Sommelier

We are seeking an accomplished Sommelier with a strong background in fine dining and extensive experience in wine service, beverage management, and hospitality. The ideal candidate possesses deep knowledge of global wine regions, exceptional tasting and pairing skills, and the ability to lead an elevated wine experience for guests. This role involves managing the restaurant's wine program, guiding guests through thoughtful selections, training the service team, and ensuring the beverage program reflects the highest standards of quality and excellence. Key Responsibilities Develop, curate, and maintain a sophisticated and balanced wine list aligned with the restaurant's culinary vision. Deliver refined and confident wine service, including detailed pairing recommendations, decanting, and tableside presentation. Collaborate with the Executive Chef and management to create and execute seasonal wine pairings and tasting menus. Manage all aspects of the wine program, including purchasing, inventory control, vendor relations, and cost management. Maintain meticulous cellar organization and ensure proper storage and rotation. Educate and mentor service staff, fostering a culture of knowledge, professionalism, and genuine hospitality. Build and maintain relationships with distributors, importers, and producers to access unique and high-quality selections. Stay current on industry trends, new regions, and emerging producers to keep the wine program dynamic and relevant. Support overall beverage operations, ensuring consistency with the restaurant's brand and service standards. Uphold all legal, health, and safety compliance standards related to alcohol service. Qualifications Minimum 3–5 years of experience as a sommelier in a fine dining or luxury hospitality environment. Proven ability to manage a professional wine program, from curation to service execution. Formal certification strongly preferred (CMS Level 2 Certified Sommelier, WSET Level 3, or equivalent). Deep, up-to-date knowledge of global wine regions, producers, vintages, and pairing principles. Strong leadership, communication, and guest relations skills. Excellent organizational and analytical abilities, including cost management and vendor negotiation. Professional demeanor, refined presentation, and exceptional attention to detail. Availability to work evenings, weekends, and holidays as needed. #J-18808-Ljbffr Think Hospitality