Head Sommelier

Overview

The Huntington - San Francisco's Living Legacy and Urban Estate on Nob Hill.

The Head Sommelier is a strategic and operational leader of the Hotel's wine program across all outlets, events, and guest touch points. This role is equal parts curator, operator, educator, and commercial leader, responsible for building a well positioned and disciplined wine program that represents the Huntington Hotel.

The Huntington opens as a landmark, redefining luxury hospitality in San Francisco. This project is a partnership between Highgate, a global leader in hospitality management and real estate investment, and Flynn Properties.

• Wine Buying & Financial Stewardship
  • Own the end-to-end wine purchasing strategy for all hotel outlets, banquets, private dining, in-room dining, and retail/amenity programs where applicable.
  • Build and manage wine lists aligned with each outlet's concept while maintaining a cohesive hotel-wide wine identity.
  • Establish pricing architecture (BTG, BTB, premium tiers, reserve programs) with disciplined margin targets.
  • Manage inventory levels, turns, cellar organization, controls, and depletion strategies.
  • In tandem with Highgate Corporate, negotiate with distributors and producers to secure favorable pricing, allocations, exclusives, and support.
  • Partner with Finance on budgeting, forecasting, month-end inventory, and variance analysis.
  • Ensure compliance with all local and state alcohol regulations.
• Operations & Service Excellence
  • Set wine service standards across all outlets, including glassware, decanting, storage, handling, and tableside presentation.
  • Be an active floor presence during service periods.
  • Support service teams in confident, guest-forward wine recommendations that balance storytelling with approachability.
  • Partner with outlet leadership to ensure wine execution is seamless during all meal periods and service styles.
  • Establish SOPs for receiving, storage, breakage, transfers, and loss prevention.
• Programming & Guest Experience
  • Partner with the F&B Test Experience Manager to design and execute wine-driven programming including wine dinners, tastings, producer visits, verticals, and seasonal features.
  • Collaborate with Culinary on menu pairings, tasting menus, chef collaborations, and special events.
  • Develop signature experiences such as reserve lists, cellar selections, or dining club member-only offerings where applicable.
  • Support Sales & Events with curated group wine packages, bespoke selections, and elevated client experiences.
  • Act as a brand ambassador for the hotel's wine philosophy—internally and externally.
• Training & Team Development
  • Lead structured wine education programs for service staff, captains, managers, and leadership.
  • Develop onboarding, refresher, and advanced training modules tailored by outlet and role.
  • Mentor servers and bartenders, creating a clear growth pathway.
  • Conduct regular tastings, pre-shifts, and knowledge checks to build team knowledge, confidence and consistency.
  • Foster a culture of curiosity, humility, and hospitality—not gatekeeping.
• Leadership & Collaboration
  • Serve as the hotel's subject-matter expert for wine across all departments.
  • Partner closely with the Director of F&B, Executive Chef, Outlet's General Manager.
  • Contribute to marketing initiatives, press opportunities, and guest-facing storytelling when appropriate.
  • Represent the hotel professionally with vendors, guests, and industry peers.

• Advanced sommelier certification preferred (CMS Advanced, WSET Diploma or equivalent).
• 5+ years of progressive sommelier or wine leadership experience.
• Proven experience managing large, multi-outlet wine programs with strong financial acumen.
• Strong leadership presence with the ability to educate, inspire, and collaborate.
• Comfortable balancing creativity with structure, systems, and accountability.

• Ability to create Wine & Cocktail menus for multiple venues and train staff
• Ability to control costs through purchasing, inventory, storage and pricing
• Exceptional communication and organizational skills
• Gracious spirit of hospitality
• Intellectual curiosity and emotional maturity
• Ensure compliance with all local liquor laws, health, and sanitation regulations.
• Knowledge of financial reporting and ability to analyze data
• Have a strong eye towards development both personal and for your team
• Knowledge of safety and hygiene protocols
• Clear understanding of State, Federal, and Local employment laws.
• Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
• Long hours sometimes required.