The Sommelier is a wine expert responsible for curating the restaurant's wine list, assisting guests with wine selection, and ensuring exceptional wine service. They must have extensive knowledge of wines from various regions, vintages, and varietals, and possess excellent communication and customer service skills.
Key Responsibilities:
- Wine Selection and Procurement:Curate and update the restaurant's wine list, selecting wines that complement the cuisine and appeal to the restaurant's target clientele.
Source wines from reputable distributors and wineries, considering factors such as quality, value, and availability.
Maintain relationships with suppliers and negotiate pricing to ensure competitive rates and favorable terms.
- Wine Service:Provide expert guidance to guests on wine selection, offering recommendations based on their preferences, budget, and food pairing.
Present and describe wines accurately, including information on the grape varietals, winemaking techniques, and flavor profiles.
Ensure proper wine storage and handling procedures are followed to maintain quality and freshness.
Oversee wine service during service hours, ensuring glasses are promptly refilled and guests receive attentive and knowledgeable assistance.
- Staff Training and Education:Conduct wine training sessions for restaurant staff, including servers and bartenders, to enhance their knowledge and confidence in recommending wines to guests.
Organize tastings and educational seminars to deepen staff understanding of wine regions, grape varieties, and tasting techniques.
Keep abreast of industry trends and developments in the wine world, sharing relevant information with staff to maintain a high level of expertise.
- Wine Pairing and Menu Development:Collaborate with the culinary team to develop wine pairing suggestions for the restaurant's menu, taking into account flavor profiles, ingredients, and cooking techniques.
Offer customized wine pairing recommendations for special events, tasting menus, and private dining experiences.
Assist in the creation of wine-focused events and promotions to highlight specific regions, wineries, or wine styles.
- Cellar Management:Manage the restaurant's wine inventory, including tracking stock levels, monitoring aging wines, and rotating inventory to maintain freshness.
Implement inventory control measures to minimize waste and ensure accurate record-keeping of wine purchases, sales, and consumption.
Conduct regular inspections of the wine cellar or storage area to ensure optimal conditions for wine preservation.
