Assistant Lead Sommelier

Description

The Assistant Lead Sommelier is an exempt management role responsible for supporting the Lead Sommelier in leading, overseeing, and executing the restaurant’s wine program. Reporting directly to the Lead Sommelier, this role combines elevated floor wine leadership with key administrative, operational, and financial management responsibilities. The Assistant Lead Sommelier plays a critical role in controlling Cost of Goods Sold (COGS), managing vendor and distributor relationships, oversight of wine purchasing and inventory, and supervising and training floor staff on wine standards and service procedures.

Key Responsibilities & Duties:

• Supervise floor service team members and junior sommeliers during service to ensure adherence to JAG wine standards and guest experience expectations.
• Lead wine ordering, stock management, and inventory reconciliations to meet operational needs and maintain proper stock levels.
• Actively manage and monitor Cost of Goods Sold (COGS), menu pricing strategy in partnership with the Lead Sommelier, and minimize waste/spoilage.
• Serve as a primary point of contact for wine vendors, suppliers, and distributors to negotiate pricing, secure allocations, and maintain strong business relationships.
• Develop and execute staff wine education programs, tastings, and training materials in partnership with the Lead Sommelier, Head Chef, and General Manager.
• Assist in developing and updating wine lists, seasonal pairings, and specialized beverage events/festivals.
• Lead by example on the floor during key service hours, offering expert wine guidance to guests and assisting with complex beverage service.

Requirements

SKILLS, KNOWLEDGE & ABILITIES

• Advanced Wine Certification (e.g., Certified/Advanced Sommelier from CMS or WSET Level 3/Diploma preferred).
• Minimum 2–3 years of sommelier or wine management experience in a high-volume fine dining environment.
• Proven experience with beverage purchasing, inventory software (e.g., Compeat, Micros, Excel), and COGS management.
• Demonstrated leadership, supervisory, and staff training capabilities.
• Strong negotiation, communication, and vendor management skills.
• Deep knowledge of global wine regions, with specific expertise in Spanish wines and regions.
• Ability to stand, move, and lift up to 30 lbs. as needed in a restaurant environment..
• This position will spend 100% of the time standing or walking
• Must be able to stand and exert well-paced mobility for up to 8 hrs. in length.

José Andrés Group restaurants span across America including Miami, Orlando, Las Vegas, NYC, Chicago and of course Washington, DC. Since 1993, our restaurants reflect the authentic roots of each concept, and showcase José's passion for telling the stories of a culture through food.