What core responsibilities should be listed in a sommelier job description?

Date modified: 22nd September 2025 | This FAQ page has been written by Pilla Founder, Liam Jones, click to email Liam directly, he reads every email.

Sommelier Interview Template

This interview template provides a structured approach to interviewing sommelier candidates. Use this guide to conduct consistent, fair interviews and objectively score responses. Use weighted scoring to get an accurate overall assessment - score each area 1-5, then calculate your final weighted score using the formula provided.

Review candidate's CV, certifications, and wine industry experience
Prepare interview room and arrange wine cellar tour if appropriate
Have scoring sheets, pen, water, and palate cleanser available
Ensure interview will not be interrupted for 60 minutes
Review current wine list, pricing structure, and food menu
Prepare wine samples for tasting assessment if conducting one
Have sommelier certifications reference guide available
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5 - Excellent: Advanced certifications (Level 2+ or equivalent) with clear passion for wine
4 - Good: Solid wine education with relevant certifications and genuine interest
3 - Average: Basic wine education but shows commitment to learning
2 - Below Average: Limited formal wine education or unclear motivation
1 - Poor: No formal wine education or poor understanding of sommelier role
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5 - Excellent: Sophisticated pairing approach with excellent understanding of flavor profiles
4 - Good: Good pairing knowledge with practical understanding of menu compatibility
3 - Average: Basic pairing knowledge but limited creative approach
2 - Below Average: Limited pairing experience or poor understanding of food compatibility
1 - Poor: No understanding of wine pairing principles
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5 - Excellent: Comprehensive wine program experience with vendor relationships and cost management
4 - Good: Good inventory management with understanding of purchasing and suppliers
3 - Average: Some inventory experience but limited program management
2 - Below Average: Limited inventory management or poor understanding of wine business
1 - Poor: No experience managing wine inventory or supplier relationships
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5 - Excellent: Excellent guest service examples with strong sales and communication skills
4 - Good: Good guest interaction skills with ability to read customer preferences
3 - Average: Basic guest service skills but adequate communication
2 - Below Average: Limited guest service experience or poor communication
1 - Poor: Cannot demonstrate guest service skills appropriate for sommelier role
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5 - Excellent: Active learning with clear knowledge sharing and team development strategies
4 - Good: Stays current with trends and shares knowledge with colleagues
3 - Average: Some professional development but limited knowledge sharing
2 - Below Average: Limited professional development or knowledge sharing
1 - Poor: No evidence of continuous learning or team development
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5 - Excellent: Comprehensive cellar management with excellent technical wine service knowledge
4 - Good: Good technical knowledge with practical cellar management experience
3 - Average: Basic technical knowledge but limited hands-on cellar experience
2 - Below Average: Limited technical wine management skills
1 - Poor: Poor understanding of wine storage and service standards
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5 - Excellent: Strong collaboration examples with excellent understanding of kitchen-wine synergy
4 - Good: Good teamwork with practical examples of kitchen collaboration
3 - Average: Basic collaboration skills with some kitchen interaction
2 - Below Average: Limited team collaboration or poor kitchen relationship
1 - Poor: Cannot work effectively with kitchen team
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5 - Excellent: Extensive training experience with clear development programs for staff
4 - Good: Good training skills with practical examples of staff development
3 - Average: Some training experience but limited systematic approach
2 - Below Average: Limited training experience or poor teaching ability
1 - Poor: Cannot demonstrate staff training capabilities
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5 - Excellent: Perfect recommendation with excellent explanation of pairing logic and alternatives
4 - Good: Good recommendation with solid pairing rationale
3 - Average: Adequate recommendation with basic pairing understanding
2 - Below Average: Poor recommendation or weak pairing logic
1 - Poor: Inappropriate recommendation or no understanding of pairing principles
Demonstrates genuine passion for wine and continuous learning
Shows excellent communication skills and ability to educate guests
Exhibits professional presentation appropriate for fine dining environment
Expresses commitment to developing restaurant's wine program
Shows understanding of wine as part of overall dining experience
Indicates availability for evening and weekend service requirements
Asks thoughtful questions about wine program goals and restaurant philosophy

Weighted scoring: Rate each area 1-5, then multiply by the decimal shown (35% = 0.35). Example: If Wine Knowledge = 4, then 4 x 0.35 = 1.4. Add all results for your final score. Maximum possible score is 5.0.

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Strong Hire - Offer position immediately
Hire - Good candidate, offer position
Maybe - Conduct wine tasting assessment or check references
Probably Not - Significant concerns, unlikely to hire
Do Not Hire - Not suitable for this role

When drafting a job description for a sommelier, it's crucial to include responsibilities that reflect the essential functions of the role. Key responsibilities should include in-depth wine knowledge, exceptional customer service, and the ability to manage and update a wine list effectively. Additionally, the sommelier should have expertise in wine pairing and the capability to educate staff and guests about wine selections.

Common misunderstanding: A sommelier's job is just about serving wine.

While serving wine is a part of the job, sommeliers must also possess deep knowledge about wine varieties, regions, and proper storage, and be able to manage a wine inventory effectively.

Common misunderstanding: Sommeliers only work in fine dining environments.

Sommeliers can work in a variety of settings, including casual dining establishments, wine bars, and hotels, adapting their skills to different dining experiences and customer expectations.

How do I structure a sommelier's daily tasks in the job description?

Structuring a sommelier’s daily tasks in a job description should clearly outline the typical day-to-day activities. Start with pre-service responsibilities like checking wine inventory and setting up the wine station. During service, tasks include advising guests on wine selections, managing wine service, and ensuring guest satisfaction. Post-service tasks might involve inventory management, ordering new stocks, and preparing for the next service.

Common misunderstanding: Sommeliers only work during restaurant open hours.

Sommeliers often start their day much earlier, preparing wine selections and collaborating with the culinary team to pair dishes with appropriate wines.

Common misunderstanding: The sommelier’s role is static and doesn’t change day-to-day.

The role of a sommelier can vary significantly, often requiring them to adapt to different events, guest preferences, and even seasonal changes in the menu and available wines.

Why is it important to specify pre-service responsibilities in a sommelier job description?

Specifying pre-service responsibilities in a sommelier job description is important as it sets clear expectations for the role. These tasks, such as verifying wine stock, ensuring proper storage conditions, and coordinating with the culinary team for menu pairings, are crucial for smooth service delivery. It also highlights the preparatory work that is essential for maintaining high standards of wine service.

Common misunderstanding: Pre-service tasks are quick and simple.

Pre-service tasks are detailed and critical; they require a good amount of time and attention to detail to ensure that everything from wine temperature to inventory levels is perfect for service.

Common misunderstanding: Pre-service responsibilities are the same at all venues.

Pre-service tasks can vary widely depending on the type of establishment, the event of the day, and specific guest needs, requiring sommeliers to be flexible and knowledgeable about different service requirements.