Sommelier/Restaurant supervisor

InterContinental Penang Resort; George Town; On-site; MYR 90,000 - 130,000; Full time

Job summary

InterContinental Penang Resort seeks a Wine Program Lead to curate a dynamic wine list, manage the cellar, and elevate premium guest experiences within a fine dining setting.

You will supervise restaurant operations, train staff, ensure proper storage, and uphold health and safety standards while driving revenue through thoughtful pairings and tastings.

Qualifications

• Knowledge of wine curation and cellar management.
• Ability to guide guest beverage experiences and pairings.
• Experience training frontline staff on wine and service standards.

Responsibilities

• Design, curate, and manage a profitable wine list.
• Oversee wine cellar stock, FIFO, and regular inventories.
• Maintain proper storage conditions (temp/humidity) for quality and aging assets.
• Deliver high-touch guest interactions with pairings and flavor explanations.
• Supervise beverage service, opening techniques, and glassware presentation.
• Drive beverage revenue through upselling premium pairings and tastings.
• Address guest feedback promptly and uphold service standards.
• Coordinate service flow during live operations and support floor staff.
• Train and educate staff on wine, service, and upselling practices.
• Enforce age verification and compliance with local regulations.

Skills

Wine curation

Cellar management

Guest service

Staff training

Upselling

POS/MICROS familiarity

Education

WSET/CMS certification

Tools

POS/MICROS systems

Job description

This role encompasses wine program curation, cellar management, premium guest experience delivery, restaurant operations supervision, team training, and compliance oversight in a fine dining establishment.

Key responsibilities

Design, update, and manage a profitable, dynamic wine list in close alignment with F&B management team and Head Sommelier

Monitor, organize, and replenish stock within the wine cellar using FIFO (First In, First Out) methods and conduct regular, scheduled physical inventory audits

Ensure precise temperature, humidity, and storage standards to safeguard beverage quality, flavor profiles, and aging assets

Provide high-touch guest interactions, recommending pairings, explaining flavor profiles, and accommodating diverse tastes and budgets

Personally execute or supervise flawless beverage presentation, proper temperature checks, opening techniques, and decanting into the appropriate glassware

Drive beverage revenue through strategic upselling, promoting premium pairings, or introducing specialized wine flights and curated tasting menus

Proactively handle guest remarks regarding beverage quality and overall service, immediately resolving any issues

Direct the service flow during live operations, stepping in to coordinate table rotations, support the floor staff, and troubleshoot logistical hiccups

Conduct continuous wine and beverage training modules for servers and bartenders, detailing tasting notes, pouring limits, and menu pairing logic

Enforce and supervise age-verification checks, strictly ensuring that all service staff comply with local laws and drinking age regulations

About you

Good knowledge of wine curation, cellar management, and beverage service standards (WSET or CMS will be preferred)

Ability to provide high-touch guest interactions and expert guidance on wine pairings and flavor profiles

Proficiency with POS/MICROS systems for beverage codes, pricing configurations, and vintage modifications

Experience with inventory management, FIFO methods, and physical inventory audits

Knowledge of temperature, humidity, and storage standards for beverage quality preservation

Capability to train and educate service staff on wine, beverage service, and upselling strategies

Understanding of health, safety, and sanitation protocols for beverage stations and cellars

Ability to manage opening and closing duties, including cash register reconciliation and stock security