Job Description

 Position Overview 

The Sommelier is responsible for managing the wine program in a restaurant or hospitality setting. This includes wine selection, pairing recommendations, staff training, inventory control, and ensuring guests have an exceptional wine experience. The ideal candidate has deep knowledge of wines, strong customer service skills, and a passion for hospitality. 

 Key Responsibilities: 

• Wine Selection & Curation
• Develop and maintain the wine list/menu, balancing quality and cost.
• Source wines from various regions and producers.
• Stay updated on wine trends, vintages, and market availability.

• Guest Service & Wine Pairing
• Recommend and serve wines to guests based on their preferences and the menu.
• Offer wine pairings that complement specific dishes.
• Educate guests on wine varieties, regions, and tasting notes.
  
• Inventory & Purchasing
• Manage wine inventory, ordering, and stock rotation.
• Maintain relationships with wine distributors and vendors.
• Ensure proper storage conditions for all wines.
  
• Staff Training
• Train waitstaff and bartenders on wine offerings and service etiquette.
• Conduct tastings and wine education sessions for the team.
  
• Sales & Profitability
• Promote wine sales through upselling and curated pairings.
• Monitor wine sales performance and adjust offerings accordingly.

Job Requirements

• Formal sommelier training or certification (e.g., Court of Master Sommeliers, WSET)
• In-depth knowledge of global wine regions, varietals, and vintage
• With bar management experience will be considered a plus
• Strong tasting and sensory evaluation skills
• Excellent interpersonal and communication skills
• Ability to multitask and remain calm under pressure
• Experience with inventory management and POS systems

Skills