The St. Regis Jakarta
The St. Regis brand first established luxury hospitality more than 110 years ago, with the opening of the St. Regis New York. From the moment John Jacob Astor IV opened the doors of his Beaux-Arts masterpiece on New York’s Fifth Avenue, St. Regis has stood as a symbol of uncompromising elegance and bespoke service. Today, with more than 40 of the best addresses around the world, St. Regis is a place where trends are born, boundaries are broken and guests can simply live exquisite. We invite you to explore careers at St. Regis.
Responsible for beverage especially related with wine operations and staff on a daily basis. Areas of responsibility include wine, beverage service in the Restaurants/Bars. Position assists with promoting the lounge, menu planning, maintains standards, assists sommeliers/servers on the floor during peak periods and manages property wine/liquor inventories and controls. Strives to ensure guest and employee satisfaction while maintaining the operating budget. Accountable for enforcing all legal obligations professionally and consistently. Determines training needed to accomplish goals and implements training plan. Strengthens the food and beverage team by assisting in other outlets when needed.
Communicate with guests, employees, and/or departments to make certain staff is working together as a team to ensure that guest needs are met. Answer guest questions or concerns regarding the origin, vintage, and style of various wines. Create, update and maintain wine lists. Pair and suggest wines that will best complement menu items. Attend wine tastings and develop relationships with vendors. Request new wines and products. Design and implement wine promotions and incentive programs. Monitor and replenish inventory of wine cellar, equipment, and glassware. Conduct vintage and BIN number checks. Conduct staff wine tastings. Monitor and manage opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, locking doors, etc. Inspect storage areas for organization, use of FIFO, and cleanliness. Ensure employee completes scheduled inventories and stock and requisition necessary supplies. Monitor dining rooms for seating availability, service, safety, and well-being of guests. Ensure employee to complete work orders for maintenance repairs. Issue, open, and serve wine/champagne bottles. Secure liquors, beers, wines, coolers, cabinets, and storage areas. Follow all state and local laws for serving alcohol responsibly. Maintain accurate spill sheet.
Managing Wine Operations
- Ensures compliance with all wine and beverage policies, standards and procedures by training, supervising, follow-up and hands on management.
- Implements agreed upon wine and beverage policy and procedures throughout the property.
- Manages in compliance with all applicable wine, beverage and liquor laws.
- Understands wine and beverage control including days on hand, perpetual inventory, bar pars, portion control, costs controls, wine and beverage potentials, mix of sales analysis for wine and beverage, issue & returns, food standards, and period end inventory.
- Monitors adherence to all wine and liquor control policies and procedures.
- Attends pre- and post-convention meetings as needed to understand group needs.
- Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.
- Participates in the management of department’s controllable expenses to achieve or exceed budgeted goals.
- Manages to achieve or exceed budgeted goals.
- Ensures compliance with all wine and beverage policies, standards and procedures.
- Maintains food handling and sanitation standards.
- Manages inventories according to budget and business levels.
- Assists with developing menus and promotions as necessary
Assist management in hiring, training, scheduling, evaluating, and motivating and coaching employees; serve as a role model and first point of contact of the Guarantee of Fair Treatment/Open Door Policy process. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards, anticipate and address guests’ service needs, assist individuals with disabilities, and thank guests with genuine appreciation. Speak with others using clear and professional language. Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards; and identify, recommend, develop, and implement new ways to increase organizational efficiency, productivity, quality, safety, and/or cost-savings. Read and visually verify information in a variety of formats (e.g., small print). Stand, sit, or walk for an extended period of time or for an entire work shift. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination. Move through narrow, confined, or elevated spaces. Move over sloping, uneven, or slippery surfaces as well as up and down stairs and/or service ramps. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested by Superiors