Cantina Contramar Sommelier

Join to apply for the Cantina Contramar Sommelier role at Fontainebleau Las Vegas. Cantina Contramar is the only U.S. restaurant from world‑renowned Chef Gabriela Cámara, bringing her award‑winning approach to Mexican seafood and cuisine to Fontainebleau Las Vegas. Rooted in simplicity and tradition, Cantina Contramar offers a bold and thoughtful expression of authentic Mexican dining, with world‑class hospitality that makes every meal a celebration.

The Sommelier is responsible for the management and curation of the restaurant’s wine and beverage program, ensuring a world‑class dining experience through expert knowledge, service and presentation. This role involves developing and maintaining the wine list, managing inventory and vendor relationships, training staff on wine service, pairings and delivering exceptional guest interactions that enhance the food and beverage offerings, and upholding the highest standards of hospitality and professionalism.

• With the assistance of the Director of Wine & Spirits, develop and maintain an exceptional wine list that complements the resort's culinary offerings and caters to a diverse range of preferences and budgets.
• Source and select wines from global regions, considering factors such as varietals, vintages, and flavor profiles.
• Interact with guests to understand their preferences and assist them in choosing wines that complement their meals, ensuring a delightful dining experience.
• Provide in‑depth descriptions of wines, including tasting notes, origin, and food pairings.
• Conduct wine seminars, tastings, and educational sessions for guests and staff, sharing insights into winemaking, tasting techniques, and the art of food and wine pairing.
• Elevate the wine knowledge of the staff by providing training and resources.
• Collaborate closely with the culinary team to develop creative and appealing wine and food pairing menus for special events, tasting dinners, and themed evenings.
• Oversee the organization and management of the wine cellar, ensuring proper storage, rotation, and inventory control.
• Keep records of wine purchases, stock levels, and sales data.
• Plan and execute captivating wine‑focused events, including wine tastings, wine dinners, and wine‑themed celebrations, aimed at engaging guests and enhancing their experience.
• Foster and maintain relationships with wine distributors, wineries, and suppliers to stay informed about new releases, trends, and opportunities.
• Regularly inspect wines for quality and condition, ensuring they meet the highest standards before being served to guests.
• Temporary or permanent duties and responsibilities may be added to or modified as deemed necessary.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 21 years of age.

• High School diploma or equivalent required.
• Certified Sommelier through reputable organizations (CMS, WSET, etc.).
• Previous experience as a sommelier in a luxury restaurant or upscale hospitality setting.
• Extensive knowledge of global wine regions, varietals, vintages, and wine production.
• Extensive knowledge of wines, including varietals, vintages, regions, and wine service best practices.
• Excellent communication skills, with the ability to convey complex wine concepts in an approachable manner.
• Exceptional communication skills with the ability to engage and educate guests.
• Strong attention to detail and a commitment to maintaining impeccable wine service standards.
• Ability to work collaboratively with the culinary team and fellow staff members.
• Passion for the art of wine and a commitment to delivering extraordinary guest experiences.
• Exceptional interpersonal skills and a passion for providing top‑notch customer service to enhance the guest experience.
• Present a polished and well‑groomed appearance, adhering to the dress code and standards of the steakhouse.
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