Sommelier cum Restaurant Manager/ Clarke Quay

35 EMBER PTE. LTD.; Singapore; On-site; SGD 50,000 - 70,000; Full time

Job summary

A premier dining establishment in Singapore is seeking a passionate Sommelier cum Restaurant Manager to oversee front-of-house operations and manage the wine program. The ideal candidate will have 3-5 years of managerial experience in a restaurant setting and a strong commitment to service excellence and team leadership. Responsibilities include curating the beverage list, training staff, and ensuring exceptional guest experiences in a vibrant environment.

Qualifications

• 3–5 years of managerial experience in full-service restaurant.
• Proven leadership skills to inspire and motivate a team.
• Computer literate with experience in POS and reservation systems.

Responsibilities

• Lead and oversee all FOH operations ensuring exceptional hospitality.
• Curate and manage the restaurant’s wine and beverage list.
• Hire, train, and mentor FOH staff for refined service.
• Build strong relationships with guests for memorable experiences.

Skills

Leadership skills

Interpersonal skills

Organisational abilities

Communication skills

Problem-solving abilities

Passion for wine and hospitality

Education

Certified Sommelier

Job description

Roles & Responsibilities

About the Role

At Fleursophy Group, our people, food, and ambiance define who we are. We strive to deliver unforgettable dining experiences, and at Ember Restauarnt & Wine Bar , that means combining modern European woodfire BBQ with warm, attentive hospitality in a forest-inspired setting.

We are looking for a Sommelier cum Restaurant Manager who is passionate about service excellence, operational efficiency, and team leadership. This is a hands‑on role that requires both strategic oversight and strong floor presence, ensuring every guest leaves with a lasting impression.

Front‑of‑House Leadership & Operations

• Lead and oversee all FOH operations, ensuring smooth service flow and exceptional hospitality.
• Maintain a strong floor presence to engage guests and support the team during peak periods.
• Oversee staff scheduling, daily briefings, and shift management for efficiency.
• Coordinate closely with the kitchen to ensure communication, timing, and product consistency.
• Enforce company policies, service standards, and operational protocols.
• Ensure full compliance with health, safety, and sanitation regulations.

Wine & Beverage Programme (Sommelier Duties)

• Curate and manage the restaurant’s wine and beverage list in line with Ember’s culinary direction.
• Recommend and serve wines professionally, providing thoughtful pairings for guests.
• Conduct staff training on wine knowledge, service techniques, and presentation standards.
• Manage beverage inventory, supplier relations, ordering, and cost controls.
• Maintain proper cellar organisation, storage conditions, and accurate stock rotation.
• Collaborate with the culinary team to design pairing menus and special wine events.
• Stay updated with global wine trends and introduce new, value‑driven selections.

Team Development & Performance

• Hire, train, and mentor FOH staff to deliver refined, knowledgeable service.
• Conduct performance reviews and set clear goals for individual and team growth.
• Foster a positive, motivated, and high‑performing team culture.
• Lead by example in professionalism, service quality, and guest engagement.

Guest Relations & Service Excellence

• Build strong relationships with guests to create memorable dining experiences.
• Address feedback and complaints promptly and professionally.
• Ensure every guest receives warm, attentive, and personalised service.
• Promote a genuine hospitality culture that reflects the restaurant’s values.

Business & Administrative Management

• Set, monitor, and review outlet KPIs to drive sales, efficiency, and guest satisfaction.
• Manage budgets and control costs while maintaining quality and service standards.
• Support marketing efforts, events, and community engagement activities.
• Prepare weekly, monthly, and annual reports on sales, expenses, and performance.
• Implement initiatives to reduce waste and improve operational productivity.

Requirements

• 3–5 years of managerial experience in a full‑service restaurant or hospitality environment.
• Certified Sommelier is a plus.
• Proven leadership skills with the ability to inspire and motivate a team.
• Strong organisational and problem‑solving abilities.
• Excellent communication and interpersonal skills.
• Passion for food, wine, and genuine hospitality.
• Computer literate with experience in POS and reservation systems.
• Able to work evenings, weekends, and public holidays as required.