Sommelier - Twin Farms job opportunity at Relais & Châteaux.

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Date2026-04-25T12:20:29.539Z bot
Relais & Châteaux Sommelier - Twin Farms
Experience: General
Pattern: Full-time
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loacation 452 Royalton Turnpike, Barnard, Vermont, United States Of America
loacation 452 Royalton T..........United States Of America
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Job DescriptionThe Sommelier at Twin Farms is responsible for delivering an exceptional and highly personalized beverage experience for our guests. This role oversees the daily service of wine, spirits, beer, and non-alcoholic offerings, thoughtfully responding to guest preferences while elevating each dining experience.In close collaboration with the culinary team, the Sommelier pairs wines with the nightly tasting menu to enhance flavor, storytelling, and overall guest satisfaction. The position also supports the Wine Director with cellar organization, cleanliness, inventory management, and proper utilization of the wine collection.Knowledge, Skills, and AbilitiesSommelier certification with a strong working knowledge of the world’s leading wine styles, regions, producers, and vintages, along with a demonstrated commitment to continued professional development.Deep familiarity with fine cuisine and the ability to thoughtfully pair wines across a wide range of culinary styles.Confident, engaging communicator able to share wine, spirits, and beer knowledge with guests in an approachable and refined manner.Sound judgment with the ability to make timely, practical, and fair decisions that balance the needs of guests, colleagues, and the organization.Highly organized with the ability to establish priorities and adapt effectively to frequent changes, interruptions, and service demands.Guest-focused mindset with a proactive, solution-oriented approach and strict adherence to confidentiality.Strong verbal communication skills and the ability to collaborate effectively with cross-functional teams.Consistently professional demeanor, particularly when addressing elevated guest concerns.Resourceful and adaptable, responding calmly and efficiently to changing service needs.Team-oriented approach to planning and executing exceptional dining experiences.Flexible availability and a high level of reliability, including weekends and holidays.

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