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Head Sommelier

$ 6,000 - $ 10,000 / month
Original
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Job Summary

As a Head Sommelier, your role is to support the General Manager in overseeing Jing Ting Wan's operations, maintaining exceptional service and culinary standards. Lead wine program curation, ensuring diversity, relevance, and harmonious pairings with cuisine.

Job Responsibilities

Support successful F&B operations

• Assist General Manager in ensuring that guests are provided outstanding service befitting a high-end establishment.

• Build and cultivate relationships with VIPs, with a focus on Casino guests/hosts, and guests with a high propensity to spend on wines.

• Support General Manager in driving outlet revenue as well as cost discipline (with a focus on beverage cost management).

• Work with Management team to drive outlet’s targets, such as those in the areas of productivity, training, attrition, workplace safety, safe management measures, etc.

• Work with Management team to drive a culture of compliance built on high ethical standards, including ensuring that requirements for hygiene standards, participation in sustainability and CSR, as well as compliance trainings are met/exceeded.

• Ensure regular refresh of outlet’s offerings in line with seasonality, guest preferences and regional trends, with a focus on the outlet’s wine & beverage programme.

• Work with Management team to address guest feedback, including suggesting changes to internal SOPs to deliver the best possible experience for guests.

• Work with internal stakeholders to drive projects, including but not limited to capital projects, resort-wide campaigns, repair and maintenance, etc.

Develop and execute wine programs

• Lead a core team of wine specialists within the outlet and drive a distinctive wine programme that will differentiate the outlet amongst its competitors.

• Refresh wine programme on a regular basis to ensure that wine programme remains relevant & exciting.

• Drive higher average check of guests by developing initiatives to drive upselling of premium wines & spirits.

• Maintain a lean wine inventory vis-à-vis diversity of wine list, while driving promotions to promote slow-moving wines.

• Work closely with the Executive Chef and General Manager to review and update wine pairings in line with changes in food menu.

• Review inventory and maintenance of glassware and other wine-related equipment (e.g., wine list covers, ice buckets, decanting equipment, specialty glassware, bar equipment) to enable the smooth delivery of a quality wine service.

• Build and cultivate deep relationships with regional and global wine suppliers and distributors, in collaboration with Procurement, to maintain a pipeline of distinctive wines for the outlet.

• Support talent development through a robust training programme for team members in the outlet.

• Keep abreast with the latest developments in the world of wine and serve as a main source of wine knowledge for the outlets.

• Ensure all wine stocks are used, stored, and accounted in adherence to company policies and procedures.

Support MBS F&B team

• Communicate closely with sommeliers from other outlets and cross-share new offerings or industry training platforms, in a bid to uplift property’s overall wine programme.

Job Requirements

Education & Certification

• Degree / Diploma in Hospitality / Hotel Management / F&B Management or equivalent.

• Relevant qualifications under the Court of Master Sommeliers, WSET or equivalent

Experience

• A minimum of five (5) years of managerial experience in F&B, preferably in fine-dining establishments and including experience serving as the Head Sommelier / Sommelier of these establishments

• A minimum of two (2) years' experience in F&B establishments with prestigious Michelin Star and Black Pearl Diamond credentials.

Other Prerequisite

• Robust knowledge of international wines.

• Result-driven, task-oriented, creative, and able to work effectively both independently and in a team.

• Well-groomed and able to represent the integrated resort/outlet.

• Proficient in basic accounting and budgeting skills.

• Strong leadership skills and ability to motivate team.

• Must be fluent in English and Mandarin/Cantonese as this role will be required to liaise with English and Mandarin/Cantonese speaking guests.

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