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).