Black Sheep Restaurantsis a celebrated Hong Kong-based hospitality group that specializes in developing niche, thought-provoking restaurant concepts that add to the existing culinary dialogue. The company was founded in 2012 by Syed Asim Hussain and Christopher Mark, whom together share decades of experience in hospitality and business development, along with a zest for travel and discovering dining subcultures.

ROLES & RESPONSIBILITIES

The Sommelier for Black Sheep Restaurants is responsible for working with the head Sommelier, Manager and owners, in all aspects of restaurant operations and the development of new restaurant concepts. He/she will oversee multiple sites and projects, such as development and organization of service manuals, wine menu costing, dealing with suppliers, and curating wine lists, among other tasks.

The position requires extensive industry experience researching, analyzing and implementing new systems on a corporate level, as well as a keen understanding of the hospitality industry and front of house restaurant operations. He/she should be a self-starter, with an entrepreneurial mindset and impeccable organisational skills.

REQUIREMENTS

• 8+ years’ experience in hospitality and services, devoted particular to wine
• 2+ years Sommelier experience
• Extensive restaurant & customer service/guest relations experience
• Ability to curate and mange wine menus and cellars
• Experience in liaising and negotiating with suppliers
• Experience working in renowned restaurants
• Experience in Budget and Financial Management
• Excellent English language skills (written & oral)
• A keen understanding and passion for the restaurant industry
• Experience managing and training a strong Sommelier team
• Must hold WSET Level 3 certificate
• Must be a certified Sommelier from the Court of Master Sommeliers

HOW CAN I JOIN THE BLACK SHEEP FAMILY?

• Send resume to us by clicking Apply Now
• Contact our HR Team via phone at 2810 0062 or whatsapp at 6166 8208

DEVELOPMENT

• On-the-job training
• Black Sheep Restaurants concepts and recipes
• Creating and developing menus
• Access to professional Chefs for mentorship

BENEFITS

• Six days of rest a month
• All tips go to restaurant team
• Discretionary quarterly bonus
• Referral bonus plan
• Team member discounts across the group
• Team meal
• On-the-job training

Job Types: Full-time, Part-time, Contract

Experience:

• Sommelier: 2 years (Preferred)
• hospitality: 8 years (Preferred)