Sommelier
- Manage and develop the club's wine offering across various dining and event services.
- Provide expert wine recommendations and food pairings to members and guests.
- Train and guide floor staff on wine service and pairings.
ABOUT THE PILLARS
The Pillars is a premium private members' club located in a heritage building at 11 Barrack Street, close to Martin Place in Sydney's central business district. Designed for industry leaders, entrepreneurs, investors and professionals, the club brings together dining and beverage service, private function spaces, meeting and work facilities, wellness amenities and a programme of curated member events within one multi-level city venue.
Food and beverage service is central to the member experience. The club's offering includes full-service bars in The Parlour and The Great Room, premium dining and cocktail service in The Great Room, a dedicated Wine Room, and private dining, seated functions and receptions across spaces such as The Pavilion, The Boardroom and The Front Terrace. The club also hosts a curated programme of member events, including beverage experiences, culinary masterclasses and themed dining occasions, supported by seasonal menus.
POSITION OVERVIEW
The Pillars is seeking an experienced Sommelier to manage and develop the club's wine offering across its dining, private dining, function and member event services. The Sommelier will provide expert wine recommendations and food and wine pairings to members and their guests and deliver refined wine service in keeping with the club's premium hospitality standards.
The role includes maintaining the wine list, overseeing wine storage and inventory, presenting wine at member events and beverage experiences, and ensuring compliance with responsible service of alcohol and work health and safety requirements. Responsibilities also include training and guiding floor staff, collaborating with the Executive Chef and management on seasonal offerings, and maintaining effective stock control.
MAIN TASKS AND RESPONSIBILITIES
The duties of the Sommelier include, but are not limited to, the following:
•Curate and update the club’s wine list to complement the seasonal menus across daily dining, private dining and function services.
•Taste and evaluate new wines and other beverages before adding them to the list, ensuring they meet the club’s quality standards.
•Keep up to date with new wine and beverage releases, vintages and seasonal trends, and recommend additions to the list.
•Conduct regular stocktakes of wine and beverage inventory, report stock requirements to management, and liaise with vendors and suppliers on the procurement of specific wines and beverages.
•Manage The Wine Room and other beverage storage areas, ensuring proper stock rotation, temperature control and preservation standards.
•Provide guidance to the Executive Chef and kitchen team on pairing wines and other alcoholic beverages with menu items for seasonal menus and featured dishes.
•Advise members and their guests on wine selections, varietals, vintages and regional characteristics, and recommend food and wine pairings tailored to their preferences and menu choices in The Great Room, The Parlour and the club’s private dining spaces.
•Select wines for private dining, seated functions and receptions held in spaces such as The Boardroom, The Pavilion and The Front Terrace, in line with event menus and booking requirements.
•Present, open, decant and pour wine to premium service standards and in accordance with responsible service of alcohol requirements.
•Lead wine service at curated member events, including beverage experiences, culinary masterclasses and themed dining occasions, presenting and describing the wines to members and guests.
•Train front-of-house staff to recommend wines and other alcoholic beverages that match menu items and brief the team before service and events on featured wines and pairing recommendations.
•Comply with food safety and work health and safety standards at all times.
QUALIFICATIONS REQUIRED FOR THIS ROLE
•AQF Certificate II or III,
Or
•At least one year of relevant experience, which may substitute for the formal qualifications.
In some instances, relevant experience and/or on-the-job training may be required in addition to the formal qualification.
EXPERIENCE AND OTHER REQUIREMENTS
•At least one year of relevant experience in wine or beverage service.
•Strong knowledge of Australian and international wines, varietals, regions and food and wine pairing principles.
•Demonstrated ability to provide a high level of customer service in a premium hospitality environment, including busy service periods and events.
•Excellent communication and interpersonal skills, with a polished and professional presentation.
Salary - AUD $110,000 - $150,000 plus superannuation
Only eligible and short-listed applicants will be considered.
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