What should I say about scheduling 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.

Communicate comprehensive sommelier scheduling including evening service requirements with weekend availability expectations, detailed wine event duty participation, strategic inventory management timing for cellar operations, seasonal adjustment protocols for vintage management, and flexibility expectations for wine dinners, tastings, and special occasion service requirements that extend beyond standard restaurant operating hours.

Common misunderstanding: Sommelier scheduling follows standard restaurant service patterns.

Sommelier roles require unique scheduling considerations including cellar management timing, supplier meeting availability, wine event participation, and inventory duties that often occur outside traditional service hours. Effective scheduling balances service coverage with wine programme operational needs.

Common misunderstanding: Weekend availability is optional for sommelier positions.

Wine service demand typically peaks during weekends, requiring consistent sommelier availability for premium service delivery. Weekend scheduling often includes special wine events, private tastings, and enhanced service requirements that define successful wine programme operations.

How can I communicate shift patterns for a Sommelier role?

Detail typical service hours including evening shifts with weekend requirements, explain rotation schedules for comprehensive wine inventory management, specify wine event availability expectations for programme success, clarify seasonal adjustments for vintage management and cellar operations, and outline flexibility requirements for supplier meetings, wine dinners, and educational events that support programme development.

Common misunderstanding: Sommelier shift patterns are fixed and predictable.

Effective wine programmes require flexible scheduling that accommodates supplier visits, wine events, inventory management, and seasonal cellar work. Rigid scheduling often compromises programme quality and operational efficiency that impacts guest satisfaction and wine programme success.

Common misunderstanding: Shift patterns focus primarily on service coverage rather than wine programme needs.

Comprehensive sommelier scheduling balances service requirements with wine programme operational demands including cellar management, supplier relationships, inventory control, and educational events. Programme-focused scheduling often determines wine service quality more than basic coverage approaches.

What scheduling flexibility should I mention for a Sommelier job description?

Emphasize wine event scheduling flexibility for programme enhancement, seasonal cellar work adjustments including vintage management timing, supplier meeting availability for relationship building, wine dinner participation requirements for menu development, inventory management timing outside standard service hours, and educational event attendance for professional development and staff training coordination.

Common misunderstanding: Scheduling flexibility is a convenience rather than a job requirement.

Wine programme success requires substantial scheduling flexibility for supplier relationships, seasonal operations, special events, and professional development. Inflexible scheduling often limits programme potential and career advancement opportunities that affect long-term wine service quality.

Common misunderstanding: Flexibility requirements should be minimized to attract candidates.

Experienced sommelier candidates expect comprehensive flexibility requirements that support wine programme development and career advancement. Clear flexibility communication attracts qualified professionals who understand wine industry demands and operational complexities.