Operations Manager cum Sommelier

Reports To

General Manager

Job Summary

The Operations Manager cum Sommelier is responsible for overseeing the day-to-day operations of the venue while curating and managing the wine programme to deliver an exceptional dining experience. This role ensures operational excellence, high service standards, effective team leadership, and profitability while providing expert wine recommendations, maintaining the wine inventory, and enhancing the overall guest experience.

Key Responsibilities

Operations Management

• Oversee the daily operations of the restaurant to ensure smooth and efficient service.
• Lead, coach, and supervise the front-of-house team to deliver exceptional guest experiences.
• Ensure compliance with the Company's service standards, SOPs, food safety, hygiene, and workplace safety requirements.
• Manage staffing levels, duty rosters, and operational schedules to meet business demands.
• Monitor labour costs, productivity, and operational performance.
• Resolve guest feedback and service recovery issues promptly and professionally.
• Collaborate with the Kitchen, Bar, and Reservations teams to ensure seamless operations.
• Prepare operational reports and analyse key performance indicators to identify opportunities for improvement.

Wine Programme & Sommelier Responsibilities

• Curate and maintain the restaurant's wine list, ensuring it aligns with the concept, menu, and guest preferences.
• Recommend wine pairings and provide expert guidance to guests, enhancing their dining experience.
• Conduct wine service in accordance with fine dining standards.
• Manage wine inventory, including ordering, receiving, stock rotation, and cellar organisation.
• Build and maintain relationships with wine suppliers and distributors.
• Monitor wine costs, pricing, and inventory levels to maximise profitability while minimising wastage.
• Organise wine tastings, staff training sessions, and educational workshops to improve product knowledge.
• Collaborate with the culinary team to develop seasonal wine pairings and beverage promotions.

Financial & Commercial Management

• Monitor sales performance, beverage costs, and inventory variances.
• Drive revenue through premium wine sales, upselling, and guest engagement.
• Assist in budgeting, forecasting, and cost control initiatives.
• Identify opportunities to improve operational efficiency and profitability.

Team Leadership & Development

• Recruit, train, mentor, and develop front-of-house employees.
• Conduct regular coaching, performance reviews, and service briefings.
• Foster a positive, collaborative, and high-performing team culture.

Compliance & Administration

• Ensure compliance with licensing regulations relating to the sale and service of alcohol.
• Maintain accurate records of inventory, purchasing, and operational reports.
• Ensure all operational documentation and SOPs remain current and consistently followed.

Qualifications & Experience

• Diploma or Bachelor's Degree in Hospitality Management, Business, or a related field.
• WSET Level 2 or Level 3, Court of Master Sommeliers certification, or equivalent wine qualification is preferred.
• Minimum 5 years of experience in restaurant or hospitality operations, with at least 2 years in a supervisory or managerial role.
• Experience in fine dining, luxury hospitality, or premium wine programmes is highly desirable.

Skills & Competencies

• Strong leadership and people management skills.
• Excellent knowledge of wines, wine regions, grape varieties, and food pairing principles.
• Outstanding guest service and communication skills.
• Strong operational and financial acumen.
• Excellent organisational and problem-solving abilities.
• Ability to work under pressure in a fast-paced environment.
• Proficient in POS systems, reservation platforms (e.g., SevenRooms), and Microsoft Office.
• Flexible to work evenings, weekends, and public holidays.