Pyro Restaurant Group LTD
Head Sommelier
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About Pyro
A celebration of cooking over fire, Pyro is a bold, 95-cover restaurant in the heart of Borough from ex-HIDE Head Chef Yiannis Mexis. Showcasing refined Greek flavours, seasonal produce and a laid-back taverna-style energy, Pyro is all about food to linger over and service that feels like home.
A large outdoor terrace, open fire kitchen, and a garden bar, we are looking for an experienced Sommelier to join our flagship team.
We are looking for a Head Sommelier to take full ownership of the wine programme across the venue - shaping a distinctive, commercially sharp list, leading service on the floor, and developing a team that delivers memorable guest experiences at every level of the operation.
Purpose of the Role
The Head Sommelier is responsible for the strategy, quality and profitability of Pyro's wine offer across both restaurants and the events business. The role blends creative list curation with hands-on floor service, supplier and margin management, and the leadership and training of the wider beverage and service teams. Reporting to the General Manager and working closely with the Bar Manager and Assistant General Manager, the Head Sommelier is the venue's authority on wine and a key ambassador for the Pyro guest experience.
Key Responsibilities
Wine List Curation & Buying
- Design, evolve and maintain the wine lists across Pyro Restaurant and Baraki by Pyro, reflecting the modern Greek identity while offering breadth, discovery and value.
- Curate bespoke pairings and list extensions for corporate events, buyouts and large-format service.
- Manage the cellar: Stock reconciliation, stock levels, rotation, storage conditions, allocations and vintage tracking.
- Keep the offer fresh through by-the-glass rotations, features and seasonal listings tied to the kitchen's menus.
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Supplier & Margin Management
- Own supplier relationships - negotiating pricing, terms and allocations to protect quality and margin.
- Set and monitor pour costs, gross profit targets and list pricing in partnership with the General Manager.
- Control wastage, breakage and stock variance through disciplined counting, receiving and recipe adherence.
- Identify commercial opportunities - premium listings, higher-margin pairings and event upsell - without compromising the guest offer.
Floor Service & Guest Experience
- Lead wine service on the floor, setting the standard for hospitality and product knowledge.
- Deliver confident, personable recommendations and pairings that elevate the guest experience and drive spend.
- Handle VIP guests, feedback and service recovery with professionalism and warmth.
- Ensure consistency of service standards across both dining identities and all event formats.
Team Leadership & Training
- Develop, coach and inspire the sommelier and wider Front of House teams on wine knowledge, service technique and selling.
- Build and deliver structured training, tastings and assessments to raise the whole team's competence and confidence.
- Support recruitment, onboarding and performance management within the beverage function.
- Foster a collaborative culture across the beverage and service teams, working alongside the Bar Manager and Assistant General Manager.
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Person Specification
Essential
- Proven experience as a Head Sommelier or senior Sommelier in a high-volume, quality-led restaurant or venue.
- Recognised wine qualification (WSET Level 3 or equivalent; Court of Master Sommeliers an advantage).
- Strong commercial acumen - a genuine understanding of GP, pour costs, stock control and supplier negotiation.
- Excellent floor presence with outstanding communication and guest-facing skills.
- Demonstrated ability to lead, train and develop a team.
- Comfortable operating across service styles, from intimate dining to large-format events.
Desirable
- Knowledge of or genuine interest in Greek and wider Mediterranean wines.
- Familiarity with EPOS, stock and beverage management systems.
What We Offer
- A senior, high-autonomy role shaping the wine identity of a standout London venue
- 45-50k per annum + surplus of service charge
- Pro-rata holiday pay
- Staff meals during shifts
- Staff discounts and team socials
- Exposure to Michelin-level culinary standards and leadership.
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