Head Sommelier (1887 by André)

Raffles Hotel Singapore is one of the few remaining
great 19th century hotels in the world, perfectly preserved both inside and out,
giving it an intoxicating blend of luxury, history and classic colonial design.
Its distinctive architecture, legendary heritage and iconic service continue
to enthrall visitors where suites, social spaces, award-winning restaurants
and bars are presented for discerning travellers. No visit to Singapore
is complete without a stay here, where the grand historic hotel exudes old-world
grandeur infused with the unique charm of the city state.

About
the Restaurant

1887 by André is a heritage gastronomy restaurant
within the historic Raffles Hotel Singapore. Led by chef André Chiang,
it celebrates Singapore’s culinary evolution, tracing influences from
the Victorian era to the multicultural flavours that shape the city today,
interpreted through his refined French techniques. The menu revives flavoursÂ
from Raffles’ early dining rooms and evokes the elegance of Victorian dining
rituals, served on the hotel’s iconic vintage silverware.

A thoughtfully curated beverage programme pairs old- and new-world expressions
with bespoke alcohol-free creations inspired by Nanyang flavours. In its
intimate 42-seat setting, guests are transported to a bygone era while enjoying
a contemporary, flavour-driven experience. The result is a dining journey
that bridges past and present, celebrating heritage through the lens of modern
innovation. Â

The position is responsible for delivering friendly
and efficient wine service that meets guest dining experience expectations.
The Head Sommelier is concerned with assisting/supporting the Food and Beverage
leadership team in daily operations and duties of the outlets. The Head
sommelier is taking ownership and responsibilities and he/she is fully in charge
of outlet operations.

Primary Responsibilities

Delivers
Friendly and Efficient Wine Service

• Offers wine options, offer wine
  advice and take wine orders.
• Serves wine in efficient
  manner.
• Offers aperitif, upsell wine by the glass and bottle, offer
  after meal service.
• Greets and farewells guests in a friendly, courteous
  manner.

Focuses on the Guest Dining Experience

• Uses guest
  names when required.
• Adjusts service to meet guests’ special requests
  and provides personalised service,
• Uses a Heartist® approach – makes
  the guests Feel Welcome, Feel Heart-warmed, Feel Incredible,
  and Belong.
• Promotes sales through direct guests’ contact.
  
  Constantly obtains guest feedback during operations to ensure satisfaction
  and builds loyal following/return guests’ database.
• Handles guest
  complaints and comments competently and swiftly.
• Leads the service
  and culinary team to personalise guest experience and in accordance to MOQ,
  Forbes and LQA Standards.
• Builds strong relationship with local guests
  and builds loyal following as foundation for a successful
  operation.
• Maintains levels of confidentiality and discretion of
  the guest, team members, operator at all times.

Involvement in Wider
Job Function Relationships

• Participates in training activities
  to improve wine knowledge & skills.
• Follows guidelines provided
  in colleague’s handbook.
• Understands emergency procedures, health &
  safety requirements.
• Maintains collaborative working relationships
  with colleagues & supervisors/managers.

Management and Leadership
of Outlet

• Is a mentor and role model.
• Proactive, innovative
  with in depth Food & Beverage and market knowledge.
• Executes hands-on
  leadership by actively engaging in colleague support and guest service during
  all major meal periods.
• Leads and supports the team to be consistent
  in service standards via collaborative and enabling leadership style. Provides
  regular team meeting, training and arranges examinations for the team members
  to achieve higher standards and skills.
• Drives the team to achieve
  common goals and builds strong team work.
• Reviews the work performance
  of all colleagues to make sure that established procedures and policies
  are being followed.
• Enforces and upholds highest standards in discipline
  and knowledge of the contents in disciplinary actions. Actively enforces
  colleague motivation and team building.
• Performs colleague appraisals
  and executes disciplinary actions if required.
• Provides a level
  of Safety and Security for guests and colleagues.
• Assists
  in recruitment, inducts and trains the team who are competent
  and confident.
• Ensures grooming and hygiene practices of colleagues
  are in line with Raffles Hotel Singapore and National Environmental Agency
  standards.
• Attends daily meetings and all other meetings, which fall
  under his/her jurisdiction, follows directives given and advises Food & Beverage
  Operations Manager on topics of importance.
• Attends monthly departmental
  meetings and communicates with the team. Follows up on projects assigned if
  any.
• Checks daily opening and closing duties.

Marketing Plan
and Revenue Management

• Is knowledgeable to represent the brand
  and promote the outlet. To be comfortable being a media personality, subject
  to approval and supervision of the Management and Marketing Communications
  team.
• Comfortably and confidently answers questions and attends
  to queries or feedback regarding the restaurant.
• Implements appropriate
  and effective measures to improve control of costs, expenses,
  and labor.
• Submits regular forecast of the restaurant revenue.
  
  Works out on property revenue to yield.
• Submits monthly sales analysis
  with improvement action plan.
• Uses revenue management tools to generate
  reports.
• Ensures all reports generated are accurate before
  submission.

Training, Learning and Development of
the Team

• Arranges training for all colleagues in line
  with established training requirements and co-ordinates all arrangements
  for proper execution.
• Conducts regular on the job trainings
  for colleagues to develop their skills and knowledge.
• Guides
  the departmental orientation for new hires.
• Ensures that colleagues
  are aware of hotel rules and regulations.
• Ensures that colleagues
  are trained on fire and safety, emergency procedures
  and hygiene.

Other Responsibilities

• Coordinates all functions with Culinary Team, Events Team
  and Service Team to ensure maximum efficiency.
• Develops own knowledge
  and skills to grow as a business partner and leader.
• Ensures NEA rules
  and regulations are met and achieve.Â
• Ensures service standards
  and individual performances is aligned with Accor Values - Guest Passion, Trust,
  Sustainable Performance, Spirit of Conquest, Innovation
  and Respect.
• Contributes to the hotel’s Corporate Social
  Responsibility and sustainability efforts.
• Performs any other duties
  and responsibilities that may be assigned.