A Head Sommelier manages all wine-related operations, including curating the wine list, handling purchasing, and maintaining cellar inventory to drive profitability and enhance the dining experience. They lead, train, and mentor the sommelier team, work closely with chefs on food pairings, and provide expert service to guests.
Key Responsibilities
* Wine Program Management: Develop, price, and maintain the wine list; manage inventory, stock levels, and cost controls.
* Leadership & Training: Lead, mentor, and schedule the sommelier team; conduct regular training to ensure high standards of service and product knowledge.
* Service Excellence: Deliver expert recommendations to guests, ensuring exceptional service in the dining room.
* Pairing & Strategy: Collaborate with the Executive Chef to design food and wine pairings that complement the menu.
* Supplier Relations: Liaise with suppliers, negotiate purchases, and organize wine tasting events.
Requirements
* Extensive, up-to-date knowledge of wines, spirits, and beverage trends.
* Proven experience in a similar senior role within a high-end restaurant or hotel.
* Relevant professional certification (e.g., WSET Level 4 or higher, Court of Master Sommeliers Advanced) is often required.
* Strong leadership, communication, and financial acumen.
Common Benefits
* Competitive salary and service charge, sometimes including performance bonuses.
* Opportunities for career development, including trips to vineyards.
* Discounts on food and beverages.