Hotel Des Arts Saigon

1. Wine Selection & Management:

• Curate an extensive and diverse wine list that aligns with the hotel’s luxury brand and dining concepts, guest preferences.

• Source and manage the inventory of wines, ensuring proper storage, labeling, and tracking for quality control.

• Develop and update wine menus with a focus on seasonal trends, exceptional pairings, and premium selections to elevate the dining experience.

• Negotiate with suppliers to secure favorable terms and pricing for wine purchases.

• Cultivate and maintain strong relationships with distributors and vendors to ensure consistent reliability and quality of supplies.

2. Guest Experience:

• Deliver exceptional and personalized service tailored to guests’ preferences and menu selections, providing expert recommendations for wine pairings to enhance their overall dining experience.

• Effectively address guest inquiries regarding wine pairings and beverage selections, showcasing your expertise and passion for wine.

3. Training & Development:

• Train and mentor restaurant staff on wine service techniques, tasting methodologies, and product knowledge to ensure a standard of excellence in service delivery.

• Develop educational programs and resources focused on wine, tea, and coffee to enhance staff knowledge and guest interaction.

• Stay abreast of industry trends, emerging regions, and new wines to continually refine and elevate the wine program.

4. Event Coordination:

• Collaborate seamlessly with the events team to design and execute engaging wine-related events, tastings, and dinners.

• Create and provide customized beverage pairing menus for special occasions and private events, enhancing the overall guest experience.

5. Stock and Quality Control:

• Oversee and manage the wine inventory together with storekeeper ensuring optimal storage conditions & turnover with strict adherence to quality standards.

• Monitor stock levels to facilitate timely replenishment and track usage to promote efficiency while adhering to budgetary guidelines.

• Conduct regular quality assessments of wines, promptly addressing any concerns regarding product quality and availability.

• Oversee and maintain the maintenance/ ordering and proper functioning of all wine service equipment (if applicable).

• Ensure compliance with health and safety standards in wine service, while delivering exceptional customer service.

6. KPI Improvement and Revenue Management:

• Manage the wine budget, including cost control and optimizing inventory levels to maximize profitability.

• Analyze sales data to identify opportunities for increasing beverage sales and overall revenue, identify trends and inform future operational decisions.

• Develop and implement strategies to enhance the profitability of the beverage program, while upholding exceptional quality and service standards.

• Collaborate with management to establish pricing strategies that align with the hotel’s revenue objectives and ensure guest satisfaction.

• Uniform, laundry service, duty meal, parking lot will be provided by Hotel.
• Career growth opportunities in a development-minded company
• Opportunity to one of the best outlets in the city, highly visible within ACCOR Vietnam
• Ability to contribute to local community and make a difference through our Corporate Social

• Strong leadership and proven hospitality training skills
• A solid history and experience of food and beverage pairings
• Strong understanding of pricing, budgets and cost controls
• Operation and programming knowledge of a point of sales recipe function