Sommelier & Beverage Manager

Role Summary

The Sommelier & Beverage Manager manages wine and beverage programme across assigned venues. The role combines strong wine expertise, broad beverage knowledge, commercial awareness and operational leadership to create outstanding guest experiences, improve beverage profitability and maintain consistent standards across the group.

The successful candidate must hold a minimum WSET Level 3 Award in Wines (or equivalent) and have sound working knowledge of spirits, beer, cocktails and non-alcoholic beverages. This knowledge is essential for effective beverage ordering, inventory management, cost control, staff training and guest recommendations.

Responsibilities

• Lead, train and coach front-of-house teams on wine knowledge, beverage service standards and upselling
• Develop and maintain wine lists suited to each restaurant concept, menu, guest profile and market trend
• Work with chefs on wine pairings, tasting menus, wine dinners and beverage-led promotions
• Drive wine and beverage sales through by-the-glass programmes, guest recommendations, menu engineering and premiumisation
• Manage ordering, par levels, inventory, stock rotation, cellar and beverage-fridge storage, wine maps, and inventory accuracy across wine and beverage categories
• Monitor wine and beverage costs, margins, spoilage, breakages, over-pouring and slow-moving stock
• Negotiate with suppliers for competitive pricing, product allocations, staff training and event support
• Ensure group standards for storage, serving temperatures, glassware, pouring measures and responsible beverage service are consistently followed
• Deliver a minimum of one wine dinner or wine-focused programme per month in each outlet

Requirements

• Minimum two years’ experience as Sommelier or Beverage Manager in a high-volume Western restaurant
• WSET Level 3 or above is required or strongly preferred
• Strong knowledge of cocktails, wine, spirits and beverage service
• Fine-dining or semi-fine-dining experience is preferred
• Hotel restaurant or hospitality experience is preferred
• Proven experience managing high-volume business and leading large, diverse service teams
• Commercially aware, with an understanding of sales, cost control, stock management and restaurant profitability
• Tech-savvy and comfortable using POS, reservation, reporting and operational management systems
• Strong leadership, communication, coaching and people-management skills
• Organised, resilient and able to remain calm and effective during busy service periods
• Fluent English communication skills; Cantonese and/or Mandarin would be an advantage
• Immediately available or able to start at short notice

Benefits

• 8-Day Off/Month
• 10-14 Days Annual Leave
• Duty Meal
• Medical Subsidization
• Discretionary Bonus

Attractive remuneration and fringe benefits will be offered to the right candidates. Interested parties, please provide resume with current and expected salary by clicking “Apply Now”.

We are an equal opportunity employer. All applications received will be used strictly for selection purposes only. Your application may also be considered for other suitable positions within our group. Unsuccessful applications will be destroyed after 6 months.