Sommelier

Reports To: Restaurant Manager / Food & Beverage Director / Owner

Job Summary: The Sommelier is responsible for curating, managing, and maintaining the wine list, providing expert wine recommendations to guests, and ensuring an exceptional wine experience. This role requires extensive knowledge of wines from various regions, vintages, and producers, as well as a deep understanding of food and wine pairings, proper wine service, and cellar management. The Sommelier acts as a brand ambassador for the establishment, contributing to its reputation for excellence in hospitality.

Key Responsibilities:

Wine Program Management

• Develop, curate, and update the wine list to align with the establishment's cuisine, clientele, and budget.

• Source and procure wines from reputable suppliers, negotiating favorable terms and pricing.

• Conduct regular inventory and stock control, ensuring optimal stock levels and minimizing waste.

• Manage wine storage, ensuring proper temperature, humidity, and security of the cellar.

• Monitor wine trends, market availability, and pricing to keep the wine list competitive and exciting.

• Maintain relationships with wine distributors, wineries, and industry professionals. Guest Service and Sales:

• Greet guests warmly and engage them in conversation to understand their preferences, budget, and meal choices.

• Provide expert and personalized wine recommendations, explaining different varietals, regions, and tasting notes.

• Suggest appropriate wine pairings for various dishes, enhancing the dining experience.

• Educate guests on wine etiquette, serving temperatures, and decanting if necessary.

• Present, open, and serve wine with precision and according to established service standards.

• Handle guest inquiries and complaints related to wine with professionalism and efficiency.

• Actively promote wine sales and achieve sales targets. Staff Training and Development:

• Train front-of-house staff on the wine list, basic wine knowledge, and proper wine service techniques.

• Conduct regular wine tastings and educational sessions for the team.

• Share knowledge and passion for wine, fostering a wine-centric culture within the establishment.

• Mentor junior sommeliers or aspiring wine professionals. Financial Management:

• Assist in setting pricing strategies for the wine list to ensure profitability.

• Monitor wine costs and sales, preparing reports as required.

• Manage budgets related to wine purchasing and cellar maintenance.

Compliance and Operations:

• Ensure compliance with all relevant licensing, health, and safety regulations pertaining to alcohol service.

• Maintain a clean and organized wine cellar and service area. • Participate in regular meetings with the management team.

Qualifications and Skills: Education/Certifications:

• Formal sommelier certification from a recognized institution (e.g., Court of Master Sommeliers, Wine & Spirit Education Trust - WSET, Guild of Sommeliers) is highly preferred and often required at higher levels.

• A degree in hospitality management or a related field is a plus. Experience:

• Proven experience (typically 3+ years) as a Sommelier or Assistant Sommelier in a high-volume, fine-dining establishment or luxury hotel.

• Demonstrated success in managing a wine program and achieving

sales targets. Knowledge:

• Exceptional knowledge of classic and emerging wine regions, grape varietals, vintages, and producers globally.

• Deep understanding of viticulture and winemaking processes.

• Expertise in food and wine pairing principles.

• Familiarity with various spirits, beers, and non-alcoholic beverages is a plus.

• Knowledge of wine inventory software and POS systems. Skills:

• Outstanding communication and interpersonal skills, with the ability to engage diverse clientele.

• Exceptional sales and customer service abilities.

• Impeccable attention to detail and organizational skills.

• Strong analytical and problem-solving capabilities.

• Ability to work under pressure in a fast-paced environment.

• Leadership and team-building skills for training and mentoring.

• Proficiency in a foreign language is often an asset, especially in international establishments.