Head Sommelier

Position Description – Head Sommelier Position: Head Sommelier Venue: Walters Steakhouse Reports to: Restaurant Manager / General Manager Employment: Full-time Position Purpose The Head Sommelier is responsible for providing specialist wine and beverage service, managing the restaurant's wine program and cellar, and ensuring guests receive professional advice on wines appropriate to their meals. The position also supervises and trains front-of-house staff in wine knowledge and service standards. Key Duties The Head Sommelier will: curate, maintain and regularly update the restaurant's wine list; advise guests on wine selections and recommend wines to complement menu items, particularly premium steaks and other dishes; present, open, decant, pour and serve wines and other beverages in accordance with premium dining standards; greet and assist guests, present menus and beverage lists, take orders and coordinate food and beverage service with kitchen and bar staff; liaise with chefs regarding food and wine pairings and new menu items; source and evaluate wines and liaise with wineries, distributors and suppliers regarding purchasing and availability; manage the wine cellar, including stock levels, storage, rotation, stocktakes and control of premium wines; keep abreast of new wines, vintages, producers and industry trends; train and supervise front-of-house staff in wine knowledge, food and wine pairing and beverage service; assist with table service, clearing and resetting tables and processing guest accounts where required; ensure compliance with responsible service of alcohol, workplace health and safety and restaurant service standards; and perform any other duties reasonably related or incidental to the position and the efficient operation of Walters Steakhouse. Skills and Experience substantial experience as a Sommelier or Senior Sommelier in a premium restaurant or comparable hospitality environment; strong knowledge of Australian and international wines, wine regions, vintages and food and wine pairing; experience in wine-list development, purchasing and cellar management; demonstrated ability to provide premium table and beverage service and train other front-of-house staff; and current Responsible Service of Alcohol certification. Formal wine qualifications such as WSET, Court of Master Sommeliers or equivalent are desirable.