Head Sommelier

We need to output HTML fragment with sections: About the role? The posting includes description of hotel and role. We need headings: About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule. Only include sections that have real specific content. We need to parse the posting. Content: - Hotel description (intro) maybe "About the role"? Actually "About the role" could be description of the position. The posting includes "Missions" then bullet: The Head Sommelier is responsible for overseeing the restaurant's wine and beverage program, recommends food and wine pairings, and advises guests on wine selections based on their preferences and food choices, ensuring guests have an exceptional wine experience that complements their meal." That's a mission statement. Then "Profile" includes many bullet-like sentences (actually a long paragraph with many responsibilities). That's responsibilities. Then "What You Bring" includes requirements: Minimum 3 years work experience, certification, deep knowledge, fluent English, full-time, ability to work flexible hours, must be able to reach etc. Then "Benefits" list: Competitive Salary, Employer paid health benefits package, 401(k) plan matching program, Comprehensive overall compensation package (PTO, holidays), Excellent Training and Development opportunities with Oetker Hotels, Complimentary Hotelier Meals, Complimentary Dry Cleaning. No explicit Pay or Schedule details besides "Full-Time position. Ability to work flexible hours, including days, evenings, overnights, weekends, and holidays." That's schedule info. So we can include Schedule section with that. Pay: Not specific salary amount, just "Competitive Salary" is under Benefits. The instruction: never create Pay/Schedule/Benefits sections unless the posting actually states them. Pay: they didn't give a number, just "Competitive Salary". Is that considered stating pay? It's vague but it's a statement about pay. The rule says: never emit a heading followed by filler/placeholder text (e.g. "commensurate with experience", "not specified", "N/A", "varies", "TBD") and never create Pay/Schedule/Benefits sections unless the posting actually states them. "Competitive Salary" is somewhat vague but it's a statement. Might be considered filler? It's not a specific number. The examples of filler include "commensurate with experience", "not specified". "Competitive Salary" is similar to vague. Safer to not create Pay section. Instead include that info under Benefits? Benefits already includes Competitive Salary as first bullet. So we can keep Benefits section with that bullet. Schedule: they state Full-Time position and ability to work flexible hours including days, evenings, overnights, weekends, holidays. That's specific enough. So we can create Schedule section. Now we need headings: Use

for section headings. Use

• for any list of duties/requirements/benefits, and

  for prose. We need to avoid repeating job title as heading. Job title is Head Sommelier. Not to repeat. We need to preserve all substantive information; do not invent or summarize away detail. We need to remove boilerplate: EEO, legal, etc. Also remove navigation, cookie, etc. Also remove duplicated lines. Also remove application instructions. We need to include only sections with real specific content. Potential sections: - About the role: maybe the introductory description of the hotel and role? The posting includes hotel description before Missions. That could be considered "About the role" or maybe "About the hotel". But we need to follow allowed headings: About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule. We can map content: About the role: could be a brief summary of the position: The Head Sommelier is responsible for overseeing the restaurant's wine and beverage program... That's from Missions. But Missions is more like a summary. Could treat that as About the role. Responsibilities: the long list under Profile (the many bullet-like sentences). We'll turn each sentence into

• . Requirements: maybe the "What You Bring" includes experience, certification, knowledge, language, full-time, flexible hours, physical ability. Those are requirements. Qualifications: maybe certification as Sommelier or degree in Food and Beverage in Hospitality. Could be separate but we can combine. Skills: deep knowledge of wines, ability to train and lead team, fluent English, other languages asset. But we need to avoid thin sections. Perhaps combine Requirements and Qualifications into one? But we need to follow headings only if we have content. Could have Requirements (includes experience, certification, etc.) and Skills (knowledge, language, training ability). However the instruction: Prefer a few substantive sections over many thin ones. So maybe we just have About the role, Responsibilities, What You Bring (as Requirements), Benefits, Schedule. But we must use allowed headings. We could use Requirements for What You Bring, and maybe omit Qualifications and Skills if we incorporate into Requirements. But we need to preserve all substantive info; we can put all What You Bring content under Requirements. Thus sections: - About the role (h3) with paragraph summarizing the mission. - Responsibilities (h3) with ul list of duties from Profile. - Requirements (h3) with ul list from What You Bring. - Benefits (h3) with ul list. - Schedule (h3) with p describing full-time and flexible hours. We should not include Pay. Now we need to extract exact sentences. About the role: The Missions paragraph: "The Head Sommelier is responsible for overseeing the restaurant's wine and beverage program, recommends food and wine pairings, and advises guests on wine selections based on their preferences and food choices, ensuring guests have an exceptional wine experience that complements their meal." We could keep that as a paragraph. Responsibilities: The Profile paragraph is a long run-on sentence with many responsibilities separated by periods? Actually it's a long paragraph with many sentences but no clear bullet. We need to split into list items each duty. Let's parse: "Greet, interact, and engage with guests to ensure they have an exceptional wine experience, making personalized wine recommendations and answering any questions regarding the wine list. Provide expert wine pairings with dishes, explaining the qualities of the wines to guests and making recommendations based on personal taste, meal choice, or dietary restrictions. Ensure that wine service is flawless, from presenting the bottle to pouring and managing the decanting of older wines or fine bottles. Ensuring that hoteliers are trained in seasonal wine promotions, wine and food pairing, and the current wine list offerings. Conduct and assist with special events, providing tailored wine lists and helping plan wine-focused experiences for special occasions, private dining, wine dinners, tastings, and special pairing evenings, to create unique experiences and drive guest engagement. Create and update wine training materials to train and mentor front-of-house hoteliers (including sommeliers, servers, and bartenders) on the proper wine service techniques, pairing principles, and wine knowledge. Monitor the performance of sommeliers and service hoteliers, providing ongoing coaching and feedback to maintain the highest standards of wine service. Curate and manage the restaurant's wine list, ensuring a well-rounded selection that aligns with the restaurant’s concept, cuisine, and guests preferences. Develop and update wine offerings regularly, introducing new wines and managing seasonal selections to keep the list fresh and appealing. Manage and track wine procurement by establishing and maintaining relationships with wine suppliers, distributors, and vineyard owners, overseeing the wine budget, ensuring cost control and profitability while maintaining high-quality offerings. Select wines by the glass, considering customer trends, profitability, and the ability to pair with the menu offerings. Manage wine storage to ensure proper aging conditions (temperature, humidity, light exposure), organization, and rotation of stock in line with best practices. Track and report wine sales and stock levels, providing regular analysis to management on the performance of the wine program, identifying top sellers, and suggesting adjustments when necessary. Collaborate with the Chef and culinary team to ensure that wine pairings complement the restaurant’s menu and suggest any changes or improvements to pairings when necessary. Ensure compliance with all legal, health and safety regulations regarding alcohol service, including verifying guest IDs and adhering to responsible alcohol service guidelines. Manage guest complaints or special requests promptly and professionally, escalating to management, if necessary, to ensure a positive experience. Lead by example building morale and spirit, interacting positively with hoteliers and guests, fostering teamwork and collaboration among hoteliers. Ensure that personal appearance and hygiene standards are an example for the team and reflect a professional image for our guests. Inspire an elevated level of creativity, personal commitment to service excellence and an emotional sense of gracious hospitality to enhance the restaurant’s luxury ambience." We need to turn each line into
• . Ensure we keep the content exactly. Requirements: What You Bring paragraph: "Minimum 3 years of work experience in a similar capacity with an understanding of luxury hotel standards of service. Certification as a Sommelier or degree in Food and Beverage in Hospitality. Deep knowledge of wines, vineyards, the winemaking process, spirits, and pairings, as well as the ability to train and lead a team of sommeliers and service hoteliers. Fluent in English; other languages considered an asset. Full-Time position. Ability to work flexible hours, including days, evenings, overnights, weekends, and holidays. Must be able to reach, bend, balance and transport various objects weighing up to 50 lbs. repeatedly during a shift." We need to put each as
• under Requirements. Benefits: list: "Competitive Salary Employer paid health benefits package 401(k) plan matching program Comprehensive overall compensation package (PTO, holidays) Excellent Training and Development opportunities with Oetker Hotels Complimentary Hotelier Meals Complimentary Dry Cleaning" Make each
• . Schedule: we have "Full-Time position. Ability to work flexible hours, including days, evenings, overnights, weekends, and holidays." Could be a paragraph. Now we need to output HTML fragment only, no or . Use

  headings. Let's craft:

  About the role

  The Head Sommelier is responsible for overseeing the restaurant's wine and beverage program, recommends food and wine pairings, and advises guests on wine selections based on their preferences and food choices, ensuring guests have an exceptional wine experience that complements their meal.

  Responsibilities

  • Greet, interact, and engage with guests to ensure they have an exceptional wine experience, making personalized wine recommendations and answering any questions regarding the wine list.
  • Provide expert wine pairings with dishes, explaining the qualities of the wines to guests and making recommendations based on personal taste, meal choice, or dietary restrictions.
  • Ensure that wine service is flawless, from presenting the bottle to pouring and managing the decanting of older wines or fine bottles.
  • Ensuring that hoteliers are trained in seasonal wine promotions, wine and food pairing, and the current wine list offerings.
  • Conduct and assist with special events, providing tailored wine lists and helping plan wine-focused experiences for special occasions, private dining, wine dinners, tastings, and special pairing evenings, to create unique experiences and drive guest engagement.
  • Create and update wine training materials to train and mentor front-of-house hoteliers (including sommeliers, servers, and bartenders) on the proper wine service techniques, pairing principles, and wine knowledge.
  • Monitor the performance of sommeliers and service hoteliers, providing ongoing coaching and feedback to maintain the highest standards of wine service.
  • Curate and manage the restaurant's wine list, ensuring a well-rounded selection that aligns with the restaurant’s concept, cuisine, and guests preferences.
  • Develop and update wine offerings regularly, introducing new wines and managing seasonal selections to keep the list fresh and appealing.
  • Manage and track wine procurement by establishing and maintaining relationships with wine suppliers,