HEAD SOMMERLIER

Manage and oversee the overall wine programme and daily sommelier operations. Develop, maintain and regularly update the wine list in accordance with the restaurant's concept, menu and business requirements. Recommend suitable wines to guests based on their preferences, food selections and budget.

Provide professional wine pairing recommendations and ensure a high standard of guest service. Work closely with the Chef and management team to develop appropriate food and wine pairings. Source and select wines from various regions, producers and suppliers.

Liaise and maintain good working relationships with wine suppliers and distributors. Manage wine purchasing and ensure appropriate stock levels while controlling costs. Monitor wine inventory, stock movement, breakages and variances. Conduct regular wine stocktakes and maintain accurate inventory records.

Ensure proper storage, handling, rotation and serving of wines. Maintain the wine cellar and ensure wines are stored under appropriate conditions. Monitor wine costs, pricing and margins and make recommendations to improve profitability.

Analyse wine sales and guest preferences to improve the wine selection and overall beverage performance. Train, guide and develop sommeliers and service team members on wine knowledge, wine service and food pairing. Conduct regular wine tastings and training sessions for the service team.

Ensure proper wine service standards, including presentation, opening, decanting, glassware selection and serving temperatures. Maintain strong knowledge of international wine regions, grape varieties, vintages, producers and current wine trends.

Assist guests professionally with enquiries regarding wines, vintages and food pairings. Handle guest feedback relating to wine and beverage service professionally. Work closely with the Restaurant Manager, Bar Manager, Chef and service team to ensure smooth restaurant operations.

Support special events, wine dinners, tastings and other beverage-related act