Duties and Responsibilities
Whether he or she works in a fine dining establishment or in a more casual restaurant, the list of duties will be similar and comprehensive.
His or her key role is to be able to advise the patrons according to their personal needs i.e. it can be related to their taste, the food and wine pairing, the occasion or the budget.
While considering the clientele and the food served, the sommelier’s responsibilities also consist of selecting wines, creating drink lists and managing stock. The sommelier has to build and maintain a wine list fitting the establishment he or she works for: right price, products, presentations, easy to use.
Tips: I would always advise to try to collect as many drink lists as possible. When you see one, take it home and study it. Remember, the smallest ones are the most difficult to create, so don’t discard them.
Furthermore, sommeliers are in charge for training on wine and other beverages by conducting tastings. The sommelier needs to be able to pass on knowledge and train the other staff: the chef de rang and commis should provide a perfect practice ground.