Sommelier

GOODWOOD PARK HOTEL PRIVATE LIMITED; Singapore; On-site; SGD 45,000 - 65,000; Full time

Job summary

A leading hospitality establishment in Singapore seeks an experienced Sommelier to deliver expert wine recommendations and manage a curated wine list. The ideal candidate will have a proven track record in high-volume dining and extensive knowledge of global wines. Key responsibilities include inventory management, staff education on wine, and enhancing guest experiences through personalized service. Applicants should possess relevant certifications and excellent communication skills. Join a dynamic team and elevate the wine experience for our guests.

Qualifications

• Proven work experience as a Sommelier or Wine Steward (2-5 years preferred).
• Advanced knowledge of global wines, grape varietals, and market trends.
• Certifications like Court of Master Sommeliers or WSET preferred.

Responsibilities

• Provide expert wine recommendations to guests.
• Curate and maintain a profitable wine list.
• Manage wine inventory and negotiate with vendors.
• Lead staff education on wines and service etiquette.

Skills

Exceptional communication skills

Strong organizational skills

Ability to work in a fast-paced environment

Problem-solving abilities

Basic computer skills

Education

Relevant certifications from a recognized wine education body

Tools

POS systems

Inventory management systems

Job description

Job Responsibilities & Key Duties include, but not limited to

Guest Service & Interaction:

• Provide expert, personalized wine, beer, and spirit recommendations to guests based on their preferences, budget, and meal choices.
• Engage guests in an approachable and friendly manner, sharing knowledge about different wines, regions, and vintages without being perceived as a "wine snob".
• Ensure all wine is served correctly: using appropriate glassware, at the optimal temperature, and following proper presentation and pouring techniques.
• Work with restaurant service team on restaurant daily operations requirement
• Ensure highest hygiene standards in the preparation, storage and handling of food items and beverages in compliance with regulations and industry standards.
• Always adhere to the standard operation procedure to the bar operations
• Perform any other duties as may be assigned from time to time by the Management

Curation & Menu Development:

• Curate, update, and maintain a thoughtful, profitable, and accurate wine list that complements the restaurant's cuisine and concept.
• Collaborate closely with the Executive Chef and culinary team to develop harmonious food and wine pairings.
• Develop new beverage menus, which may include unique selections of sake, cocktails, and non-alcoholic options, depending on the venue.

Inventory & Financial Management:

• Manage the entire wine inventory, including ordering, receiving, and proper storage conditions (temperature, light, humidity) to preserve quality.
• Negotiate pricing and build strong relationships with wine vendors and distributors to secure high-quality stock and favorable deals.
• Monitor and control beverage costs (COGS) and manage budgets to maximize profitability and minimize waste or shrinkage.
• Ensure all stock levels are maintained at par levels and conduct regular, accurate inventory counts.

Staff Training & Education:

• Lead ongoing staff education and training sessions on the wine and beverage program, including flavor profiles, pairing suggestions, proper service etiquette, and suggestive selling techniques.
• Act as a mentor to the service team, ensuring all front-of-house staff are confident in discussing and selling wines to guests.

Other Requirements:

• Able to host and organise special wine tasting events, private dinners, or educational seminars for guests to promote the wine program.
• Ensure strict compliance with all local, state, and federal alcohol handling laws and health and safety regulations, including age verification.
• Always be punctual at work and maintain a professional image with proper grooming e.g. clean uniform, neat haircut and putting on your name badge at all time
• Ensure highest hygiene standards in the preparation, storage and handling of food items and beverages in compliance with regulations and industry standards.
• Always adhere to the standard operation procedure to the bar operations
• Perform any other duties as may be assigned from time to time by the Management

Qualifications and Requirements

• Experience: Proven work experience (minimum 2-5 years preferred, depending on the role) as a Sommelier or Wine Steward in a high-volume or fine-dining environment.
• Knowledge: In-depth, advanced knowledge of global wines, including grape varietals, regions, vintages, production methods (viticulture/vinification), and market trends.
• Certifications: Relevant certifications from a recognized wine education body are highly preferred, such as the Court of Master Sommeliers (Introductory or Certified Sommelier level) or the Wine & Spirit Education Trust (WSET) (Level 2 or 3).

Skills:

• Exceptional communication, presentation, and interpersonal skills.
• Strong organizational skills and attention to detail for inventory management.
• Ability to work in a fast-paced, high-pressure environment while remaining calm and professional.
• Strong problem-solving and decision-making abilities.
• Basic computer skills and familiarity with POS (Point of Sale) and inventory management systems.

Physical Demands:

• Ability to stand and walk for extended periods, often during peak service hours.
• Ability to lift and move heavy cases and boxes of wine (up to 20 kgs).