Head of Tea Sommelier

Responsibilities:

• Leading and supervising the service team, ensuring high standards of customer service.
• Provide training and development opportunities for team members to enhance their skills and performance.
• Monitor staff performance and provide constructive feedback.
• Ensure that guests have a memorable and enjoyable dining experience.
• Handle guest complaints and feedback professionally and efficiently.
• Collaborate with the kitchen team to develop and update the menu.
• Introduce Teahouse to members about a journey where artistry, history, and cultural heritage intertwine to craft an unforgettable experience. Foster positive relationships with members, addressing their needs and resolving any issues promptly.
• Assist in planning and executing special events and functions.
• Maintain and update tea leave, wine and all other beverage and goodie lists.

Qualifications:

• Minimum 5 years of progressive experience in tea sommelier roles within hotel or club operation.
• Experience in team leadership and training, including curriculum development and staff mentorship. 
• Comprehensive knowledge of tea varieties: including Chinese teas (green, black, oolong, white, dark), Japanese teas (Matcha, Sencha, Gyokuro). 
• Advanced palate development with ability to evaluate aroma, mouthfeel, flavor, and quality through professional cupping techniques.
• Attention to detail: meticulous in every aspect of tea preparation, presentation, and service.
• Proficiency in Cantonese, English ,Mandarin.
• A tea sommelier certified by a tea organization would be advantage.