What post-service responsibilities should I include in 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 comprehensive post-service inventory management updates with accurate bottle counts and cellar reconciliation, systematic wine storage organisation and climate monitoring, thorough equipment maintenance including decanter and glassware cleaning, detailed service documentation for guest preferences and wine performance analysis, supplier coordination for next-day requirements and special requests, and wine quality assessment with proper spoilage recording and waste management protocols.

Common misunderstanding: Post-service duties are routine cleaning tasks rather than critical programme management.

Sommelier post-service responsibilities directly impact wine programme quality, inventory accuracy, and guest satisfaction. These duties require wine expertise for quality assessment, analytical skills for performance tracking, and attention to detail that affects operational efficiency and cost management.

Common misunderstanding: Inventory management can be completed quickly without detailed verification.

Accurate wine inventory requires systematic verification including bottle condition assessment, storage position confirmation, and detailed record keeping. Rushed inventory management often results in service disruptions, overstocking costs, or wine quality deterioration that affects programme reputation.

How should I describe post-service cellar management duties for a Sommelier?

Describe systematic cellar organisation including proper bottle return to designated storage positions with label verification, comprehensive temperature and humidity monitoring with climate system checks, detailed wine condition assessment documenting any concerns or deterioration, storage area security verification and access control, inventory reconciliation comparing service records with actual stock levels, and careful preparation of special wine selections for upcoming services or events.

Common misunderstanding: Cellar management focuses on organisation rather than wine quality preservation.

Professional cellar management balances systematic organisation with wine quality protection including temperature stability, light exposure minimisation, vibration control, and proper storage positioning. Quality preservation determines wine programme success more than organisational efficiency alone.

Common misunderstanding: Cellar duties can be delegated to non-sommelier staff for efficiency.

Cellar management requires wine expertise for quality assessment, storage requirement knowledge, and condition evaluation that only qualified sommeliers possess. Improper cellar management by unqualified staff often results in wine damage, inventory inaccuracies, and service quality issues.

What administrative tasks should I mention for a Sommelier job description after service?

Emphasise detailed service documentation including comprehensive guest preference recording and feedback analysis, wine performance tracking with sales data and pairing success rates, strategic supplier communication for reorders and special vintage requests, collaborative staff debriefing sessions for service improvement identification, cost analysis for wine programme optimisation and profitability assessment, and preparation of wine recommendations and special selections for upcoming events or menu changes.

Common misunderstanding: Administrative tasks are secondary to service responsibilities rather than integral to programme success.

Sommelier administrative duties provide essential data for programme improvement, cost management, guest satisfaction, and staff development. Comprehensive documentation and analysis often determine long-term programme success more than individual service excellence.

Common misunderstanding: Post-service documentation should be completed quickly to minimise labour costs.

Quality documentation requires thoughtful analysis, detailed recording, and strategic planning that benefits from dedicated time investment. Rushed administrative work often results in missed opportunities for programme improvement, cost savings, and guest satisfaction enhancement.