Head Sommelier (1887 by André)

Raffles Hotel Singapore is one of the few remaining great 19th century hotels in the world, perfectly preserved both inside and out, giving it an intoxicating blend of luxury, history and classic colonial design. Its distinctive architecture, legendary heritage and iconic service continue to enthrall visitors where suites, social spaces, award-winning restaurants and bars are presented for discerning travellers. No visit to Singapore is complete without a stay here, where the grand historic hotel exudes old-world grandeur infused with the unique charm of the city state.

About the Restaurant

1887 by André is a heritage gastronomy restaurant within the historic Raffles Hotel Singapore. Led by chef André Chiang, it celebrates Singapore’s culinary evolution, tracing influences from the Victorian era to the multicultural flavours that shape the city today, interpreted through his refined French techniques. The menu revives flavours from Raffles’ early dining rooms and evokes the elegance of Victorian dining rituals, served on the hotel’s iconic vintage silverware. A thoughtfully curated beverage programme pairs old- and new-world expressions with bespoke alcohol-free creations inspired by Nanyang flavours. In its intimate 42-seat setting, guests are transported to a bygone era while enjoying a contemporary, flavour-driven experience. The result is a dining journey that bridges past and present, celebrating heritage through the lens of modern innovation.  

The position is responsible for delivering friendly and efficient wine service that meets guest dining experience expectations. The Head Sommelier is concerned with assisting/supporting the Food and Beverage leadership team in daily operations and duties of the outlets. The Head sommelier is taking ownership and responsibilities and he/she is fully in charge of outlet operations.

Primary Responsibilities

Delivers Friendly and Efficient Wine Service

• Offers wine options, offer wine advice and take wine orders.
• Serves wine in efficient manner.
• Offers aperitif, upsell wine by the glass and bottle, offer after meal service.
• Greets and farewells guests in a friendly, courteous manner.

Focuses on the Guest Dining Experience

• Uses guest names when required.
• Adjusts service to meet guests’ special requests and provides personalised service,
• Uses a Heartist® approach – makes the guests Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Promotes sales through direct guests’ contact. Constantly obtains guest feedback during operations to ensure satisfaction and builds loyal following/return guests’ database.
• Handles guest complaints and comments competently and swiftly.
• Leads the service and culinary team to personalise guest experience and in accordance to MOQ, Forbes and LQA Standards.
• Builds strong relationship with local guests and builds loyal following as foundation for a successful operation.
• Maintains levels of confidentiality and discretion of the guest, team members, operator at all times.

Involvement in Wider Job Function Relationships

• Participates in training activities to improve wine knowledge & skills.
• Follows guidelines provided in colleague’s handbook.
• Understands emergency procedures, health & safety requirements.
• Maintains collaborative working relationships with colleagues & supervisors/managers.

Management and Leadership of Outlet

• Is a mentor and role model.
• Proactive, innovative with in depth Food & Beverage and market knowledge.
• Executes hands-on leadership by actively engaging in colleague support and guest service during all major meal periods.
• Leads and supports the team to be consistent in service standards via collaborative and enabling leadership style. Provides regular team meeting, training and arranges examinations for the team members to achieve higher standards and skills.
• Drives the team to achieve common goals and builds strong team work.
• 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.
• 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.
• Ensures grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and National Environmental Agency standards.
• Attends daily meetings and all other meetings, which fall under his/her jurisdiction, follows directives given and advises Food & Beverage Operations Manager on topics of importance.
• Attends monthly departmental meetings and communicates with the team. Follows up on projects assigned if any.
• Checks daily opening and closing duties.

Marketing Plan and Revenue Management

• 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.
• Implements appropriate and effective measures to improve control of costs, expenses, and labor.
• Submits regular forecast of the restaurant revenue. Works out on property revenue to yield.
• Submits monthly sales analysis with improvement action plan.
• Uses revenue management tools to generate reports.
• Ensures all reports generated are accurate before submission.

Training, Learning and Development of the Team

• Arranges training for all colleagues in line with established training requirements and co-ordinates all arrangements for proper execution.
• Conducts regular on the job trainings for colleagues to develop their skills and knowledge.
• Guides the departmental orientation for new hires.
• Ensures that colleagues are aware of hotel rules and regulations.
• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.

Other Responsibilities

• Coordinates all functions with Culinary Team, Events Team and Service Team to ensure maximum efficiency.
• Develops own knowledge and skills to grow as a business partner and leader.
• Ensures NEA rules and regulations are met and achieve. 
• Ensures service standards and individual performances is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Contributes to the hotel’s Corporate Social Responsibility and sustainability efforts.
• Performs any other duties and responsibilities that may be assigned.

Candidate Profile

• Degree in Hotel Management.
• Certificate in Wine or equivalent (i.e. WSET Level 3).
• Minimum 1 year of managerial experience with at least 3 years of relevant experience.
• Minimum of 1 year experience in a Michelin Star restaurant is required.
• Technical service skills. 
• Interpersonal skills – communicates effectively with others. 
• Works as part of a team. 
• Ability to work independently and with minimal supervision. 
• Highly organised with strong analytical and communication skills. 
• Ability to work under pressure and remains within all set deadlines. 
• Resourceful team player that builds, strengthens, and maintains collaborative relationships with others inside and outside the hotel. 
• Maintains a productive climate and confidently motivates, mobilises, and coaches colleagues to meet high performance standards and goals. 
• Excellent computer skills (incl. Microsoft Excel in a business environment) and ability to learn new programs/systems quickly. 
• Makes choices or reaches conclusions by establishing objectives, gathering relevant information, identifying alternatives, setting criteria for the decision, and selecting the best option. 
• Systematically develops plans, priorities, organises and manages resources in order to accomplish business goals within a specific time period. 

Benefits of Joining Raffles Hotel Singapore

• 5-day Work Week.
• Duty Meals are provided.
• Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels.
• Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education.
• Medical and Wellness Benefit.
• Comprehensive Insurance Coverage.
• Local/Overseas Career Development & Growth Opportunities.
• Holistic Learning and Development Opportunities.