restaurant. On the floor, you ensure consistent implementation of service and quality standards with the team and assist guests in making their wine selections and provide professional advice. You are responsible for managing and developing our wine list with over 400 different labels. Your profound passion and extensive knowledge of wine and beverages form the foundation of your role. In addition to your expertise in wines and beverages, you are also a skilled leader capable of guiding and inspiring the (wine) team. As a leader, you work closely with and provide direction to the service team. Your main goal is to ensure smooth operations and consistently exceed guest expectations. To achieve this, you create the right framework so that employees can perform optimally. With your creative mindset, you are always focused on finding solutions and actively contribute to the continuous quality development of Harry's. Your aim is to position Harry's as the ultimate destination for wine enthusiasts.

TASKS & RESPONSIBILITIES

Wine Selection:

• In-depth knowledge of both classic and emerging wine regions and houses to curate a diverse and engaging wine list.
• Active participation in tastings and market research to identify trends and make unique wine selections.
• Regular adjustment of the wine list based on seasonal availability and guest preferences.

Wine Cellar Management:

• Careful management of the wine inventory, including ensuring optimal storage conditions and traceability.
• Negotiating with suppliers and identifying new sources for special and rare wines.
• Implementation of effective rotation strategies to ensure the freshness of the wine stock.

Personnel Management:

• Leading the (wine) team, including onboarding new team members and facilitating ongoing training and development.
• Inspiring a culture of excellence, customer focus, and teamwork within the (wine) team.
• Task delegation, and ensuring a smooth operational workflow.

Wine Advice:

• Actively engaging with guests to understand their taste preferences and providing personalized wine recommendations.
• Supporting the service staff in understanding wine choices and suggestions.
• Developing personalized wine experiences for special occasions and regular patrons.

Collaboration:

• Regularly liaising with the kitchen brigade to optimize synergy between wine and dishes.
• Proactively engaging in menu development and proposing wine pairings to enhance the overall guest experience.
• Gathering feedback from guests and team members to implement continuous improvements.

HARRY'S

Brasserie Harry’s is located since 1912 in a historic building in Wyck, Maastricht. It boasts a vibrant dining room and a large open kitchen. The bar area welcomes guests on a walk-in basis for lunch and dinner, and is open continuously for a good glass of wine or cocktail. The weekly changing seasonal menu highlights the restaurant’s connection with its own farm, as well as local producers and suppliers. During the summer months, guests can enjoy al fresco dining on a large terrace. www.harrysmaastricht.com

ACCOLADES

• Bib Gourmand in the Guide Michelin
• 14/20 points in the Gault Millau
• Lekker, Best 500 restaurants of the Netherlands

TWIN PEAKS HOSPITALITY

Harry's is part of Twin Peaks Hospitality, go to www.tphcompany.com for more info on who we are.