Sommelier Resume Samples

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Sommeliers are wine experts working in fine restaurants or wineries, where they develop wine lists, maintain stocks, order wines, associate wines with dishes, and suggest customers what wine to choose for their order. Sommeliers may also be required to train restaurant staff and they often conduct wine tastings. A successful Sommelier resume example should emphasize wine expertise, excellent communication and interpersonal skills, public speaking abilities, and organization. Very few people hold a master sommelier diploma, and some wine stewards do not even possess a diploma at all. Nevertheless, Sommeliers should be able to display vocational school training in their resumes.

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1

Sommelier Manager

Established the first training program for [company name] in the company's 120-year history.

  • Overhauled beverage operations to focus more on quality as opposed to volume laying the foundation to earn the Grand Award in 2012; established an environment of learning and growth.
  • Increased the wine program from 350 to 700 selections.
  • Increased sales by 10% and maintained an 11x ROI at one of the highest revenue restaurants in the country.
  • Managed and trained bar staff including payroll and scheduling for $5M beverage revenue restaurant.
  • Improved bar staff retention 50%, without raising salaries, by rejuvenating the employee culture; developed one week training programs that developed employees in 5 different areas of the restaurant.
  • Mentored two bartenders to own bars, one Michelin rated Sommelier and two restaurant general managers.
Candidate Info
3
years in
workforce
3
years
at this job
2

Assistant General Manager/sommelier

Managed the execution of a casual, yet service focused guest experience in a Chef-driven, Spanish influenced restaurant and wine bar.

  • Influenced the growth of a Spain centered wine list, extensive Sherry list, and craft beer list. Voted one of Chicago Magazine's top six wine bars (2013).
  • Developed and implemented craft cocktail menu to pair with cuisine and drive bar business.
  • Responsible for authoring content and promoting the restaurant through social media outlets.
  • Provided weekly wine and spirits education for staff, including blind tasting and food pairing.
  • Oversaw and promoted a professional, team-oriented working environment, aiding the achievement of sales goals.
Candidate Info
13
years in
workforce
1
year
at this job
BA
Industrial Organizational Psychology
Sommelier Certification
3

Sommelier/restaurant Manager

Developed and maintained a Wine Spectator "Best of Award of Excellence" wine list of $60,000 inventory and averaged over $15,000 per month in wine sales.

  • Implemented an inventory management system for the wine cellar and the wine-by-the glass program.
  • Implemented a high-end wine by the glass program with over 15 selections and maintained a 25% to 30% pour cost, and staff training programs to increase wine knowledge and improve service for a staff of 25.
  • Oversaw all ordering of all supplies for FOH, including liquor, coffee, water and other supplies.
Candidate Info
1
year in
workforce
1
year
at this job
BA
Hotel
Wine
4

Wine Director/manager/sommelier

Lowered wine cost from 36% to 29% in two years time while lowering the price of wines on the list, resulting in over $275,000 profit to the company

  • Raised the per person wine average from $16.40 to $18.50 in just over two years
  • Increased total wine sales by $300,000 during first year as wine director and sales growth for the next two years
  • Raised the inventory from 500 sku to 1700 sku while maintaining a lower cost percentage
  • Responsible for day to day management of 40 to 60 front-of-the-house employees
  • Worked the floor four to six nights per week selling wine and managing customer relations
  • Organized all wine dinners, wine classes and all offsite wine events
Candidate Info
13
years in
workforce
4
years
at this job
BBA
Marketing
5

Director of Food & Beverage / Sommelier - Wine Educator

  • Managed all aspects of the fine dining restaurant, room service, and banquet operations in addition to supervising over 80 employees while committed to continuous improvement in service and development of new business revenue
  • Coordinated with the Executive Chef to redesign menus and wine lists, resulting in a 55% increase in wine sales over one year due to regular staff training and improved product offering
  • Marketed and launched "Operation Lunch Time" to increase patronage from local businesses through express lunch options
  • Reduced labor hours and payroll expenses through implementation of effective cost control measures
  • Earned recognition in the top-25 locally and #2 nationally within Hilton in 2009 for Sanitary and Safety compliance
  • Created various marketing campaigns - in partnership with Hilton Brand marketing - working closely with local and national promotion development and management to build consumer recognition
Candidate Info
23
years in
workforce
1
year
at this job
6

General Manager/sommelier

Solely responsible for all management aspects of the entire restaurant operation.

  • Effectively manage front of house scheduling, training, literature production, and policy creation and education or a staff of up to ten.
  • Beverage and wine list creation and sales implementation of a wine list of over 350 selections and over 40 by the glass selections.
  • Successfully coordinated and constructed specialty wine/beverage dinners focusing on specific topics for groups of over 20 people driving beverage sales and overall interest in food and beverage events.
  • Utilized teamwork with back of house and front of house operations to oversee menu production, cost
  • Performed, researched, and executed marketing policies and initiatives to drive sales, interest, and brand
Candidate Info
10
years in
workforce
4
years
at this job
BS
Food Service Management
Education
7

Assistant G.m./sommelier

Highly acclaimed fine dining Brazilian Steak House in The Woodlands TX. Annual sales of 3.5 million.

  • Maintained daily and monthly food and wine inventory
  • Implemented daily meat orders to cut down on waste
  • Wrote new server manual highlighting more fine dining practices
  • Dealt with 9 different distributors to attain the best possible pricing
  • Decreased wine inventory from 80,000$ to 41,000$ in four months, as ordered by ownership
Candidate Info
21
years in
workforce
5
years
at this job
8

General Manager/sommelier

Responsible for successfully implementing organizational growth by decreasing labor expenses; increasing revenue and decreasing operations costs within first six months of employment.

  • Responsible for all inventory controls, cash handling procedures, and financial operations within the company.
  • Executed new wine program, provided ongoing wine education training opportunities for staff, and educational experiences for guests.
  • Developed and implemented the private wine and spirits club for 100 members, providing educational tasting events, pairing dinners and a plethora of social engagements.
  • Directly responsible for labor management, employee training, execution of company policies and procedures, point of sales operating system and compliance with state and local liquor board laws and regulation enforcement.
  • Coordinated all private events, including in house private dining functions, offsite catering events, winemaker and spirit distillery dinners, and corporate functions for the company.
Candidate Info
14
years in
workforce
2
years
at this job
BS
Geology
9

Sommelier

  • Wine sales of $1.2m annually, maintained beverage cost of 28%
  • Supervised all staff training, maintained Best Of Award list with over 1200 bottle selections and 100 wines by the glass
  • Developed and coordinated all food and wine tasting menus
  • Instructed all Harrah's F & B management in proper wine sales and service
  • Hosted two James Beard dinner events featuring 18 renowned chefs
  • Supervised 350-person wine service for Jean-Louis Palladin benefit dinner at Rio Suite Hotel
Candidate Info
4
years in
workforce
2
years
at this job
MA
Management
10

Director of Purchasing, Sommelier

Created systems with checks & balances for all inventories, records and inventory transfers for all departments. (none existed prior to my tenure)

  • Reported monthly to Director of Finance all inventory discrepancies, invoicing reviews and inter-departmental transfers. Also included variances from departmental budgets.
  • Managed all supply levels of all inventories for entire Club. Consumables, all beverage, office
  • Managed inventory clerks and assisted in distribution of items throughout Club as needed.
  • Facilitated the lease of an operations vehicle for deliveries, airport shuttle and other Club needs.
Candidate Info
12
years in
workforce
2
years
at this job
AS
Architectural Technology

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