Location Overview
Join our team in Aman Rosa Alpina. Since its opening in 1939, Rosa Alpina has offered its guests an unparalleled base for exploring Italy's UNESCO-protected Dolomites, celebrating the history of the property while uniting it with Aman's philosophy.
Role Overview
The Head Sommelier is the custodian of Aman Rosa Alpina's wine culture and beverage excellence. Reporting directly to the Director of Food & Beverage, this position is responsible for the strategic management of the entire wine program across all Food & Beverage outlets, private dining experiences and bespoke guest events.
The Head Sommelier combines exceptional technical expertise with genuine hospitality, creating memorable and highly personalised experiences while ensuring the highest standards of service, profitability and operational excellence.
As a leader, the Head Sommelier develops the sommelier team, collaborates closely with the culinary brigade, and continuously enhances Aman Rosa Alpina's reputation as one of the leading wine destinations in the Alps.
Key Responsibilities
Wine Program Leadership
- Curate, develop and continuously refine the hotel's wine collection, ensuring a balanced portfolio across all price points and styles.
- Source exceptional wines through established suppliers while actively discovering emerging producers and unique labels.
- Build a cellar that reflects both the heritage of Italy and the finest international wine regions.
- Maintain an accurate, commercially balanced and seasonally relevant wine list.
- Oversee the acquisition of rare and limited allocation wines.
Guest Experience
- Deliver personalised wine consultations tailored to individual guest preferences.
- Recommend pairings that enhance each culinary experience across all restaurants and private dining venues.
- Lead wine service with elegance, confidence and discretion.
- Conduct wine tastings, masterclasses and bespoke cellar experiences.
- Anticipate guest preferences through careful preparation and effective communication with Guest Services and the F&B team.
- Create memorable moments that embody Aman’s philosophy of intuitive hospitality.
Operational Excellence
- Manage all daily wine operations across restaurants, bars, private events and in-room dining.
- Ensure wine service consistently exceeds Aman luxury standards.
- Monitor wine stock levels and coordinate purchasing requirements.
- Supervise proper storage conditions and cellar organisation.
- Maintain strict inventory controls through regular stock counts and reconciliation.
- Minimise beverage cost through effective purchasing and inventory management.
- Ensure all wines are served at correct temperatures using appropriate glassware and presentation techniques.
Financial Management
- Achieve beverage revenue objectives while maintaining target beverage cost percentages.
- Monitor sales performance and identify opportunities to increase wine revenue.
- Develop premium wine initiatives and promotional activities aligned with Aman standards.
- Analyse sales trends and guest purchasing behaviour.
- Prepare monthly performance reports and recommendations for the Director of Food & Beverage.
Team Leadership
- Recruit, train and mentor Sommeliers and Assistant Sommeliers.
- Conduct regular wine education sessions for all Food & Beverage colleagues.
- Develop comprehensive wine knowledge across restaurant teams.
- Coach colleagues in service rituals, upselling techniques and guest interaction.
- Lead by example through professionalism, humility and operational excellence.
- Foster a culture of continuous learning and collaboration.
Culinary Collaboration
- Work closely with the Executive Chef and restaurant leadership to develop thoughtful food and wine pairings.
- Participate in seasonal menu development.
- Support special dining experiences, wine dinners and guest events.
- Ensure beverage offerings complement each outlet's culinary identity.
Compliance & Standards
- Maintain compliance with all local licensing and alcohol regulations.
- Ensure responsible alcohol service at all times.
- Uphold Aman grooming, hygiene and safety standards.
- Follow HACCP procedures and company policies.
- Protect the integrity and value of the hotel's wine assets.
Qualifications
- WSET Level 3 minimum; Diploma or equivalent qualification preferred.
- Court of Master Sommeliers certification is highly desirable.
- Minimum five years' experience as Head Sommelier or Senior Sommelier within a luxury hotel or Michelin-starred restaurant.
- Strong knowledge of Italian, French and international wines.
- Proven expertise in wine cellar management and purchasing.
- Exceptional food and wine pairing knowledge.
- Excellent leadership and coaching skills.
- Commercially minded with strong financial awareness.
- Experience working with luxury international clientele.
- Proficiency with inventory and POS systems.
- Excellent organisational and administrative abilities.
Personal Attributes
- Passion for exceptional hospitality.
- Calm and composed under pressure.
- Impeccable attention to detail.
- Natural elegance and confidence.
- Genuine curiosity and commitment to continuous learning.
- Excellent interpersonal and communication skills.
- Strong commercial awareness.
- Ability to build lasting guest relationships.
- Collaborative leadership style.
- Highest standards of integrity and professionalism.
Languages
- Fluent English (mandatory)
- Italian preferred
- Additional languages such as French or German are considered an advantage.
Success Measures
The successful Head Sommelier will be evaluated on:
- Guest satisfaction and personalised service delivery.
- Wine revenue growth and average spend.
- Beverage cost management.
- Inventory accuracy and cellar organisation.
- Team development and wine education.
- Service consistency across all outlets.
- Successful execution of private dining experiences and wine events.
- Contribution to Aman Rosa Alpina's reputation as a world-class gastronomic destination.
