Head Sommelier

Head Sommelier

Location:

London, England, United Kingdom

Salary: AED
50,000.00 - AED
55,000.00

Reporting to:
General Manager

As Head Sommelier, you will lead the wine and beverage programme, playing a key role in delivering an exceptional guest experience and strengthening the restaurant’s reputation for excellence. This position requires deep wine knowledge, strong commercial awareness, and the ability to inspire both guests and team members through outstanding service, training, and curation.

• Oversee the daily operation of the wine and beverage programme, ensuring service standards are consistently exceptional.
• Curate, maintain, and develop the wine list in line with the restaurant’s concept, cuisine, and budget.
• Manage wine purchasing, supplier relationships, pricing, and stock control.
• Ensure profitability through cost management, GP control, and responsible stock rotation.
• Lead wine service on the floor, delivering engaging, informative, and memorable guest experiences.
• Train and develop the front-of-house team in wine knowledge, selling techniques, and service standards.
• Support menu development through thoughtful wine pairings and tastings.
• Ensure compliance with licensing laws, alcohol service regulations, and internal policies.
• Handle guest feedback professionally, resolving any beverage‑related concerns with care and confidence.
• Conduct regular wine tastings, briefings, and staff education sessions.
• Monitor industry trends and introduce relevant new producers, regions, and styles.
• Collaborate closely with the General Manager and Head Chef to align service, food, and beverage strategy.

• Proven experience as a Head Sommelier or Senior Sommelier in a premium or fine‑dining environment.
• Strong wine knowledge across classic and modern regions; professional certifications beneficial.
• Commercial mindset with experience in pricing, GP management, and stock control.
• Confident leadership skills with a passion for training and mentoring teams.
• Excellent communication and guest‑facing skills with a natural ability to upsell without pressure.
• Calm, organised, and composed under pressure in a fast‑paced service environment.
• Flexibility to work evenings, weekends, and holidays as required.
• A genuine passion for hospitality, wine, and delivering outstanding guest experiences.

• 5.6 weeks paid holiday
• Staff meals during shifts
• Staff discounts and regular team socials
• Opportunities for progression into senior leadership roles
• A dynamic, quality‑driven restaurant environment
• Birthday off

Culinary Excellence & Innovation – Work alongside top‑level chefs and hospitality professionals.

Career Progression – Clear development pathways within a growing business.

Competitive Compensation – Fair pay structure with performance‑driven opportunities.

Work‑Life Balance – Thoughtful rota planning and respectful scheduling.

Development Opportunities – Industry exposure, tastings, training, and professional growth.

Inclusive Culture – A people‑first, welcoming, and diverse workplace.