Sommelier job description.
A sommelier curates and manages a restaurant's wine program, advising guests on pairings, overseeing cellar inventory, and training service staff. They source new wines, monitor program profitability, and host tastings or educational events. The role combines deep wine expertise with hospitality and inventory management skills.
The Sommelier job description · $29
The full editable .docx — role summary, 9 worked responsibilities, qualifications, and skills, formatted for your letterhead. Delivered to your inbox within 24 hours — usually instantly.
Role: Sommelier Reports to: General Manager or Beverage Director
A sommelier curates and manages a restaurant's wine program, advising guests on pairings, overseeing cellar inventory, and training service staff. They source new wines, monitor program profitability, and host tastings or educational events. The role combines deep wine expertise with hospitality and inventory management skills.
- Curate and maintain the restaurant's wine list and beverage program
- Recommend wine pairings to guests based on menu items and preferences
- Manage wine inventory, ordering, storage conditions, and cellar organization
What's inside the document.
One-paragraph plain-English explanation of the role's outcome and scope.
9 responsibilities phrased the way the work is actually done.
5 qualifications a candidate must have to perform on day 30.
3 qualifications that would make a candidate excellent in year two.
6 skill chips you can copy directly into your ATS.
General Manager or Beverage Director
A complete document set.
- Word document (.docx) — fully editable
- PDF — signature-ready
- Google Docs — one-click copy to your Drive
- 12 months of updates to this document
- Commercial-use licence for internal and client work
The work, not the title.
- Curate and maintain the restaurant's wine list and beverage program
- Recommend wine pairings to guests based on menu items and preferences
- Manage wine inventory, ordering, storage conditions, and cellar organization
- Train service staff on wine knowledge, service techniques, and pairing suggestions
- Source new wines through tastings and relationships with distributors and vineyards
- Monitor wine program costs, pricing, and profitability
- Host wine tastings, pairing dinners, and educational events for guests
- Ensure proper glassware, storage, and serving temperatures are maintained
- Stay current on wine trends, regions, and vintages
Required — and what would make a candidate excellent.
- Extensive knowledge of wine varietals, regions, and production methods
- Prior experience in fine dining or hospitality wine service
- Strong palate and tasting evaluation skills
- Excellent guest-facing communication and recommendation skills
- Ability to manage inventory and vendor relationships
- Sommelier certification (e.g., Court of Master Sommeliers, WSET)
- Experience managing a wine cellar or beverage budget
- Multilingual ability for international wine terminology
Eight steps from download to publish.
- 01Open the Sommelier job description in Word or your one-click Google Docs copy.
- 02Replace placeholders for company name, reporting line, and location with your specifics.
- 03Tighten the summary to one paragraph that names the team's outcome, not just the role.
- 04Edit the responsibilities to match the actual scope of the seat — aim for 6 to 8 items, not 12.
- 05Separate required qualifications from preferred. Required is what a candidate must have to do the work on day 30; preferred is what would make them excellent in year two.
- 06Add salary range guidance using BLS, Payscale, or your own band data — do not copy generic figures.
- 07Have the hiring manager and one peer read it. Cut anything that wouldn't survive a candidate question.
- 08Publish to your ATS, intranet, and external careers page.
The right document at the right moment.
Use this Sommelier job description any time you are opening or reopening a seat at this level. The mid band sets the calibration — copy the document, tighten it to your specific scope, and circulate to the hiring panel before the first interview.
The reporting line (General Manager or Beverage Director) and skills list are starting points. Override either if your org structure or stack differs from the norm — the template is a draft, not a contract.
Honest answers before you download.
- Does a sommelier need formal certification?
- Certification isn't always mandatory, but credentials like Court of Master Sommeliers or WSET levels are strongly preferred, especially for fine dining establishments.
- What does a sommelier do beyond recommending wine?
- A sommelier also manages inventory, sources new wines, controls program costs, and trains service staff on wine knowledge and pairing techniques.
Other documents in this neighbourhood.
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A Restaurant Manager oversees daily operations of a restaurant, including staffing, customer service, and financial performance.
Bartender
A Bartender prepares and serves alcoholic and non-alcoholic beverages in a hospitality setting.
Food and Beverage Manager
A Food and Beverage Manager oversees dining, bar, and catering operations within a hotel, resort, or hospitality venue.
This Sommelier job description is a professionally drafted starting point for your hiring process and is not legal advice. Hiring practice varies by jurisdiction (e.g. pay-transparency laws differ across US states and AU jurisdictions). Adapt this document for your specific location and have employment counsel review any clauses you add before publishing. Salary varies by region, employer type, and experience. Reference BLS or current industry surveys for ranges. Full disclaimer.