Head Wine Waiter Boodle's
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28 St. James's Street SW1A 1HJ
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DEPARTMENT:                  Coffee Room

 

JOB TITLE:                          Head Wine Waiter/Sommelier

 

RESPONSIBLE TO:            Dining Room Manager

 

MAIN SCOPE AND PURPOSE

 

To manage a team of two Wine Waiters, to recommend and serve wines to Club Members and their guests.

 

MAIN DUTIES AND RESPONSIBILITIES

 

Hours:  10.00/11.00 am to 2.30/3.30 pm and 6.45 pm to 9.30/10.30 pm – Monday to Friday.  Some weekend shifts when required.  Times may be altered due to levels of business.

 

Morning shift – mise-en-place duties

 

  1. Unlock dispense bar.

 

  1. Collect, wash and polish all glasses from previous night’s functions. Stack correctly in designated areas.

 

  1. Rinse glass washing machine daily.

 

  1. Once a week, remove parts from glass washing machine and clean to required standard.

 

  1. Set up wine station in Coffee Room with clean glasses and wines decanted ready for service.

 

  1. Collect skip with pre-ordered beverages from the cellar and bring up to the dispense bar.  Empty skip and place wines into numbered bins.

 

  1. Return skip with empty bottles to cellar after each service.

 

  1. Check luncheon functions and place the appropriate glasses onto the tables. Organise with the Duty Manager to collect from the store any additional glasses required for the day’s functions.

 

  1. Refill water bottles and stack in the fridge.

 

  1. Check with Dining Room/Duty Manager for any other duties that need to be completed.  Decisions by Management must be followed through.

 

  1. Keep the wine lists updated with any amendments.

 

  1. Record in duplicate book the Banqueting consumption and give to Duty Manager. Return to the cellar all unused Banqueting wines.

 

  1. Assign wine waiter to Banqueting service.

 

  1. Lock Dispense Bar.

 

  1. Staff lunch to be taken at 11.30 am.  Return to Coffee Room at 12.15 pm ready for briefing and service.

 

Evening shift– mise-en-place duties

 

  1. On arrival at 6.45 pm, firstly clean any dirty glasses left from functions or lunch service.

 

  1. Check evening functions and place glasses on the tables.

 

  1. Open/decant wines for functions.

 

  1. Check Coffee Room bookings and place glasses on the tables where requested by Dining Room Manager.

 

  1. Order replacement stocks for the next day’s delivery from the cellar. 

 

  1. Check function sheets to ensure that adequate stocks of wine are ordered for Banqueting parties.

 

  1. Assign wine waiter to Banqueting service.

 

Service – lunch and dinner

 

  1. On guests’ arrival, present the wine list to the Member, making recommendations if required.  Take the order on a duplicate pad, along with water requirements giving one copy to Cashier, writing clearly.  Ensure correct wines and drinks are added to the correct bills.

 

  1. Ask the Member to taste the wine, and then proceed to serve the guest first, along with water.  Serve each wine in the appropriate glass.

 

  1. Always move around the room paying attention to topping up glasses where required.  There should be one Wine Waiter in the Coffee Room at all times.  Inform the Dining Room Manager if you need to leave the Coffee Room at any stage.

 

  1. To be knowledgeable of the lunch and dinner menus and know what to recommend to accompany the dishes.

 

  1. To be polite and helpful with Members and guests.

 

  1. Ensure white and red wines are served at the correct temperature and with the appropriate courses.

 

  1. Ensure that all uncorked wines are closed with the Vacuvin pump when not in use.

 

  1. Ensure that all glassware from other departments is returned to them once cleaned.

 

  1. Record any breakages to glassware whilst on duty.

 

  1. Ensure that any outlet transfers are recorded and/or reimbursed.

 

  1. To maintain a clean and tidy wine dispense.

 

  1. Ensure that any wines deemed to be out of condition are recorded and signed off by the Duty Manager.

 

  1. During service the Wine Waiters must communicate with each other as to what tables are being served to avoid any confusion.

 

  1. Check weekly sheets to ensure that Banqueting wines are ready.

 

OTHER REQUIREMENTS

 

  • Organise the team for efficient service of the dining room and Banqueting.

 

  • To train staff in all aspects of wine service and storage.

 

  • To assist with the service of food when required.

 

  • Apart from Coffee Room duties, you will also be required to work on private dining and Club events as designated by the Dining Room/Duty Manager.

 

  • To be fully knowledgeable of wines and to have passed relevant examinations in wine studies.

 

  • To be fully conversant with the Club’s fire procedures, health and safety policy procedures and staff handbook.

 

  • To be of neat and tidy appearance and clean shaven. Clean uniform should be worn at all times when in Boodle’s.

 

  • To ensure assistance to the Cellarman when receiving deliveries and the storage of wine cases.

 

  • To ensure assistance in the carrying and movement of chairs and tables in the Coffee Room and Banqueting.

 

  • To comply with any reasonable request made by the Management.
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Head Wine Waiter
Boodle's

Recruiter

Boodle's

Location

28 St. James's Street SW1A 1HJ

Salary

Competitive

Job Type

Full Time

Reporting To

Restaurant Manager

Closing Date

15 June 2025

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