Job Summary

We are seeking a Wine Manager with deep expertise in wines and a strong leadership presence to manage and elevate our wine program across all outlets. This role is responsible for curating wine selections, maintaining optimal inventory, ensuring exceptional wine service, and training staff. You will partner closely with culinary and service teams to create thoughtful food and wine pairings, develop a dynamic wine list, and deliver memorable guest experiences that align with RWS brand and standards.

Key Responsibilities

Wine Program & Guest Experience

• Curate, develop, and maintain a current and appealing wine list that reflects industry trends and guest preferences.
• Possess comprehensive knowledge of wines, including varietals, vineyards, tasting notes, and food pairings.
• Provide personalized wine recommendations to guests, ensuring an exceptional dining experience.
• Work closely with chefs and service teams to design food and wine pairings that complement seasonal menus.
• Stay updated on global wine trends, new vintages, and emerging regions to enhance offerings.

Training & Team Development

• Conduct wine and beverage training programs for staff, ensuring consistent knowledge and service standards.
• Monitor staff progress, conduct refresher sessions, and mentor team members to elevate service quality.
• Foster a culture of professionalism, learning, and pride in beverage service.

Inventory & Operations

• Manage wine inventory, including procurement, receiving, storage, and rotation.
• Maintain optimal stock levels, minimizing waste and overstocking.
• Implement effective cost controls while ensuring quality and availability.
• Ensure compliance with Singapore liquor licensing regulations and company SOPs.

Required Qualifications

• Minimum 3–5 years of experience in wine-focused management roles within fine dining or luxury hospitality.
• Certification from recognized institutions such as Court of Master Sommeliers or WSET Level 3 preferred.
• Proven ability to manage wine programs, inventory systems, and supplier relationships.
• Strong interpersonal and communication skills with the ability to engage both staff and guests.
• Solid knowledge of Singapore’s liquor licensing regulations.