Complex Head Sommelier

HOTEL OVERVIEW

Strategically located in the heart of Singapore’s shopping, dining and entertainment districts and with the City Hall and Esplanade Mass Rapid Transit (MRT) train stations and other major transportation nodes at its doorstep, Fairmont Singapore and Swissôtel The Stamford are the gateway to explore Singapore’s landscapes at your convenience. With a total of 2,030 well-appointed guestrooms, both hotels also offer a distinct collection of 12 lifestyle and dining choices including Michelin-starred fine dining restaurant JAAN by Kirk Westaway, cutting-edge meeting space at Raffles City Convention Centre with 34 meeting rooms and one of Asia’s largest spas, Willow Stream Spa.

ABOUT OUR COMPANY

At Fairmont Singapore and Swissôtel The Stamford, we design career plans and unveil new professional perspectives through our various development programs. We shine when YOU shine. Come and be part of our dynamic team and experience immerse growth and career opportunities with us.

Complex Head Sommelier

Summary of Responsibilities:

The main responsibilities and tasks of this position are as listed below, but not limited to these:

WINE LIST DEVELOPMENT AND CURATION: 

• Curate and develop comprehensive wine lists for the following outlets, ensuring that each selection is tailored to the specific dynamics, cuisine, and ambiance of the complex's respective venues.

• Sustainable Sourcing - Prioritize recommending wines from sustainable vineywards and wineries that adhere to environmental and social responsibility practices.  Explore options for sourcing local and organic wines to reduce the environmental impact of transportation and support local producers.

MANAGE THE DAILY OUTLET OPERATIONS: WINE SERVICE, INVENTORY AND REQUISITION 

• Collaborate with Outlet Managers to design and implement menu promotions and wine pairings, ensuring that the wine offerings complement both regular menu items and special events. Provide wine recommendations tailored to guest requests or specific event needs. 

• Partner with suppliers and the Food & Beverage Promotion/Procurement department to secure the best pricing for wine selections. Introduce new wines that align with the operational needs of each outlet, based on guest feedback, menu offerings, and promotional objectives. 

• Regularly inspect wine storage areas across all outlets to ensure proper stock levels, cleanliness, and organization. Address any deficiencies in storage or organization to maintain an optimal and safe environment for wine preservation. 

• Establish and maintain accurate par levels for wine stock, supplies, and equipment across all outlets. Work closely with Outlet Managers to understand sales patterns and guest preferences, ensuring that par levels are adjusted accordingly. Complete requisitions for wine stock and other necessary items to ensure smooth operations, particularly in anticipation of high-demand periods. 

• Develop strategies to minimize wine waste, including but not restrictive to proper storage practices and maximizing the use of opened bottles.   

• Regularly review wine sales data to identify trends and ensure the wine list reflects current guest preferences. Adjust the wine list as needed, ensuring that it remains aligned with menu offerings and guest expectations. 

• Utilize data through sales and purchases, to achieve a balance between preference, trending and pricing strategies. Wine lists should have a good mix between high-margin labels and high-demand beverages, to improve overall profitability. 

• Oversee the receipt and inspection of incoming wine inventory to ensure that stock levels are maintained in line with demand. Streamline the reordering process, working with suppliers and the procurement team to ensure timely replenishment and accurate forecasting of wine needs across all outlets. Take all necessary precautions to ensure the security and quality of the wine stock. 

• Ensure that the wine lists are consistently updated, available, and in excellent condition for each meal period. Regularly check that wine lists are well-organized and clearly reflect the current wine offerings. 

• Ensure the timely depletion of slow-moving wines across all outlets, implementing strategies to minimize waste and maximize wine turnover. Monitor inventory levels closely to facilitate effective stock rotation and ensure the selection remains fresh and relevant. 

• Oversee the maintenance and cleanliness of wine service equipment, including wine stands, decanters, and linen, ensuring compliance with established standards. Regularly inspect the wine cellar to maintain a high level of cleanliness and organization. 

• Develop and maintain a wine dinner calendar, ensuring that at least one wine dinner is held at one of the outlets each month. Coordinate with the culinary team to create unique and memorable wine-pairing experiences that elevate the dining experience for guests. 

WINE TRAINING AND HEARTIST DEVELOPMENT

PROVIDE MEMORABLE DINING EXPERIENCE THAT EXCEEDS GUESTS’ EXPECTATIONS

INVOLVEMENT IN WIDER JOB FUNCTION ACTIONS/RELATIONSHIPS