Sommelier

At Chatterbox, we believe in the simple truth that food is the soul of society and eating is a sensorial affair. At the heart of each compelling dish is a history, a rich broth of heritage and culture.

Responsibilities

1. To lead, oversee and manage daily operations in the delivery of excellent food and beverage service with the goal of achieving customer satisfaction.

2. Handle guests' complaints and eventually convert dissatisfied guests into returning customers through efficient and accurate response.

3. Revenue management towards achieving profitability and quality goals by managing operations within set budget and to the highest standards.

4. Management of both Front of house and Back of house staff to ensure complete all round involvement and coordination.

5. Motivate service staff to provide excellent customer service and maintaining high productivity towards goal of high employee retention.

6. Maximise reservations and optimize restaurant's seating plan by working with the Guest Relations Manager.

7. Ensure all activities within the restaurant are in compliance to hygiene, sanitation and safety regulations.

8. Establish relationships with suppliers and constantly research on new suppliers to ensure competitive sourcing.

9. Conduct training to consistently work towards knowledge-driven customer service and helping employees reach their full potential.

10. Involvement in the sourcing and planning of vendor contracts.

Skills, Qualifications & Experience

1. WSET Level 3

2. CMS Level 2 - Certified Sommelier

3. CSW Certified

4. Ability to communicate both verbal and written

5. Extensive food, beverage and restaurant operations knowledge with proven previous role in management as well as understanding customer service

6. Knowledge of relevant computer applications usage

7. Basic knowledge of accounting principles and practices

8. Possess organizational and team management skills with strong customer service approach through professionalism

9. Tertiary qualification preferred, a combination of practical experience and education will be considered as an alternative

10. Ability to perform all functions within the restaurant, when needed