Sommelier

POSITION SUMMARY

The Sommelier will play an important role in developing the restaurant's wine and beverage identity from the ground up.

As part of the pioneer team, the Sommelier will not simply be responsible for serving wine. The position will have an opportunity to contribute to the development of the wine list, pairing philosophy, wine service standards, cellar organization, staff education, and overall beverage experience.

The ideal candidate is a knowledgeable and personable wine professional who can make wine approachable and enjoyable for guests while maintaining the standards expected of fine dining.

Experience with Chinese cuisine and wine pairing is an advantage but not required.

KEY RESPONSIBILITIES1. DEVELOPING THE WINE PROGRAM

• Assist in developing the restaurant's initial wine selection and wine list.
• Recommend wines appropriate for the restaurant's concept and clientele.
• Help establish wine service procedures and standards.
• Develop wine pairing recommendations for the menu.
• Participate in wine tasting and product evaluation.

2. GUEST EXPERIENCE

• Provide professional wine recommendations based on guest preferences, food selection, occasion, and budget.
• Conduct wine presentations and service professionally.
• Make wine understandable and enjoyable for guests with different levels of knowledge.
• Provide personalized recommendations without making guests feel pressured.
• Develop relationships with regular and VIP guests.

3. WINE PAIRING

• Develop an understanding of the restaurant's cuisine and flavor profiles.
• Explore appropriate wine pairings for Chinese dishes.
• Work with the culinary team to develop complementary wine experiences.
• Participate in special tasting menus, wine dinners, and other beverage events.

4. CELLAR & INVENTORY MANAGEMENT

• Help establish proper wine storage and cellar procedures.
• Maintain accurate wine inventory.
• Monitor product movement, availability, and condition.
• Assist with purchasing recommendations and supplier coordination.
• Minimize wastage and inventory discrepancies.

5. STAFF DEVELOPMENT

• Train service employees in wine fundamentals.
• Establish practical wine-service guidelines for the team.
• Help employees become comfortable discussing wine with guests.
• Conduct wine education and tasting sessions when appropriate.

QUALIFICATIONS

• Strong professional experience in wine, beverage, restaurant, hotel, or hospitality operations.
• Experience as a Sommelier, Wine Specialist, Beverage Manager, or comparable role is an advantage.
• Strong knowledge of wine and wine service.
• Good understanding of food and wine pairing.
• Excellent communication and guest-interaction skills.
• Sommelier certification is an advantage but is not necessarily required.
• Professional and personable.
• Comfortable contributing ideas and developing a wine program.
• Chinese cuisine experience is an advantage but not required.

WHO WE ARE LOOKING FOR

We are looking for a wine professional rather than simply someone who can serve wine.

The successful candidate should have enough knowledge and confidence to contribute to the development of the restaurant's wine program while remaining approachable and commercially practical.

Benefits:

• Health insurance
• Opportunities for promotion
• Promotion to permanent employee
• Staff meals provided

Work Location: In person