Head Sommelier

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Head Sommelier  

DIVISION:

Director of Bars

Junior Sommelier

About Food & Beverage

At Rosewood Rome, food and beverage embody La Dolce Vita, offering three distinctive outlets — a refined Italian bistro, a lively lobby café and bar, and a rooftop destination with sweeping city views — alongside curated events and elevated in room dining. Rooted in Roman heritage yet reimagined with contemporary flair, our culinary experiences celebrate local artisans, seasonal produce, and sustainable practices. The impact we aspire to create is a sense of connection: guests savoring authentic flavors, communities empowered through partnerships, and memorable moments that position Rosewood Rome as a cultural and culinary landmark.

The Role 

The Head Sommelier is responsible for curating and managing an extensive wine program that enhances the overall dining experience in the outlets and rooms at Rosewood Rome. This role involves expert knowledge of wine selection, pairings, and service standards, along with involvement in inventory management and staff training. The Head of Wine is expected to lead with strong communication skills and help foster the growing team. The primary output of the role is to deliver exceptional guest experiences in a sophisticated dining environment, reflecting Rosewood Hotels and Resorts’ culture and purpose and its commitment to excellence and innovation.

Key Responsibilities 

· Develop and maintain an extensive, balanced wine list featuring both domestic and international selections.

· Oversee the organisation, storage, and preservation of wine cellar areas.

· Build and nurture relationships with suppliers, helping to secure allocation of premium wines, best cost prices and effective measures to ensure all contractual obligations have been met.

· Provide knowledgeable wine recommendations and service tailored to guest preferences and meal pairings.

· Train and develop a high-performing sommelier team, fostering a culture of education, passion, and hospitality excellence.

· Train front-of-house associates on wine knowledge, proper service techniques, and pairing guidelines to deliver a world class guest experience.

· Lead wine tastings and educational events to promote Rosewood Rome wine programs.

· Responsible for recommending and selling wines and other beverages to guests.

· Conducts monthly stock control and inventory counts. Continuously updates all inventory records and forms.

· Ensures that wines approaching a critical aging stage are sold in a timely manner to avoid losses.

· Oversees organization of wine storage areas and receiving of wines.

· Maintains a healthy inventory turnover.

· Responsible for the requisition, receipt, and proper storage of all wines.

· Oversees all wine selection and purchasing activities.

· Analyzes and evaluates new wine options.

· Maintains relationships with wine representatives and proposes new wines in line with market trends.

· Evaluates wine cellar facilities and makes recommendations when necessary.

· Reviews and analyzes vintage discrepancies monthly.

· Uses wine expertise and sales profitability analysis to enhance guest satisfaction and profitability, continuously improving the hotel's wine offerings.

· Works closely with restaurant managers to continuously improve restaurant-specific wine lists.

· Maintains close relationships with wine agents and importers to secure priority access to limited-allocation and special wines.

· Evaluates market reactions to changes in product offerings, pricing, and promotional activities.

· Participates in major wine fairs and exhibitions to identify new products.

· Responsible for researching new wineries and wines available in the market and sourcing unique or exclusive products.

· Monitors and responds to market reactions regarding product offerings, pricing, and promotional activities.

· Participates in the daily restaurant operation when needed, assuming a leadership role and being responsible for the shift.

· Ensures the team consistently follows all LQA and Forbes standards.

· Raises supply requisitions to maintain appropriate stock levels.

· Works toward achieving monthly and annual revenue and cost targets for the outlet.

· Assists in the development of the annual Food & Beverage business plan.

· Proactively manages costs based on key performance indicators, working closely with department heads as appropriate.

· Ensures the adoption of new technologies and equipment to improve productivity. Conducts internal wine training, wine pairing sessions, and wine education programs to expand the knowledge of team members.

· Ensures all service staff are knowledgeable about appropriate wine recommendations for each menu item.

· Identifies and trains waitstaff to become Junior Sommeliers and supports wine sales initiatives.

· Coordinates the work of subordinates and ensures adherence to established procedures and policies.

· Promotes a positive work environment with a focus on employee development and strong team relationships.

· Maintains knowledge of labor legislation applicable to the hospitality industry.

· Always demonstrates responsible leadership and positively represents the hotel management team and Rosewood Hotels & Resorts both inside and outside the hotel.

· Understands and strictly complies with all rules and regulations outlined in the Associate Handbook and hotel policies relating to fire safety, hygiene, health, and workplace safety.

· Maintains high standards of personal presentation and grooming.

· Develops and maintains strong professional relationships with representatives of competing hotels, business partners, and other relevant organizations.

· Adapts to changes within the Food & Beverage function as required by industry, company, and hotel developments.

· Participates in training sessions and meetings as required.

· Performs any other reasonable duties and responsibilities as assigned.

Role Expectations

· WSET Level 3 or equivalent professional certification.

· Expert level knowledge of global wine regions, with a passion for curating premium tiered wine lists and pairings.

· Exceptional leadership and mentoring skills, with the ability to inspire and develop a team.

· Strong operational acumen and experience in managing beverage costs, inventory, and supplier relations.

· Charismatic, engaging, and confident in guest interaction, with a calm, professional approach under pressure.

·  We offer a competitive salary ranging from €32,000 to €37,000 gross per year, depending on experience, expertise, and alignment with the requirements of the role.

Document Addendum

s are only valid with this  addendum page; signed by authorized Management only and according to authorized levels below.

This will be reviewed on a regular basis to incorporate any new responsibilities that reflect the business requirements.