Job Description
Are you a wine professional with a passion for curating exceptional cellar selections and delivering refined guest experiences? As Head Sommelier, you will lead the wine program for three Jean-Georges venues ensuring flawless service, thoughtful pairings, and an elevated guest journey. Beyond the dining room, you will collaborate closely with the Director of Wines to support sourcing, supplier relations, and training initiatives across all Jean‑Georges outlets. As the Head Sommelier, you will be responsible for performing the following tasks to the highest standards. Oversee daily wine service operations across the three Jean‑Georges outlets, with primary focus on the fine dining restaurant. Ensure cellar organization, stock rotation, and readiness of wine lists prior to service periods. Supervise wine service flow and coordinate effectively with culinary and service teams to deliver seamless pairings. Monitor reservations and guest profiles to anticipate wine preferences and enhance the dining journey. Maintain strong floor presence, engaging with guests to provide expert recommendations and personalized experiences. Handle guest feedback, complaints, and special requests with professionalism and discretion. Ensure adherence to wine storage, handling, and hygiene standards. Support execution of wine dinners, promotional events, and VIP experiences. Supervise, train, and inspire sommeliers and service staff to uphold exceptional wine service standards. Conduct pre‑service briefings to communicate wine features, pairings, and guest expectations. Support recruitment, coaching, and performance development of sommelier associates. Foster teamwork, engagement, and a positive working environment across all outlets. Provide recognition and guidance to maintain high morale and productivity. Assist in scheduling sommelier coverage across outlets based on business demand. Maintain accurate operational records including cellar inventories, wine sales reports, and guest preference tracking. Support implementation of SOPs, training manuals, and wine service procedures. Participate in supplier tastings, wine list reviews, and operational planning sessions. Support wine program profitability by monitoring sales trends, average checks, and guest consumption. Assist in inventory control, purchasing processes, and stock management to minimise waste and optimise cost efficiency. Promote upselling initiatives and menu knowledge to enhance guest experience and revenue. Deliver anticipatory and personalised wine service aligned with Waldorf Astoria luxury standards. Build strong relationships with wine enthusiasts, VIP guests, and event organizers. Ensure special occasions and high‑profile events are executed with meticulous attention to wine pairings. Support team wellbeing and contribute to a collaborative workplace culture. Ensure compliance with hygiene, sanitation, and wine storage regulations. Monitor cellar facilities and equipment condition, reporting maintenance needs promptly. Promote responsible alcohol service practices across outlets. Maintain effective communication with culinary, service, and F&B leadership to ensure seamless wine integration. Attend operational meetings and coordinate closely with the Director of Wines. Represent the wine program professionally in interactions with guests, suppliers, and colleagues. Support cross‑outlet collaboration and consistency in wine service standards. Support sustainability initiatives and responsible sourcing practices. Stay informed of wine industry trends, regions, and service innovations. Contribute to pre‑opening activities including training, recruitment, and wine program setup. A Sommelier serving Hilton brands is always working on behalf of our Guests and working with other Team Members. A Head Sommelier serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. Strong leadership skills with experience in banquet or large-scale event operations. Ability to manage guest expectations and resolve concerns professionally. Flexibility to work varied schedules including evenings, weekends, and public holidays. Strong financial awareness and ability to support cost control initiatives. Strong knowledge of restaurants service standards, event coordination, and food & beverage operations. Excellent communication, organisational, and team development skills. Leadership & Culture. Administration. Financial & Cost Control. Ensure accurate billing, cashiering procedures, and compliance with financial controls. Guest & Team Experience. Support emergency response procedures and risk management protocols. Communication & Collaboration. Undertake additional responsibilities as assigned by management.
