Sommelier

The Sommelier is responsible for managing the resort’s wine and specialty beverage offerings, ensuring expert, personalized, and high‐level service. Their mission is to elevate the guest’s dining experience through professional recommendations, efficient cellar management, and ongoing training for the service team.

Requirements

• Fluency in Spanish and English (spoken and written)
• Minimum 3 years of experience in Food & Beverage, preferably in a supervisory or department‐head capacity
• Minimum 2 years of experience in a luxury hotel or similar high‐end dining environment
• Previous Sommelier experience or similar roles within Food & Beverage
• Strong knowledge of Micros; familiarity with Opera is an asset
• Knowledge of food safety standards, health regulations, and responsible alcohol service
• Basic understanding of financial principles (labor cost, P&L, inventory, cost control)
• Proficiency in operating standard computer systems and POS platforms
• Professional wine certifications such as Court of Master Sommeliers, WSET, or equivalent
• In‐depth knowledge of wine regions, varietals, winemaking processes, and global market trends
• Understanding of food pairing principles, gastronomy, basic mixology, and international wine portfolios

Benefits

• Compensation: Highly competitive salaries as well as an annual incentive plan for managerial roles at Department Head level
• Transport: Shuttle service from San Lucas and San Jose del Cabo to the resort
• Uniforms: Complimentary Dry Cleaning for Employee Uniforms
• Training & Development: In-house training workshops for line and management employees
• Recognition: Employee Service Awards as well as Employee of the Month & Employee of the Year Awards