Assistant Sommelier

RESPONSIBILITIES 1. His or her key role is to be able to advise the guests according to their personal needs i.e. it can be related to their taste, the food and wine pairing, the occasion or the budget. 2. While considering the clientele and the food served, the sommelier’s responsibilities als ...

RESPONSIBILITIES
1. His or her key role is to be able to advise the guests according to their personal needs i.e. it can be related to their taste, the food and wine pairing, the occasion or the budget.
2. While considering the clientele and the food served, the sommelier’s responsibilities also consist of selecting wines, creating drink lists and managing stock.
3. The sommelier has to build and maintain a wine list fitting the establishment he or she works for: right price, products, and presentations, easy to use.
4. He is 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 waiters should provide a perfect practice ground
EXPERIENCE
Knowledgeable: As an educator and sales person, the sommelier must have an extensive knowledge of wine
•Communication: At the heart of the establishment’s operation he or she needs to be able to communicate with the staff, management, suppliers and the clientele. The sommelier needs to be quick to react to customer’s complaints and unusual service situations
•Approachable: He or she should be approachable and able to share his or her knowledge with the staff and guests in a confident and professional manner
•Sales oriented: He or she must be able to recommend wines to guests and improve profits in order to meet financial targets
SKILLS
Having extensive knowledge of wine is a must for any sommelier. More importantly, he must present himself professionally and confidently to the guests. He should be able to naturally educate customers and exhibit a level of expertise. As a wine expert, he should sell wines to guests and should be able improve wine profits. A sensitive palette and extraordinary sense of smell is important for the sommelier, since he must pair wines based on floral, herbal and fruity notes with ingredients in the menu items.