What does a restaurant sommelier do?

What is a Restaurant Sommelier?

Restaurant sommeliers, often simply referred to as sommeliers, are primarily responsible for curating the wine program in a restaurant. They create wine lists, recommend food and wine pairings, advise guests on wine choices, collaborate with chefs, manage the wine cellar, and ensure wines are served correctly. With a passion for wine culture, they play an important role in enhancing the overall dining experience and contributing to the identity and reputation of the restaurant that employs them.

What does a Restaurant Sommelier do?

Duties and Responsibilities
Restaurant sommeliers perform a range of responsibilities related to the management of a restaurant's wine and beverage program, with a focus on wine. Their expertise can set a restaurant apart from its competitors, attracting wine enthusiasts and connoisseurs.

The restaurant sommelier’s specific duties typically include:

• Wine Selection – choosing the wines to be featured on the restaurant's wine list, taking into account the cuisine, customer preferences, and budget constraints
• Wine Pairing – assisting diners in selecting wines that complement their food choices, creating a harmonious dining experience
• Beverage Menu Management – overseeing the selection of other beverages, such as beer, spirits, cocktails, and non-alcoholic options, to ensure a well-rounded beverage menu that complements the food offerings
• Inventory Management – managing the restaurant's wine and beverage inventory, including ordering, receiving, storing, and rotating stock to maintain quality and freshness
• Staff Training – training the restaurant's service staff on wine and beverage knowledge, enabling them to assist customers with recommendations and provide information about the beverages offered
• Wine Service – presenting and serving wine, ensuring it is served at the correct temperature; opening wine and, when necessary, decanting it; ensuring wine glasses are clean and polished
• Customer Education – educating customers about wine and beverages, explaining the characteristics of different selections and helping them make informed choices
• Upselling Opportunities – increasing revenue through upselling higher-priced wines and beverages, benefiting the restaurant financially
• Wine Events and Tastings – organizing and hosting wine-related events, such as wine tastings, wine dinners, and special promotions, to engage customers and promote the restaurant's wine program
• Wine List Updates – regularly updating the wine list to introduce new selections, reflect changes in availability, and keep the menu fresh and exciting
• Cost Control – managing costs related to the wine and beverage program, including pricing strategies, controlling wastage, and optimizing profitability
• Cellar Management – maintaining and selecting wines for aging (if the restaurant has a wine cellar)
• Administrative Tasks – updating sales records and taking note of popular and less popular wine selections to inform future ordering decisions; managing invoices, payments, and financial aspects related to the beverage program

Types of Restaurant Sommeliers
Now that we have a sense of the restaurant sommelier’s general scope of work, let’s look at some different types of restaurant sommeliers, each specializing in various aspects of the beverage program or focusing on specific types of restaurants:

• Wine Sommelier – This is the most common type of sommelier. The role’s primary focus is on curating and managing the wine program. Wine sommeliers excel in selecting, presenting, and serving wines and are experts in pairing wines with the restaurant's cuisine.
• Beverage Director – Beverage directors are responsible for overseeing the entire beverage program. They have a broader focus on beer, spirits, cocktails, and other beverages in addition to wine.
• Beer Sommelier (also known as a Cicerone) – Some restaurants, especially those with a strong focus on craft beers or brewpubs, employ beer sommeliers who specialize in beer selection, storage, service, and pairing with food. They are knowledgeable about different beer styles and regional breweries.
• Mixologist – Mixologists, sometimes known as cocktail sommeliers, specialize in crafting and serving cocktails. They are experts in cocktail ingredients, recipes, and the art of mixology, and they curate cocktail menus for the restaurant.
• Non-Alcoholic Beverage Sommelier – In restaurants that emphasize non-alcoholic or low-alcohol beverage options, sommeliers with a specialty in these beverages curate and manage the non-alcoholic beverage program. This may include artisanal sodas, mocktails, and other creative non-alcoholic drinks.
• Cheese or Food Pairing Sommelier – Some sommeliers focus on pairing wine or other beverages with cheese or specific food items, enhancing the overall dining experience by matching beverages to different cheese varieties or dishes.
• Fine Dining Sommelier – Sommeliers in upscale or fine dining establishments may have a broader and more complex role, often overseeing extensive and prestigious wine cellars and offering premium wine selections.
• Sustainable or Natural Wine Sommelier – These sommeliers have a particular focus on sustainability and natural winemaking practices. They curate lists featuring organic, biodynamic, or minimal-intervention wines.
• Restaurant Type-Specific Sommeliers – Sommeliers may choose to work in specific types of restaurants, such as French or Italian, or as regional cuisine specialists, tailoring their expertise to match the restaurant's concept.

In addition to the specializations listed above, some restaurant sommeliers may choose to further complement their knowledge in the field. Here are some examples:

Wine Specializations

• Old World vs. New World Wines – focusing on wines from traditional wine-producing regions (Old World) or newer wine regions (New World) and understanding the differences between them
• Wine Regions – specializing in a specific wine region or country, such as French wines, Italian wines, or wines from a particular state or province
• Wine Styles – specializing in specific wine styles, such as sparkling wines (Champagne, Prosecco), dessert wines (Port, Sauternes), or specific varietals (Chardonnay, Pinot Noir)

Service Specializations

• Wine Service and Presentation – becoming an expert in the art of decanting, pouring, and serving wine to enhance the dining experience
• Glassware Selection – focusing on the choice of appropriate glassware for different wine types and styles

What is the workplace of a Restaurant Sommelier like?

Restaurant sommeliers can work for a variety of establishments within the food and beverage sector. Here is a snapshot of their most common employers:

• Fine Dining Restaurants – High-end fine dining establishments often have extensive wine cellars and require the expertise of sommeliers to manage their premium wine selections.
• Upscale Restaurants – Upscale or gourmet restaurants that offer a sophisticated dining experience may employ sommeliers to enhance their wine and beverage offerings.
• Specialty Cuisine Restaurants – Restaurants that specialize in specific cuisines, such as French, Italian, or regional cuisine, often employ sommeliers who have expertise in pairing beverages with those cuisines.
• Hotel Restaurants – Many high-end hotels with multiple dining outlets employ sommeliers to oversee their beverage programs, including fine dining restaurants, bars, and room service.
• Wineries – Wineries with attached restaurants or tasting rooms may hire sommeliers to manage their wine and food pairings and provide guidance to visitors.
• Wine Bars and Tasting Rooms – Wine bars and tasting rooms may have sommeliers on staff to guide customers through their wine selections and provide insights into the wines they offer.
• Brewpubs and Craft Beer Establishments – Some brewpubs and craft beer-focused restaurants hire beer sommeliers or cicerones to curate their beer selections and educate customers about different beer styles.
• Specialty Beverage Establishments – Specialty establishments focusing on mixology, non-alcoholic beverages, or specific beverage categories may employ sommeliers with expertise in those areas.
• Cruise Ships – Luxury cruise ships often have sommeliers on board to oversee the wine program in their restaurants and bars.
• Event Venues – Venues that host weddings, corporate events, or private parties may employ sommeliers to help clients select appropriate beverages for their events.
• Private Clubs – Exclusive private clubs, such as country clubs or social clubs, may have sommeliers to curate their wine and beverage offerings for members.
• Beverage Consultancies – Some sommeliers work as consultants, offering their expertise to various restaurants, hotels, and bars to help them improve their beverage programs.

Regardless of their place of employment, restaurant sommeliers can find themselves working in a range of environments and settings, including:

• Restaurant settings, where the ambiance, décor, and overall atmosphere can vary widely
• Bar areas / service stations
• Wine cellars or storage areas
• Administrative offices

It's important to note that the work of restaurant sommeliers can be physically demanding, requiring them to be on their feet for extended periods and to lift and carry wine bottles and other beverage-related items. The environment can also be fast-paced, particularly during peak dining hours when sommeliers assist numerous customers with their beverage selections.