Sommelier

Job Summary

The Sommelier is responsible for managing the wine program, providing expert wine recommendations, and enhancing guests dining experience through professional wine service. This role involves wine selection, inventory control, staff training, and maintaining high service standards aligned with the restaurant's brand.

Key Responsibilities

• Curate, manage, and update the wine list in alignment with the restaurant's concept and menu

• Recommend wines to guests based on preferences, food pairing, and budget

• Provide professional wine service, including presentation, opening, and pouring

• Manage wine inventory, storage, stock rotation, and ordering

• Liaise with suppliers and negotiate pricing where applicable

• Conduct regular wine tastings and staff training sessions

• Ensure proper handling, storage, and serving temperatures of wines

• Upsell premium wines and contribute to revenue growth

• Maintain knowledge of global wine regions, varietals, trends, and vintages

• Support service team during peak operations to ensure smooth guest experience

• Ensure compliance with licensing, safety, and alcohol service regulations

Requirements & Qualifications

• Proven experience as a Sommelier or in a senior wine service role

• Recognised wine certification (e.g. WSET Level 2/3, Court of Master Sommeliers, or equivalent)

• Strong knowledge of wines, spirits, and food pairing

• Excellent communication and guest engagement skills

• Ability to train and mentor service staff

• Strong organisational and inventory management skills

• Passion for hospitality and delivering exceptional service

• Willingness to work evenings, weekends, and public holidays

Key Skills

• Wine expertise & sensory evaluation

• Guest engagement & upselling

• Menu & wine pairing

• Inventory & cost control

• Staff training & leadership

• Attention to detail