Salary: Negotiate

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Job content

This role is responsible for the operation and supervision of wine, sake & beverage service and inventory. Guaranteeing the highest possible standards, quality of products and services offered in the outlet so as to meet and exceed guests’ expectations as well as budgeted wine revenue targets. The individual is expected to excel both alone and with the team, while staying self-driven and professional at all times.


  • Establish that wine service and storage areas are clean and organized at all times, and to rectify any cleanliness and/or organization deficiencies
  • Confirm glassware, decanters, linen, and all other equipment required for business align to standards as set out in the SOP
  • Ensure that wine orders are received correctly, properly stored, recorded and kept
  • Verify wine lists are updated, available and in good condition for each meal period
  • Certify that wines are served at the right temperature and within the proper glassware
  • Possess the knowledge and understanding to explain and perform upselling on all items offered by the business as well as offering alternatives
  • Ample grasp of food, ingredients and preparation methods to facilitate the correct beverages can be recommended to guests to enhance their dining experience
  • Ensures that the hotel complies with all Alcohol & Food Hygiene related Laws and Regulations of Singapore and its relevant authorities


  • Maintain par levels for wine stock, supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business
  • Conduct scheduled inventories of products and operating equipment
  • Control stocks, produce efficient costing of all beverages

Business Development

  • Develop and update beverage menus in line with latest industry trends
  • Conduct ongoing R&D work on beverage offerings
  • Interact with media & guests to promote the hotel & the business unit when & where required

What it takes to succeed:

  • Diploma in Hospitality & Tourism Management or related discipline
  • Minimally possess WSET Level 3 in Wines certification
  • 2 years of working experience in the related field
  • Appropriate comprehension of restaurant menus, food, and preparation techniques
  • Sufficient command of wine pairing techniques
  • Knowledgeable in handling beverage inventory
  • High levels of flexibility, adaptability and ability
  • Good financial acumen
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