Sommelier at Resorts World Sentosa in Singapore, Singapore, SG

Primary Responsibilities

1. Possess thorough knowledge of wines including varietals, vineyards, descriptions and food and wine matching.

2. Guest Service & Relations

• Maintain a high level of guest service and relations by delivering and managing the prompt, efficient and courteous service of food and beverage.
• Working with Restaurant Managers, Assistant Managers and Wine Captains closely to enable to deliver the most appropriate service to the guests.
• Assist staff to develop their wine/beverage knowledge and service skills.

3. Financial Accountability

• Carefully monitor wine inventory and sales.
• Develops promotional plan on bin ends or slow-moving items.
• Minimize spoilage and wastage by liaising with different F&B outlets.
• Prepare wine inventory and sales spreadsheet on a regular basis.

4. Responsible for maintaining all wine cellars presentation and condition.

5. Vendor management in regard to relationship and reputation of company with suppliers and distributors, source new beverage products, collaborate in wine promotions and events, organize and conduct wine tasting, training and master class.

6. Training

• Conduct Team Member trainings to develop their wine/beverage knowledge and service skills.
• Conduct daily, weekly, monthly and yearly wine/beverage training programs and monitor the training progress and result.
• Positively support and work closely with Outlet Managers, Chefs and F&B Training Team (Service Excellence Team).

7. Annual revaluation of wine inventory through knowledge and research of the developing wine and beverage market.

8. Curate and wine and beverage list to be accurate, competitive and attractive in the market.

9. Responsible for overall quality of wine service in all F&B restaurants.

10. Responsible for a smooth and efficient beverage service operation and plan manpower to support the restaurants operation

11. Responsible for planning, directing, controlling, co-coordinating and participating in all Restaurant Operations and all personnel for continuous contribution and improvement in revenues and cost controlling

Requirements

• Must have Wine and Spirits Education Trust / Court of Master Sommeliers
• Minimum 5 years of relevant experience in a fine dining restaurant or 5-stars hotel, handling high-end clienteles and large inventory of premium wines
• Possess strong wine and food knowledge
• Good verbal communication and interpersonal skills
• Ability to organize, manage and market wine events