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Leads the hotel’s wine program with expertise, creativity, and an unwavering commitment to excellence. This role oversees all aspects of wine service across the hotel’s restaurants, bars, lounges, and banquet operations. The ideal candidate is a refined professional with deep wine knowledge, exceptional guest-facing skills, and the ability to curate a world-class wine experience that reflects the hotel’s luxury standards. Key Responsibilities Wine Program Leadership Develop, curate, and maintain an exceptional wine list that reflects global trends, regional specialties, and the hotel’s culinary vision. Conduct regular reviews of wine inventory to ensure diversity, quality, and profitability. Build and maintain strong relationships with wine suppliers, distributors, and vineyards. Guest Experience & Service Excellence Provide personalized wine recommendations to guests, ensuring memorable dining experiences. Lead tableside wine service with precision, elegance, and confidence. Collaborate closely with Executive Chef and F&B leadership to create wine pairings for menus, tasting events, and seasonal offerings. Inventory & Cost Management Oversee all wine purchasing, receiving, storage, and cellar organization. Monitor stock levels, conduct monthly inventories, and manage cost controls to achieve financial targets. Ensure proper storage conditions and rotation to maintain wine quality. Team Training & Development Train and mentor restaurant and bar teams on wine knowledge, service standards, and pairing techniques. Conduct regular tastings, workshops, and certification support for staff. Uphold and elevate the hotel’s service culture through continuous coaching. Events & Brand Representation Design and host wine dinners, tastings, and exclusive guest experiences. Represent the hotel at industry events, competitions, and partnerships. Support marketing initiatives by contributing expertise to promotional content and storytelling. Qualifications & Requirements Certified Sommelier (WSET Level 3 or higher, Court of Master Sommeliers, or equivalent). Minimum 5–7 years of sommelier experience in luxury hotels or fine-dining establishments. Extensive knowledge of global wine regions, varietals, vintages, and food pairing principles. Strong leadership, communication, and guest-engagement skills. Proven ability to manage inventory, budgets, and supplier relationships. Professional appearance, refined demeanor, and commitment to five-star service standards.