Hiring an Experienced Sommelier

Job Title: Sommelier

Position Summary

The Sommelier is responsible for curating, managing, and elevating the wine and beverage program while delivering exceptional guest experiences through confident, thoughtful hospitality. This role partners closely with the Executive Chef, General Manager, and service team to drive beverage sales, maintain inventory accuracy, and ensure consistent standards of service, training, and compliance.

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Key Responsibilities

Guest Experience & Service

• Provide warm, knowledgeable tableside wine service and pairing recommendations tailored to guest preferences and budget.
• Guide guests through the wine list, sake/beer/spirits selections, and non-alcoholic offerings with confidence and clarity.
• Support the floor during service: pacing, table touch, problem resolution, and VIP hospitality.
• Ensure proper wine presentation, decanting, glassware use, and service sequence.

Beverage Program & Sales

• Build and maintain a balanced wine list aligned with the restaurant's concept, menu, and pricing strategy.
• Drive beverage revenue through upselling, pairing menus, premium by-the-glass offerings, and curated flights.
• Collaborate with culinary team on pairing strategy for seasonal menus, tasting menus, and events.
• Support beverage-focused promotions, wine dinners, and special events.

Inventory & Operations

• Manage wine cellar organization, binning, labeling, and storage standards (temperature, humidity, rotation).
• Maintain accurate inventory counts, cost control, shrink reduction, and receiving procedures.
• Place orders, coordinate with suppliers, track deliveries, handle credits/returns, and maintain purchase records.
• Maintain and update wine list/menu content, including pricing, vintages, tasting notes, and availability.

Team Training & Standards

• Train FOH team on wine fundamentals, service standards, pairings, and key selling points.
• Lead pre-shift tastings and briefings; create simple training materials and quizzes when needed.
• Establish and enforce standards for opening/closing duties related to beverages and cellar.

Compliance & Safety

• Ensure compliance with local liquor laws, responsible service standards, and internal policies.
• Monitor guest alcohol consumption and support safe service practices.

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Qualifications

• Minimum 2 years experience as a Sommelier or in a senior wine-focused role in a quality restaurant (steakhouse/fine dining preferred).
• Strong knowledge of major wine regions, varietals, styles, and classic food pairings; steakhouse pairing knowledge is a plus.
• Proven ability to sell, educate, and create memorable guest interactions.
• Strong organization skills: inventory, ordering, costing, and cellar systems.
• Comfortable with POS systems and inventory tools (e.g., spreadsheets/inventory software).
• Excellent communication, calm under pressure, and team-first attitude.

Preferred

• WSET Level 2/3, Court of Master Sommeliers Intro/Certified, ISG, or equivalent.
• Knowledge of sake, whisky, classic cocktails, and premium non-alcoholic programs.

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Physical & Schedule Requirements

• Ability to stand/walk for extended periods; lift and move up to 50 lbs (cases of wine).
• Evening/weekend/holiday availability as required by service schedule.

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What Success Looks Like (90 Days)

• Wine service standards are consistent across all shifts.
• Inventory and ordering are accurate, organized, and controlled.
• Beverage sales and guest satisfaction show measurable improvement.
• FOH team demonstrates stronger pairing confidence and upselling skills.

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Compensation & Benefits

• Competitive hourly wage + tips (or salary, depending on structure).
• Staff meals, discounts, and opportunities for tastings/training (as applicable).
• Growth path into Beverage Director / FOH leadership.