Restaurant – Job Description For Hotel Sommelier

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Job Description, Duties, Interview Questions and Salary For Hotel Sommelier

A sommelier is a trained wine professional, who specializes in creating a complete wine experience for guests visiting the restaurant. A sommelier typically works in a hotel or restaurant establishment, where they are responsible for selecting, purchasing, and serving wine to guests.

The job description for a hotel sommelier typically includes a range of duties, such as managing the wine list, recommending wine pairings for the menu, training staff on wine service, and ensuring that the wine inventory is properly maintained. Additionally, sommeliers must be knowledgeable about different grape varieties, winemaking regions, and the latest trends in the wine industry.

A successful sommelier is not only passionate about wine, but also possesses excellent communication, interpersonal, and customer service skills. They must be able to listen to guests’ preferences, make recommendations based on their tastes, and be able to explain the intricacies of different wines in a way that is understandable and engaging.

Overall, a hotel sommelier plays an important role in creating a memorable dining experience for guests, and is an essential part of any successful restaurant team.

A Sommelier is a wine steward, a specialist in wine service. They may be responsible for ordering wine, stocking wine, and serving wine to customers. In some cases, the wine steward is also responsible for educating the guests about the wine.

He/She must know different types of wine and be able to recommend wines that pair well with the menu items. Sommeliers must also be familiar with food pairing principles to make recommendations.

DUTIES AND RESPONSIBILITIES OF SOMMELIER:

  • Inform guests about the various types of wines available and their prices.
  •  To ensure that wine is stored and displayed properly.
  •  Keeping track of wines that pair well with our menu choices.
  •  Ensuring sufficient booze supply amounts across the establishment by managing inventory levels of alcohol products to ensure proper stock at all times.
  •  Assisting with the selection of wines for those interested in hosting weddings, banquets, and other private parties.
  •  Ensuring that the wine cellar is stocked to the fullest.
  •  Partnering with the chef and food and beverage manager when choosing meals.
  •  Hosting wine-tasting events.
  •  Negotiating prices with company representatives and wine producers.
  •  Create a team training program to improve wine knowledge and service among Team Members.
  •  Recommending wine based on cost, personal preference, and cuisine choice to patrons.
  •  To ensure that clients are of legal drinking age, ask them to show their identification.
  •  Ensure that food and health safety standards and regulations are followed.
  •  Assisting in the proper storage of opened wine bottles.

JOB TITLE: Sommelier / Wine Steward

REPORTS TO: Food & Beverage Manager

PREREQUISITES:

Qualification and Skills:

  • Bachelor’s degree in hospitality or a related field.
  •  In-depth understanding of a variety of wine types, vineyards, and wineries.
  •  Good communication skills.
  •  Understanding of the wine-making process.

Experience:

Previous experience as a Sommelier, wine steward, or in a hospitality role is a plus.

Interview Questions For a Hotel Sommelier Position:

When interviewing candidates for a Hotel Sommelier position, it’s crucial to assess their expertise in wine, customer service skills, and ability to enhance the overall dining experience. Here are some interview questions and salary details:

  1. Can you discuss your background and experience as a sommelier, including any certifications or relevant training?
    • Look for candidates with a solid foundation in wine knowledge and formal training or certifications in sommelier studies.
  2. How do you approach creating and maintaining a diverse and well-curated wine list that complements the hotel’s dining offerings?
    • Assess the candidate’s knowledge of wine selection and their ability to align the wine list with the culinary offerings.
  3. How do you engage with guests to understand their preferences and recommend suitable wine pairings for their meals?
    • Evaluate the candidate’s customer service and communication skills, especially in guiding guests through the wine selection process.
  4. Can you share examples of how you’ve handled challenging situations, such as addressing dissatisfied customers or resolving issues with wine service?
    • Look for candidates who can demonstrate problem-solving skills and grace under pressure.
  5. What measures do you take to stay informed about industry trends, new wine releases, and emerging winemaking regions?
    • Assess the candidate’s commitment to continuous learning and staying informed about developments in the wine industry.
  6. How do you collaborate with kitchen staff and other members of the hospitality team to enhance the overall dining experience for guests?
    • Evaluate the candidate’s ability to work collaboratively with different departments to create a cohesive dining experience.
  7. Can you describe a time when you successfully implemented a wine training program for restaurant staff to enhance their knowledge and service skills?
    • Look for candidates who have experience in staff training and development, contributing to a knowledgeable and attentive service team.

Salary Details For Hotel Sommelier:

The salary for a Hotel Sommelier can vary based on factors such as experience, location, and the reputation of the hotel. As of January 2023, the average annual salary for a Hotel Sommelier in the United States ranged from $50,000 to $80,000. However, it’s important to note that salary figures can change over time and may vary regionally. For the most up-to-date salary information, consider consulting industry reports, salary surveys, or local job market data. Additionally, the salary may be influenced by the specific responsibilities and scope of the sommelier role within the hotel.


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