Sommelier
A core specialty for luxury hotels, resorts and hospitality groups: thoughtful wine programs, precise service and confident team leadership.
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The role in practice
A sommelier connects the cellar to the guest experience. In a luxury hotel or resort, the remit may span a signature fine-dining restaurant, lounge, private dining and banquet pairings. Service sommeliers focus on recommendations and execution; head, chef and executive sommeliers may lead teams or multiple outlets. Wine Directors and Directors of Wine can oversee the collection and buying strategy, while Beverage Directors may also own spirits, cocktails and non-alcoholic programs. Wine buyers, program managers and cellar managers have distinct purchasing, commercial and storage responsibilities. Scope—not a title alone—defines the hire.
Typical responsibilities
- Build or maintain a wine program suited to the property, cuisine, guests and agreed budgets.
- Present, open, decant and serve wine with accurate descriptions and attentive, responsible guest service.
- Develop food-and-wine pairings with culinary leaders, including tasting menus, private dining and banquets.
- Manage cellar storage, provenance records, stock rotation and inventory reconciliation within assigned authority.
- Train service colleagues and coordinate purchasing, supplier relationships, cost controls and program performance.
Skills to look for
- Wine regions, producers, vintages and guest-centered recommendations
- Wine service, pairing and responsible alcohol-service practices
- Cellar management, inventory accuracy and purchasing judgment
- Staff training, outlet coordination and clear communication
- Budget planning, beverage cost analysis and commercial awareness
A clear hiring brief
State outlet count, service style, cellar size, reporting line, team leadership and purchasing authority. Distinguish Sommelier, Head Sommelier, Chef Sommelier, Assistant or Junior Sommelier, Executive Sommelier, Wine Director, Director of Wine, Beverage Director, Wine Program Manager, Wine Buyer and Cellar Manager. Specify the annual fixed base salary range; tips, bonuses and variable pay are excluded. Qualifications should be job-related; consider equivalent practical experience and jurisdiction-specific responsible-service requirements without implying a universal credential.
Responsibilities and credentials depend on the employer and jurisdiction. Licensing and regulatory review are required before recruiting in new jurisdictions; no nationwide licensed status is claimed.
Current opportunities
No publicly authorized vacancies are listed on this profession guide. Reviewed opportunities, when available, appear in your private candidate account; business identities remain protected until disclosure requirements are met.
View private opportunitiesCandidates never pay. Employer fees are 10–18% of the entire agreed annual USD fixed base salary; proposed 20% at named hire agreement / acceptance and 80% after 90 continuous days. Hourly pay, tips and variable compensation are outside the fee base. Agreements remain Draft for counsel review.