Sommelier

About the role

The Sommelier is a salaried leadership role that works closely with an expansive spirits and wine program, engaging in daily tastings with guests and providing in-restaurant service. This role focuses on connecting guests with small, independent producers of spirits and wine to create memorable and elevated dining experiences.

On a daily basis, the Sommelier consistently tastes and builds knowledge of wines from boutique producers across regions including California, Italy, Spain, France, Germany, and beyond. Throughout the year, the role also includes regular opportunities to engage with wine producers and chefs from around the world through food and wine–focused events featured within the program.

This role collaborates daily with the front-of-house service team to lead and support bar, lounge, and dinner service, ensuring a high-quality and cohesive guest experience across all service areas.

Responsibilities

• Lead daily wine and spirits tastings for guests to educate them on small-batch producers of spirits and boutique wine makers from around the world.
• Provide memorable service to guests as a floor sommelier, helping them find the best selections for their dining experience.
• Daily restock of wines in Cellars and wine storage areas.
• Support the front-of-house service team during service—one team, one goal: great service.
• Train the service staff on wines, spirits, and cocktails.
• Participate in monthly and yearly beverage inventory counts as assigned.
• Comply with all company policies and procedures.
• Maintain regular and consistent attendance to perform the essential functions of this position.
• Work well with other team members, managers, and interact with guests.

Requirements

• Ability to work cooperatively and positively with a large team toward the goal of excellent service.
• Experience in the hospitality industry in a fine dining restaurant is preferred.
• Strong base knowledge of wine and spirits is necessary to excel in this role.
• Proper email and verbal communication etiquette is required—both within the company and one-on-one with guests and team members.

Physical Requirements

• Must be able to lift up to 50 lbs.
• Must be able to be on feet for extended periods during pre-service and service.
• Must be able to operate a company vehicle or golf cart safely.

Work Environment

• Dining Room, Cellars, Bar, and Open Kitchen areas.
• May occasionally be asked to go outside in all weather conditions.