A Sommelier in Bar & Beverage is the wine specialist who elevates the guest experience through expert beverage recommendations, polished service, and strong commercial awareness. This role is central to creating memorable dining and lounge occasions by pairing the right wines with the menu, supporting premium sales, and ensuring the beverage program feels curated, consistent, and profitable.
- Purpose of the role
- To guide guests confidently through the wine list and beverage selection.
- To enhance food and beverage pairings, increase guest satisfaction, and drive revenue through premium recommendations.
- To support the venue’s brand by maintaining high standards of wine service, cellar management, and product knowledge.
- Where the role sits / reporting line
- The Sommelier sits within the Bar & Beverage department and works closely with the kitchen, service team, and bar team.
- In most venues, the role reports to the Bar Manager, Beverage Manager, Restaurant Manager, or Food & Beverage Manager, depending on the structure of the operation.
- The Sommelier may also provide guidance and training to servers, runners, and junior beverage staff.
- Key areas of responsibility
- Curating, maintaining, and updating the wine list in line with guest profile, menu style, and commercial targets.
- Recommending wines and beverages that complement food choices and guest preferences.
- Managing cellar standards, stock rotation, storage conditions, and inventory controls.
- Conducting wine service with precision, including presentation, opening, decanting, tasting, and table-side explanation.
- Training the team on wine knowledge, service standards, upselling techniques, and guest interaction.
- Supporting wine purchasing decisions, supplier relationships, and product selection for seasonal changes, events, or promotions.
- What type of person succeeds in this role
- Someone with deep wine knowledge, excellent palate awareness, and confidence in guest-facing service.
- A polished communicator who can explain wines simply, clearly, and persuasively.
- Detail-oriented, organised, and calm under pressure, especially during busy service periods.
- Commercially minded, with the ability to balance guest experience, brand standards, and profitability.
- Professional, discreet, and collaborative, with a genuine passion for hospitality and premium beverage service.