Trainee Sommelier

6 days ago

Swanage, Dorset, United Kingdom THE PIG ON THE BEACH Full time
About the role

Location:
The Pig on the Beach, Studland Manor Road, Swanage

Hours:
Full Time, £20,856 PA Plus Service Charge

Location:
The PIG on the Beach, Studland, Dorset

Salary:
£20,856 PA Plus Service Charge


In the busy months our wine team have earnt up to £400 in service charge per month, whilst Service Charge varies depending on bookings with the staycation concept thriving, you can do the maths.


Hours: 40 hours per week.


As part of our food and beverage team our Sommeliers play an important role within our restaurant and bar service.

We offer an extensive wine list to our guests, from wines across the world, local British produce to our very own PIG offering


As a Trainee Sommelier at THE PIG you will be working in our busy restaurant serving high quality wines to our lunch and dinner guests.

During service you will be interacting with guests, pairing wines from our traditional underground cellar and providing recommendations to ensure a memorable experience to all.


Through on the job training you will advance your knowledge of international wines and local brands, build relationships with existing and new suppliers and have the opportunity to grow your qualifications in wine and spirts by enrolling in various courses.

No experience is required.

We are seeking for a Trainee Sommelier who demonstrates a keen interest in wine and spirits and the commitment towards enhancing their service skills.

We will support you through WSET qualifications.

We are dedicated to making THE PIGs an inspiring, exciting and fun place to work and in return for your hard work you can expect something a little different:

  • Numerous retail discounts via our Perkbox Scheme.
  • Discounted room rates and complimentary staff stays across our group.
  • Discounted food, beverage, and spa days across our group.
  • 28 days holiday rising by 1 day each year for the first 5 years.
  • We are committed to providing craft and accredited training for all staff.
  • Meals on duty

Robin Hutson:

**_'As with all good hospitality, THE PIG is fundamentally about people; it's the personalities, passion, knowledge, and skills of the people we work with that somehow converge to creating THE PIG experience'._