Head Sommelier

Company Description

Villa Florentine is a historic luxury property located on Fourvière Hill, overlooking the city of Lyon. Once a convent, it has been transformed into an elegant hospitality house that blends monastic heritage with Florentine-inspired charm. The property is entering a new era, honoring its roots while offering refined, contemporary experiences to guests. Its unique setting and character create a tranquil, timeless atmosphere for both visitors and team members.

Role Description

The Head Sommelier is a full-time, on-site role based at Villa Florentine in Lyon. This role oversees the entire wine program, including selection, purchasing, cellar management, and inventory control. The Head Sommelier designs wine lists, develops wine pairing menus in collaboration with the culinary team, and ensures the highest standards of service in all food and beverage outlets. Day-to-day responsibilities include advising guests on wine choices, leading staff training on wine knowledge and service, organizing tastings and wine events, and supporting wine-related sales initiatives. The Head Sommelier works closely with restaurant management to enhance guest satisfaction and contribute to the property’s overall gastronomic reputation.

Qualifications

• Strong sommelier expertise, including advanced knowledge of wine regions, varietals, and cellar management.
• Proficiency in wine pairing with food, creating balanced and innovative pairings for menus and special events.
• Experience in wine sales and revenue optimization within a restaurant or luxury hospitality environment.
• Solid background in food & beverage operations, with an understanding of fine dining standards and guest service.
• Excellent communication and interpersonal skills, with the ability to educate guests and train team members.
• Recognized sommelier certification (e.g., WSET, Court of Master Sommeliers, or equivalent) highly desirable.
• Prior experience in upscale or luxury restaurants or hotels, ideally in a gastronomic or Michelin-rated setting.
• Ability to work flexible hours, including evenings, weekends, and holidays, as required by restaurant operations.
• Fluency in French and good command of English; additional languages are an asset.