Raffles Hotel Singapore - Head Sommelier (1887 by André)

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.

Job Description

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 Restaurant General Manager in daily operations and duties of the outlets. The Head Sommelier is taking ownership and responsibilities and is fully in charge of outlet operations.

Primary Responsibilities

• Pre-Opening Requirements and Responsibilities

• Previous relevant experience with opening of a restaurant of similar standing and profile.
• Ability to work independently and with minimal supervision.
• Highly organised with strong analytical and communication skills.
• Ability to work under pressure and remain within all set deadlines.
• Identifies what needs to be completed and takes action to achieve a standard of excellence beyond job expectations.
• Understands, embraces, and integrates corporate values into everyday duties and responsibilities.
• Identifies and responds to current and future client needs by providing excellent, genuine service to internal and external guests.
• Executes project management including research of equipment, materials, supplies and methods, sourcing and negotiating with qualified suppliers or contractors, reviewing contracts, and quality control during all stages of the project.
• 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.
• Listens, writes, and speaks effectively, and positively relates and interacts with co-workers and others.
• 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.
• Is able to establish, review and adjust sequence of service if necessary.
• Prepares training manual and conducts departmental service training in coordination with Learning and Development Manager.
• Develops pre‑opening training schedules in coordination with Learning and Development Manager.
• Establishes colleague’s working schedule in line with operational requirements and regulations issued by Ministry of Manpower and local union.
• Reviews simulation processes and updates evaluation criteria for smooth opening.
• Establishes operating par stock for OS&E and wine.
• Establishes menu pricing based on market knowledge and cost considerations.
• Establishes minimum/maximum for guest supplies.
• Creates a maintenance equipment checklist to be conducted on a weekly basis with Engineering and Housekeeping team.

Delivers Friendly and Efficient Wine Service

• Offers wine options, offers wine advice and takes wine orders.
• Serves wine in an efficient manner (in the right condition; glassware, temperature etc.).
• Offers aperitif, upsells wine by the glass and bottle, offers 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 relationships 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 the Outlet

• 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 meetings, training and arranges examinations for the team members to achieve higher standards and skills.
• Drives the team to achieve common goals and builds strong teamwork.
• Uses the performance review process to identify and develop talent for growth management performance issues and uses coaching styles.
• Displays cultural affinity and shows empathy to all team members.
• Coaches and trains colleagues to prepare them to move to the next level within 14 – 24 months.
• 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.
• Observes colleague’s individual performance, grooming and punctuality.
• 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.
• Makes recommendations to the Management on other potential sources of revenue e.g. promotions etc.
• Implements appropriate and effective measures to improve control of costs, expenses, and labour.
• 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 coordinates all arrangements for proper execution.
• Conducts regular on-the-job trainings for colleagues to develop their skills and knowledge.
• Records and submits monthly On-the-Job Training hours to Food & Beverage Office before the 15th of each month.
• 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

• Performs any other duties that may be assigned by the Head of Department.
• Coordinates all functions with Culinary Team, Catering Sales 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 achieved.
• Ensures service standards and individual performances are 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's 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.

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.