What post-service tasks should I include in a sommelier job description?

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
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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

After service, a sommelier's tasks are crucial for maintaining the quality and readiness of the wine service. Include responsibilities like restocking wine, updating inventory records, and preparing the wine area for the next service. This ensures everything is in place for seamless operations.

Common misunderstanding: Post-service tasks are just about cleaning up.

While cleaning is important, post-service tasks also involve strategic activities like inventory checks and planning for future needs, which are crucial for maintaining service quality.

Common misunderstanding: A sommelier’s job ends when the last guest leaves.

Actually, some of the most important aspects of a sommelier's role, like inventory management and feedback collection, happen after guests have left. This time is used to prepare and improve future wine service.

How should inventory management be described for a sommelier’s post-service tasks?

Inventory management for a sommelier involves tracking wine usage, noting which wines are popular, and identifying which ones need to be reordered. It's also about ensuring the wine's quality by checking storage conditions and organising the wine cellar. This helps maintain an excellent dining experience.

Common misunderstanding: Inventory management is just counting bottles.

It's more than that. It includes assessing wine conditions, planning for future menu changes, and sometimes even liaising with suppliers to ensure the best quality and value.

Common misunderstanding: This task can be performed randomly during quiet periods.

Consistency is key in inventory management. It should be done systematically post-service to ensure accuracy and readiness for the next service period.

Why is it important to detail administrative sommelier tasks after service?

Detailed administrative tasks ensure that the sommelier is prepared for each service, with updated records and a well-managed wine stock. This includes tasks like recording sales data, updating wine list descriptions, and preparing reports on customer preferences and stock levels.

Common misunderstanding: Administrative tasks are not a priority for a sommelier.

On the contrary, these tasks are essential for the strategic planning of wine offerings and for maintaining high standards of service. They help in making informed decisions about wine purchases and menu changes.

Common misunderstanding: These tasks can be delegated entirely to other staff members.

While delegation can help, the sommelier's expertise is crucial in overseeing these tasks to ensure that the wine service aligns with the dining experience and venue's standards.