Lead Sommelier

Reports to: General Manager

Works Closely with: Wine Director, Parcelle Wine Operations, Executive Chef, 70 Pine Bar Manager + Leadership 

About Kent Hospitality Group: 

Kent Hospitality Group is a visionary team reshaping hospitality through community, culture and excellence. Founded by the late Chef Jamal James Kent, this award-winning group delivers unrivaled experiences that are both welcoming and exceptional.

With a portfolio that includes Michelin-starred restaurants, private members clubs, and world-class venues, KHG creates destinations where guests and team members alike feel welcome and inspired. In partnership with entrepreneur-led private equity group SC Holdings, we believe extraordinary hospitality begins with extraordinary teams, valuing not just what we create, but how we work together to bring it to life.

Overview:

This role is ideal for an experienced hospitality professional with strong leadership skills, extensive knowledge of wine, and dedication to exceptional floor service. The Lead Sommelier will focus primarily on upholding wine service standards and ensuring that our established wine operating procedures are executed flawlessly.  This is a hands-on, service-oriented role that requires a presence on the floor during service times as well as strong administrative skills.

Key Responsibilities:

Service Standards & Salesmanship

• Uphold and maintain wine service standards provided by Parcelle operators.
• Exemplify excellence in wine salesmanship, balancing revenue goals with genuine hospitality
• Maintain an active and visible presence on the dining room floor, proactively identifying opportunities to assist guests and support the service team.
• Engage guests confidently and thoughtfully, tailoring wine recommendations to their preferences, budget, occasion, and dining experience.
• Drive wine sales through thoughtful recommendations, storytelling, pairings, and appropriate trade-up opportunities
• Demonstrate mastery of fine wine service, including proper presentation, opening, decanting, temperature, glassware, pouring, and bottle maintenance throughout the meal.
• Partner closely with captains, servers, and management to identify tables requiring wine support and ensure seamless timing and communication throughout service.
• Promote the full breadth of the wine program, including wine pairings, by-the-glass selections, and the bottle list, while guiding guests toward selections that best enhance their experience.
• Recognize opportunities to increase wine engagement and spend while remaining sensitive to guest cues and individual levels of interest.
• Build relationships with repeat guests and cultivate confidence in the wine program through personalized, knowledgeable, and memorable hospitality.

Team Leadership and Training

• Conduct ongoing training sessions for the dining room teams to enhance product knowledge and service techniques.
• Foster a collaborative and positive work environment, emphasizing teamwork and guest service excellence.
• Coach sommeliers and dining room team regarding wine service, salesmanship, and wine education
• Collaborate with on-premise management to lead wine-focused pre-shifts and continued education
• Assist GM and Management with new hire wine training 

Administration & Operations

• Maintain inventory systems and ensure inventory accuracy
• Curate pairings in line with predetermined budget and cogs

• Manage list reprints and updates
• Collaborate with wine team on creating and maintaining tech sheets, educational materials
• Process invoices in inventory management system
• Oversee and receive deliveries and communicate any discrepancies with Parcelle operators
• Assist with ordering by-the-glass wines from approved par levels
• Maintain and update all wine on POS 
• Maintain and delegate cellar organization with the rest of the wine team
• Assist with transfers between properties
• Report wine losses and breakage
• Conduct monthly inventories and physically check and confirm variances
• Uphold wine-related SOPs provided by Parcelle operators

Program Development

• Participate in list discussions with the Wine & Service Director 
• Submit purchase proposals
• Provide ongoing feedback to the Wine & Service Director regarding guest preferences, frequently requested styles, sales opportunities, and challenges encountered during service.

Qualifications:

• Minimum of 3 years of experience in beverage-focused roles within a Michelin-starred restaurant
• Experience with inventory management and purchasing beverages 
• Exemplary knowledge of global wine, spirits, and cocktails, with relevant certifications (e.g., WSET, CMS, BarSmarts)
• Proven leadership skills, with a hands-on approach to service.
• Excellent communication and interpersonal skills, with a focus on guest service and hospitality.
• Ability to thrive in a fast-paced, dynamic environment, maintaining composure and professionalism under pressure.
• Detail-oriented with a commitment to maintaining high standards of quality and service.