A LOVING TRIBUTE, A TIMELESS DESTINATION
Odette is award-winning Chef-Owner Julien Royer’s first restaurant, located at the iconic National Gallery Singapore. Working with the world’s best boutique producers, Odette serves Modern French cuisine that is guided by Royer’s lifelong respect for seasonality, terroir and artisanal produce sourced from boutique producers around the world. Odette is named in tribute to Royer’s grandmother who taught him how some of the most remarkable dishes can come from the purest ingredients, and believed in ensuring that the fundamental pleasures of enjoying a meal are delivered in the most thoughtful, welcoming and hospitable manner. This ethos has directed every aspect of the Odette experience, harking to a new age in fine dining.
As a Head Sommelier, you'll be in-charge of:
- Assist in developing a strong and continuously evolving wine program that is financially sustainable and excites patrons of the restaurant
- Assist in implementing strategies to maximize wine sales and cost efficiencies on both the restaurant and retail channels
- Execute best-in-class wine service, keeping in mind guests' personal tastes and price preference to generate individualized wine profiles for guests
- Advising guests on wine purchases, collection building and on wine-related lifestyle topics
- Assist in managing wine & beverage purchasing, inventory, maintenance and reporting
- Foster strong relationships with wine suppliers to obtain high quality products and pricing
We're looking for someone who is/has:
- Passionate about wines, sharing wine lifestyle with guests
- A self-starter who is enthusiastic, energetic, outgoing and personable
- A thirst for learning and an openness to new ideas and new perspectives
- Driven, hands-on and self-motivated
- Adaptable to constant changes and changing guest profiles and preferences
Requirements:
- Relevant experience in hospitality with a concentration in wine & beverage
- Certification in a hospitality-related field or expertise in wine & beverage (WSET and/or CSW) is advantageous
- Good knowledge of wines, wine characteristics and food and wine pairings
- Good knowledge in managing beverage inventory and purchasing
- Exceptional understanding of health, safety and sanitation regulations in a restaurant setting
- Experience in running a diverse wine portfolio, specifically in natural wines, will be an added bonus
