Sommelier job description
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What does a Sommelier do?
The Sommelier is a key figure in enhancing the dining experience by expertly curating wine selections and providing knowledgeable recommendations to guests. This role contributes to the restaurant's reputation and revenue through exceptional wine service and inventory management.
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What are the Key Responsibilities of Sommelier
- Curate and manage an extensive wine list.
- Provide expert recommendations to guests based on their preferences.
- Train staff on wine service techniques and knowledge.
- Conduct regular inventory checks of the wine cellar.
- Collaborate with chefs to create harmonious food and wine pairings.
- Organize special events such as tastings or vineyard visits.
What are the Skills and Requirements for a Sommelier?
- In-depth knowledge of wines, regions, and vintages.
- Excellent communication skills for guest interaction.
- Strong organizational skills for managing inventory.
- Ability to work collaboratively with kitchen staff.
What are the KPIs to track for Sommelier?
The Sommelier's performance is evaluated through customer satisfaction scores related to wine service, sales growth in the beverage department, successful execution of special events, and effective management of the restaurant's wine inventory levels.
Customer Satisfaction
High ratings in guest feedback regarding wine service.
Wine Sales
Increase in sales from the beverage department.
Inventory Management
Efficient turnover rates for stocked wines
Reports to
Restaurant Manager
Collaborates with
Chefs, Waitstaff
Leads
Are any specific tools or software required for the Sommelier role?
- Wine Inventory Software
- POS Systems
What is the qualification of Sommelier?
Certification from a recognized sommelier program; 3-5 years experience in fine dining establishments.
