Head Sommelier

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

Chef André Chiang is an award-winning chef, storyteller, mentor and game changer in the culinary arts realm who will be bringing his remarkable culinary vision to Raffles Hotel Singapore. Chef André has received numerous accolades across his illustrious career, including Asia’s Best Chef and industry recognition for his artistic culinary vision. Aimed at being a social and convivial space where guests are fully immersed in the dining experience, the new signature restaurant will present Chef André Chiang’s culinary philosophy and gastronomic mastery within the magnificent setting of the hotel’s new signature restaurant, housed in the elegant, neo-Renaissance Main Building.

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

https://careers.accor.com/global/en/job/head-sommelier-1887-by-andre-in-raffles-singapore-singapore-jid-72443