Profession head sommelier

Head sommeliers manage the ordering, preparing and servicing of wine and other related beverages in a hospitality service unit.

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Personality Type

  • Social / Enterprising
  • Social / Realistic

Knowledge

  • Types of wine

    The large variety of wines, including the different types, regions and special characteristics of each. The process behind the wine such as grape varietals, fermentation procedures and the types of crop that resulted in the final product.

  • Sparkling wines

    The varieties of sparkling wines and their match with food products.

  • Wine related sciences

    Sciences such as chemistry, biology and microbiology, as well as laboratory skills, where they concern wine.

Skills

  • Coach employees

    Maintain and improve employees' performance by coaching individuals or groups how to optimise specific methods, skills or abilities, using adapted coaching styles and methods.

  • Procure hospitality products

    Acquire goods or services from an outside external source.

  • Prepare alcoholic beverages

    Make and serve alcoholic beverages according to the customer's wants.

  • Compile wine lists

    Create and update wine lists ensuring it complements the food menu and brand characteristics

  • Schedule shifts

    Plan staff time and shifts to reflect the demands of the business.

  • Ensure regular maintenance of kitchen equipment

    Guarantee coordination and supervision of cleaning and maintenance of kitchen equipment.

  • Upsell products

    Persuade customers to buy additional or more expensive products.

  • Order supplies

    Command products from relevant suppliers to get convenient and profitable products to purchase.

  • Assist customers

    Provide support and advice to customers in making purchasing decisions by finding out their needs, selecting suitable service and products for them and politely answering questions about products and services.

  • Monitor work for special events

    Oversee activities during special events taking into account specific objectives, schedule, timetable, agenda, cultural limitations, account rules and legislation.

  • Manage medium term objectives

    Monitor medium term schedules with budget estimations and reconciliation on a quarterly basis.

  • Comply with food safety and hygiene

    Respect optimal food safety and hygiene during preparation, manufacturing, processing, storage, distribution and delivery of food products.

  • Select glassware for serving

    Choose appropriate glassware for beverages and inspect glass quality and cleanliness.

  • Serve wines

    Provide wine using proper techniques in front of the customers. Open the bottle correctly, decant the wine if needed, serve and keep the wine in the proper temperature and container.

  • Recommend wines

    Offer recommendations to customers on available wines and advise combinations of wines with specific dishes on the menu.

  • Recruit employees

    Hire new employees by scoping the job role, advertising, performing interviews and selecting staff in line with company policy and legislation.

  • Manage stock rotation

    Oversee stock levels, paying attention to expiry dates to diminish stock loss.

  • Organise wine cellar

    Systematise the wine cellar to ensure an appropriate amount and variation of wine and carry-out efficient and effective stock rotation.

  • Train employees

    Lead and guide employees through a process in which they are taught the necessary skills for the perspective job. Organise activities aimed at introducing the work and systems or improving the performance of individuals and groups in organisational settings.

  • Maintain customer service

    Keep the highest possible customer service and make sure that the customer service is at all times performed in a professional way. Help customers or participants feel at ease and support special requirements.

Optional knowledge and skills

handle surveillance equipment ensure tableware is ready for use apply foreign languages in hospitality