Wine Sommelier - Amber

Main Duties and Responsibilities:

Wine Program Development & Management

• Design and curate the wine list to ensure balance across varietals, regions, price points, and guest preferences, while reflecting seasonal menus and culinary direction.
• Evaluate and refresh the wine program regularly, including removing underperforming items and introducing new, trend‑relevant, or exclusive wines.
• Oversee proper storage conditions (temperature, humidity, rotation) to maintain wine integrity and prevent spoilage.
• Implement standardized inventory systems, ensuring accurate counts, par levels, and timely reordering.
• Analyze wine sales performance, identifying opportunities to increase revenue through product selection, pricing strategies, and promotions.

Guest Service & On‑Floor Sommelier

• Conduct tableside wine service including presenting bottles, describing tasting notes, demonstrating proper decanting techniques, and recommending pairings.
• Engage guests proactively, identifying their preferences and guiding them toward selections that elevate their dining experience.
• Create memorable, personalized wine experiences, including curated flights, wine pairings for tasting menus, or private tableside storytelling.
• Handle guest complaints or concerns regarding wine quality or service with professionalism and diplomacy.

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Assist with VIP or special-request selections, supporting Michelin-level, fine-dining, or luxury outlets as needed.

Staff Training & Development

• Deliver structured training programs for servers, bartenders, and managers on wine fundamentals, regional knowledge, vintages, and service etiquette.
• Conduct blind tastings and practical workshops to build confidence and expand the team’s wine vocabulary and selling skills.
• Ensure all service staff understand upselling strategies, such as recommending premium pours, larger formats, or pairing enhancements.
• Develop training materials, manuals, or digital learning resources to support continuous education.
• Mentor junior sommeliers or beverage team members, supporting career development and internal succession planning.

Procurement, Cost Management & Vendor Relations

• Source wines through reputable distributors, importers, and wineries, ensuring quality, value, and diversity of offerings.
• Collaborate with suppliers to organize tastings, staff education sessions, and exclusive partnership opportunities.
• Maintain precise cost tracking, including bottle cost, margin strategy, and price sensitivity analysis.

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Align purchasing with forecasted business trends, seasonal events, and expected occupancy or reservation patterns.

Beverage Strategy & Menu Integration

• Work closely with the Executive Chef to create thoughtful wine pairings aligned with menu changes, specials, and tasting menus.
• Support special events, such as wine dinners, festivals, private functions, and culinary showcases.

Compliance, Safety & Responsible Service

• Ensure adherence to local alcohol service laws, licensing requirements, and beverage safety regulations.
• Train staff in responsible service, including age verification, recognizing signs of intoxication, and appropriate intervention steps.
• Oversee safe handling of glassware, cork tools, and decanting equipment.

Financial Performance & Reporting

• Identify high-margin opportunities and implement strategies to increase average check and wine profitability.
• Collaborate with F&B leadership on budgeting, forecasting, and long-term beverage program planning.
• Implement strategies to reduce waste, such as proper wine rotation, Coravin usage, and controlled pour practices.

1. Event Support & Guest Engagement Initiatives

• Design and host wine-focused events, such as masterclasses, winemaker dinners, tastings, and promotional activations.
• Assist banquet and catering teams with wine selections for weddings, corporate groups, and large-scale events.
• Create storytelling opportunities around vineyards, winemakers, or limited-edition bottles to enhance guest connection.

Leadership, Culture & Brand Representation

• Demonstrate leadership on the floor, supporting service staff and modeling luxury service standards.
• Act as an ambassador for the property’s beverage philosophy, creating a culture of enthusiasm and pride around wine.
• Maintain a professional, refined demeanor that reflects brand standards and enhances the dining experience.