Junior Sommelier . (H/F)

This is the 1926 Collection – a carefully curated ensemble of boutique hotels, each echoing an aspect of the ethos born in 1926, the year our founder, Sunny, was born.

Nestled in Malta’s vibrant locales of Sliema and Valletta, these four distinct properties each contribute to a rich tapestry of experiences. Intricately bound by a common thread of luxury, sustainability, and personalised service, the 1926 Collection is more than a selection of hotels – it’s a lifestyle. Rooted in the charm and culture of Malta, our hotels embody a philosophy of timeless elegance and enduring hospitality.

Our commitment to enhancing your guest experience goes beyond mere comfort. With offerings from sun-kissed seafront lidos to wellness retreats, and from historic city charm to artistic indulgence, we aim to craft memories that are as diverse as they are delightful. Here, every stay becomes a journey through history, culture, and luxury – encapsulating the vibrant spirit of Malta and the pioneering vision of those that came before us.
 

At Le GV Rooftop Restaurant, a One-Michelin-starred restaurant, dining is more than just a meal – it’s a journey. Inspired by the flavours of the region and the artistry of fine dining, our menu is a harmonious blend of tradition and innovation. Every dish is meticulously crafted using the freshest ingredients, handpicked to showcase the bounty of the land and sea.

Job description

The Junior Sommelier will be working closely with the Head Sommelier in selecting wines, creating wine lists, and providing expert guidance to patrons on wine selection and pairings.

Key responsibilities:

• Training staff on wine selection, service techniques, and food and wine pairings.
• Engaging with guests to understand their preferences and recommend wines that suit their tastes and budgets.
•  Offering personalized wine pairing suggestions to enhance the dining experience and maximize sales.
• Providing exceptional customer service by delivering attentive and knowledgeable assistance to patrons.
• Overseeing the storage and inventory management of wines to ensure optimal quality and freshness.
• Implementing proper cellar procedures, including temperature and humidity control, bottle rotation, and organization.
• Monitoring inventory levels and reordering wines as needed to maintain stock availability.
• Supporting in the F&B Service operation