The Deputy Wine Director is overseeing all aspects of the wine programme, including wine procurement, inventory management, sales performance, staff development, guest engagement, and operational excellence within Singapore and regional countries. The role plays a key part in driving revenue growth, maintaining service standards, and ensuring an exceptional wine experience for guests and customers.

Key Responsibilities

Wine Programme Management

Assist in curating and maintaining the wine list and beverage offerings.
Monitor market trends and recommend new products and producers.
Support wine pricing strategies to achieve sales and profitability targets.
Ensure wine offerings align with the Company's brand and business objectives.

Inventory & Procurement

Manage wine inventory levels and stock rotation.
Coordinate purchasing and replenishment with suppliers and distributors.
Conduct regular stock counts and inventory reconciliations.
Ensure proper wine storage and cellar management.

Sales & Business Development

Drive wine sales through strategic promotions and customer engagement.
Identify opportunities to increase average spend and profitability.
Support wine events, tastings, masterclasses, and promotional activities.
Develop relationships with key customers, suppliers, and industry partners.

Team Leadership & Training

Assist in leading, coaching, and developing the sommelier and sales teams.
Conduct wine education and product knowledge training sessions.
Promote service excellence and ensure compliance with SOPs.
Support recruitment, performance reviews, and succession planning.

Customer & Guest Experience

Provide expert wine recommendations and food pairing guidance.
Build strong relationships with VIP customers and members.
Handle customer feedback and resolve service issues professionally.
Maintain high standards of hospitality and wine service.

Financial & Administrative Responsibilities

Monitor beverage costs, margins, and sales performance.
Assist in budget planning and forecasting.
Prepare reports on inventory, sales trends, and programme performance.
Ensure compliance with company policies and regulatory requirements.

Requirements

Minimum 5-8 years of experience in wine, hospitality, luxury retail, or beverage management.
Strong knowledge of wines, wine regions, vintages, and food pairings.
Professional wine certification preferred (WSET Level 3, Certified Sommelier, or equivalent).
Proven experience in inventory management and procurement.
Strong leadership, communication, and interpersonal skills.
Commercially driven with strong analytical and business acumen.
Ability to rotational shifts, evenings, weekends, Public Holidays, and events when required