Job Title: SommelierLocation: Game Lodge, South Africa Department: Food & Beverage / Wine ServicesReports to: F&B Manager / Lodge Manager Role OverviewThe Sommelier plays a key role in enhancing the guest experience through expert wine knowledge and service in a luxury safari lodge environment. You will curate and manage the wine programme, deliver exceptional service during meals and tastings, and collaborate closely with chefs and service teams to elevate the lodge’s dining offering. Key ResponsibilitiesWine Programme & ServiceCurate, manage, and maintain a refined wine list and cellar appropriate for the lodge’s culinary style and guest profile.Provide expert wine recommendations and pairings to guests during meals and special experiences.Present, decant, and serve wines professionally according to service standards.Conduct wine tastings, guided pairing sessions, and exclusive wine events for guests.Inventory & PurchasingOversee wine stock control, ordering, and cellar organisation, ensuring quality, rotation, and cost management.Maintain strong relationships with wine suppliers and negotiate purchasing terms where applicable.Team Training & CollaborationTrain and mentor F&B and service staff in wine knowledge and service etiquette to ensure consistent standards.Collaborate with the Executive Chef and management to create thoughtful food and wine pairings.Guest EngagementEngage guests with warm, personalized service that enhances their lodge dining experience.Act as the wine ambassador of the lodge — offering insights, answering questions, and elevating guest satisfaction through wine expertise.AdministrationMaintain accurate records of inventory, orders, costs, and supplier contracts.Ensure compliance with liquor licensing, health, and hygiene standards. Qualifications & SkillsEssentialRecognised wine qualification (e.g., WSET Level 2 or higher, Cape Wine Academy Certificate or equivalent).Strong working knowledge of South African and international wines, var...

Job Title: Sommelier
Location: Game Lodge, South Africa
Department: Food & Beverage / Wine Services
Reports to: F&B Manager / Lodge Manager
 
Role Overview
The Sommelier plays a key role in enhancing the guest experience through expert wine knowledge and service in a luxury safari lodge environment. You will curate and manage the wine programme, deliver exceptional service during meals and tastings, and collaborate closely with chefs and service teams to elevate the lodge’s dining offering.
 
Key Responsibilities
Wine Programme & Service
Curate, manage, and maintain a refined wine list and cellar appropriate for the lodge’s culinary style and guest profile.
Provide expert wine recommendations and pairings to guests during meals and special experiences.
Present, decant, and serve wines professionally according to service standards.
Conduct wine tastings, guided pairing sessions, and exclusive wine events for guests.
Inventory & Purchasing
Oversee wine stock control, ordering, and cellar organisation, ensuring quality, rotation, and cost management.
Maintain strong relationships with wine suppliers and negotiate purchasing terms where applicable.
Team Training & Collaboration
Train and mentor F&B and service staff in wine knowledge and service etiquette to ensure consistent standards.
Collaborate with the Executive Chef and management to create thoughtful food and wine pairings.
Guest Engagement
Engage guests with warm, personalized service that enhances their lodge dining experience.
Act as the wine ambassador of the lodge — offering insights, answering questions, and elevating guest satisfaction through wine expertise.
Administration
Maintain accurate records of inventory, orders, costs, and supplier contracts.
Ensure compliance with liquor licensing, health, and hygiene standards.
 
Qualifications & Skills
Essential
Recognised wine qualification (e.g., WSET Level 2 or higher, Cape Wine Academy Certificate or equivalent).
Strong working knowledge of South African and international wines, varietals, regions, vintages, and service standards.
Previous sommelier experience (typically 3+ years) in luxury hospitality, fine dining, or lodge environments.
Excellent guest communication, presentation, and interpersonal skills.
Competence in inventory management and cellar operations.
Desirable
Experience working in remote hospitality / lodge settings.
Mixology or broader beverage programme knowledge.
Ability to speak additional languages.
 
Personal Attributes
Passion for wine and hospitality and a genuine interest in guest experiences.
Highly organised, detail-oriented, and proactive in problem-solving.
Professional appearance and service demeanor aligned with luxury hospitality standards.
Ability to work flexible hours, including evenings, weekends, and peak season.