Sommelier (The Pines)

Key Responsibilities Wine Service & Guest Experience Recommend and serve wines that compliment guests’ food selections and personal preferences. Engage with guests table side to enhance their dining experience through approachable storytelling about wine origins, flavours, and food pairings. Present, open, decant, and serve wine with precision and professionalism. Handle guest inquiries, including wine origin, style, and pairing suggestions. Proactively support upselling and premium wine recommendations in a natural, guest-friendly manner. Wine List & Beverage Curation Assist in curating and maintaining a dynamic wine list aligned with the concept and cuisine. Ensure the wine list offers a balanced selection of regions, styles, and price points. Regularly review and update listings based on seasonality, trends, and guest preferences. Collaborate with the Head Chef and F&B Manager on wine pairing menus and specials. Inventory & Stock Management Manage daily wine stock levels and ensure proper rotation (FIFO system). Conduct regular inventory checks and assist with stock take. Ensure wines are stored at correct temperature and humidity conditions. Minimize breakage, wastage, and over-ordering through careful control. Service & Team Support Train and guide service staff on basic wine knowledge and upselling techniques. Conduct pre-service briefings and wine tastings for the front-of-house team. Support smooth coordination between kitchen and service during busy service periods. Step into floor service duties when required to ensure operational efficiency. Supplier & Ordering Support Liaise with wine suppliers and distributors for ordering and product selection. Assist in evaluating new wines through tastings and supplier presentations. Support cost control by monitoring pricing, margins, and beverage cost targets.