68 Sommelier jobs in Singapore

Who are we?

Mondrian is built on a team of visionaries at the forefront of hospitality, cuisine, design, and entertainment. Our lifestyle moments are forged with highly-curated and passionate service. We are committed to authenticity, sophistication, mastery and innovation. Our mission has been to make food and beverage the heart and soul of our hotels. Our stage is the world. Our time is now. We are an equal opportunity employer.

What do we expect of you?

Reporting into the F&B Department, you are the wine professional whom is specialised in all aspect of wine service, including wine selection, storage, presentation and pairing with food. Your main job is to assist guest in selecting and ordering wine that complements their meals, as well as to ensure that wine is properly stored and served. The sommelier is a highly skilled and knowledgeable wine professional who plays a key role in enhancing the dining experience for guests

How your day looks:

• Curating and managing wine lists: responsible for developing wine lists and ensuring that they are updated and well-organized.
• Have a strong understanding of the types of wines that are available and be able to make recommendations based on the guest's preferences and budget.
• Training staff: Be responsible for training restaurant staff on wine selection, service, and storage. This may include conducting wine tastings, providing information on wine regions and varietals, and ensuring that staff members are knowledgeable about the restaurant's wine offerings.
• Serving wine: Must be skilled at opening, decanting, and serving wine, as well as suggesting appropriate glasses and temperatures for different wines. Have the ability to recognize when a bottle of wine is flawed or spoiled.
• Pairing wine with food: You must have a good understanding of the flavor profiles of different wines and be able to suggest wine pairings that will enhance the flavor of the food. you should also be familiar with the restaurant's menu and be able to make recommendations based on the guest's choices.
• Managing wine inventory: You are responsible for managing the restaurant's wine inventory, including ordering wine, tracking sales and inventory levels, and ensuring that the wine is stored properly.
• Staying up to date with industry trends: You should be knowledgeable about the latest wine trends and be able to make recommendations based on current industry developments.
• Serve occasional floor shifts as part of rotation

How do you deliver this?

Tell It Like It Is - Be authentic, honest, direct, sincere & professional.

Build Rapport – Be engaging, reliable, thoughtful, helpful, energetic & empathetic.

Gain Trust - Be dependable, deliver on promises, take ownership & follow through.

Play To Win – Be original, bold, cutting edge and decisive.

Right Here, Right Now – Be attentive, meticulous, determined & impressive.

Come Join the Burnt Ends Hospitality Group

Founded by Chef-Owner Dave Pynt, Burnt Ends is a modern barbecue restaurant in Singapore's Dempsey Hill serving modern Australian barbecue and boutique wines and spirits in a fun, relaxed atmosphere. At the heart of this modern barbecue restaurant is an open kitchen concept with a custom four-tonne, dual cavity oven, and four elevation grills. Burnt Ends writes new menus daily and believes that there is magic that comes from cooking with wood.

Job Responsibilities:

• Provide expert wine recommendations and pairings to complement menu items.
• Educate guests about wine origins, flavor profiles, and proper tasting techniques.
• Conduct tableside wine service, including decanting and pouring.
• Operating Point of Sales (POS) Systems when managing beverage order
• Interact with customers to assess customers' satisfaction levels for customer experience improvement
• Ensure proper storage, handling, and inventory management of wines.
• Regularly update the wine list to reflect seasonal availability and trends.
• Analyse customers' feedback to ascertain customer service delivery gaps
• Monitor the execution of initiatives under customer loyalty strategies
• Opening, operating and closing of shifts
• Conduct daily reconciliation of sales
• Implement strategies to achieve sales targets
• Monitor inventory level to ensure consistent supplies
• Suggest areas for continuous improvement within the team
• Implement continuous improvement activities within the team
• Any ad hoc duties as assigned

Job Requirements:

• Minimum 1 year of experience in a restaurant or wine-focused position
• Excellent problem-solving and customer service skills
• Exceptional communication and interpersonal skills
• Willingness to work during peak hours, including nights, weekends, and holidays
• An advanced education or certification in wine studies that is service minded (CMS or WSET) is a bonus but not expected
• Ability to work in a fast-paced environment and carry boxes
• 5 day work week (44hrs per week)
• Only Singaporean and Permanent Residents may apply

Benefits:

• Medical insurance
• Dental coverage
• High monthly incentives
• Annual performance bonus
• Strong growth and development opportunities
• 12 days Annual leave + 1 day Birthday leave
• 1.5x OT pay for hours worked beyond 44/week

If you're passionate about food, love working with a great team, and want to be part of something new and exciting, we'd love to meet you Apply now and be part of Burnt Ends

Job Description & Requirements

We are seeking an experienced and knowledgeable Sommelier to oversee and elevate the wine program at our premises. The ideal candidate will possess a deep passion for wine, exceptional customer service skills, and the ability to curate a wine list that enhances the overall dining experience. As a Sommelier, you will be responsible for wine selection, staff training, inventory management, and providing expert recommendations to guests.

Responsibilities:

• Manage the restaurant's wine list, ensuring alignment with the food menu and overall concept.

• Assist guests in selecting wines that complement their meal and meet their preferences.

• Conduct regular wine tastings and staff training sessions to enhance wine knowledge and service standards.

• Collaborate with chefs and management to pair wines with seasonal menus and special events.

• Monitor wine inventory, place orders, and ensure proper storage and rotation.

• Maintain strong relationships with wine vendors and negotiate pricing and allocations.

• Stay updated on wine industry trends, new vintages, and emerging wine regions.

• Uphold all licensing and health/safety regulations related to alcohol service.

• Implement policies and protocols that will maintain future restaurant operations; and

• Any other duties as required by the Company or management.

Qualifications:

• Proven experience as a Sommelier or similar role in fine dining or upscale establishments.
• Formal wine education (e.g., WSET certification, Court of Master Sommeliers) preferred.
• Strong knowledge of Old and New World wines, varietals, regions, and vintages.
• Excellent interpersonal and communication skills.
• Ability to work collaboratively in a fast-paced, service-driven environment.
• Passion for hospitality and a refined palate.

Job duties and responsibilities include, but are not limited to the following:

• Provides exceptional service to every customer.
• Recommends wines to customers based on price, personal taste, and food selection.
• Oversees the serving and storage of wine and trains service team members on the wine selection.
• Ensures wines are served in the correct glassware and at the proper temperature.
• Demonstrates a friendly personality, strong knowledge of wine and spirits, and great interpersonal skills.
• Possesses a strong understanding of regional wine laws, appellations, grape varieties, harvest times, elevation, climate, soil, and fermentation processes.
• Has full knowledge of COTE wine and food menu items, enabling effective salesmanship that enhances both the business and customer experience.
• Accurately takes and enters orders and communicates flow with servers, bartenders, and management.
• Effectively uses point of sale systems and other restaurant technology to account for all sales.
• Grills steak cuts to specification with elegance and finesse.
• Handles customer complaints or issues with a positive attitude, notifying management whenever necessary.
• Adheres to high standards of cleanliness, pre-bussing tables when possible.
• Maintains all service tools including decanters, wine keys, and more.
• Reports to each scheduled shift on time, in uniform, and ready to work.
• Responsible for training new employees as assigned.
• Assists other stations or areas of the restaurant when requested by management.

Administrative Duties:

• Inspects all incoming orders and invoices for accuracy. Ensures no product is damaged or shipped incorrectly.
• Stocks and organizes all wine inventory.
• Updates wine list under the supervision of the Wine Manager.
• Assists with inventory, cellar maintenance, and other organizational and administrative tasks as directed by the Wine Manager.

Qualifications:

• WSET Level 2 or higher preferred.
• Must have the ability to read, speak, understand, follow written directions, and verbal instructions in English.
• Must be reachable by email and able to communicate via phone as well.
• Communicates information effectively and efficiently.
• Excellent organizational skills and attention to detail.
• Possesses a positive, results-oriented, team-player mentality.
• Ability to perform job duties and responsibilities well and maintain professionalism and composure under pressure and in a high-paced and at times stressful environment.
• Able to work a flexible schedule in order to accommodate business levels (weekend, nights, and holiday availability required)
• Familiarity with restaurant management software such as point of sales, reservations management, inventory management, Microsoft Office, and Google Workspace.
• Ability to execute steps of service in adherence with company policy.
• Excellent interpersonal and customer service skills.
• Excellent communication with management and teammates.

Who are we?

Mondrian is built on a team of visionaries at the forefront of hospitality, cuisine, design, and entertainment. Our lifestyle moments are forged with highly-curated and passionate service. We are committed to authenticity, sophistication, mastery and innovation. Our mission has been to make food and beverage the heart and soul of our hotels. Our stage is the world. Our time is now. We are an equal opportunity employer.

What do we expect of you?

Reporting into the F&B Department, you are the wine professional whom is specialised in all aspect of wine service, including wine selection, storage, presentation and pairing with food. Your main job is to assist guest in selecting and ordering wine that complements their meals, as well as to ensure that wine is properly stored and served. The sommelier is a highly skilled and knowledgeable wine professional who plays a key role in enhancing the dining experience for guests

How your day looks:

• Curating and managing wine lists: responsible for developing wine lists and ensuring that they are updated and well-organized.
• Have a strong understanding of the types of wines that are available and be able to make recommendations based on the guest's preferences and budget.
• Training staff: Be responsible for training restaurant staff on wine selection, service, and storage. This may include conducting wine tastings, providing information on wine regions and varietals, and ensuring that staff members are knowledgeable about the restaurant's wine offerings.
• Serving wine: Must be skilled at opening, decanting, and serving wine, as well as suggesting appropriate glasses and temperatures for different wines. Have the ability to recognize when a bottle of wine is flawed or spoiled.
• Pairing wine with food: You must have a good understanding of the flavor profiles of different wines and be able to suggest wine pairings that will enhance the flavor of the food. you should also be familiar with the restaurant's menu and be able to make recommendations based on the guest's choices.
• Managing wine inventory: You are responsible for managing the restaurant's wine inventory, including ordering wine, tracking sales and inventory levels, and ensuring that the wine is stored properly.
• Staying up to date with industry trends: You should be knowledgeable about the latest wine trends and be able to make recommendations based on current industry developments.
• Serve occasional floor shifts as part of rotation

How do you deliver this?

Tell It Like It Is- Be authentic, honest, direct, sincere & professional.

Build Rapport – Be engaging, reliable, thoughtful, helpful, energetic & empathetic.

Gain Trust- Be dependable, deliver on promises, take ownership & follow through.

Play To Win – Be original, bold, cutting edge and decisive.

Right Here, Right Now – Be attentive, meticulous, determined & impressive.

Wine & Beverage Program Management

• Curate, update, and maintain the wine list and beverage offerings in line with the outlet's concept.
• Source, evaluate, and purchase wines and spirits in collaboration with suppliers and distributors.
• Ensure proper storage, rotation, and cellar management (temperature, humidity, and inventory control).

Guest Service & Relations

• Provide professional wine recommendations and food pairing suggestions to guests.
• Deliver engaging table-side wine service, including decanting and proper presentation.
• Build rapport with guests and enhance the overall dining experience through personalized service.
• Maintain strong knowledge of premium wines, champagnes, sake, and spirits (depending on concept).

Sales & Financial Performance

• Drive wine and beverage sales through upselling and promoting premium labels.
• Monitor costs, margins, and wastage to ensure profitability of the beverage program.
• Organize and host wine events, pairing dinners, or tasting sessions to increase brand engagement.

Team Training & Development

• Train FOH staff on wine knowledge, service techniques, and pairing recommendations.
• Conduct regular tastings and workshops to enhance product knowledge across the team.
• Foster a culture of passion for wine, beverages, and guest service excellence.

Compliance & Standards

• Ensure adherence to Singapore's liquor licensing laws and company SOPs.
• Uphold hygiene and safety standards when handling beverages and service equipment.
• Maintain brand consistency in presentation, service, and guest interaction.

• Certification in Wine Studies (e.g., WSET, Court of Master Sommeliers, or equivalent) preferred.
• At least 3–5 years of experience as a Sommelier or senior wine service role in fine dining, restaurants, or lounges.
• Extensive knowledge of global wine regions, varietals, vintages, and wine service etiquette.
• Passion for hospitality, guest relations, and delivering exceptional service.
• Strong communication and interpersonal skills, with confidence in guest interaction.
• Ability to train, mentor, and inspire junior staff in wine knowledge.
• Flexibility to work evenings, weekends, and public holidays.
• Start Date: January 2026

Description about the concept:

Bae's Cocktail Club is opening a new concept housed within the National Gallery Singapore, brought to life by the award-winning minds behind The Proper Concepts Collective, Native Holdings, Chuga Soju and Labyrinth. Across two immersive levels, we blend soulful Singaporean cuisine, innovative cocktails, and nostalgic music-driven vibes—offering guests a seamless day-to-night experience.

From rooftop dining with skyline views to intimate lounge revelry, we celebrate the spirit and flavour of modern Singapore, reimagined.

Job Description & Requirements

We are seeking an experienced and knowledgeable Sommelier to oversee and elevate the wine program at our premises. The ideal candidate will possess a deep passion for wine, exceptional customer service skills, and the ability to curate a wine list that enhances the overall dining experience. As a Sommelier, you will be responsible for wine selection, staff training, inventory management, and providing expert recommendations to guests.

Responsibilities:

● Manage the restaurant's wine list, ensuring alignment with the food menu and overall concept.

● Assist guests in selecting wines that complement their meal and meet their preferences.

● Conduct regular wine tastings and staff training sessions to enhance wine knowledge and service standards.

● Collaborate with chefs and management to pair wines with seasonal menus and special events.

● Monitor wine inventory, place orders, and ensure proper storage and rotation.

● Maintain strong relationships with wine vendors and negotiate pricing and allocations.

● Stay updated on wine industry trends, new vintages, and emerging wine regions.

● Uphold all licensing and health/safety regulations related to alcohol service.

● Implement policies and protocols that will maintain future restaurant operations; and

● Any other duties as required by the Company or management.

Qualifications:

• Proven experience as a Sommelier or similar role in fine dining or upscale establishments.
• Formal wine education (e.g., WSET certification, Court of Master Sommeliers) preferred.
• Strong knowledge of Old and New World wines, varietals, regions, and vintages.
• Excellent interpersonal and communication skills.
• Ability to work collaboratively in a fast-paced, service-driven environment.
• Passion for hospitality and a refined palate.

• Proven experience as a Sommelier or similar role in fine dining or upscale establishments.
• Formal wine education (e.g., WSET certification, Court of Master Sommeliers) preferred.
• Strong knowledge of Old and New World wines, varietals, regions, and vintages.
• Excellent interpersonal and communication skills.
• Ability to work collaboratively in a fast-paced, service-driven environment.
• Passion for hospitality and a refined palate.

• Main duties include to overlook the opening & closing procedures & mis en place of either the Lounge or Clubroom operations.
• Ensuring that the Junior & Senior Team following the correct orders of service.
• Assist where needed and give instructions how to perform better or faster.
• Attendance of the mandatory meetings when the Head Sommelier is not present
• Attend all service briefings when on duty.
• Make the plan for each service and assign the Sommeliers on duty to their respective roles and stations.
• Ensure everyone is following our standards of service.
• Ensure a smooth operation on the floor you are responsible for and please provide our guests with an experience that we deliver every day at the club, according to our principles and philosophy.
• Overseeing the floor and all tables currently in service to assist where necessary
• Effective communication with all other Managers on shift to ensure each tables experience is at its best.
• Dealing with any mistakes or complaints about wine service quickly and efficiently.
• Managing and overseeing of the Club events, Member or private.
• Assist the Head Chef and Head of Events with pairings.

• Punctual to all shifts, meetings and briefings
• Knowledgeable and enthusiastic about the Company and the offerings
• High level of communication
• Approachable nature
• Consistent care taken with appearance of themselves and their team
• Keen and consistent effort in improving one's knowledge
• Punctual manner
• Attention to detail
• High level of commitment and dedication
• Ability to work with all departments
• Flexibility
• Passionate
• Ability to build strong relationship with both members and staff
• Honest and humble
• Willingness to learn and work on weaknesses
• Ability to take feedbacks and work on it
• Ability to work in a friendly and sometimes casual environment without sacrificing high standards of service