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  • Maldives, Asia
  • Attractive package + Monthly Service Charge

Here is a great opportunity for experienced Sommelier to join the dream team of Huvafen 

Nestled on a jewel of an island in the Indian Ocean, just 30 minutes speedboat ride from the international airport, lies the multi-award-winning resort, Huvafen Fushi – or Dream Island, as it is known in the local Dhivehi language. Tuned to the rhythm of sophisticated laid-back luxury with distinct Maldivian flair, the iconic resort proudly sets new bounds for an exceptional retreat with 44 elegant private bungalows and pavilions dotted on palm-fringed sand and over the crystal-clear lagoon, featuring views of endless oceanic horizons and white beaches beyond lush greenery. 
The island has chic dining options along with a treasure trove of rare vintages, in Maldives first underground wine cellar - VINUM, 8 meters below the ground. Relax and recover in a sanctuary for mind, body, and soul at the world’s first – and only – underwater spa in the world. Here on the island sanctuary, every second transcends time and sets new bounds for an exceptional retreat

Explore more about Huvafen Fushi Resort,

Key skills / experience:
•Excellent knowledge of different types of wines, wineries
•Ability to create, update wine menu and Mange wine cellar
•Strong knowledge of food and wine pairings
•Ability to supervising wine serving, collaborating with winemakers to upgrade selections
•Ability to interact with guest throughout the F&B outlets on their wine choices
•Knowledge of wine, wine making and wine tasting techniques
•Ability to host wine & champagne dinners, wine tasting events, and different activities to drive revenue.
•Ability to conduct wine training session
•Experience in dealing with wine suppliers and creating wine list
•Solid understanding of pricing, budgets and cost controls
•Excellent communication and interpersonal skills
•Multi-tasking and time-management skills, with the ability to prioritize tasks.

Education / Certificates / Experience:
•Certification as a sommelier 
•Diploma in hospitality 
•3-5 years of experience working in a similar capacity in a luxury resort environment

Key personality traits:
•Dynamic and not afraid of change
•Adaptable to island life
•Friendly outgoing personality
•Possess strong self-management skills
•Have strong analytical abilities
•Team player

Key responsibility:
•The ability to create interesting and diverse wine list that corresponds to the cuisine and concept of the restaurant.
•To inspect all outlet equipment such as decanters, openers, wine lists and refrigerators continuously and keep them well maintained to ensure proper functioning.
•To re-evaluate and restructure the wine list(s) to an award winning level for all major global publications.
•To create loyal and trustworthy staff who takes pride in their work, thereby providing the highest level of service possible.
•To assist in preparing the annual wine sales plan and promotion matrix.
•Conducts wine tastings, wine degustation dinners, wine classes and other related activities to enhance the image and to increase revenue
•To keep the Food and Beverage Director/Operation Manager informed on all wines or additions of interest.
•Coordinate any activities which involve other departments
•Advise on slow moving items and recommend required action, where and when necessary.
•To review wine sales in all outlets on a regular basis.
•Develops realistic action plans aimed to introduce and / or improve service, procedures and working methods. Monitors systematically the performance of the department to raise the bar
•Successfully executes Employee Satisfaction Index Action Plan to achieve an engagement score set by the resort.
•The ability to maintain a non-stop rotation of wine within the outlets and the store.
•The ability to negotiate with wine suppliers for discounts, special orders and support with wine related goods.
•The ability to maintain the proper conditions for storing in wine cellar and outlets.
•The ability to work within the taste preference and budget parameters of the patrons.
•The ability to entertain and educate guests avoiding teaching manner.
•The ability to train restaurant staff for all necessary skills, knowledge and to develop the right attitude to wine culture.
•The ability to lead and support co-workers.
•The ability to observe guest experience in the restaurant and anticipate their needs.
•The ability to discuss in advance any wine list changes or daily special offers with staff.
•The ability to refresh the knowledge and skills of staff by help of different methods.
•The ability to achieve great sales, budget and necessary revenue.
•The ability to recognize and address guests by name whenever possible.
•The ability to perform other tasks or projects as assigned by hotel management.
•To be present in the Outlets during operations and to actively sell wines and guide the F&B service team on doing the same
•To conduct frequent wine and wine service trainings to the F&B Team
•To co-operate with all Outlets by carrying out F&B service when it deems necessary
•To comply with core and culture standards at any given time.
•Handle guest requests and complaint in an effective and efficient manner to satisfy all relevant stakeholders.
•Attends and participates all required team events.
•Apply and adhere to rules and regulations as per employee handbook, departmental and resort policies and procedures, including those for the emergency situations
•Ensures all activities are carried out honestly, ethically and within the parameters of the Maldivian Law.

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