Job Description

Company Description The hiring organization operates a hospitality venue in Teluk Bahang, focusing on delivering a high-quality dining experience supported by knowledgeable and attentive service. The team is dedicated to showcasing curated wine selections and thoughtfully prepared food, creating a welcoming environment for both local guests and visitors. Operations emphasize consistency, professionalism, and collaboration among team members to maintain high standards across service, food, and beverage offerings. The company values reliability, integrity, and a guest-centered mindset in all aspects of its restaurant operations.
Role Description This is a full-time, on-site role based in Teluk Bahang, combining Sommelier responsibilities with restaurant supervision. The Sommelier/Restaurant Supervisor will curate and manage the wine list, oversee wine storage and inventory, and provide expert wine pairing recommendations to guests in coordination with the kitchen team. The role includes training and guiding front-of-house staff on wine service standards, upselling opportunities, and guest communication. Day-to-day responsibilities also include supervising restaurant operations, monitoring service quality, managing reservations and seating plans, supporting opening and closing procedures, and handling guest feedback or issues professionally. The individual will collaborate with management on sales strategies, menu development initiatives, and special events, while ensuring compliance with health, safety, and responsible alcohol service regulations.
Qualifications

Candidates should possess strong Sommelier expertise, including wine pairing skills and comprehensive knowledge of wine varieties, regions, and service standards.
Candidates should possess wine sales skills, including the ability to recommend wines confidently, upsell responsibly, and support revenue growth through tailored guest suggestions.
Candidates should possess food & beverage skills, including understanding of restaurant service, menu structures, and coordination between kitchen and front-of-house operations.
Candidates should possess excellent communication skills, including clear verbal interaction with guests and team members, and the ability to provide constructive feedback and training.
Formal training or certification in wine (e.g., sommelier courses or industry-recognized qualifications) is beneficial.
Previous experience in a restaurant supervisory or leadership role is preferred.
Strong organizational skills, attention to detail, and the ability to work flexible hours, including evenings, weekends, and holidays.
Commitment to inclusive, respectful guest service and the ability to work effectively within a diverse team.