Luxury Sommelier - Elevate Wine & Guest Experiences

Jumeirah; Dubai; On-site; AED 167,000 - 279,000; Full time

Benefits offered by this job

Colleague discounts

Healthcare coverage

Paid leave & flights

Learning & development

Job summary

Jumeirah Mina Al Salam is seeking a skilled Sommelier to lead wine service for Shimmers, ensuring guest satisfaction through expert recommendations and precise service. This role demands two years in a luxury hospitality setting, with WSET certification and strong English plus an additional European language.

You will manage wine stocks, assist with list updates, train team members, and participate in monthly inventories while upholding peak-service standards across all dining moments within a

Qualifications

• Two years of experience in sommelier role in a luxury property or fine-dining setting.
• WSET certification is required and highly regarded.
• Proficient in English with a second European language preferred.
• Strong knowledge of wine and wine-list management.

Responsibilities

• Oversee daily wine service and coordinate with the service team to enhance guest experience.
• Maintain wine stock levels, monitor rotation and storage, minimize wastage.
• Communicate wine availability and contribute updates to the wine list.
• Support team training with product knowledge and tastings.
• Assist monthly inventories and ensure accurate wine-chiller temperatures.
• Maintain service standards during peak operations including refills and pairings.

Skills

Wine knowledge

English language

Customer service

Team collaboration

Education

WSET certification

Tools

Microsoft Office

MICROS

SevenRooms

Job description

Jumeirah Mina Al Salam is seeking a skilled Sommelier to lead wine service for Shimmers, ensuring guest satisfaction through expert recommendations and precise service. This role demands two years in a luxury hospitality setting, with WSET certification and strong English plus an additional European language.

You will manage wine stocks, assist with list updates, train team members, and participate in monthly inventories while upholding peak-service standards across all dining moments within a