Wine Sommelier - Seafire at Atlantis

, , Bahamas -

Full Time

Start Date

Immediate

Expiry Date

12 Sep, 26

Salary

0.0

Posted On

14 Jun, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Wine Curation, Sommelier Service, Inventory Management, Staff Training, Wine Pairing, Vendor Relations, Cost Control, Guest Relations, Beverage Strategy, Luxury Service Standards, Decanting Techniques, Financial Reporting

Industry

Hospitality

Description

1. Wine Program Development & Management • Design and curate the wine list to ensure balance across varietals, regions, price points, and guest preferences, while reflecting seasonal menus and culinary direction. • Evaluate and refresh the wine program regularly, including removing underperforming items and introducing new, trend relevant, or exclusive wines. • Oversee proper storage conditions (temperature, humidity, rotation) to maintain wine integrity and prevent spoilage. • Implement standardized inventory systems, ensuring accurate counts, par levels, and timely reordering. • Analyze wine sales performance, identifying opportunities to increase revenue through product selection, pricing strategies, and promotions. ________________________________________ 2. Guest Service & On Floor Sommelier • Conduct tableside wine service including presenting bottles, describing tasting notes, demonstrating proper decanting techniques, and recommending pairings. • Engage guests proactively, identifying their preferences and guiding them toward selections that elevate their dining experience. • Create memorable, personalized wine experiences, including curated flights, wine pairings for tasting menus, or private tableside storytelling. • Handle guest complaints or concerns regarding wine quality or service with professionalism and diplomacy. • Assist with VIP or special-request selections, supporting Michelin-level, fine-dining, or luxury outlets as needed. ________________________________________ 3. Staff Training & Development • Deliver structured training programs for servers, bartenders, and managers on wine fundamentals, regional knowledge, vintages, and service etiquette. • Conduct blind tastings and practical workshops to build confidence and expand the team’s wine vocabulary and selling skills. • Ensure all service staff understand upselling strategies, such as recommending premium pours, larger formats, or pairing enhancements. • Develop training materials, manuals, or digital learning resources to support continuous education. • Mentor junior sommeliers or beverage team members, supporting career development and internal succession planning. ________________________________________ 4. Procurement, Cost Management & Vendor Relations • Source wines through reputable distributors, importers, and wineries, ensuring quality, value, and diversity of offerings. • Collaborate with suppliers to organize tastings, staff education sessions, and exclusive partnership opportunities. • Maintain precise cost tracking, including bottle cost, margin strategy, and price sensitivity analysis. • Align purchasing with forecasted business trends, seasonal events, and expected occupancy or reservation patterns. ________________________________________ 5. Beverage Strategy & Menu Integration • Work closely with the Executive Chef to create thoughtful wine pairings aligned with menu changes, specials, and tasting menus. • Support special events, such as wine dinners, festivals, private functions, and culinary showcases. ________________________________________ 6. Compliance, Safety & Responsible Service • Ensure adherence to local alcohol service laws, licensing requirements, and beverage safety regulations. • Train staff in responsible service, including age verification, recognizing signs of intoxication, and appropriate intervention steps. • Oversee safe handling of glassware, cork tools, and decanting equipment. ________________________________________ 7. Financial Performance & Reporting • Identify high-margin opportunities and implement strategies to increase average check and wine profitability. • Collaborate with F&B leadership on budgeting, forecasting, and long-term beverage program planning. • Implement strategies to reduce waste, such as proper wine rotation, Coravin usage, and controlled pour practices. ________________________________________ 8. Event Support & Guest Engagement Initiatives • Design and host wine-focused events, such as masterclasses, winemaker dinners, tastings, and promotional activations. • Assist banquet and catering teams with wine selections for weddings, corporate groups, and large-scale events. • Create storytelling opportunities around vineyards, winemakers, or limited-edition bottles to enhance guest connection. ________________________________________ 9. Leadership, Culture & Brand Representation • Demonstrate leadership on the floor, supporting service staff and modeling luxury service standards. • Act as an ambassador for the property’s beverage philosophy, creating a culture of enthusiasm and pride around wine. • Maintain a professional, refined demeanor that reflects brand standards and enhances the dining experience.

Responsibilities

The Sommelier is responsible for designing and managing the wine program, including curation, procurement, and inventory control. They provide expert tableside service to guests and lead the training and development of the beverage team.