Job Description

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.

Guest Service & Floor Leadership

• Welcome and engage guests at the table, make wine and beverage recommendations that align with their tastes, and the menu.

• This role functions primarily as a lead server while overseeing the full wine program combining exceptional table-side service with expert wine curation and management.

• 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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