Head Sommelier

Position: Head Sommelier

Reporting To: General Manager & Operations Manager

Location: Metro Manila

Employment Type: Full-Time

Target Opening: Q1 2027

About the Concept

We are an award-winning, forward-thinking food and beverage group launching a highly anticipated new luxury restaurant concept in Q1 of next year. We are currently assembling a premier pre-opening team to bring this visionary dining experience to life. This concept will blend impeccable culinary execution with world-class hospitality, setting a new standard in the local luxury dining landscape.

Role Objective

As the Head Sommelier, you will be the chief architect of the restaurant’s beverage identity. Reporting to the General Manager, you will curate an exceptional, world-class wine and beverage program that perfectly complements the Executive Chef’s luxury menu. During the pre-opening phase, you will design the wine cellar, establish vital supplier relationships, and procure premium glassware. In daily operations, you will lead the floor with elegance, sharing your deep viticultural knowledge to elevate the guest experience while driving beverage revenue and maintaining strict inventory controls.

Key Responsibilities

1. Beverage Program & Curation

• List Development: Curate, write, and continuously evolve a dynamic, premium wine list that reflects the restaurant's luxury positioning, featuring both iconic producers and rare, highly sought-after boutique vintages.
• Culinary Synergy: Work intimately with the Executive Chef to develop flawless wine pairing flights and special tasting menus.
• Beyond Wine: Oversee the curation of premium spirits, craft sakes, rare teas, and non-alcoholic beverage pairings to ensure a comprehensive luxury beverage program.

2. Pre-Opening & Cellar Management

• Operational Setup: Lead the pre-opening beverage strategy, including the design of cellar storage, establishing optimal temperature/humidity controls, and selecting premium OS&E (e.g., luxury glassware, decanters, coravins).
• Supplier Relations: Build and leverage strong relationships with elite international distributors, local importers, and private collectors to secure exclusive allocations.
• Systems Implementation: Set up digital beverage inventory systems and integrate them seamlessly with the POS for accurate real-time tracking.

3. Guest Experience & Floor Operations

• Floor Presence: Command the dining room during service, engaging directly with guests to understand their palates, making tailored recommendations, and executing flawless decanting and pouring rituals.
• VIP Engagement: Anticipate the preferences of high-net-worth clients, managing private reserves and curating bespoke beverage experiences for regular patrons.
• Service Standards: Act as a role model on the floor, ensuring all Front-of-House (FOH) staff uphold the highest standards of luxury beverage etiquette.

4. Financial Accountability & Inventory Control

• Revenue Generation: Drive the restaurant's top-line beverage revenue through strategic pricing margins, upselling techniques, and high-value pairing programs.
• Cost Control: Take full ownership of beverage Cost of Goods Sold (COGS). Conduct rigorous weekly and monthly physical inventories, reconciling variances to minimize loss, spoilage, and over-pouring.
• Financial Reporting: Submit standardized end-of-month beverage performance reports, detailing fast-moving items, dead stock, and profitability metrics to the management team.

5. Training & People Development

• Team Education: Design and execute a structured, ongoing beverage training curriculum for the entire FOH team, integrating wine knowledge into their 30-60-90 day onboarding plans.
• Masterclasses: Conduct mandatory monthly masterclasses covering tasting notes, regional viticulture, pairing strategies, and upselling techniques to build the team's confidence on the floor.
• Mentorship: Identify and develop passionate FOH staff, creating a pipeline of junior sommeliers or beverage specialists within the venue.

Qualifications & Requirements

• Certifications: Advanced certification from a recognized international body (e.g., Court of Master Sommeliers - Certified/Advanced, WSET Level 3 or 4 Diploma).
• Experience: Minimum of 3–5 years of experience as a Sommelier or Head Sommelier in a luxury fine dining restaurant, Michelin-starred venue, or premium 5-star hotel.
• Pre-Opening Background: Experience building a wine program from the ground up, including initial procurement and cellar organization, is highly preferred.
• Financial Acumen: Strong capability in beverage mathematics, P&L management, pricing strategies, and inventory software.
• Communication: Exceptional, articulate communication skills with the polished executive presence required to engage with luxury clientele and conduct staff masterclasses.