We are seeking a highly motivated, experienced Head Sommelier to lead our beverage program at Corima. This individual will combine superb bottle-service expertise with strategic wine program ownership, working closely with the GM, Executive Chef, and FOH leadership to curate, elevate and execute an exemplary list and service experience.
Key Responsibilities Guest Service & Floor Leadership
Welcome and engage guests at the table, make wine and beverage recommendations that align with their tastes, and the menu.
Present, open, decant, and pour wines and sparkling wines with precision as appropriate for the fine-dining setting.
Work the floor during service, overseeing the sommelier station and assisting with pairings and wine orders.
Collaborate with captains to ensure smooth timing between food and wine service, and to proactively anticipate guest needs.
Maintain impeccable service standards: glassware, temperature, wine presentation, cleanliness of the cellar, wine station, and back-of-house wine prep.
Wine & Beverage Program Management
Curate and maintain the wine list, including by-the-glass selections, reserve bottles, spirits, aperitifs and relevant complementary beverages. This includes writing descriptions, updating the list regularly to reflect seasonality, trends, inventory and cost targets.
Manage wine, spirits, and beverage inventory: purchasing, receiving, cellaring/storage, rotation of stock, managing costs and wastage, conducting periodic inventory checks.
Develop and manage supplier relationships: negotiate with wine purveyors, importers/wineries, secure allocations of key bottles, collaborate on promos or special events.
Training & team development: Educate and mentor the FOH team (servers, bartenders, sommelier) on wine knowledge, service standards, pairings, and guest-interaction skills.
Collaborate with the Chef/culinary leadership on menu development and wine-pairing strategy to elevate the total guest experience.
Lead special wine events: tastings, pairing dinners, wine-education nights, guest-winemaker visits, and other guest-engagement opportunities.
Monitor sales performance, margin and cost targets for the beverage programme; identify growth opportunities (upsells, by-the-glass, rare bottles) without compromising guest experience.
Operational & Leadership Duties
Oversee the wine cellar and storage environment: temperature, humidity, stock / capacity, layout, cleanliness, and audit readiness.
Ensure compliance with all local and state liquor laws, internal policies, and health & safety standards.
Participate in pre-service and post-service briefings; lead the wine team during service and fill in as needed for service execution.
Develop budgets, purchasing forecasts, par levels, and supplier contracts.
Provide regular reports and insights to GM, guest feedback, emerging trends and opportunities.
Minimum of 3 + years in fine-dining hospitality with increasing responsibilities; prior sommelier or leadership experience is required.
Sommelier certification preferred (e.g., Court of Master Sommeliers, Wine & Spirit Education Trust (WSET)) or equivalent credible professional credentials.
Deep knowledge of global wine regions, appellations, vintage variation, trends in fine-wine market, and excellent service standards.
Strong leadership, communication and training skills; ability to coach and inspire a team.
Business acumen: ability to balance guest experience with cost, margins and operational controls.
Excellent guest-facing skills: storytelling, recommendation, conversational-pairing expertise, upselling with subtlety.
Ability to work high-end service hours: evenings, weekends, holidays—and lead by example in service excellence.
Hands-on: comfortable on the floor, in the cellar, and in back-office tasks.
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