What are the responsibilities and job description for the Sommelier position at L'ATELIER de Joel Robuchon Miami?
A sommelier is a highly trained wine professional who manages a restaurant's wine and beverage program. They expertly guide guests through wine menus, suggest flawless food pairings, and curate wine lists. Beyond the dining room, they handle inventory, staff training, and cellar management.
A sommelier's responsibilities typically include:
- Guest Service & Pairing: Recommending wines based on individual taste and budget, while working with chefs to match flavors with the menu.
- Cellar & Inventory Management: Sourcing wines, ordering stock, and ensuring bottles are properly stored at ideal temperatures.
- Staff Education: Leading tastings and training the waitstaff and bartenders so they are comfortable answering basic wine questions.
- Quality Control: Presenting wine at the table, ensuring it is at the correct temperature, and checking it for faults like cork taint before it is served.
While commonly associated with fine dining, sommeliers also work in retail, wine importing, education, and beverage production.