How to Be Restaurant Sommelier - Job Description, Skills, and Interview Questions

Mar 11, 2022 / 5 Minutes Read / By Albert

How to Become

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The role of a Restaurant Sommelier is critical to the success of a restaurant. By having a knowledgeable sommelier on staff, restaurants are able to provide customers with the best possible wine pairings for their meals. This in turn leads to an increase in customer satisfaction and loyalty, as well as greater overall revenue for the business.

In addition, having a sommelier on staff also ensures that any wines available at the restaurant are of the highest quality, helping to attract new customers and give diners a unique and memorable dining experience. Lastly, a skilled sommelier can also provide valuable insights into food and wine trends, allowing restaurants to stay ahead of the curve and make sure their menu offerings remain popular with diners.

Steps How to Become

Obtain a Bachelors Degree. Most employers will require a bachelors degree in hospitality, business, or a related field. A degree in wine studies can also be beneficial in obtaining a job as a restaurant sommelier.
Earn Professional Certifications. Professional certifications allow potential employers to recognize your knowledge and expertise. The Court of Master Sommeliers offers the Introductory, Certified, and Advanced Sommelier certifications, which are widely recognized and respected within the industry.
Develop Your Palate. Just like a chef must develop his/her palate to identify flavors in food, a sommelier must do the same with wine. Participating in wine tastings and studying different types of wines is essential to becoming a successful sommelier.
Gain Experience. Working in a restaurant or winery can provide valuable experience for a sommelier. Working in different roles such as server, bartender, or wine steward can help you to gain the experience necessary to become a sommelier.
Develop Your Knowledge of Food and Wine Pairings. A restaurant sommelier should have an extensive knowledge of food and wine pairings. Reading up on different pairings, as well as attending cooking classes and pairing dinners can help you improve your knowledge of food and wine pairings.
Network and Keep Up With Trends. Networking with industry professionals and staying up-to-date on the latest trends will help to increase your knowledge and value as a sommelier. Participating in seminars, conferences, and workshops can also be beneficial in keeping up with industry trends.

Staying ahead and capable as a Restaurant Sommelier requires a combination of education, experience, and enthusiasm. The more knowledge one acquires about wines, spirits, beer, and other beverage options, the more capable they become at selecting the best pairings for each dish on the menu. Gaining experience in sampling different types of wines and understanding the complexities of various flavor profiles is critical to staying ahead in the field.

having a genuine interest and passion for wine and its production will assist in developing an intimate understanding of the beverage and help to create successful pairings. With the right combination of education, experience, and enthusiasm, a Restaurant Sommelier can stay ahead of the competition and remain capable of creating delicious pairings for guests to enjoy.

You may want to check Food & Beverage Sommelier, Bar Sommelier, and Senior Sommelier for alternative.

Job Description

Develop and maintain a comprehensive list of wines and other beverages to ensure an extensive selection for customers.
Suggest appropriate food and beverage pairings for customers.
Guide customers in their wine selection process, including making recommendations, providing tasting notes and answering any questions.
Consult with chefs and other kitchen staff to ensure that the beverage selection complements the food menu.
Monitor and order wine inventory, as well as manage budgetary requirements for purchasing.
Monitor industry trends and research new wines to add to the list.
Educate wait staff and other restaurant employees about wine, including wine service procedures and etiquette.
Participate in wine tastings and other wine-related events to stay current on new products and industry trends.
Develop and execute wine-related events and promotions to increase sales.
Ensure that proper sanitation and safety procedures are followed when handling and serving beverages.

Skills and Competencies to Have

Knowledge of wine production processes, grape varieties, and wine regions
Understanding of food and wine pairing principles
Ability to recommend wines based on customer preferences
Proficiency in cellar management and inventory control
Experience with tasting techniques and rating wines
Working knowledge of laws and regulations related to wine service
Expertise in selecting, ordering, and storing wines
Skilled at making suggestions on food pairings with wine selections
Ability to educate customers on wines
Excellent verbal communication skills to interact with customers

A restaurant sommelier must possess a deep knowledge of all types of wines, including their origins, characteristics, and pairings with food. In order to be successful in this role, it is essential for a sommelier to have excellent communication skills, be able to make informed decisions quickly, and be creative in selecting the best wines for a restaurant's menu. the ability to stay abreast of industry trends and understand the latest developments in winemaking is essential for success.

As a result, sommeliers must be willing to constantly expand their knowledge and develop their skills to stay ahead of the game. An effective sommelier is an invaluable asset for any restaurant, as they are able to recommend the perfect bottle of wine for any occasion or meal and ensure that customers have a memorable experience.

Lead Sommelier, Wine Steward Sommelier, and Head Sommelier are related jobs you may like.

Frequent Interview Questions

How do you ensure that your wine selection complements a restaurants menu?
What measures do you take to stay up to date with new and changing trends in the industry?
How would you handle a customer who is not satisfied with their wine choice?
Describe a time when you successfully negotiated with a vendor to acquire a high-quality wine selection for the restaurant.
What are your methods for pairing wines with various dishes?
Describe a time when you had to recommend an alternative wine selection to a customer.
How do you handle difficult customers who are not open to suggestions?
What criteria do you use for selecting the best wines for a restaurant?
How do you stay organized when handling multiple orders at once?
What experience do you have in helping to create special event wine menus?

Common Tools in Industry

Coravin Wine System. A wine preservation system that allows users to pour a glass of wine without having to open the bottle. (Example: Coravin Model Eight Wine System)
Wine Spectator Magazine. A monthly magazine that provides comprehensive reviews and ratings of wines from around the world. (Example: Wine Spectator Magazine, May 2019)
Wine Database Software. Database software that stores information about different types of wines, including their tasting notes, ratings, and prices. (Example: CellarTracker Wine Database Software)
Wine Opener. A device used to open a bottle of wine without damaging the cork. (Example: Rabbit Electric Wine Opener)
Wine Tasting Kit. A set of tools used to evaluate and compare different wines. (Example: Vinturi Essential Wine Tasting Kit)
Wine Glasses. Different types of glasses used to serve and enjoy different kinds of wines. (Example: Riedel Vinum Burgundy Glasses)
Wine Refrigerator. A refrigerator designed specifically for storing and aging wines at the optimal temperature. (Example: NewAir 24 Bottle Freestanding Wine Refrigerator)

Professional Organizations to Know

The Court of Master Sommeliers
American Wine Society
Wine & Spirit Education Trust (WSET)
International Sommelier Guild
International Wine & Food Society
National Restaurant Association
Society of Wine Educators
National Association of Wine Retailers
American Culinary Federation
Association of Wine Educators

We also have Banquet Sommelier, Assistant Sommelier, and Specialty Wine Sommelier jobs reports.

Common Important Terms

Appellation. The specific geographic area, or appellation, where a particular wine is produced.
Aroma. The smell of a wine; aromas can be described as fruity, floral, herbal, or spicy.
Bouquet. The scent of a wine after it has been aged; it is a combination of aromas and flavors.
Balance. When all components of a wine are in harmony with each other, creating a well-rounded flavor.
Finish. The sensation that remains in your mouth after you swallow a sip of wine.
Finish Length. How long the finish lasts; some wines have a longer finish than others.
Oak. The flavor and aroma of wood that is imparted to a wine through aging in oak barrels or other wooden containers.
Tannin. A naturally occurring compound found in grapes that gives a wine structure and complexity; tannins can be described as bitter or astringent.
Varietal. The type of grape used to make a wine; for example, Cabernet Sauvignon or Chardonnay.