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.