Sommelier/Restaurant supervisor

About the role

This role encompasses wine program curation, cellar management, premium guest experience delivery, restaurant operations supervision, team training, and compliance oversight in a fine dining establishment.

Key responsibilities

• Design, update, and manage a profitable, dynamic wine list in close alignment with F&B management team and Head Sommelier
• Monitor, organize, and replenish stock within the wine cellar using FIFO (First In, First Out) methods and conduct regular, scheduled physical inventory audits
• Ensure precise temperature, humidity, and storage standards to safeguard beverage quality, flavor profiles, and aging assets
• Provide high-touch guest interactions, recommending pairings, explaining flavor profiles, and accommodating diverse tastes and budgets
• Personally execute or supervise flawless beverage presentation, proper temperature checks, opening techniques, and decanting into the appropriate glassware
• Drive beverage revenue through strategic upselling, promoting premium pairings, or introducing specialized wine flights and curated tasting menus
• Proactively handle guest remarks regarding beverage quality and overall service, immediately resolving any issues
• Direct the service flow during live operations, stepping in to coordinate table rotations, support the floor staff, and troubleshoot logistical hiccups
• Conduct continuous wine and beverage training modules for servers and bartenders, detailing tasting notes, pouring limits, and menu pairing logic
• Enforce and supervise age-verification checks, strictly ensuring that all service staff comply with local laws and drinking age regulations

About you

• Good knowledge of wine curation, cellar management, and beverage service standards (WSET or CMS will be preferred)
• Ability to provide high-touch guest interactions and expert guidance on wine pairings and flavor profiles
• Proficiency with POS/MICROS systems for beverage codes, pricing configurations, and vintage modifications
• Experience with inventory management, FIFO methods, and physical inventory audits
• Knowledge of temperature, humidity, and storage standards for beverage quality preservation
• Capability to train and educate service staff on wine, beverage service, and upselling strategies
• Understanding of health, safety, and sanitation protocols for beverage stations and cellars
• Ability to manage opening and closing duties, including cash register reconciliation and stock security