Sommelier (Seasonal) - Amanpuri

Job description

Location Overview Join our team in Amanpuri. Soundtracked by the whispers of coconut palms and the sighs of the Andaman Sea, Aman’s first resort, Amanpuri, presides over its own peninsula, promising guests space, serenity, an idyllic white-sand beach, exceptional restaurants and a Holistic Wellness Centre. The Seasonal Sommelier delivers thoughtful, personalised wine service across Amanpuri’s dining venues. The role guides guests through wine selections and food pairings, supports the management of the wine collection, and shares wine knowledge with the service team. Key responsibilities: Provide attentive wine service, including recommendations, presentation, decanting, and appropriate serving temperatures. Recommend food and wine pairings in collaboration with the culinary team. Understand guests’ preferences and offer suitable selections with discretion and confidence. Maintain accurate wine lists, including vintages, prices, and availability. Assist with wine receiving, storage, cellar organisation, stock rotation, and inventory counts. Monitor stock levels and communicate replenishment needs to the relevant manager. Support beverage revenue through considered recommendations and responsible upselling. Conduct wine briefings and practical training for the Food & Beverage team. Assist with wine tastings, private dining, and special events. Ensure correct billing and recording of wine sales, transfers, breakages, and wastage. Maintain the cleanliness and readiness of wine service equipment and glassware. Follow Amanpuri’s service standards, hygiene procedures, and responsible alcohol service requirements. Support daily restaurant operations as required during the seasonal period. Qualifications: Availability for the full agreed seasonal contract between 15 November 2026 – 30 April 2027. Previous experience as a Sommelier or in a wine-focused service role within a luxury hotel, resort, or fine-dining restaurant. Strong knowledge of international wines, grape varieties, wine regions, vintages, and food pairings. WSET Level 2 or equivalent preferred; WSET Level 3 or a recognised sommelier qualification is an advantage. Fluent English; additional languages are an advantage. Excellent communication skills, professional presentation, and attention to detail. A warm, discreet approach to guest service and the ability to work effectively with a multicultural team. Familiarity with wine inventory controls and point-of-sale systems. Flexibility to work evenings, weekends, and public holidays.