Prime Seafood Palace, 944 Queen Street West, Toronto
Term:
Full-Time (44-50 hours weekly)
Compensation:
$60,000 - 65,000 per year plus discretionary service gratuities, health benefits, and allowable expenses
Position Summary
The
Head Sommelier
at Prime Seafood Palace is responsible for the vision, execution, and evolution of one of Canada's most compelling and progressive wine programs. This role is about curating excellence, elevating the guest experience through thoughtful and engaging wine service, and creating a culture of continuous learning among the service team.
As a working leader, the Head Sommelier plays an active role on the floor, ensuring exceptional service and inspiring confidence in every guest interaction. Administrative duties are limited to core essentials--inventory, pricing, invoicing, and POS management--allowing the focus to remain on curation, education, and service.
Along with the GM and AGM, the Head Sommelier will champion positive and progressive change. They uphold and take accountability for PSP's standards of excellence, across the board - from opening and closing practices, to service, communications, organization, and cleanliness.
The ultimate objective is to position Prime Seafood Palace as a national and international reference point for wine excellence, earning recognition as one of Canada's best wine lists.
ResponsibilitiesLeadership & Collaboration
Work closely with the General Manager and Director of Operations to ensure seamless integration of the wine program with broader restaurant goals.
Build and maintain meaningful relationships with regular guests, industry leaders, and public figures, enhancing the reputation of PSP.
Serve as an ambassador for Prime Seafood Palace and Our House Hospitality in the broader hospitality and wine community.
Uphold the highest standards of responsible alcohol service and ensure all practices comply with Ontario regulations.
Wine Program Curation & Development
Curate and continually evolve a
world-class wine list
that balances approachability with prestige, champions terroir, and enhances the identity of Prime Seafood Palace.
Drive innovation through exploration of new producers, regions, and styles while maintaining a deep respect for classics and benchmarks.
Build strong relationships with wine agencies, suppliers, and auction houses to secure exclusive allocations and rare offerings.
Ensure the list reflects seasonality, complements the menu, and speaks authentically to the PSP ethos.
Pursue national and international recognition for the program (awards, guide mentions, industry acclaim).
Guest Experience & Service
Lead wine service with humility, expertise, and engagement, ensuring every guest feels both cared for and inspired.
Execute advanced wine service including decanting, blind tastings, off-list offerings, and corkage management.
Provide tailored recommendations to guests, matching preferences with both menu and occasion.
Actively drive sales through engaging tableside interactions while never compromising on hospitality.
Team Training & Development
Conduct
weekly wine training seminars
for FOH staff, with focus on product knowledge, tasting, and sales strategy.
Coach sommeliers and servers in real time during service to elevate performance and build confidence.
Develop training materials and tools (study guides, flashcards, tests) that reinforce a culture of wine excellence.
Mentor junior sommeliers, guiding them toward certifications and professional growth.
Foster a culture where every team member can speak knowledgeably and passionately about the wine program.
Core Administration (Essential Only)
Manage inventory with precision: ordering, receiving, and organizing all wine.
Maintain accurate pricing, POS programming, and menu updates.
Process invoices and reconcile with management for timely payment.
Conduct monthly inventory counts with clear reporting on variances, usage, and cost of goods.
Provide regular updates to the GM and Director of Operations on program performance, opportunities, and supplier negotiations.
Weekly Deliverables
Weekly team training seminar (wine/spirits/beer/coffee) with clear learning objectives.
Weekly meeting with the GM and Director of Operations regarding wine program performance.
Accurate and timely ordering through LCBO, private imports, and auction channels.
POS programming and daily updates on features, shortages, and 86s.
Weekly floor presence: executing services, driving sales, and elevating hospitality in real time.
Active pursuit of new wines, tastings with agencies, and exploration of upcoming allocations.
Required Experience & Skills
4-6 years of leadership experience in fine dining wine programs, preferably with international exposure.
Proven record of curating award-winning or critically recognized wine lists.
Strong knowledge of global wine regions, producers, and vintages, with the ability to translate this knowledge into an accessible guest experience.
Advanced certification in wine (CMS, WSET, or equivalent) preferred.
Exceptional communication skills: able to engage guests with humility and inspire staff with clarity.
Highly organized, with precise inventory management and attention to cost control.
Calm and effective under pressure; thrives in a high-performance, fine dining environment.
Passionate advocate for hospitality, mentorship, and the continuous pursuit of excellence.
The Goal
The Head Sommelier at Prime Seafood Palace will be recognized not only as a leader within Our House Hospitality, but as one of the foremost sommeliers in Canada--responsible for building a wine list and service culture that inspires, educates, and delights at every level.
Performance & Bonus Structure
The Head Sommelier will be eligible for an
annual performance bonus
tied to the following criteria:
Wine Sales Growth
- Year-over-year increase in wine revenue and average check contribution.
Cost Control & Profitability
- Achieving targeted wine cost % and minimizing variances in inventory.
Guest Recognition
- Positive guest feedback on wine service (Google reviews, Opentable feedback, internal surveys).
Team Development
- Measurable improvement in staff wine knowledge and service execution (evaluated through quizzes, tests, and service observations).
Program Recognition
- Attaining external accolades or media/guide recognition for PSP's wine program.
Job Type: Full-time
Pay: $60,000.00-$65,000.00 per year
Benefits:
Dental care
Discounted or free food
Extended health care
Flexible schedule
Paid time off
Vision care
Education: