At least two years' experience in a Head Sommelier or senior sommelier leadership role within a fine dining restaurant, luxury hotel, Michelin-starred restaurant, wine bar, winery or similar establishment. International sommelier certification, such as WSET Level 4 Diploma, Court of Master Sommeliers Certification (CMS), or equivalent. Demonstrated experience developing and managing wine programs, including wine list creation, cellar management, procurement and inventory control. Proven ability to provide exceptional wine recommendations and curate food and wine pairing experiences. Extensive knowledge of wines, grape varieties, vintages, wine regions and production methods, as well as spirits, beer, sake and non-alcoholic beverages. Experience managing supplier relationships, negotiating purchases and monitoring beverage costs and profitability. Strong experience conducting wine tastings, wine dinners and educational events for guests and team members. Proven ability to recruit, retain, lead, mentor and develop sommeliers and front of house staff through regular training and coaching. Excellent leadership, communication and organizational skills, with the ability to perform effectively in a fast-paced, guest-focused environment. Strong perceptive, gustatory and olfactory abilities, with a passion for delivering exceptional hospitality and creating memorable guest experiences. Customer service orientated and a team player. Impeccable hygiene standards with experience complying with strict Public Health and Food Safety Policies. Demonstrable attention to detail, multi-tasking ability, and composure in a fast-paced environment. Excellent English verbal and written skills. Punctual, reliable, and an excellent work ethic, with ability to consistently work weekends and holidays.

Interested and qualified applicants should submit a resume, with two written professional references, via hr@tfl.bm.