What Does a Sommelier Do? How to Find the Perfect Hire

 

TL;DR: A sommelier is a trained wine professional who manages wine service, builds wine lists, and helps guests choose pairings that improve their dining experience. The role sits between hospitality and specialized wine expertise, and in fine dining, it can directly influence guest satisfaction and beverage revenue.

• Why it matters: Wine programs can be a major profit driver in restaurants, but only when they are structured and managed effectively. A sommelier helps turn wine from a static menu item into a tool for improving both sales and service.
• Who this is for: Restaurant operators, F&B managers, and hospitality teams thinking about improving wine service, guest experience, or beverage profitability.
• Who can skip this: Operators without a beverage program or those not involved in front-of-house service decisions.
• What you’ll walk away with: A clear understanding of what sommeliers actually do, how they differ from wine stewards, what qualifications are typical, and how they impact revenue.
• Most common next step: Reviewing whether your current wine program is actively managed or simply maintained as a static list.

If you’re looking to build a strong wine program, hiring the right sommelier will make a big difference. But what does a sommelier do beyond recommend a good bottle? Their role blends wine expertise, guest service, and savvy decision-making processes—all tailored to fit your restaurant’s unique style and goals. 

In this guide, you’ll find useful insights to help you understand the job and hire the ideal candidate for your team. Let's begin.

What Is a Sommelier and What Do They Do?

A sommelier is a trained wine expert who curates wine lists, pairs wines with dishes, and points guests toward something they’ll enjoy. Unlike servers or bartenders, they specialize in all things wine. They know where it’s made, how it’s aged, and what to expect in every glass. A sommelier’s knowledge improves the dining experience, especially in fine dining restaurants, wine bars, and upscale venues. 

5 Key Responsibilities of a Sommelier

The best sommeliers don’t just know wine—they know how to showcase it in a way that enhances the guest experience. Their impact is felt through every course, primarily due to these responsibilities:  

1. Curating a Wine List

Sommeliers build wine lists that fit your menu, concept, and guest personas. They balance crowd-pleasers with hidden gems, while keeping prices and flavor profiles in mind.  

By working closely with vendors and distributors, they can secure fair pricing, access limited releases, and stay ahead of new restaurant marketing trends. The sommelier will also manage restaurant costs and availability, ensuring your wine program stays profitable and fresh. 

2. Educating Staff & Guests

Want to make wine knowledge part of your restaurant’s culture? Sommeliers will help your staff and guests feel comfortable asking, learning, and exploring.  

Sommeliers teach servers how to suggest pairings, answer questions, and serve each bottle correctly. For guests, sommeliers are the ones who host tastings and guide each customer through the selection. It helps curious diners broaden their palate and seasoned wine lovers discover something new. 

3. Managing Wine Inventory & Storage

Sommeliers treat inventory like an investment. They track every bottle, carefully time orders, and prevent overstocking or waste.

Sommeliers also ensure wines are stored at the right temperature and humidity, protecting both flavor and value. This hands-on management keeps your wine program running smoothly and every glass tasting its best. 

4. Pairing Wine With Food

Pairing the right wine with each dish transforms a meal from good to great. A skilled sommelier knows when to lean on classic pairings and when to recommend something unexpected.

They also take guest preferences, allergies, dietary needs, and flavor profiles into account. It makes every recommendation feel personal and every meal balanced. 

5. Increasing Wine Sales and Revenue

A well-run wine program boosts revenue. Thoughtful recommendations encourage guests to try premium bottles or add a glass to their meal. 

Special events, like wine dinners or guided tastings, bring in new guests, strengthen restaurant loyalty, and establish your business as a top choice. Once you have a sommelier on your team, don’t forget to track the effects of your upselling and cross-selling efforts. 

What Qualifications and Skills Should a Sommelier Have?

Not everyone with wine knowledge can succeed as a sommelier. It takes a mix of formal training, real-world experience, and the right mindset to thrive. Discover the different categories that aspiring sommeliers need to become well-versed in below. 

Certifications & Training

Some sommeliers earn certifications from programs like the Court of Master Sommeliers, the Wine and Spirit Education Trust (WSET), or the Society of Wine Educators. These credentials build deep knowledge about all things related to wine, as well as help sharpen tasting and pairing skills. 

But formal training isn’t the only path. Many successful sommeliers learn on the job. They might work closely with experienced pros, study independently, and develop their own point of view on wine. The best training path depends on your restaurant’s concept, service style, and guest expectations. 

Essential Skills for a Sommelier

Strong communication skills are key for this role. You must be able to read the table, explain choices without overselling, and make wine feel approachable for every guest. 

Sales instincts also matter. Great sommeliers know how to guide guests toward wines they’ll love, while also balancing your margins. 

Sommeliers also know how to tailor their approach for each table. Whether they’re serving a wine novice, a collector, or a guest with dietary needs, they match the wine to the moment. 

Experience Requirements

The experience needed to become a sommelier depends on the restaurant. Fine dining often requires years of training, while casual spots may prioritize passion and service skills. 

Many sommeliers start as servers or bartenders, learning wine on the job before stepping into the role. Hands-on experience with pairings, guest interactions, and inventory management makes the transition smoother. 

How to Hire the Right Sommelier for Your Restaurant

Hiring a sommelier is about finding someone who fits your restaurant’s personality, service style, and guest expectations. Here’s what to focus on during your hiring process: 

Writing the Perfect Sommelier Job Description

A strong sommelier job description shows candidates how they’ll contribute to the guest experience and wine sales. From certifications to service experience, be clear about the qualifications they need to possess. Moreover, explain your restaurant’s unique style and wine program goals, so you attract someone who’s the right fit for your team. 

Where to Find Qualified Sommeliers

Verifiable sommeliers often come through trusted networks. Ask your wine vendors, distributors, and industry contacts for recommendations. They may know candidates who stand out. 

You can also post roles on hospitality job boards, partner with wine schools, or attend industry events to meet rising talent. Combining these methods helps you cast a wide, high-quality net. 

Interview Questions to Ask a Sommelier Candidate

Great interview questions go beyond testing wine knowledge. They provide insight into how candidates think on their feet, connect with guests, and handle the business side of the role. Here are some questions to ask:

• How would you recommend a wine to a table ordering a mix of seafood and steak? 
• What’s your approach to training staff on new wines? 
• How would you go about upselling a premium bottle of wine? 
• How do you manage inventory and prevent waste?

Their answers should show confidence, flexibility, and a good enough understanding of your restaurant’s needs. Don’t forget to throw in questions that pertain to their overall background and education. 

What Does a Sommelier Do in a Restaurant?

A sommelier’s day shifts between guest service, wine management, and staff training. In fine dining establishments, like Le Bernardin, New York, or PRESS Restaurant, Napa Valley, they guide table-side pairings and manage extensive cellars. 

At more casual spots, they might juggle buying, training, and building a smaller, well-balanced list. Every restaurant is different, but generally sommeliers shape the experience, build sales, and make wine service feel natural and inviting. 

How a Sommelier Can Improve Your Beverage Program

Effective sommeliers blend quality, creativity, and smart business decisions into a well-rounded, profitable wine program. Here’s how they drive results: 

Increasing Guest Satisfaction

When guests feel confident about their wine choices, they enjoy their meal even more. Sommeliers remove the guesswork by explaining options in a way that feels personal, not scripted. This creates a more relaxed experience, encourages guests to explore beyond their usual picks, and leaves a lasting impression. 

Expanding Wine Program Profitability

Smart pricing starts with understanding your guests and your wine list. Sommeliers know when to spotlight high-margin bottles and how to balance affordable pours with premium options.  

Beyond daily service, they know how to create new revenue streams. It could be through exclusive wine dinners, private tastings, and events that draw in both loyal regulars and curious newcomers. 

Staying Ahead of Wine Trends

Good sommeliers don’t just follow trends—they can spot them early and adapt fast. By keeping an eye on emerging regions, styles, and techniques, they keep wine lists exciting. Whether it’s adding natural wines, highlighting sustainable producers, or embracing lesser-known grapes, they turn your wine list into powerful restaurant advertising collateral. 

Frequently Asked Questions About Sommeliers

Curious about what sommeliers do, how they train, or what they earn? These answers clear up the most common questions. 

What is the difference between a sommelier and a wine steward?

A sommelier is a trained wine professional who often designs and manages the wine program, while a wine steward is typically focused more on service execution. In many restaurants, the terms overlap, but “sommelier” usually implies deeper responsibility for curation, purchasing, and strategy.

A wine steward is more likely to focus on day-to-day service tasks, such as presenting wine and assisting guests with selections. A sommelier, especially in fine dining, often also builds the wine list, trains staff, and manages inventory alongside guest service.

What certifications does a sommelier need to work in a fine dining restaurant?

There is no single required certification, but most fine dining sommeliers hold formal training from recognized wine education bodies. Common pathways include certifications from organizations such as the Court of Master Sommeliers or other structured wine education programs.

In practice, many restaurants prioritize a combination of certification, tasting knowledge, and front-of-house experience rather than one specific credential. Higher-level roles typically require progressively advanced certifications and demonstrated service experience.

How does a sommelier create and manage a restaurant wine list?

A sommelier builds a wine list by selecting wines that match the restaurant’s cuisine, price positioning, and guest profile. This process involves tasting, sourcing suppliers, and balancing variety with profitability.

They also manage inventory, adjust selections based on seasonality and demand, and ensure the list supports both guest experience and cost targets. In many restaurants, this role also includes negotiating with distributors and training staff to sell and explain wines effectively.

Does hiring a sommelier increase wine revenue and average check size for a restaurant?

Yes, a strong sommelier can increase wine revenue and overall check size by improving wine selection, staff selling confidence, and guest pairing decisions. When guests feel guided rather than overwhelmed, they are more likely to trade up or add bottles.

The impact usually comes from better menu curation and thoughtful recommendations rather than aggressive selling. Well-managed wine programs can also reduce overstock and improve margins through smarter purchasing decisions.

What is the salary range for a certified sommelier working in the United States?

Certified sommeliers in the United States typically earn anywhere from around $40,000 to more than $100,000, depending on experience and role level. Entry-level roles are often closer to the $40,000 to $65,000 range, while senior sommeliers or wine directors in top restaurants can earn significantly more.

Compensation varies widely because income often includes base pay plus tips or service charges, especially in fine dining environments. At the highest level, master sommeliers in leadership roles can earn six-figure salaries.

Hiring the Best Sommelier for Your Business

Hiring the right sommelier strengthens your wine program, improves guest satisfaction, and increases revenue. To set them up for success, make sure they work closely with your chefs, servers, and marketing team.  
Want to take your entire guest experience further? Read the Paytronix Loyalty Guide for strategies that keep wine lovers coming back.