Overview: The Head Sommelier is a senior wine professional responsible for leading the wine program within the restaurant. They oversee all aspects of wine service, curate the wine list, manage the cellar, and provide expert guidance to guests and staff. The Head Sommelier plays a crucial role in enhancing the dining experience and maximizing wine sales.
Key Responsibilities:
- Wine Program Management:Develop and maintain the restaurant's wine program, including selecting wines for the list, updating offerings regularly, and ensuring alignment with the restaurant's concept and cuisine.
Establish pricing strategies that balance profitability with value for guests.
Collaborate with the management team to set sales targets and develop strategies to achieve them.
- Wine Selection and Procurement:Source and purchase wines from reputable distributors, wineries, and importers, negotiating pricing and terms to optimize inventory turnover and profitability.
Conduct regular tastings and evaluations to assess the quality and suitability of wines for the list.
Stay informed about industry trends, new releases, and emerging wine regions to keep the wine list current and diverse.
- Wine Service Excellence:Provide leadership and training to the sommelier team and other restaurant staff, ensuring they deliver exceptional wine service.
Set standards for wine presentation, glassware, decanting, and temperature control to enhance the guest experience.
Offer personalized wine recommendations and pairings to guests, taking into account their preferences, menu selections, and budget.
- Cellar Management:Manage the restaurant's wine cellar or storage area, organizing inventory, tracking stock levels, and ensuring proper storage conditions to preserve wine quality.
Implement inventory control procedures to minimize waste, spoilage, and theft.
Maintain accurate records of wine purchases, sales, and consumption, and generate reports as needed for management.
- Staff Training and Development:Conduct regular wine education sessions and tastings for staff members to expand their knowledge and confidence in selling wine.
Foster a culture of continuous learning and professional development among the sommelier team and encourage them to pursue certifications and further education.
Provide feedback and coaching to staff members to help them improve their wine service skills and performance.
- Guest Relations and Sales:Build relationships with guests and regular patrons, cultivating loyalty and driving repeat business.
Actively promote wine sales through suggestive selling techniques, promotions, and special events.
Monitor sales trends and analyze data to identify opportunities for increasing wine revenue and profitability.
