Sommelier/Wine Steward

Sommeliers and wine stewards are essentially the same positions. Each plays the role of beverage manager in that they are responsible for sourcing, purchasing, inventorying, and pricing to achieve distinction and profitability for restaurants.

Sommeliers and wine stewards are often found in upscale, expensive restaurants that feature an extensive wine list. The starting position may be any restaurant position working with wines and their selection and pairing, taking years to work up to sommelier. Sommeliers often choose to write for wine magazines or perform consulting work for smaller retailers.

Other responsibilities include:

· Having a well-developed sense of taste and smell and a commitment to continuously improving them.

· Interacting positively with customers in recommending wines and other alcoholic beverages.

· Understanding why certain wines are paired with certain dishes and using this knowledge to put together the most appropriate wine list.

· Training wait staff and wine stewards on wines, wine pairing and selection.

· Consulting with the executive chef on developing a profitable, appropriate wine list.