Tan Zun Hao
Singapore
Summary
Experienced sommelier with a strong background in wine selection, inventory management, and guest relations. Demonstrates leadership skills by effectively leading teams, fostering collaboration, and adapting to dynamic environments. Proficient in wine pairing, menu development, and staff training. Recognized for consistently delivering exceptional service and prioritizing customer satisfaction.
Overview
13
13
years of professional experience
1
1
Certification
Work History
Head Sommelier
Claudine Restaurant, The Lo & Behold Group
02.2022 - Current
- Transferred from Odette Restaurant to newly opened sister restaurant Claudine Restaurant
- Gradually promoted from Assistant Sommelier (Feb 2022) - Sommelier (Jun 2022) - Senior Sommelier (Mar 2023) - Head Sommelier (Sept 2024)
- Built the wine list from 300 SKUs to current 700 SKUs award winning list (Star Wine List of the Year Asia 2024, Best Long List, Silver Star winner)
- Overseeing the whole beverage program of the restaurant including the bar and cocktail program
- Drafting beverage proposals for events to meet guests expectations with considerations of maintaining beverage cost at healthy levels
- Ensuring the beverage cost is in line with budgeted amount in a restaurant generating more than $2 million in beverage revenue annually
- Maintaining good relationships with suppliers to secure wine allocations and competitive pricing
- Manage the organization of the wine cellar and maintain the accuracy of the month-end inventory to prevent any discrepancies that may affect the beverage cost
Chef De Rang/Assistant Sommelier
Odette Restaurant, The Lo & Behold Group
04.2021 - 01.2022
- Delivered exceptional service in a 3-Michelin-starred French Restaurant and maintain the standards as expected in a fine dining setting
- Supervise and train commis waiters on every aspect of service required such as product knowledge, service sequences etc.
- Build rapport with guests, answer questions and handle requests professionally
- Taking charge of linen and uniform logistics for the restaurant, ensuring that it is always in line with operational requirements
- Gradually transitioned to Assistant Sommelier and focus on wine service with a detailed wine pairing program which focus on story-telling to engage with the guests
Senior Restaurant Executive
SKAI Restaurant, Swissotel the Stamford
03.2017 - 04.2021
- Transitioning from Equinox Restaurant closure to newly renovated SKAI Restaurant, part of opening team assisting in trainings, menu planning, logistics
- Supervise overall service operations at Modern Contemporary European Steakhouse
- Assists in wine program of restaurant and take charge during absence of Sommelier
- In charge of POS System (Oracle Micros) of whole hotel property (managing several outlets)
- Handles logistics, planning and execution of events for restaurant
- Training employees proper service sequence up to the standards of fine restaurant
- Ensuring impeccable service expected of five-star hotel
Supervisor
Brasserie Les Saveurs, The St. Regis Singapore
08.2014 - 03.2017
- Supervise overall service operations at all-day dining signature restaurant
- Preparing daily market list and ordering for juices, fruits, cereal, condiments etc
- Handling casual labour system (Adjusting of hours, discrepancies, submissions etc.)
- Preparing training notes and train service staff in proper service procedures
Operations Executive (Catering)
Kitchen Language Pte Ltd
10.2013 - 08.2014
- Handle all logistics required for events from planning to post event logistics
- Liaise with kitchen on equipment to be used for execution of events
- Pre-setup onsite for events and ensure everything is according to client expectations
- Teardown after events and planning to ensure all equipment ready for use for next event
- Supervise service staffs and ensuring smooth operations of service during events
Server/Bartender/In-Room Dining (Part-Time)
The Royal Mail Restaurant & Bar, Ascott Raffles Place
06.2012 - 08.2013
- Provided quality customer service in fine dining restaurant
- Mixed cocktails and prepared drinks as a bartender at the bar
- Managed In-Room Dining service through receiving orders to sending orders
- Assisted outdoor events for catering department under the same company
Education
Bachelor of Science - Hotel Administration (Hospitality Management)
University of Nevada, Las Vegas
08.2013
Diploma - Electronic, Computer and Communications Engineering
Singapore Polytechnic
03.2009
Skills
- Wine procurement
- Wine list curation
- Cellar management
- Inventory management
- Budgeting and cost control
- Staff training and development
- Detail-oriented
- Adaptability
- POS system operation
- Food and beverage service
Certification
Court of Master Sommeliers - Certified Sommelier
Languages
English
Chinese (Mandarin)
Timeline
Head Sommelier
Claudine Restaurant, The Lo & Behold Group
02.2022 - Current
Chef De Rang/Assistant Sommelier
Odette Restaurant, The Lo & Behold Group
04.2021 - 01.2022
Senior Restaurant Executive
SKAI Restaurant, Swissotel the Stamford
03.2017 - 04.2021
Supervisor
Brasserie Les Saveurs, The St. Regis Singapore
08.2014 - 03.2017
Operations Executive (Catering)
Kitchen Language Pte Ltd
10.2013 - 08.2014
Server/Bartender/In-Room Dining (Part-Time)
The Royal Mail Restaurant & Bar, Ascott Raffles Place
06.2012 - 08.2013
Diploma - Electronic, Computer and Communications Engineering
Singapore Polytechnic
Bachelor of Science - Hotel Administration (Hospitality Management)
University of Nevada, Las Vegas
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