What do sommeliers do? 

Sommeliers are wine stewards who typically work in a restaurant, fine dining establishment, or hotel/resort dining area. They are trained and knowledgeable wine professionals who specialize in all aspects of wine service as well as wine and food pairings. 

Typical sommelier responsibilities:

• Creating and maintaining a wine and spirits list with the chef and kitchen manager and/or food and beverage director
• Managing inventory of the wine cellar 
• Guiding guests through wine and food pairings during their dining experience
• Negotiating purchase pricing with vendors
• Training front-of-house staff on wine and spirits

Skills hiring managers are looking for:

• Ability to work in a fast-paced, high-energy work environment 
• Effective communication 
• Quick and creative problem-solving skills 
• Basic math skills to manage inventory and budget
• Pleasant and welcoming personality
• Extensive knowledge of wines and spirits 

Sommelier positions typically require 2-5 years of experience in dining. Certification as a sommelier may be preferred or even required along with a ServSafe certification depending on the employer hiring.

Possible career paths for sommeliers: 

Server – Servers create a dining experience for each guest by welcoming them to the restaurant, guiding them through the menu and meal options, and delivering the food and beverages. Servers can work in a restaurant or hotel or resort dining area. 

Bartender – If you enjoy focusing on alcoholic beverages, you can work as a bartender where you will create and serve alcoholic and non-alcoholic beverages to guests. Bartenders can work in a hotel or resort lounge bar, dining area, restaurant, or stand-alone bar. 

Kitchen Manager – Kitchen managers are responsible for coordination and efficiency of the kitchen operations by ordering inventory, ensuring sanitation and organization, and production quality. 

Food and Beverage Director –  F&B directors are responsible for maintaining a profitable department with high-quality products and efficiency. F&B directors generate ideas to promote the business and increase revenue.