How to Create a 5-Day Sommelier Onboarding Training Plan

Date modified: 21st July 2025 | This article has been written by Pilla Founder, Liam Jones, click to email Liam directly, he reads every email.

Article Content

Day 1: Wine Programme Orientation

The first day focuses on immersing your new sommelier in your restaurant's wine philosophy, inventory, and operational systems to establish a solid foundation for success.

This orientation day ensures your sommelier understands your establishment's unique approach to wine, becomes familiar with your selection, and learns the systems that support efficient wine service.

Wine List and Inventory Introduction

Why it's essential: Your sommelier must develop comprehensive knowledge of your wine offerings to provide confident recommendations and service. Without thorough product knowledge, guest trust cannot be established.

Key activities:

ElementInstructionsNotes
Wine List OverviewWalk through the complete wine list, explaining organisation, focus areas, and signature selectionsHighlight house specialities and wines by the glass programme
Cellar TourExplore the wine storage areas, discussing organisation systems and storage conditionsDemonstrate proper bottle retrieval procedures
Inventory Management SystemIntroduce wine inventory software, POS integration, and stock tracking protocolsPractice entering and retrieving inventory information
Wine Programme PhilosophyExplain the restaurant's approach to wine selection, pricing strategy, and programme goalsClarify how the wine programme complements the food concept

Restaurant Concept and Service Standards

Understanding your establishment's identity and service expectations creates context for wine service decisions.

Key activities:

ElementInstructionsNotes
Restaurant Concept DiscussionReview cuisine style, target clientele, and overall dining experience goalsConnect wine programme to broader restaurant concept
Service Standards ReviewCover specific wine service protocols, temperature guidelines, and glassware selectionDemonstrate proper decanting and wine presentation procedures
Meet Key Team MembersFormal introductions to management, chef team, and service staffEstablish collaborative relationships with kitchen team
Observe Service FlowShadow dining room service during a meal periodNote service sequence and timing considerations

Cellar Management Fundamentals

Introduce the operational systems that maintain wine quality and inventory accuracy.

Training focus:

  • Temperature and humidity monitoring procedures
  • Bottle organisation and rotation practices
  • Wine delivery acceptance protocols
  • Inventory counting and reconciliation methods
  • Wine preservation systems for by-the-glass offerings

Day 1 Assessment Questions:

  • Can they navigate the wine list and explain its organisation?
  • Do they understand the inventory management system?
  • Have they grasped the restaurant's wine philosophy and how it relates to the cuisine?
  • Are they familiar with wine storage conditions and proper handling?

Day 1 Success Indicators:

  • Shows curiosity about specific wines in the collection
  • Takes detailed notes on inventory procedures
  • Asks thoughtful questions about wine programme strategy
  • Demonstrates careful handling of wine bottles during cellar tour

Day 2: Service Standards and Guest Interaction

The second day focuses on developing the sommelier's wine service techniques and guest communication skills to deliver memorable tableside experiences.

This service-focused day builds the technical and interpersonal abilities required to confidently represent your wine programme to guests.

Tableside Wine Service Techniques

Why it's essential: Flawless wine service technique establishes credibility and enhances the guest experience. Technical errors can undermine even the most knowledgeable sommelier.

Key activities:

ElementInstructionsNotes
Wine Presentation ProtocolPractice the complete sequence from bottle presentation to final pourEmphasise eye contact and guest acknowledgment
Opening TechniquesDemonstrate proper handling of different closure types (cork, screw cap, wax, etc.)Practice challenging scenarios like older corks
Decanting ProceduresShow proper decanting for both sediment separation and aerationInclude candle technique for older vintages
Temperature AdjustmentPractice techniques for cooling or warming wines to proper service temperatureDiscuss temperature considerations for different wine styles

Guest Communication and Wine Recommendation Skills

Developing a consultative approach to guest interactions builds trust and increases wine sales.

Key activities:

ElementInstructionsNotes
Guest Preference AssessmentPractice questioning techniques to determine guest preferences and budgetRole play various guest scenarios
Wine Description LanguageDevelop consistent, accessible vocabulary for describing wines to guestsAvoid overly technical terms with most guests
Handling Wine Knowledge QuestionsPractice responding to guest questions about regions, producers, and vintagesEmphasise honesty when information is unknown
Managing Guest ExpectationsLearn to address wine complaints and concerns diplomaticallyPractice cork taint identification and resolution

Wine Service for Different Dining Scenarios

Adapt service approaches for various dining situations and guest types.

Training focus:

  • Adjusting service pace for different meal types (business lunch vs. celebratory dinner)
  • Managing wine service for large parties and tasting menus
  • Balancing attentiveness with guest privacy
  • Adapting communication style to different guest knowledge levels
  • Coordinating with food service timing

Day 2 Assessment Questions:

  • Can they perform the complete wine service sequence without errors?
  • Do they communicate wine information clearly and appropriately?
  • Have they demonstrated active listening skills when assessing guest preferences?
  • Are they comfortable handling various bottle opening scenarios?

Day 2 Success Indicators:

  • Performs wine service with smooth, confident movements
  • Adapts communication style based on guest cues
  • Maintains proper posture and presentation during service
  • Shows attention to detail in glassware selection and handling

Day 3: Menu Integration and Food Pairing

Day three focuses on integrating wine knowledge with your restaurant's menu to create cohesive dining experiences through thoughtful food and wine pairings.

This integration day develops the sommelier's ability to enhance the overall dining experience through strategic wine recommendations that complement your cuisine.

Food and Wine Pairing Principles

Why it's essential: Effective food and wine pairing elevates both the cuisine and the wines, creating memorable experiences that drive customer loyalty and increase sales.

Key activities:

ElementInstructionsNotes
Menu Tasting with ChefTaste key menu items with detailed explanation of ingredients and preparation methodsTake detailed notes on flavour profiles and intensity levels
Pairing WorkshopPractice matching wines with signature dishes, discussing reasons for compatibilityInclude both classic and unexpected pairings
Regional Pairing TraditionsReview traditional regional food and wine combinations represented on your menuDiscuss both adherence to and departures from tradition
Challenging Pairing ElementsAddress difficult-to-pair ingredients and techniques for managing themPractice solutions for acidic, spicy, or sweet dishes

Menu Knowledge and Staff Collaboration

Building strong relationships with kitchen and service teams creates an integrated approach to the guest experience.

Key activities:

ElementInstructionsNotes
Kitchen ObservationSpend time observing food preparation to understand cooking techniquesFocus on seasoning, sauces, and finishing elements
Pre-Shift Menu DiscussionsParticipate in pre-service briefings about daily specials and preparation changesDevelop wine pairing suggestions for specials
Server Wine TrainingObserve or participate in wine training for service staffNote common questions and concerns from servers
Collaborative TastingConduct a tasting session with key service and kitchen staffDiscuss pairing rationales and gather feedback

Special Menu and Event Wine Planning

Develop skills for creating wine experiences for special occasions and menus.

Training focus:

  • Designing wine pairings for tasting menus
  • Creating wine flights that showcase specific themes
  • Planning wine selections for seasonal menu changes
  • Developing special event wine offerings
  • Balancing guest preferences with ideal pairings

Day 3 Assessment Questions:

  • Can they explain the rationale behind specific food and wine pairings?
  • Do they understand the flavour profiles of signature menu items?
  • Have they established collaborative relationships with kitchen staff?
  • Are they able to suggest alternatives when first-choice pairings are unavailable?

Day 3 Success Indicators:

  • Demonstrates understanding of how food components affect wine perception
  • Creates thoughtful pairing suggestions for various menu sections
  • Shows respect for chef's culinary vision in pairing recommendations
  • Takes initiative in learning about preparation methods and ingredients

Day 4: Sales Techniques and Inventory Management

The fourth day focuses on developing the commercial aspects of the sommelier role, balancing guest service with business objectives through effective selling techniques and inventory control.

This commercially-focused day ensures your sommelier can drive wine revenue while maintaining inventory accuracy and cost control.

Wine Sales Techniques and Strategy

Why it's essential: Strategic wine selling increases revenue, enhances guest experiences, and helps manage inventory flow. Effective selling requires finesse rather than pressure.

Key activities:

ElementInstructionsNotes
Suggestive Selling ApproachesPractice recommending wines at different price points and stylesEmphasise reading guest cues for appropriate suggestions
Upselling TechniquesDemonstrate methods for guiding guests to higher-value selections when appropriateFocus on value communication rather than price
Wine-by-the-Glass ProgrammeReview strategies for maximising by-the-glass sales and managing open bottle freshnessDiscuss rotation strategies and staff incentives
Special Bin and Rare Wine SellingDevelop approaches for presenting limited availability and premium winesCreate stories that highlight uniqueness and value

Pricing Strategy and Financial Performance

Understanding the financial aspects of the wine programme helps align recommendations with business goals.

Key activities:

ElementInstructionsNotes
Wine Pricing StructureExplain markup strategies, pricing tiers, and profitability goalsDiscuss price elasticity across different wine categories
Wine Sales AnalysisReview historical sales data, identifying trends and opportunitiesHighlight successful and underperforming list sections
Wine Cost ManagementDiscuss pour cost targets and inventory valuation methodsExplain the impact of wastage and comps on profitability
Budget PlanningIntroduce the wine purchasing budget and allocation strategiesExplain seasonal buying considerations and cash flow management

Inventory Control and Wine Rotation

Develop systems for maintaining accurate inventory and ensuring wine quality through proper rotation.

Training focus:

  • Conducting accurate physical inventory counts
  • Reconciling inventory discrepancies
  • Managing wine deliveries and proper storage
  • Implementing FIFO (first in, first out) rotation
  • Monitoring wine storage conditions
  • Identifying wines approaching peak drinking windows

Day 4 Assessment Questions:

  • Can they recommend wines at various price points without appearing sales-focused?
  • Do they understand the profitability implications of different wine selections?
  • Have they demonstrated accuracy in inventory procedures?
  • Are they comfortable discussing wine value propositions with guests?

Day 4 Success Indicators:

  • Balances guest preferences with business objectives in recommendations
  • Shows attention to detail in inventory management tasks
  • Communicates wine value effectively without focusing on price
  • Demonstrates understanding of sales data and inventory metrics

Day 5: Team Leadership and Ongoing Development

The final day focuses on developing leadership skills and establishing a framework for continuous professional growth to ensure long-term success in the sommelier role.

This leadership-focused day prepares your sommelier to develop other staff, maintain programme quality, and continue expanding their wine knowledge.

Wine Team Development and Training

Why it's essential: A knowledgeable service team extends the sommelier's reach and improves overall wine service quality. Effective training creates wine advocates throughout your staff.

Key activities:

ElementInstructionsNotes
Staff Training MethodsIntroduce effective techniques for teaching wine knowledge to service staffDemonstrate engaging, accessible training approaches
Wine Tasting LeadershipPractice conducting structured tastings for staff developmentInclude note-taking templates and tasting frameworks
Service Standard MaintenanceDiscuss methods for monitoring and improving wine service qualityDevelop observation checklists for service evaluation
Knowledge Assessment ToolsReview techniques for evaluating staff wine knowledgeCreate quiz templates and practical evaluation methods

Professional Development Planning

Establishing expectations for ongoing learning ensures continued growth and programme improvement.

Key activities:

ElementInstructionsNotes
Wine Education ResourcesIntroduce key reference materials, courses, and certification pathwaysDiscuss company support for continuing education
Tasting Group ParticipationExplain the importance of regular blind tasting practiceProvide information on local tasting groups or establish internal sessions
Producer RelationshipsDiscuss approaches for building relationships with winemakers and suppliersReview policies for supplier visits and tastings
Wine Region TravelExplain expectations for vineyard visits and wine region explorationDiscuss travel opportunities and knowledge-sharing expectations

Programme Development and Innovation

Encourage strategic thinking about the evolution of your wine programme.

Training focus:

  • Developing wine list update procedures
  • Creating seasonal wine promotions
  • Planning wine dinner and tasting events
  • Identifying emerging wine trends and regions
  • Balancing classics with discovery wines
  • Measuring and improving wine programme performance

Day 5 Assessment and Performance Review

Conduct a comprehensive review of the training week and establish ongoing performance expectations.

Key activities:

ElementInstructionsNotes
Knowledge AssessmentTest understanding of wine list, service standards, and operational proceduresIdentify areas requiring additional focus
Skill DemonstrationObserve complete wine service sequence and guest interactionProvide specific feedback on technique and communication
Goal SettingEstablish specific, measurable objectives for the first three monthsInclude sales targets, training goals, and knowledge development
Feedback ExchangeEncourage the sommelier to share observations and suggestionsDemonstrate openness to programme improvements

Day 5 Success Indicators:

  • Shows confidence in training and developing others
  • Demonstrates commitment to ongoing learning
  • Contributes thoughtful ideas for programme improvement
  • Accepts feedback constructively and applies it immediately
  • Expresses enthusiasm for the role and its responsibilities

Must-Haves vs. Nice-to-Haves for Sommelier Onboarding

Must-Have Elements

Product Knowledge Development:

  • Complete wine list familiarity including regions, producers, and vintages
  • Understanding of house wine philosophy and programme focus
  • Knowledge of proper storage conditions and wine handling
  • Familiarity with wine preservation systems

Service Skills:

  • Flawless bottle opening and pouring technique
  • Proper decanting procedures for various wine styles
  • Appropriate glassware selection and handling
  • Professional wine presentation protocol

Guest Interaction Abilities:

  • Effective preference assessment questioning
  • Clear, accessible wine description language
  • Diplomatic handling of wine complaints
  • Confidence in making suitable recommendations

Operational Competence:

  • Proficiency with inventory management systems
  • Understanding of pricing structure and sales targets
  • Ability to conduct accurate inventory counts
  • Knowledge of wine receiving and storage procedures

Food and Wine Integration:

  • Understanding of basic food and wine pairing principles
  • Familiarity with restaurant menu and preparation methods
  • Ability to suggest appropriate pairings for signature dishes
  • Collaborative relationship with kitchen team

Nice-to-Have Elements

Advanced Programme Development:

  • Wine list evolution planning
  • Supplier relationship management
  • Wine dinner and event conceptualisation
  • Vertical and horizontal tasting development

Marketing Contributions:

  • Wine programme promotional content creation
  • Social media wine feature development
  • Wine club or loyalty programme management
  • Wine-focused event marketing

Financial Analysis:

  • Advanced wine sales data interpretation
  • Vintage investment strategy
  • Cellar valuation techniques
  • ROI analysis for premium wine acquisitions

Staff Development:

  • Creation of comprehensive wine training programmes
  • Development of advanced service certifications
  • Cross-training initiatives with bar and kitchen teams
  • Mentorship programme implementation

External Relationships:

  • Winemaker dinner coordination
  • Industry association participation
  • Competition judging experience
  • Wine media relationship development

By balancing these must-haves with nice-to-haves, you'll create a comprehensive onboarding plan that addresses immediate operational needs while setting the stage for programme growth and sommelier development.

Remember that every restaurant's wine programme has unique elements, so adapt this framework to emphasise the aspects most critical to your establishment's identity and business objectives.