Sommelier

About the role

The Sommelier will be a key member of the Food & Beverage team at Rosewood Hotel Group, working across restaurants, bars, banquets and in‑room dining. This role blends refined guest interaction with commercial and operational ownership to create memorable wine experiences that support revenue and brand distinction.

Key responsibilities

• Lead and continuously develop a cohesive, commercially effective wine program across all venues.
• Curate and maintain distinctive, concept‑driven wine lists aligned with guest profiles and seasonality.
• Deliver elevated, personalized wine service experiences that build guest loyalty.
• Drive revenue through strategic wine selection, pricing, upselling and performance analysis.
• Train, mentor and inspire service teams to confidently recommend and sell wine.
• Oversee wine operations including cellar management, inventory control and service execution.

Required profile

• 3–5 years of experience in a sommelier or wine‑focused role within luxury or ultra‑luxury hospitality.
• Strong knowledge of international wines, regions, vintages and food‑pairing principles.
• Commercial mindset with experience in wine pricing, cost control and sales performance.
• Ability to train and influence teams, building confidence across multiple outlets.
• Comfortable working in dynamic, high‑pressure service environments while remaining guest‑focused.
• Fluent communication in English; additional languages and wine certifications (WSET, CMS) are a plus.

Required skills

• In‑depth wine knowledge (varietals, regions, vintages, food pairing).
• Wine pricing and cost‑control expertise.
• Inventory and cellar management.
• Team training and mentorship abilities.