Sommelier

JOB SUMMARY:

The Sommelier is responsible for developing and managing a diverse and high-quality wine selection, ensuring a seamless integration with the restaurant’s culinary offerings.

• Curate and maintain a dynamic, award-worthy wine list with an emphasis on Napa Valley and international selections.
• Oversee wine purchasing, inventory control, and vendor relationships, ensuring optimal cost and quality.
• Lead ongoing staff wine education, tastings, and certification programs to enhance team knowledge and service.
• Manage wine pairings for seasonal menus, special events, and chef’s tastings.
• Actively participate in daily restaurant operations, including service periods, pre-shift meetings, and team coaching.
• Support FOH management with floor coverage, guest interaction, and service recovery when needed.
• Collaborate with the Executive Chef and F&B leadership to ensure a seamless wine and culinary experience.
• Monitor wine service standards and ensure team compliance with all responsible alcohol service regulations.
• Build relationships with guests, guiding them through the wine list and offering personalized recommendations.
• Identify opportunities to drive wine sales and increase average check through strategic programming.
• Maintain up-to-date wine menus, digital platforms, and POS systems.
• Analyze wine sales reports and adjust offerings accordingly to maximize profitability.
• Work closely with the GM and marketing team to promote the wine program through events, partnerships, and outreach.

• Minimum 3 years of experience as a Wine Director, Sommelier, or equivalent in a luxury or fine-dining environment.
• Certified Sommelier (Court of Master Sommeliers) or equivalent preferred.
• Strong leadership skills with the ability to inspire, teach, and collaborate with diverse teams.
• Exceptional guest service, communication, and wine sales abilities.
• Passion for wine, hospitality, and creating memorable guest experiences.

Compensation: $85,000 per year