Sommelier

JOB OVERVIEW: Under the general guidance of the Head Sommelier, the Sommelier is responsible for delivering refined and personalized wine service to enhance the overall guest dining experience. The Sommelier supports the execution of the restaurant’s wine program through expert recommendations, accurate service, and cellar management. This role upholds the highest service standards while contributing to guest satisfaction, team training, and the ongoing development of the wine offering in line with the brand’s identity and vision. YOUR KEY RESPONSIBILITIES: Lead and manage all aspects of the wine program, ensuring exceptional guest experiences by delivering expert wine recommendations and flawless service throughout all dining areas.Maintain comprehensive knowledge of the wine list, including varietals, regions, vintages, and producers, and communicate this knowledge clearly to guests and team members.Oversee the training, coaching, and development of the sommelier team and wine service staff to maintain high standards of product knowledge, service techniques, and professionalism.Collaborate with the culinary team and restaurant management to design and update wine menus, including seasonal selections and wine pairing suggestions that complement the food offerings.Manage wine inventory control, including ordering, receiving, storing, and rotating stock to maximize freshness and minimize waste or loss.Ensure proper care and storage of wine in the cellar, maintaining ideal temperature, humidity, and organization to preserve product quality.Monitor guest feedback related to wine service and continuously implement service enhancements to elevate the overall guest experience.Enforce compliance with all health, safety, and alcohol service regulations, including responsible service policies and legal age requirements.Drive team engagement and motivation by fostering a positive work environment that encourages professional growth, accountability, and teamwork.Participate actively in promotional events, tastings, and staff training sessions to continually raise awareness and appreciation of the wine program within the team and with guests.Any other reasonable duties as assigned by the supervisor or manager.We recognize we are in the hospitality industry and that may require us to provide lateral service. We will on occasion call for each individual in the team to, on a routine basis perform various related tasks as needed in the spirit of providing exceptional guest service.