Sommelier

Noble 33; New York, Northern (NY, KY); Hybrid; USD 70,000 - 120,000; Full time

Job summary

Noble 33 seeks a Sommelier to direct and execute the venue's wine program, aligning with brand standards, menu offerings, and financial goals. The role focuses on an elevated guest experience while balancing budgets and flavor profiles.

The candidate will train servers and managers, curate the wine list, and manage inventory, costs, and vendor relations to maximize wine program performance.

Qualifications

• Experience leading a wine program in fine dining.
• Strong knowledge of wine varietals, regions, vintages and service standards.
• Ability to educate guests and staff on wine pairings.

Responsibilities

• Lead the wine program direction, execution and performance.
• Ensure accurate and consistent wine service across outlets.
• Create memorable guest experiences through thoughtful wine recommendations.
• Track wine aging and ensure proper wine storage and handling.
• Develop and update the wine list with the Beverage Director.
• Lead ongoing wine education and staff training.
• Collaborate with Back of House on wine-friendly pairings.
• Manage wine purchasing, vendor relationships, pricing, and ordering.

Skills

Wine program leadership

Fine-dining hospitality

Staff development

Guest education

Inventory & cost control

Vendor relations

Wine knowledge

Job description

Job Summary

The Sommelier is responsible for the overall direction and execution of the venue’s wine program. This role curates and maintains a wine experience that enhances the overall dining journey while aligning with brand standards, menu offerings, and established financial goals. The Sommelier must be highly personable and skilled in communicating with guests of varying wine knowledge, viewing wine selection as an opportunity to create a personalized, elevated experience by balancing budget, flavor profiles, and guest preferences. In addition to guest engagement, this role places a strong emphasis on staff and management training, wine organization and upkeep, adherence to wine service standards, and responsible wine program performance.

Key Responsibilities

• Lead and manage the overall direction, execution, and performance of the venue’s wine program in alignment with brand standards and company expectations.
• Deliver elevated wine service by ensuring accuracy, consistency, quality control, and adherence to wine steps of service across all outlets
• Create memorable guest experiences through thoughtful wine recommendations that consider budget, flavor profiles, and guest preferences
• Ensure proper tracking and timely sale of wines of critical age
• Develop, curate, and update the wine list in partnership with the Beverage Director, incorporating menu alignment and industry trends
• Lead and facilitate ongoing wine education and training for servers, managers, and chefs
• Partner with Back of House leadership to identify wine-friendly ingredients and pairing opportunities
• Manage wine purchasing, vendor relationships, pricing negotiations, and ordering processes
• Maintain accurate wine inventory, cellar pars, organization, and secure storage of all wine products
• Monitor beverage costs, comps, voids, spills, and waste related to wine on a nightly basis
• Review product mix (P-mix) reports to identify sales trends and opportunities to promote specific wines
• Ensure cleanliness, organization, and readiness of all wine storage, bar, and service areas
• Support scheduling, bar prep consistency, and completion of opening and closing duties as needed
• Uphold brand standards and support wine education and incentive initiatives.

Qualifications

• Proven experience managing or leading a wine program in a fine-dining or upscale hospitality environment
• Extensive knowledge of wine varietals, regions, vintages, and wine service standards
• Strong understanding of wine pairings and the ability to educate both guests and staff effectively
• Demonstrated ability to communicate confidently with guests of varying levels of wine knowledge
• Experience training and developing service and management teams
• Strong organizational skills with the ability to manage inventory, costs, and multiple priorities
• Working knowledge of beverage cost controls, budgeting, and financial reporting related to wine programs
• High level of professionalism, hospitality, and attention to detail
• Ability to work flexible schedules, including nights, weekends, and holidays
• Ability to stand for extended periods and perform physical tasks related to wine service and inventory management

We are an Equal Opportunity Employer and consider all qualified applicants without regard to race, color, religion, sex (including pregnancy, sexual orientation, or gender identity), national origin, disability, veteran status, or any other characteristic protected by applicable law.

If you require a reasonable accommodation to complete the application or interview process, please contact Human Resources at [e-mail]. We are committed to providing reasonable accommodations in accordance with applicable law.