What experience requirements should I include for a Sommelier job description?

Date modified: 29th September 2025 | This FAQ page has been written by Pilla Founder, Liam Jones, click to email Liam directly, he reads every email.

Sommelier Job Description Template

This job description template provides a full working exmaple using our six step approach. Open the template in the Pilla app and customise each section to make it specific to your role and business.

We operate an award-winning restaurant with an extensive wine program featuring 300+ carefully curated wines from established and emerging regions worldwide. Our sommelier leads wine service excellence, educating guests and staff while managing our comprehensive wine collection. The role combines guest interaction with wine program management, including inventory control, supplier relationships, and staff education. You'll work in an elegant dining environment serving wine enthusiasts, special occasion diners, and corporate guests seeking exceptional wine experiences. This position offers excellent opportunities for professional development, including wine travel, supplier visits, and involvement in wine events and tastings that enhance our restaurant's reputation as a wine destination.
• Provide expert wine recommendations and pairings, enhancing guest dining experiences through knowledgeable service • Maintain comprehensive wine inventory including purchasing, storage, and rotation to optimize quality and profitability • Develop and update wine lists, including seasonal selections and special wine program features • Conduct staff training on wine knowledge, service techniques, and upselling strategies • Manage wine cellar operations including temperature control, storage systems, and inventory tracking • Build relationships with wine suppliers, distributors, and producers to source exceptional wines • Organize wine events, tastings, and educational dinners to promote wine program and drive revenue • Ensure proper wine service standards including decanting, temperature control, and glassware selection • Handle wine complaints and quality issues with professionalism and expertise • Collaborate with kitchen team on food and wine pairing development • Monitor wine program profitability including cost control and pricing strategies • Maintain wine service equipment and ensure compliance with licensing requirements
Essential Skills: Comprehensive wine knowledge across major wine regions, varietals, and production methods; expert tasting abilities with skill in identifying wine characteristics and quality; outstanding guest service abilities with confidence in wine presentation and education; strong organizational skills for inventory management and cellar operations; effective communication skills for staff training and guest interaction; ability to work collaboratively with kitchen and service teams. Preferred Qualifications: Formal sommelier certification (Court of Master Sommeliers, WSET Level 3+); 2+ years wine service experience in fine dining environments; additional language skills for international wine knowledge; spirits and cocktail knowledge for complete beverage program management; experience with wine inventory software and POS systems; knowledge of wine law, importing, and distribution.
We're looking for passionate wine professionals with solid foundation knowledge and genuine enthusiasm for sharing wine expertise with others. You should have at least 18+ months wine service experience and be working toward or have achieved sommelier certification. While advanced certifications are great to have, we care more about your passion for wine, ability to connect with guests, and commitment to continuous learning. We provide ongoing education support including wine courses, supplier tastings, and travel opportunities to wine regions. Career advancement opportunities include head sommelier positions, beverage program management, and involvement in wine program development across our restaurant group. We support professional development through certification programs and industry networking.
We're looking for someone who combines deep wine knowledge with approachable personality, making wine accessible and enjoyable for all guests regardless of their wine experience level. You should be naturally curious about wine, eager to continue learning, and skilled at sharing knowledge without intimidation. The ideal candidate will have excellent memory for wine details, palate development for quality assessment, and patience for educating both guests and staff. You should be detail-oriented in cellar management, reliable in inventory control, and creative in wine program development. We value professionalism, continuous education, and collaborative approach to beverage program success within our restaurant's overall hospitality experience.
Competitive salary of £28,000-£35,000 annually based on certification level and experience, plus wine sales commission structure and quarterly performance bonuses. Comprehensive benefits package includes: wine education allowance for courses and certifications; wine tasting budget for menu development and supplier evaluations; 26 days paid annual leave plus bank holidays and professional development time. Professional development opportunities including wine region travel, supplier visits, and industry event attendance. Health and wellness benefits, staff meal programs, and wine industry networking opportunities through our established supplier relationships.

Include minimum years of professional wine service experience in quality fine dining establishments, specific wine education or certification achievement levels, practical cellar management and systematic inventory experience, proven guest consultation and sophisticated pairing experience, demonstrated team leadership or comprehensive training experience, and verified wine knowledge through practical application combined with genuine commitment to continuing education and professional development.

Common misunderstanding: Experience requirements should be set high to ensure quality rather than balanced to attract diverse candidates.

Balanced experience requirements attract candidates with growth potential while maintaining quality standards. Overly restrictive requirements often eliminate promising candidates with strong foundations and learning commitment, reducing the overall applicant pool quality.

Common misunderstanding: Years of experience matter more than quality of experience and demonstrated competencies.

Quality and relevance of experience often determine performance better than duration alone. Focused experience in quality programmes with proper training typically produces better results than lengthy experience without proper development or challenging environments.

How should I balance experience requirements with training opportunities?

Balance core competency requirements with meaningful growth potential by clearly specifying essential skills alongside areas for development and advancement, offering comprehensive structured training for career progression and skill enhancement, providing dedicated mentorship programmes for less experienced candidates who demonstrate strong potential and learning commitment, and creating clear pathways for internal promotion and advancement while maintaining consistent quality standards and guest satisfaction expectations.

Common misunderstanding: Training opportunities can compensate for insufficient basic experience requirements.

Essential foundational skills and basic competencies cannot be developed quickly through training alone. Training opportunities should enhance existing capabilities rather than replace fundamental experience requirements necessary for immediate effectiveness.

Common misunderstanding: Candidates should meet all requirements rather than demonstrating potential for development.

Strong candidates often exceed requirements in some areas while needing development in others. Flexible evaluation considering total potential and learning commitment often identifies better long-term team members than rigid requirement adherence.

What wine certifications should I require or prefer for a Sommelier position?

Consider WSET Level 2 as practical minimum foundation with Level 3 strongly preferred for advanced positions, Court of Master Sommeliers Level 1 or higher demonstrating serious commitment, relevant hospitality qualifications supporting service competency, demonstrated ongoing education commitment through courses and tastings, and genuine willingness to pursue advanced certifications with company support and investment rather than making advanced certifications absolute entry requirements that may limit candidate diversity.

Common misunderstanding: Higher certification levels guarantee better performance than practical experience and aptitude.

Certifications demonstrate knowledge foundation and commitment but practical application, guest interaction skills, and team collaboration often determine success more than certification level alone. Balanced evaluation considers both educational achievement and practical competency.

Common misunderstanding: Certification requirements should be strict to maintain programme standards rather than flexible to encourage development.

Flexible certification approaches with development support often produce better long-term results than strict entry requirements. Candidates with foundation knowledge and advancement commitment frequently outperform those with higher certifications but limited growth motivation.