Sommelier - Hilton Norfolk The Main

Gold Key PHR; Norfolk (VA); On-site; USD 50,000 - 70,000; Full time

Job summary

A leading hospitality company seeks a Sommelier to enhance wine service across its restaurants and events. The role involves mentoring staff, managing wine inventory, and developing wine programs to ensure an exceptional guest experience. Ideal candidates will have extensive wine knowledge and a passion for service excellence.

Qualifications

• Minimum of 3 years of experience in wine service or related field.
• Detailed knowledge of wine varietals and industry techniques.
• Ability to work weekends, evenings, and holidays.

Responsibilities

• Oversee wine service and staff training across multiple outlets.
• Manage wine inventory and ensure quality control.
• Develop and maintain wine menus and programs.

Skills

Wine knowledge

Customer service

Inventory management

Wine training

Education

Associate's degree or equivalent

Level Two Certificate from the Court of Master Sommeliers

Job description

Overview

The Sommelier will motivate & mentor staff’s wine knowledge, inspire & delight our guests with their wine service, and commit themselves to fostering an environment of excellence in food, wine, and service. The Sommelier is responsible for management and oversight of the wine programs for all restaurants, room service, and banquets. The Sommelier serves as the “Subject Matter Expert” for all wine service, inventory purchasing, and education. The Sommelier assists in wine training for associates and wine menu development. Additionally, the Sommelier assists outlet managers in ensuring all wine product, glassware, and other operating supply par levels are properly maintained.

Responsibilities

Level One

• Works on the Varia and Saltine floors 2-3 days a week to make menu suggestions, recommend wine selections, oversee service staff, monitor guest satisfaction, and maintain the flow of wine service throughout the dining room.
• Monitors quality control, consistency, and pour portions of all wine in Saltine, Varia, Grain, Room Service, and Banquets.
• Responsible for purchasing and maintaining proper pars for all wine programs in the hotel, including requisitioning product nightly from the purchasing department.
• Assists in the development of wine programs, including menu development and cellaring programs via the PHR Menu Development Process to ensure outlet concepts remain current with new trends and ideas.
• Ensures wine list integrity and system accessibility through regular oversight and audit of lists and inventories in Adaco and Bevinco.
• Assists in layout and product offering of wine storage, cruvinet, and refrigeration setup to maximize throughput and efficiencies.
• Oversees completion of daily checklists to ensure that wine storage areas are clean and organized.
• Ensures par levels are maintained for all glassware, related tools, supplies, and wine menus.
• Actively participates in monthly inventory per company standards.
• Ensures compliance of wine inventories and merchandising per company standards and strategic vendor relationships.
• Serves as a property liaison with wine suppliers and representatives.
• Provides oversight of wine program product and service delivery by working alongside service staff in all outlets.
• Participates in ongoing wine education for service staff.
• Creates a progressive wine menu program for all outlets through the PHR Menu Development Process.
• Participates in continuing self-study and education, with certificate advancement to be determined.
• Develops, organizes, wine dinners, and quarterly special tastings.

Qualifications

• Associate's degree or equivalent with a minimum of 3 years of experience in the field or a related area.
• Level Two Certificate from the Court of Master Sommeliers or a comparable professional association.
• Detailed knowledge of wine varietals, regions, winemaking practices, and industry techniques, as well as familiarity with all product labels on the outlet list.
• Experience with understanding list pricing, costs, and proper pours.
• Ability to work weekends, evenings, and holidays.