Position Overview
As a key leader in the F&B Division, the Head Sommelier is responsible for strategizing, planning, directing and executing all business, activities and services of the wine program at Capella Singapore, in the hotel's continuing effort to deliver outstanding guest service and financial profitability as well as establishing a wine culture within the team that is competitive in the region, positioning the hotel at the highest level of excellence. The responsibilities cover the hotel and the club.
The Role
Wine Service
- Leading the wine selection and curating the wine program for all outlets and the club
- Create bespoke wine pairings and packages for outlet and event menus according to the market, hotel's positioning and the individuality of events to drive profit and guest amazement
- Performing wine service in all outlets, events and residences as required, especially for key stakeholders
- Stocking and overseeing inventory of wine cellar and hotel beverage stores
- Effective stock management and rotation
- Create and execute a training plan for all outlets, the club and hotel
- Assist guests in the selection of beverages to accompany food choices
- Enhance the dining experience with wine pairings
- Guest relations, built long lasting and then maintain and elevate the guest relationships by providing highly personalized and expert table-side wine service
- Analyze revenue, profit and loss, and product-mix reports to understand trends and sales opportunities for wine
- Is knowledgeable to represent the brand and promote the outlet. To be comfortable being a media personality, subject to approval and supervision of the Management and Marketing Communications team.
- Comfortably and confidently answers questions and attends to queries or feedback regarding the restaurant.
- Makes recommendations to the Management on other potential sources of revenue e.g. promotions etc.
- Work closely with Purchasing, Culinary, Marketing and other related teams to achieve aspired results
- Create and maintain a retail program for the hotel and club
- Promote and implement strategies to increase wine sales
- Maintaining relationships with wineries, distributors and suppliers
- Plan and lead the organization and execution of wine events in outlets
- Highly efficient and strong team player
- Actively participates in the community in developing the next generation of Capella Sommeliers focusing on local talent
Drive Service and Operational Excellence
- Handle guest complaints by following the procedures and ensuring guest satisfaction
- Document all guest requests, complaints or problems immediately and notify designated department/personnel for resolving the situation
- Analyze guests feedback to ascertain guest service delivery gaps
- Ensure compliance with hotel policies and procedures, including safety and security protocols
Manage Team
- Manage the human resources in the department to attract and retain colleagues
- Identify training needs of the division and implement a training plan in conjunction with the department heads to close gaps
- Drives the team to achieve common goals and builds strong team work
- Uses the performance review process to identify and develops talent for growth management performance issues and uses coaching styles
- Displays cultural affinity and shows empathy to all team members
- Coaches and trains colleagues to prepare them to move to the next level within 14 - 24 months.
- Reviews the work performance of all colleagues to make sure that established procedures and policies are being followed
- Enforces and upholds highest standards in discipline and knowledge of the contents in disciplinary actions. Actively enforces colleague motivation and team building
- Observes colleague's individual performance, grooming and punctuality
- Performs colleague appraisals and executes disciplinary actions if required
- Provides a level of Safety and Security for guests and colleagues
- Assists in recruitment, inducts and trains the team who are competent and confident
- Support and actively participate in the planning and execution of the hotel's overall staff development and retention efforts
Talent Profile
- WSET 3 Certification and/or Certified Court of Master Sommelier
- Experience with inventory of 250+ labels
- Experience in a luxury hotel setting and fine dining restaurants
- Experience managing supplier relations
