What pre-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 wine list review and strategic pairing curation based on daily menu features and seasonal availability, systematic cellar preparation with careful bottle selection and temperature verification, thorough glassware inspection and polishing for presentation standards, detailed inventory assessment ensuring wine availability for service, collaborative staff briefing covering wine recommendations and service techniques, and coordination with kitchen team for optimal pairing execution and service timing.

Common misunderstanding: Pre-service preparation focuses on equipment setup rather than strategic wine programme planning.

Effective sommelier pre-service preparation emphasises strategic planning including pairing curation, guest preference consideration, and team coordination. Equipment preparation supports the strategic elements but wine programme planning determines service quality and guest satisfaction more than operational setup alone.

Common misunderstanding: Pre-service duties can be rushed during busy periods without affecting service quality.

Quality wine service requires thorough pre-service preparation regardless of operational pressure. Rushed preparation often results in inappropriate wine recommendations, service errors, and missed sales opportunities that affect both immediate service and long-term programme reputation.

How should I describe wine selection and preparation duties for a Sommelier?

Describe strategic wine selection based on daily menu highlights and anticipated guest preferences, meticulous bottle inspection for cork condition and wine quality verification, precise temperature adjustment ensuring optimal serving conditions for different wine styles, careful decanting preparation for wines requiring aeration including proper timing calculations, systematic organisation of wine service tools including corkscrews and tasting implements, and preparation of backup wine selections for popular choices or potential service challenges.

Common misunderstanding: Wine selection can be predetermined without considering daily menu changes or guest preferences.

Effective wine selection requires daily menu analysis, seasonal consideration, and guest preference assessment. Predetermined selections often result in inappropriate pairings, missed opportunities for menu enhancement, and reduced guest satisfaction that affects programme success.

Common misunderstanding: Temperature preparation is less important than wine selection for service quality.

Proper wine temperature directly affects taste, guest satisfaction, and overall dining experience. Temperature preparation requires advance planning, monitoring, and adjustment that significantly impacts service quality and guest perception of wine programme competency.

What coordination activities should I mention for a Sommelier job description before service?

Emphasise collaborative briefing sessions with service staff covering daily wine recommendations and pairing highlights, strategic kitchen coordination ensuring pairing timing and execution alignment, comprehensive guest preference review for personalised service planning and special occasion preparation, detailed special request preparation for wine events or celebrations including proper wine selection and service planning, and proactive communication with management regarding wine programme highlights and inventory availability for service optimisation.

Common misunderstanding: Staff briefing should be minimal to save time during pre-service preparation.

Comprehensive staff briefing improves service confidence, reduces errors, increases sales opportunities, and enhances guest satisfaction. Well-briefed service teams with sommelier guidance typically achieve better wine programme results than those with minimal preparation and communication.

Common misunderstanding: Kitchen coordination is unnecessary for wine service success.

Kitchen coordination ensures proper pairing timing, temperature compatibility, and presentation alignment that determines overall dining experience quality. Collaborative coordination often makes the difference between good and exceptional wine service that enhances venue reputation and guest satisfaction.