Sommelier Manager This established, high-end restaurant group is seeking a talented Sommelier Manager to lead and further develop the wine experience within one of its premier Boston-area properties. This is an ideal opportunity for a hospitality professional who combines sophisticated wine knowledge with genuine guest engagement, team leadership, and a strong understanding of restaurant business performance. Sommelier Manager Benefits $80,000-$90,000 base salary 3% monthly commission on qualifying wine-by-the-bottle sales. Paid vacation and sick time Health insurance, with the company covering 100% of the employee premium Opportunity to lead an established wine program within a polished, high-volume dining environment with a strong reputation for hospitality and culinary excellence Sommelier Manager Qualifications 4+ years of restaurant or hospitality experience, including a minimum of 2 years focused on wine service, sales, or beverage management Extensive wine knowledge with the ability to confidently discuss varietals, regions, producers, vintages, and food pairings with both casual and highly knowledgeable guests WSET, CMS, or comparable wine education/certification is highly preferred Demonstrated success developing teams, increasing beverage sales, and creating a culture of ongoing product education Professional, personable, highly organized, and comfortable serving as a visible leadership presence in a fast-paced, upscale restaurant. Sommelier Manager Responsibilities Take ownership of the guest-facing wine experience, providing thoughtful recommendations and elevated yet approachable service throughout the dining room. Oversee day-to-day execution of the wine program, including inventory organization, wine presentation, bottle and by-the-glass offerings, purchasing support, and cellar standards. Develop and deliver engaging wine education for servers, bartenders, and managers through tastings, pre-shift training, educational materials, and ongoing coaching. Build wine sales through personalized recommendations, strategic upselling, food-and-wine pairing, special features, and creative guest engagement. Collaborate with senior restaurant leadership on wine selection, programming, private events, purchasing, inventory management, guest relations, and opportunities to strengthen overall beverage performance.