Head Sommelier

Delano•Miami Beach, FL

16h•Onsite

About The Position

Under the guidance of the Restaurant Manager, the Head Sommelier is responsible for curating, managing, and executing the restaurant’s wine program, including selection, procurement, storage, and service of wines. This role leads the sommelier team to deliver exceptional guest experiences through expert wine service, staff training, and seamless collaboration with culinary and front-of-house teams. The Head Sommelier upholds the restaurant’s brand standards, drives wine sales, and ensures a world-class dining experience.

Requirements

High school diploma or equivalent required
Minimum 5 years of progressive wine service experience, with at least 2 years in a leadership or head sommelier role in a fine dining or luxury restaurant environment.
Expert-level knowledge of international wine regions, varietals, vintages, wine pairing, and cellar management practices.
Proven experience in developing and managing high-level wine programs, including selection, purchasing, inventory control, and cost management.
Strong leadership and team development skills, with the ability to coach and mentor junior sommeliers and service staff.
Excellent verbal and written communication skills in English; able to convey complex wine knowledge in an approachable and engaging way.
Strong sales and upselling skills with an ability to drive beverage revenue while maintaining guest satisfaction.
Ability to remain calm and focused in a fast-paced, high-pressure environment while multitasking and addressing guest needs.
Must be able to stand and walk for extended periods (minimum of 8 hours per shift).
Physically able to reach, bend, lift, twist, push, or pull and consistently handle objects weighing 20 lbs or more, including wine cases.
Working knowledge of food safety standards, responsible alcohol service laws, and compliance with health and hygiene protocols.
All team members must maintain a neat, clean and well-groomed appearance.
Specific department uniform guidelines and/or required articles of clothing will be explained to you by your supervisor.

Nice To Haves

Bachelor’s degree in Hospitality, Culinary Arts, or related field preferred.
Certification from a recognized wine education body (e.g., WSET Level 3 or Diploma, Court of Master Sommeliers – Certified or Advanced) strongly preferred.

Responsibilities

Lead and oversee the sommelier team to ensure refined and knowledgeable wine service that enhances the guest dining experience.
Establish, implement, and uphold wine service protocols, storage procedures, and guest interaction standards that align with the restaurant's identity and brand philosophy.
Develop and maintain a carefully curated wine list that reflects regional diversity, seasonal availability, and aligns with culinary offerings.
Work closely with the Executive Chef and Restaurant Manager to enforce guidelines on wine pairing strategies, upselling approaches, and cross-departmental collaboration.
Supervise the ordering, inventory management, and proper cellaring of all wines, ensuring stock integrity, vintage rotation, and cost control.
Enforce service standards through regular on-the-floor coaching and ensure consistency in wine presentation, pouring, and guest engagement.
Train all sommeliers and service staff to a high standard of product knowledge, ensuring confident wine recommendations and adherence to restaurant guidelines.
Monitor and analyze wine sales data, providing insight to management and implementing sales initiatives based on guest preferences and trends.
Ensure full compliance with local and international liquor laws, health regulations, and internal policies concerning alcohol service and storage.
Lead and oversee scheduled wine education sessions and tastings in alignment with internal training protocols.
Foster a respectful, team-driven culture that emphasizes accountability, consistency, and excellence in every detail of the wine experience.
Maintain meticulous inventory records and reporting systems to support purchasing strategies and avoid stock discrepancies.
Perform any additional responsibilities as directed by the Restaurant Manager to support the overall success of the restaurant.
On a routine basis perform various related tasks as needed in the spirit of providing exceptional guest service.