Sommelier

About this position

Role Overview

We are seeking an articulate, high-energy, and deeply knowledgeable Sommelier to oversee our beverage program and elevate our guest experience. In our establishment, wine is not just an afterthought—it is a core pillar of our identity.

The ideal candidate bridges the gap between deep technical expertise and warm, accessible hospitality. You will be responsible for curated wine pairings, guest education, and floor sales, while simultaneously managing the financial health of the program through inventory control, strategic purchasing, and staff training. We want a professional who can talk cellaring mechanics with an avid collector, but who can just as easily recommend an approachable, exciting bottle to a casual diner.

Position Type: Full-Time

Reports To: General Manager / Beverage Director

• Floor Sales & Hospitality: Maintain an active, high-profile presence on the dining room floor during service. Actively engage with guests to navigate the wine list, offer tailored pairing recommendations, and execute flawless tableside wine service (including proper decanting and vintage verification).

• List Curation & Menu Pairing: Collaborate with the Executive Chef and Beverage Director to curate, update, and print a dynamic wine list that complements our seasonal culinary offerings. Design precise wine pairings for tasting menus and private dining events.

• Inventory & Cellar Management: Oversee the organization, temperature control, and security of the wine cellar. Conduct comprehensive monthly physical inventories, manage variance logs, and ensure maximum profitability by tracking cost of goods sold (COGS).

• Vendor Relations: Maintain professional relationships with distributors, importers, and winemakers. Secure allocations of rare vintages, negotiate bulk pricing, and manage incoming orders and invoices efficiently.

• Staff Education: Act as the primary educator for the service team. Conduct regular, engaging wine tastings and pre-shift seminars to build staff confidence, improve overall floor sales, and ensure proper glassware and service mechanics are standard across the floor.

• Certification: Court of Master Sommeliers (CMS) Certified Sommelier (Level 2) or Wine & Spirit Education Trust (WSET) Level 3 Advanced is highly preferred, or equivalent verified industry experience.

• Experience: Minimum of 2–3 years working as a floor sommelier or wine captain in a high-volume, fine-dining, or upscale casual restaurant.

• Business Acumen: Strong proficiency in restaurant inventory software (e.g., BinWise, BevSpot), POS systems, and basic Excel. Solid understanding of beverage cost control, pricing psychology, and inventory turn rates.

• Communication Style: An approachable, non-intimidating, and storytelling-driven approach to wine. Exceptional verbal communication and public speaking skills for staff training and guest interactions.

• Physical Stamina: Ability to stand and walk rapidly for shifts of 8 to 10 hours, safely lift and carry wine cases weighing up to 45 lbs, and navigate tight cellar spaces.

Location and commute

Chicago, IL .

Plan your route with Google Maps. Travel times and transportation options vary; confirm the work location with the employer before commuting.

How to apply

Review the vacancy and complete the application on the employer or recruitment partner’s website. Requisition ID: WJ-3150033043.