HEAD SOMMELIER

• Ensure compliance with policies & standard procedures.
• Conduct daily meetings and/or briefings before each service/shift.
• Supervise daily operations, including opening and closing procedures.
• Provide feedback to the staff weekly (or every day).
• Monitor sales and profit margins and adjust procedures accordingly.
• Create schedules for staff to ensure proper coverage at all times.
• Conduct regular walkthroughs to verify maintenance compliance with our standards.
• Develop and maintain an extensive wine list that reflects the club’s high standards and member preferences, including selections from diverse regions and vintages.
• Work closely with the Food & Beverage Manager, Executive Chef, and Restaurant Manager to pair wines with menu offerings and special events, enhancing the dining experience.
• Train and mentor staff on wine knowledge, service techniques, and proper wine presentation, ensuring consistent and exceptional service standards.
• Manage wine inventory, including purchasing, receiving, storage, and rotation, to maintain quality and minimize waste.
• Monitor wine sales and analyze trends to optimize inventory selection, pricing strategies, and promotions to maximize revenue and profitability.
• Conduct wine tastings, educational seminars, and special events to engage members and enhance their appreciation of wine.
• Provide personalized recommendations and guidance to members and guests on wine selection, food pairings, and cellar management.
• Ensure compliance with all applicable laws and regulations regarding alcohol service, including responsible beverage service and licensing requirements.
• Maintain relationships with wine suppliers, distributors, and wineries to stay informed about new releases, trends, and industry developments.
• Collaborate with the marketing team to promote the club’s wine program through wine dinners, promotions, and social media channels.
• Manage other activities relating to or resulting from what is indicated in the previous points.

• Required Education and Experience:
• Certified Sommelier designation (e.g., Court of Master Sommeliers, Wine & Spirit Education Trust) required; Advanced Sommelier or Master Sommelier preferred.
• Bachelor’s degree in Hospitality Management, Culinary Arts, or related field preferred.
• Proven experience (5+ years) as a sommelier in a high-end restaurant, hotel, or private club setting.
• Knowledge of one or more foreign languages (min. Italian and English).

• Extensive knowledge of wine regions, varietals, vintages, and production methods.
• Strong understanding of wine service techniques, including decanting, temperature control, and glassware selection.
• Familiarity with wine inventory management systems, POS systems, and Microsoft Office suite.
• Ability to analyze sales data, forecast demand, and develop pricing strategies to maximize profitability.

• Passion for wine and dedication to providing an exceptional dining experience.
• Excellent communication and interpersonal skills, with the ability to interact effectively with members, guests, and staff.
• Strong leadership and team-building skills, with the ability to inspire and motivate others.
• Attention to detail and a commitment to maintaining high standards of quality and service.
• Professional demeanor and appearance, with a friendly and approachable attitude.

The Wilde