How do I manage pre-service tasks for a sommelier role effectively?

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
Answer here
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
Answer here
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
Answer here
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
Answer here
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
Answer here
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
Answer here
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
Answer here
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
Answer here
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
Answer here
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

To manage pre-service tasks effectively, it's important to have a clear checklist that your sommelier can follow. This should include tasks like verifying wine stock, preparing the wine station, and reviewing the day's menu for pairing suggestions. Having a structured approach ensures nothing is overlooked and the sommelier is fully prepared for service.

Common misunderstanding: Pre-service means just stocking wines.

Whilst stocking wines is important, pre-service involves much more. You need to clean tools, update wine lists, and prepare for special guests or events. Complete preparation ensures smooth service throughout the day.

Let's say you are a sommelier preparing for evening service. Beyond checking wine stock, you would polish glasses, review new arrivals on the wine list, brief servers about wine pairings for tonight's menu, and prepare notes about VIP guests' preferences. This thorough preparation prevents problems during busy service.

Common misunderstanding: Experienced sommeliers don't need oversight.

Even skilled sommeliers benefit from management support during preparation. A quick review of pre-service tasks can catch overlooked details and provide helpful guidance. This teamwork approach ensures consistently high service quality.

Let's say you are an experienced sommelier who has worked at the restaurant for two years. Your manager might still check that you've prepared for a large corporate booking, reviewed any wine allergies, and coordinated timing with the kitchen. This support helps you deliver perfect service even during complex events.

What are some common pre-service sommelier responsibilities to include?

Common pre-service responsibilities for a sommelier include checking and restocking the wine inventory, ensuring that all glassware and decanters are clean and ready for use, updating the wine list if there have been changes, and discussing the menu with the kitchen to confirm pairing suggestions. Additionally, they should prepare for any known guest preferences or special requests that have been made in advance.

Common misunderstanding: Sommeliers only handle wine tasks.

Whilst wine expertise is your main responsibility, you also need to work closely with chefs, servers, and other staff. Coordination ensures smooth service and helps create excellent dining experiences for guests.

Let's say you are a sommelier at a fine dining restaurant. During pre-service, you would discuss timing with the chef for wine pairings, train servers about new wines by the glass, and coordinate with the maître d' about guest preferences. This teamwork makes the entire dining experience better, not just the wine service.

Common misunderstanding: Wine lists never change.

Wine lists need regular updates to reflect current stock, new arrivals, and seasonal changes. Keeping offerings fresh excites guests and prevents disappointment when wines aren't available.

Let's say you are preparing for weekend service at a busy restaurant. You would check which wines sold out during the week, add any new bottles that arrived, remove wines that are no longer available, and update prices if needed. This attention to detail helps servers provide accurate information and prevents embarrassing situations with guests.

How can I ensure that my sommelier is prepared for daily wine service?

To ensure your sommelier is prepared for daily wine service, implement a routine that includes reviewing the wine list, checking inventory levels, and discussing the day's menu for any special pairing needs. Regular training sessions can also be beneficial, keeping them updated on new wine trends and refining their service skills.

Common misunderstanding: Experienced sommeliers don't need preparation.

Continuous preparation benefits all sommeliers, regardless of experience level. The wine industry changes constantly with new trends, regions, and products. Regular preparation keeps everyone's knowledge current and service excellent.

Let's say you are a sommelier with five years' experience. You would still need to research new wine regions, taste recent vintages, learn about emerging producers, and update your knowledge about food pairing trends. This ongoing preparation helps you provide fresh, exciting recommendations to guests.

Common misunderstanding: Stock checking covers all preparation.

Whilst checking stock matters, complete preparation includes understanding today's menu, special events, and guest preferences. This thorough approach lets you provide personalised, knowledgeable service that exceeds expectations.

Let's say you are preparing for a busy Saturday service with several celebration bookings. Beyond stock checking, you would review the evening's menu for pairing opportunities, research the preferences of returning guests, prepare notes about anniversary and birthday celebrations, and consider which wines work best for toasts. This preparation helps you create memorable experiences.