Billy Chang
Sommelier
Taipei
Summary
1.Highly effective and well-educated Sommelier.
2.Develops exciting promotional events to draw in customers.
3.Successfully interacts with customers enjoying fine wines.
4.Hardworking Sommelier skilled in sales, communication and organization.
5.Experienced at building customer base and improving overall wine offerings. Committed to food and beverage safety.
Overview
11
11
years of professional experience
3
3
Languages
3
3
Certificates
Work History
Head Sommelier
The Ambassador Hotel
Taipei
03.2017 - Current
- Trained service staff on wines, spirits and sake to maximize revenue and maintain stellar reputation for service to 3 different outlets.
- Plan and attending to exhibitions & events such as wine dinner and wine tasting including presentations and speeches.
- Implemented new promotional strategies, dramatically increasing business.
- Directed teams to keep workstations clean and neat for professional customer appeal.
- Managed cellar and beverage storage maintenance to prevent inventory spoilage.
- Traveled to vineyards around world to discover obscure vintages and varieties and better understand global winemaking process.
- Organized routine and special event orders to keep adequate inventory for forecasted needs.
- Promoted special wine menu for holidays to complement chef's dinner specialties.
- Set up wine tastings to bring in business and promote special offerings.
- Answered customers' questions, recommended items, and recorded order information.
- Displayed enthusiasm and promoted excellent service to customers, successfully increasing referrals, and walk-in business.
- Maintained thorough menu knowledge to sufficiently answer questions regarding menu item sourcing, ingredients and cooking methods.
Captain
The Ritz Carlton
Taipa
2016.02 - 2017.02
- Trained and managed dining room staff with diverse service backgrounds.
- Monitored dining areas' cleanliness and safety and quickly addressed emerging issues.
- Showed high-level understanding of fine dining standards and practices.
- Completed restaurant opening and closing functions that included POS report generation.
- Supervised server staff and simultaneously served personal section of tables.
- Handled customer complaints professionally, resolving issues through diplomatic acknowledgment and commitment to service.
Server
The Marco Pierre White Steakhouse
London
2013.03 - 2015.01
- Bussed and reset tables to keep dining room and work areas clean.
- Explained menu items and suggested appropriate options for food allergy concerns.
- Served food and beverages promptly with focused attention to customer needs.
- Upsold high-profit items such as appetizers and mixed drinks to enhance sales numbers.
- Seated customers in timely manner by managing reservations and waitlists skillfully.
Education
Bachelor - Hospitality Administration And Management
University College Birmingham
BirminghamSkills
Wine Tasting Events
undefinedAdditional Information
To be able to be competitive, I also took International Kikisake-shi (Sake Sommelier) qualification. That skill undoubtedly broaden my wine pairing skill unlimitedly. Beside that, I have also learnt wine pairing skills for Chinese Cuisine, such as Cantonese cuisine and Sichuan cuisine.
Certification
International Kikisake-shi
Timeline
Head Sommelier
The Ambassador Hotel
03.2017 - Current
Captain
The Ritz Carlton
2016.02 - 2017.02
Server
The Marco Pierre White Steakhouse
2013.03 - 2015.01
Bachelor - Hospitality Administration And Management
University College Birmingham
International Kikisake-shi
Jan 2019
Wine and Spirit Education Trust Level 3
May 2018
Burgundy Wine Connoisseur Level 2
Feb 2018
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