Sommelier - Brooklands

The Peninsula London is pleased to announce we are seeking a Sommelier to join the team within Brooklands** by Claude Bosi, reporting to the Head Sommelier. This role plays a crucial part in crafting a guest experience that is both efficient and memorable through wine service, with responsibilities encompassing all aspects of wine sales and the presentation of a distinctive beverage selection. This position will also have a great passion for both wines and service and be able to translate this into a special guest experience. 

Brooklands restaurant offers contemporary European cuisine from Michelin-starred Chef Director, Claude Bosi, widely considered to be one of Britain's leading culinary lights – as well as top-flight libations and cigars – in a collection of distinctive spaces inspired by the classic eras of British aviation and motorsport. 

The venue, designed by London architects Archer Humphryes, comprises a sleek main dining room with a sweeping outdoor terrace with enchanting panoramic views across London’s skyline taking in iconic landmarks like St Pauls and the City, the London Eye, and Battersea as well as over three Royal Parks (Hyde Park, Green Park, and St James’ Park).

• An exceptional opportunity to join our high-profile flagship hotel in London
• Market-leading remuneration, service charge, and attractive benefits
• Join our award-winning group, working alongside a highly experienced team

Key Accountabilities:

• Always ensure the delivery of exceptional wine service, providing friendly, yet discreet and unobtrusive service in greeting and waiting on all guests.
• Exceeds guests' expectations with service, in keeping in line with the Peninsula Service Principles, focusing on the core principles.
• Look for anticipating the guests' needs.
• Always maintain all wine storage areas at the correct temperature and humidity.
• Support the development of wine culture within The Peninsula London.
• Establish and maintain positive guest and colleague interactions with good working relationships.
• Conduct regular training for employees on preparation, service, and menu pairing related to the wine menu.
• Ensure that consistency and correct service techniques for all meal periods are followed by all staff members when preparing or serving wine.

General Requirements:

• Knowledge of principles and processes for providing excellent service. Good knowledge of wine and all related facets.  
• Passion for service and quality wine and related beverage offerings, with an appetite to exceed expectations.
• Relevant qualifications required and an appetite to learn and contribute.
• A second language would be advantageous although not essential however excellent communication skills are required.
• Excellent time management and organizational skills, highly adaptable, naturally positive.
• Flexibility, and capability of working under pressure.

We are delighted to receive your CV and will liaise with suitable candidates directly.