What leadership responsibilities should be included for a Sommelier job description?

Date modified: 30th 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 comprehensive wine programme leadership responsibilities encompassing strategic cellar development with vendor relationship management and procurement decisions, systematic staff training and mentorship programmes for consistent wine service standards across all team members, rigorous quality control oversight for wine storage conditions and service execution, detailed inventory management including purchasing decisions and cost control analysis, proactive collaboration with kitchen leadership for seasonal menu development and innovative pairing programmes that enhance guest dining experiences.

Common misunderstanding: Sommelier leadership involves only wine selection rather than comprehensive programme management.

Effective sommelier leadership requires strategic oversight of entire wine operations including staff development, financial management, and guest experience optimisation. Wine expertise supports leadership decisions, but programme management skills determine overall wine service success and profitability.

Common misunderstanding: Senior sommeliers can manage wine programmes without direct staff supervision responsibilities.

Wine programme excellence requires hands-on leadership including staff training, performance evaluation, and service coordination. Delegation without supervision often results in inconsistent service standards, missed sales opportunities, and reduced programme quality that affects venue reputation.

How should I describe supervisory duties for a Sommelier job description?

Describe comprehensive supervisory responsibilities including direct oversight of wine service staff with structured training schedules and regular performance evaluation systems, strategic coordination with restaurant management for service standard implementation and guest satisfaction monitoring, complete responsibility for wine programme budgeting including cost analysis and financial performance tracking, efficient staff scheduling ensuring optimal wine service coverage during peak periods, confident leadership during special events and wine-focused dining experiences that require enhanced service coordination.

Common misunderstanding: Sommelier supervision focuses primarily on wine knowledge training rather than service management.

Effective sommelier supervision encompasses operational management including scheduling, performance standards, and guest service quality. Wine knowledge training supports service excellence, but management skills determine team effectiveness and programme operational success.

Common misunderstanding: Wine programme supervision can be handled part-time without affecting service quality.

Consistent wine programme performance requires dedicated supervisory attention including daily quality control, staff guidance, and operational oversight. Part-time supervision often results in service inconsistencies, staff confusion, and reduced programme standards that affect guest satisfaction.

What management skills are essential for a Sommelier position?

Emphasise strategic planning capabilities for wine programme growth and long-term development including market analysis and trend evaluation, effective communication skills for collaboration with senior management and ownership regarding programme performance and investment decisions, analytical abilities for comprehensive wine programme assessment including sales analysis and guest feedback evaluation, confident conflict resolution skills for managing staff challenges and guest service situations, efficient delegation abilities for optimising wine operations across multiple service areas, adaptability for responding to changing market conditions and evolving guest preferences in wine service.

Common misunderstanding: Sommelier management requires only wine expertise without business development skills.

Successful sommelier management combines wine knowledge with business acumen including financial analysis, staff development, and strategic planning. Wine expertise provides credibility, but management competencies determine programme profitability and sustainable growth.

Common misunderstanding: Senior sommelier positions focus on guest service rather than operational management.

Leadership sommelier roles require balanced attention to both guest experience and operational excellence. Guest service showcases wine programme quality, but operational management ensures consistency, profitability, and long-term programme success that supports venue objectives.