Job Description

Job Summary:
A Sommelier is a wine expert responsible for curating the wine list, managing wine inventory, and providing exceptional wine service to guests. They assist in pairing wines with food, educate staff and customers, and ensure the highest standards of wine storage and presentation.
Key Responsibilities:
1. Wine Selection & Inventory Management

• Develop and maintain an extensive, high-quality wine list that complements the restaurant's cuisine.
• Source and purchase wines, negotiating with suppliers for the best prices and selections.
• Manage wine inventory, including proper storage conditions (temperature, humidity, lighting).
• Conduct regular stock checks and ensure accurate record-keeping.

2. Wine Service & Guest Interaction

• Assist guests in selecting wines that pair well with their meals, offering expert recommendations.
• Present and serve wine with professionalism, including proper decanting and glassware selection.
• Handle wine service etiquette (opening bottles, tasting, pouring) with elegance and precision.
• Address guest inquiries about wine regions, vintages, and tasting notes knowledgeably.

3. Staff Training & Education

• Train restaurant staff on wine basics, including varietals, regions, and food pairings.
• Conduct regular wine tastings and workshops for servers and bartenders.
• Update staff on new additions to the wine list and seasonal offerings.

4. Wine Events & Promotions

• Organize and host wine-tasting events, dinners, and promotional activities.
• Collaborate with chefs to create wine-pairing menus for special events.
• Develop relationships with winemakers and distributors for exclusive offerings.