Sommelier cum Restaurant Manager/ Clarke Quay

35 EMBER PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A leading restaurant in Singapore seeks a Front-of-House Leader to manage operations, oversee the wine and beverage program, and develop a high-performing team. The ideal candidate should possess strong leadership and organizational skills with 3-5 years of managerial experience in a hospitality environment. This role offers the opportunity to create memorable dining experiences through exceptional service.

Qualifications

• 3-5 years of managerial experience in a full-service restaurant or hospitality environment.
• Proven leadership skills with the ability to inspire and motivate a team.
• Excellent communication and interpersonal skills.

Responsibilities

• Lead and oversee all FOH operations to ensure smooth service flow.
• Manage budgets, control costs, and maintain quality standards.
• Hire, train, and mentor FOH staff to deliver exceptional service.

Skills

Managerial experience

Leadership skills

Communication skills

Organisational skills

Interpersonal skills

Education

Certified Sommelier

Tools

POS systems

Reservation systems

Job description

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.

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 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.