The Sommelier is a key member of the Food & Beverage team, responsible for elevating the fine-dining experience through expert wine service, food-wine pairing recommendations, and staff training. This role combines operational excellence with strategic insight to drive beverage revenue, maintain optimal wine inventory across outlets, and ensure exceptional guest satisfaction.

Key Responsibilities:

Curate and manage wine offerings, including storage, stock levels, and pricing.

Recommend food and wine pairings to guests, enhancing their dining experience.

Conduct regular training for restaurant and bar staff to foster a strong wine culture.

Manage The Cellar operations, including inventory, events, and special tastings.

Drive beverage sales through promotions, upselling, and guest engagement.

Support budgeting, cost control, and revenue generation strategies in collaboration with F&B Management.

Act as a departmental leader, mentoring team members and ensuring operational standards are upheld

Education:

University Degree or equivalent, preferably in Hospitality with a specialization in wine.

Qualifications:

Advanced HACCP certification.

Advanced Food Hygiene certification.

WSAT (Wine & Spirit Education Trust) Certificate – Advanced level preferred.

Experience:

Minimum of 2 years in a similar role, ideally in a luxury resort setting (e.g., JA Manafaru standard or above).

Computer Skills:

Proficient in Microsoft Office Suite: Outlook, Word, Excel, PowerPoint.

Language Skills:

Excellent command of English – both written and verbal communication.