Sommelier

About the role

This is a Sommelier or Beverage Manager position in a premium, high-volume hospitality setting. You will guide guests through the wine and beverage list, offering expert recommendations that complement the menu, drive beverage revenue through confident upselling, and oversee cellar operations and inventory management. You will also conduct staff training and mentorship, ensure flawless wine service execution, and collaborate on menu development to align with global travel trends and seasonal offerings.

Key responsibilities

• Guide guests through the wine and beverage list, offering expert recommendations that complement the menu, including modern fusion flavor profiles

• Drive beverage revenue by confidently upselling premium pours, signature pairings, and specialty offerings to meet targeted operational metrics

• Oversee daily wine stock, cellar organization, and procurement

• Conduct meticulous inventory counts to manage operational expenses, control beverage costs, and minimize shrinkage

• Conduct regular tasting sessions and briefings for the Front of House team

• Equip Floor Staff and Supervisors with knowledge and tasting notes to confidently upsell standard beverage options

• Ensure flawless execution of wine service, including proper temperature control, decanting procedures, and standard pour volumes

• Maintain immaculate standards for all glassware and bar equipment

• Collaborate with the culinary team and Operational Manager to refine the beverage program

• Assist the wider FOH team during unexpected service rushes

About you

• 2–4 years of experience as a Sommelier, Head Bartender, or Beverage Manager in a premium, high-volume hospitality setting

• Recognized professional certifications such as WSET Level 2 or 3, or Court of Master Sommeliers (CMS) Certified Sommelier are highly preferred

• Exceptional verbal communication with a polished, approachable demeanor

• Complete fluency in English to expertly assist an international guest base, alongside fluency in the local language

• Strong understanding of restaurant P&L, beverage costings, yield management, and modern POS/inventory management software

• Physical ability to navigate a crowded floor and transport cases of wine

• Willingness to assist the wider FOH team during unexpected service rushes

• Availability to work demanding operational hours, including weekends, evenings, and public holidays