Sommelier

**Job Summary**

The Sommelier has extensive knowledge of sake and wine. The Sommelier shall be responsible for the sake and wine recommendation, suggest food and sake and wine pairing for guests, maintenance of the cellar and inventory. Introduction of the new sake and wine labels into the list so that it remains current and relevant to the sakes/wines listed. He/She has an in-depth knowledge of sakes and wines and is able to upsell to guests. He/She shall be assisting the team in the restaurant’s operation service and generating high sales turnover. He/She conducts regular training sessions to ensure the service team is up to par in terms of their technical and product knowledge.

**Responsibilities**:
**1. **Operations**

1.1 Responsible for inventory management, including but not limited to wine and sake (including purchasing both locally and through direct imports with Japan), glassware, and linen through proper planning and utilization of available resources and reconciliation for all outlets.

1.2 Ensure that sake and wine orders are received correctly, and price charges are accurate, properly stored, recorded, and kept in the chiller/warehouse.

1.3 Responsible for creating and updating the costing/retail prices for the sake/wine labels and descriptions on listings and websites.

1.4 Responsible for advising and recommending to patrons according to their personal wine needs, i.e taste, food and sake/wine pairing, the occasion, or the budget.

1.5 Responsible for training on sake/wine by conducting sake/wine tastings for guests

1.6 Work with the Outlet Manager to improve restaurant standards and service benchmarks to increase revenue and reduce costs, which include food and beverage, manpower, supply, and utility costs.

1.7 Jointly responsible for achieving sales targets, quality expectations, and service performance.

1.8 Ensuring cash management protocols always adhere and balances are correct.

1.9 Documentation of daily sales and operation reports, as well as collating monthly reports and documents for on-time submission.

1.10 Work closely with the kitchen to design an effective menu while ensuring excellent product quality at a fair price.

1.11 Work with Marketing, Outlet Manager, Kitchen, and the team to plan and execute events and help to coordinate all items.

1.12 Attend weekly operations meetings to ensure effective coordination and cooperation between the departments (kitchen and service)

1.13 Rendering assistance to other outlets that may be shorthanded if and when own operation allows.

1.14 Walkthrough back and public areas including entrance and washrooms before the daily operation to ensure a clean, neat, tidy, and odour-free environment.

1.15 To ensure all equipment is kept in perfect working condition and to report any deficiencies

**2. **Service**

2.1 Be able to describe and ensure the quality of food items, ingredients, and preparation methods.

2.2 Supervise the team and ensure the execution of a high level of service and drink standards

2.3 Participate in service to support the team.

2.4 Ensure reservations and reconfirmations are captured, recorded, and honored

2.5 Interact with media & guests to promote the restaurant when & where required

2.6 Handling and resolving guests’ complaints

**3. **Human Resource**

3.1 Train, evaluate, lead, motivate and coach all employees to ensure that established Mission, Vision, and Core Values are met.

3.2 Planning, coordination, and supervision of staff to attain high standards of product knowledge and service.

3.3 Prepare work schedules and ensure sufficient manpower for all shifts in an efficient manner.

3.4 Planning with OM and execution of training programs

3.5 Highlight and work with the OM to handle staff disciplinary issues and grievances.

**4. **Health and Safety**

4.1 Ensure all safety and health standards are adhered to.

4.2 Ensure all equipment and in-store facilities conform to sanitary regulations and ensure strict compliance with government legislation and Company’s policies and procedures.

4.3 Enforce food and beverage labeling.

4.4 Responsible for the documentation of all incidents, carrying out the investigation and providing recommendations so as to minimize the risk.

**5. **Others**

5.1 Any other tasks as assigned to you by the OM.

**Requirements**:

- Certified Sake Sommelier (SSI) Certificate
- Minimum 2 years of working experience in JapaneseBar with supervisory/Manager roles.
- Extensive knowledge of Sakes and Wines
- Comfortable and willing to interact with guests
- Well-groomed with a pleasant disposition
- Good communication and interpersonal skills
- Problem analysis and problem-solving Skills
- Coaching skills
- Ability to contribute to a positive working culture within a team