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 tasks are just about stocking wines.

While stocking wines is crucial, pre-service preparation involves much more. It includes ensuring all tools are clean and ready, the wine list is updated, and the sommelier is briefed on any special guests or events. This comprehensive preparation is key to a smooth service.

Common misunderstanding: A sommelier’s preparation does not need to be checked by management.

Even experienced sommeliers benefit from oversight. A quick review or discussion of the pre-service preparations by a manager can catch potential oversights and provide additional support where needed, ensuring the highest quality of service.

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 need to focus on wine-related tasks.

While wine-related tasks are their primary focus, sommeliers also need to coordinate with other staff, such as chefs and servers, to ensure seamless service. They play a crucial role in the overall dining experience, not just the wine service.

Common misunderstanding: Once the wine list is set, it doesn’t need regular updates.

Wine lists should be reviewed and possibly updated before each service to reflect stock levels, new acquisitions, or seasonal changes. This keeps the offerings fresh and exciting for guests and prevents the disappointment of unavailable choices.

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: Preparation is only needed for new sommeliers.

Continuous preparation is crucial, even for experienced sommeliers. The wine industry is dynamic, with new trends and products constantly emerging. Regular updates and training keep sommeliers at the top of their game.

Common misunderstanding: A quick check of stock is enough preparation.

While checking stock is important, preparation also involves understanding the nuances of the day's menu, any special events, and guest preferences. This comprehensive approach ensures the sommelier can provide personalised and knowledgeable service.