Junior Sommelier

Ballyfin Demesne proudly holds 3 Michelin Keys for our fabulous property located at the foot of the Slieve Bloom Mountains in Co. Laois. We are also the proud recipient of a Michelin star for our fine dining restaurant headed by our talented chef, Richard Picard Edwards.

Our Guest Experience is of the utmost importance at Ballyfin and as such exceptional Customer Service is a must.

Do you have excellent knowledge of wine and a passion for customer service? We have an exciting opportunity for an ambitious individual to join our Food & Beverage team as a Junior Sommelier.

This is a full-time position, 5 days over 7 days, Monday through Sunday. Excellent Employee Benefits on offer including further education & training opportunities for the right candidate.

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Main Purpose of the Job

To assist the Senior Sommelier and F&B Manager in delivering exceptional knowledge and service of wines and other beverages, while ensuring guest satisfaction and maintaining the highest standards of service in line with Ballyfin’s values.

Main Duties and Responsibilities (Include but are not limited to)

Wine & Beverage Service

• Maintain a high level of wine knowledge, including wine and food pairing, and demonstrate the ability to upsell effectively to guests.
• Recommend wines tailored to individual guest preferences and ensure wine service exceeds guest expectations.
• Ensure wine is served at the correct temperature and with appropriate glassware.
• Highlight and professionally decant wines when required.
• Deliver and promote wine and whiskey tastings, ensuring a high standard of guest experience.
• Maintain an organized and structured layout of wine in cellars and cabinets in line with the wine list.

Inventory & Equipment

• Maintain an accurate inventory of wines and wine-related equipment.
• Assist with monthly stocktakes in collaboration with the Finance Director
• Ensure proper use, cleaning, and storage of all glassware and wine service tools.
• Ensure suitable stock levels of all wine-related service items at all times.
• Secure all stock, cellar, and wine service areas in line with hotel security protocols.

Service & Guest Relations

• Prepare the restaurant for wine service for both lunch and dinner in a timely and professional manner.
• Use gentle and effective upselling techniques to enhance guest experience and increase revenue.
• Confidently respond to guest concerns and requests, ensuring satisfaction is achieved promptly and professionally.
• Personalize service by remembering and acting upon guest preferences.

Collaboration & Teamwork

• Communicate effectively with the kitchen, Senior Sommelier, and F&B teams to deliver a seamless experience.
• Work closely with the F&B Manager to achieve departmental targets, including revenue goals and guest satisfaction metrics.
• Follow all standard operating procedures (SOPs) and contribute to their continuous improvement.

Training & Development

• Actively engage in ongoing training and development opportunities, including wine tastings, supplier events, and internal programs.
• Stay up to date with current wine trends, menus, and vintages to ensure knowledgeable service at all times.

Health, Safety & Hygiene

• Ensure a high level of hygiene is maintained throughout all foodand beverage areas.
• Respect and maintain all equipment and furniture in the restaurant and lounge areas.
• Comply with all health and safety regulations, including proper handling, storage, and serving of beverages.