HEAD SOMMERLIER

Oversee the restaurant's wine programme, including wine selection, purchasing, pricing and inventory management.

Develop, maintain and regularly update the wine list to complement the restaurant's menu and dining concept.

Provide professional wine recommendations and food pairing suggestions to enhance guests' dining experiences.

Ensure all wines are stored, handled and served according to established standards.

Manage wine stock levels, conduct regular inventory checks and minimise wastage.

Establish and maintain good relationships with wine suppliers, distributors and industry partners.

Negotiate with suppliers to ensure competitive pricing and quality wine selections.

Train, guide and supervise the service team on wine knowledge, wine presentation and service techniques.

Organise wine tastings, wine pairing events and other wine-related activities.

Work closely with the Executive Chef and restaurant management to develop suitable wine pairings for seasonal menus and special events.

Monitor wine sales performance and implement strategies to improve revenue and profitability.

Handle guest enquiries, special requests and feedback professionally.

Ensure compliance with hygiene, safety and restaurant operating standards.