Sommelier

• To maintain beverage costs at levels established by the restaurant and department.
• Take in charge of wines ordering and maintaining the wine stock.
• Create a wine list and writing wine descriptions.
• Suggest food and wine pairings to servers and customers.
• Recommending wines based on customer preferences
• Train/ Teach F&B team on wines.
• Conducting wine tastings for staff and customers.
• Hosting winery tours.
• Follow all state and local laws for serving alcohol responsibly.
• Prepare drink orders for guests according to specified recipes using measuring systems.
• Document and communicate any incidents/accidents immediately to management and Loss Prevention during shift or event.
• Requisition all necessary supplies, specifically bottle-for-bottle liquor restock, transporting supplies from storeroom to bar set-up area as required.
• Maintain cleanliness and condition of bar, bar unit (CO2 lines, soda tanks, soda guns, drain, etc.), tables, and other tools, following all set-up guidelines.
• Report for duty on time, neatly groomed and in a clean and proper uniform. Do not consume any alcohol while on duty.
• To maintain company standards for hygiene and physical appearance of staff.
• To attend training and meetings and briefings as required.
• Communicate by following the chain of command and proper channel.
• Know how to use and communicate effectively via walkie talkie.
• To liaise with other departments on related issues.
• Effective recruitment, induction and bartender/ barista knowledge training program within the outlet.
• To inspect all equipment continuously and keep them well maintained to ensure smooth and proper functioning.
• Be responsible for serving the guests with kinds of various food and beverages and maintaining a clean and hygienic restaurant.
• To assist restaurant manager in achieving FB monthly and yearly budget as allocated.
• Track, follow near-expiry date items and slow-moving items with the leader to have proper remedies based on restaurant operation.
• Always prioritize short-shelf-life beverage items and fresh items to avoid wastage.
• Maximizing profitability of the outlet by increasing turnover & controlling costs.
• Ensure that the restaurant and the bar are prepared for service by means of checklist.
• To ensure all requisition for supplies are up to date by means of checklist.
• To be able to make proposal on food and beverage promotion/ also for festival.
• Stock ice, glassware, paper and others related supplies.
• To inquire/ inventory and order about all goods sold in the outlet.
• Ensure all operating equipment is handled with due care and curb wastage on supplies.
• Anticipate and communicate replenishment needs promptly, ensuring no shortages throughout scheduled function time, and ensuring proper authorization for additional payments as required prior to replenishing.
• Monitors and analyzes menus and products of competitive restaurants.
• Making sales analytical chart to ascertain the sellable and non-sellable products.
• Assure the coordination with the kitchen and F&B Service.
• Be able to identify problem symptom of associates and solving them.
• To contribute to the total guest satisfaction of the resort.
• You are responsible for meeting the HACCP standards and actively check cleanliness in both front and back of the house, to make sure standards are adhered.
• Always live up to the standards set by the InterContinental brand, by assuring you know the standard operating procedures and making sure that they are respected by the team.
• You know the Forbes Travel Guide Standards for restaurants & bars, while ensuring that the team delivers these standards as the minimum when serving guests.
• You have extensive knowledge about activities in InterContinental and the rest of Ha Long Bay, allowing you to give guests recommendations in order to optimize overall guest experience.
• Take lead in tailoring on the guest drinks, aiming to make each visit to our outlet as memorable and unique as possible. You acknowledge guests and remember drinks preferences; as well as their names and preferred seating.

• Competitive salary / Mức lương hấp dẫn
• At least 14 annual leave days/year./ Tối thiểu 14 ngày phép/năm
• Monthly Service charge./ Phí dịch vụ theo tình hình doanh thu hàng tháng.
• 100 % salary and immediate Social Insurance enjoyment during probationary period./ Hưởng 100% lương & tham gia BHXH ngay trong thời gian thử việc.
• Accident Insurance (24/7) & Bao Viet Healthy Insurance enjoyment as per IHG policy./ Bảo hiểm tai nạn 24/7 và bảo hiểm sức khỏe Bảo Việt theo chính sách của IHG.
• 13th month salary/ Chế độ thường thường niên (lương tháng 13)
• Birthday gifts and Internal Service Discount in accordance to IHG and resort's policy./ Quà sinh nhật và ưu đãi dịch vụ nội bộ theo chính sách của IHG và khu nghỉ dưỡng.
• Enjoys IHG's special offer for internal employee./ Hưởng các ưu đãi đặc biệt của IHG dành cho nhân viên nội bộ.

• Certified at an advanced level (CMS Advanced - Introductory Sommelier Certificate , WSET Diploma - Level 2 Award in Wines, or equivalent); additional sustainability-related credentials a plus.
• In-depth understanding of international wine regions, biodynamic and natural wine movements, and modern wine trends.
• Familiarity with advanced wine service technology (e.g., Coravin, Enomatic) and its integration into hospitality operations.
• Proven leadership skills, with the ability to inspire teams and deliver consistent excellence in a high-volume, high-standard environment.
• Articulate, emotionally intelligent, and comfortable engaging with global clientele.
• Fluent in English; Vietnamese highly beneficial

Experience

Minimum 2–3 years of sommelier experience in fine dining or ultra-luxury hotels, with at least 2 years in the capacity.