Job description

Job Summary

The Sommelier acts as a wine expert and create wine lists that pair with food menus. Recommend wine varieties to guests, supervise wine serving, and collaborate with winemakers to renew selections and get good prices. Delight the guests by helping them choose the best wine that complements their fare.

Curate and manage the wine selection for the establishment, including selecting wines for the wine list, purchasing inventory, and maintaining cellar conditions.

Assist guests in selecting wines by providing recommendations based on their preferences, food choices, and budget.

Conduct wine tastings and wine education sessions for staff and guests to enhance their knowledge and appreciation of wine.

Ensure proper storage and handling of wines to maintain quality and prevent spoilage, including monitoring temperature and humidity levels in the wine cellar.

Develop and update wine lists, menus, and promotional materials to showcase featured wines and highlight special offerings.

Collaborate with kitchen staff to pair wines with food items on the menu, enhancing the dining experience for guests.

Train and mentor staff on wine service procedures, wine etiquette, and product knowledge to ensure consistent and professional service.

Maintain relationships with wine suppliers and distributors, negotiating pricing and sourcing new wines to enhance the wine program.

Conduct inventory management tasks, such as stocktaking, ordering, and inventory reconciliation, to optimize inventory levels and minimize waste.

Stay informed about wine trends, industry developments, and emerging wine regions to continually enhance the wine program and provide guests with exceptional wine experiences.

Understanding of different grape varietals, wine regions, vintages, and flavor profiles to provide informed recommendations to guests.

Ability to provide attentive and personalized service to guests, including assisting with wine selection, answering questions, and addressing preferences.

Knowledge of wine inventory management practices, including stocking, rotation, cataloging, and storage conditions.

Strong communication skills to effectively convey wine information to guests and collaborate with the culinary team to ensure wine selections complement menu offerings.

Ability to prioritize guest satisfaction and anticipate their needs, delivering exceptional service and enhancing the overall dining experience.

Minimum 5 year(s) working experience, 3 year(s) relevant working experience, 2 year (s) GCC is a plus