Free sommelier job description templates for restaurants, wine bars, hotels, and wineries. CMS/WSET certification and tip rules built in. Download as DOCX.
6 free templates by venue, restaurant, wine bar, hotel, and winery, with the CMS/WSET certification and tipped-employee guidance generic templates skip. Download as DOCX.
A great sommelier can transform a wine program from a list nobody reads into one of the most memorable parts of a meal. But hiring one starts with a job description that fits your venue, and most of the templates online are written for luxury hotels and large restaurant groups, not for the independent restaurants, wine bars, and small wineries that do most of the hiring. The role also carries two things those templates routinely skip: the certification landscape, and the fact that a sommelier is almost always a tipped, hourly employee with the wage rules that come with it.
At FirstHR, we build for the small venues making this hire without an HR department, where the owner or general manager writes the posting. The six templates below cover the role by venue: restaurant, head sommelier, wine bar, hotel or resort, winery tasting room, and a hybrid sommelier and floor-manager role for very small teams. Each is ready to use, with the certification and tip guidance built in. Fill in the brackets and post, and the guide to writing a job description covers the fundamentals.
TL;DR
Six free sommelier job description templates by venue: Restaurant, Head/Senior, Wine Bar/Wine Director, Hotel/Resort, Winery/Tasting Room, and a hybrid Sommelier/FOH Manager. The role is usually non-exempt, hourly, and tipped. Require an alcohol-server certification (TIPS or state RBS); list CMS or WSET wine levels as preferred. Closest federal pay anchor: about $16.23/hour for waiters (BLS, May 2024), with sommelier roles paying more plus tips. Download as DOCX.
What Is a Sommelier?
A sommelier is a trained wine professional who guides guests through the wine list, recommends pairings, serves wine with skill, and helps care for a venue's wine program. The role blends deep wine knowledge with front-of-house hospitality: it is as much about reading a table and making a guest feel welcome as it is about knowing the difference between two vintages.
There is no separate federal occupation code for sommeliers. The closest is waiters and waitresses (SOC 35-3031), which lists wine steward as a sample job title. For the employer writing the posting, the role's defining features are that it is a tipped, front-of-house hospitality job, that the right level varies a lot by venue, and that it comes with a certification landscape and alcohol-service rules a generic template will not explain. The six templates split by venue so the document matches the real role.
Sommelier Duties and Responsibilities
Sommelier duties cluster into four areas: guest service, the wine program, cellar and inventory, and service and compliance. A strong job description picks the specific responsibilities from each area that match your venue and how central wine is to your concept, rather than listing every possible task.
Guest service
Guide guests through the wine list
Recommend wines and pairings
Serve, present, and decant properly
Wine program
Maintain current wine knowledge
Assist with or own list curation
Develop pairings with the kitchen
Cellar and inventory
Manage cellar storage and rotation
Track inventory and ordering
Watch wine cost and margins
Service and compliance
Verify legal drinking age
Serve alcohol responsibly
Train staff on wine and service
The emphasis shifts by role: a head sommelier leans into program ownership and purchasing, a tasting room sommelier into sales and club sign-ups, and a hybrid role into floor management. For a structured way to scope any role before posting, the guide to defining job responsibilities walks through the process.
Which Template Should You Use?
Pick the template by venue and level. The wine-service core runs through all six, but each one emphasizes the duties, certification bar, and classification that fit a specific kind of sommelier role. Use this guide to choose the closest fit, then adjust.
Restaurant Sommelier
Independent fine dining
The primary version: guide guests through the list, serve wine with skill, and care for the cellar. For an independent fine dining restaurant.
Head / Senior Sommelier
Program leadership
For an experienced sommelier who owns the wine program end to end: list curation, purchasing, training, and cost control.
Wine Bar / Wine Director
Small format
A broad, hands-on role for an independent wine bar: by-the-glass and bottle program, guest service, and inventory in a small team.
Hotel / Resort Sommelier
Upscale property
For a hotel or resort with one or more dining outlets: polished tableside service, banquets, events, and multi-outlet wine support.
Winery / Tasting Room
Direct-to-consumer
For a winery tasting room: guided tastings, storytelling, and driving wine club sign-ups and direct sales, with hospitality front and center.
Sommelier / FOH Manager
Hybrid, very small venue
A dual role for a small restaurant: run the wine program and lead the front of house. For venues too small for two separate hires.
Match the Template to the Venue
An independent fine dining restaurant: Restaurant Sommelier. An experienced program owner: Head / Senior. A small wine bar: Wine Bar / Wine Director. A hotel or resort with dining outlets: Hotel / Resort. A winery tasting room: Winery / Tasting Room. A small restaurant that needs one person to run wine and the floor: Sommelier / FOH Manager. Most versions are non-exempt and tipped, so plan to track hours and handle the tip credit correctly.
6 Free Sommelier Job Description Templates
Download all six as a single Word document or copy individual templates. Each follows the same structure: venue and job summary, key responsibilities, qualifications, a certification and compliance note, the classification, pay, and how to apply, with an EEO statement. Fill in the brackets and post.
Download All 6 Job Description Templates
Restaurant, head, wine bar, hotel, winery, and the sommelier/FOH manager hybrid. All in one DOCX.
Template 1: Restaurant Sommelier
The primary version: guide guests through the list, serve wine with skill, manage the cellar, and help keep the list fresh. For an independent fine dining restaurant.
Restaurant Sommelier Job Description
RESTAURANT SOMMELIER JOB DESCRIPTION
Restaurant: __ ([City, State])
Reports to: __ (General Manager / Beverage Director)
[Property Name] is hiring a Sommelier for our [restaurant / dining outlets]. You
will guide guests through the wine list, deliver polished tableside service, and
support the property's wine program across one or more outlets. This role suits
a refined, hospitable wine professional comfortable in a hotel or resort
setting.
KEY RESPONSIBILITIES
•Provide expert wine recommendations and tableside service
•Support the wine program across dining outlets and events
•Maintain wine knowledge across the property's lists
•Assist with cellar management and inventory
•Support private dining, banquets, and special events
•Train service staff on wine and pairings
•Uphold the property's service and presentation standards
•Serve responsibly and verify legal drinking age
REQUIRED QUALIFICATIONS
•[2+] years in wine service, ideally in upscale or hotel dining
•Strong wine knowledge and refined service skills
•Comfortable across restaurant, banquet, and event settings
•Excellent guest-facing communication
•Of legal age to serve alcohol in [state]
PREFERRED QUALIFICATIONS
•CMS Certified or Advanced Sommelier, or WSET Level 3
•Experience in luxury hospitality or multi-outlet properties
•Banquet and event wine experience
CERTIFICATION AND COMPLIANCE NOTE
Upscale properties often expect CMS Certified or higher, or WSET Level 3. An
alcohol-server certification (TIPS, or California RBS where required) applies and
renews on a cycle. This is general information, not legal advice.
COMPENSATION AND HOW TO APPLY
Pay: $_ per hour [+ tips and benefits]
To apply, email __ with your resume.
[Property Name] is an equal opportunity employer.
Template 5: Winery / Tasting Room Sommelier
For a winery tasting room: guided tastings, storytelling, and driving wine club sign-ups and direct-to-consumer sales, with hospitality front and center.
Winery / Tasting Room Sommelier Job Description
WINERY / TASTING ROOM SOMMELIER JOB DESCRIPTION
Winery: __ ([City, State])
Reports to: __ (Tasting Room Manager / Owner)
Employment type: Full-time or part-time, W-2 employee
FLSA status: [Often exempt if a true management role; confirm duties and salary]
Compensation: $_ [salary or hourly + tips]
ABOUT THE ROLE
We are a small independent restaurant hiring a combined Sommelier and
Front-of-House Manager. This dual role fits a small team: you run the wine
program and also lead the dining room, service standards, and the front-of-house
staff. Ideal for a wine professional who also loves running a floor.
WHAT YOU WILL DO
Wine program:
•Curate and manage the wine list and inventory
•Recommend wines and pairings to guests
•Train staff on wine knowledge and service
Front-of-house management:
•Lead the dining room and front-of-house team
•Set and uphold service standards
•Manage reservations, flow, and guest experience
•Handle scheduling and basic staff coordination
•Resolve guest issues with care
Both:
•Serve responsibly and oversee alcohol-service compliance
•Support a smooth, high-quality service every shift
WHAT WE ARE LOOKING FOR
•Strong wine knowledge plus floor-management experience
•[3+] years in fine dining or hospitality, including a lead role
•Comfortable wearing two hats in a small, hands-on team
•Calm, organized leader with a hospitality-first mindset
•Of legal age to serve alcohol in [state]
PREFERRED QUALIFICATIONS
•CMS Certified, or WSET Level 2/3
•Management or supervisory experience
•POS, reservation, and scheduling system experience
CERTIFICATION AND COMPLIANCE NOTE
Certification (CMS or WSET) strengthens the wine side of this role. As a manager
overseeing alcohol service, you should hold an alcohol-server certification
(TIPS, or California RBS where required) and may oversee staff compliance. If
classified as exempt, confirm the role meets the duties and salary tests. This is
general information, not legal advice.
COMPENSATION AND HOW TO APPLY
Compensation: $_ [salary or hourly + tips and benefits]
To apply, email __ with your resume.
[Restaurant Name] is an equal opportunity employer.
CMS and WSET Certification
Certification is where sommelier hiring gets confusing, and where small venues most often go wrong by asking for far more than the role needs. There are two wine credential paths plus a separate, usually mandatory, alcohol-server certification. Here is how to set the bar.
Court of Master Sommeliers (CMS): four levels
The CMS path runs Introductory, then Certified, then Advanced, then Master Sommelier, and it is the credential most US employers recognize. For most independent restaurant and wine bar roles, Introductory or Certified is realistic and is usually listed as preferred rather than required. Advanced is head-sommelier and beverage-director territory. Master is extraordinarily rare, with only a few hundred holders worldwide, so do not require it unless you are a luxury or fine-dining program that genuinely needs it. When you write the posting, match the level to the role: asking for a Master Sommelier in a neighborhood wine bar will simply leave the role unfilled.
WSET: levels 1 to 4
The Wine and Spirit Education Trust offers Levels 1 through 4, with Level 4 being the Diploma. WSET is common among working sommeliers and often appears in postings as WSET Level 2 or 3 preferred. It is a strong alternative or complement to the CMS path, especially for candidates who came up through retail or education rather than only the dining room. As with CMS, list the level you genuinely need as preferred, and treat strong practical wine knowledge as valuable in its own right, particularly for tasting room and small-venue roles where hospitality and sales skills matter as much as a certificate.
Alcohol-server certification: usually required
Separate from wine credentials, anyone serving alcohol generally needs an alcohol-server certification. TIPS is the widely used national standard, and some states mandate their own, such as California Responsible Beverage Service (RBS), which requires certification within a set window after hire and renews on a multi-year cycle. Unlike CMS or WSET, this one is typically a real requirement, not a nice-to-have, and it applies to the sommelier the same as any server or bartender. Build it into onboarding: confirm or schedule the certification when the person starts, store the proof, and set a reminder before it expires. This is general information, not legal advice.
What to actually require in the posting
For most independent venues, the practical answer is to require an alcohol-server certification (or willingness to obtain one quickly), list CMS Introductory or Certified or WSET Level 2 or 3 as preferred, and weigh demonstrated wine knowledge and hospitality heavily. Reserve Advanced or Master CMS and WSET Level 4 for genuine fine-dining or luxury programs. Over-specifying credentials is the most common way small venues accidentally shrink their candidate pool to near zero, so be honest about what the role truly needs versus what looks impressive on paper. This is general information, not legal advice.
Master Sommelier Is Vanishingly Rare
The Court of Master Sommeliers path runs Introductory, Certified, Advanced, and Master. The Master Sommelier level is one of the hardest credentials in any profession, with only a few hundred holders worldwide. For an independent restaurant or wine bar, requiring it will leave the role unfilled; CMS Introductory or Certified, or WSET Level 2 or 3, is the realistic bar. Reserve Advanced and Master for genuine fine-dining and luxury programs.
The credential to actually require is the alcohol-server certification, since it concerns the legal service of alcohol rather than wine expertise. Treat wine credentials as a signal of seriousness, weigh demonstrated knowledge alongside them, and match the level to the venue.
Tips, FLSA, and Alcohol Service
This is the part generic sommelier templates skip, and for a small venue it is the part most likely to cause trouble: a sommelier is usually a tipped, hourly employee, which brings wage-and-hour rules, and serving alcohol brings its own compliance.
Tipped, Hourly, and Usually Non-Exempt
In most independent venues a sommelier is a non-exempt, hourly, tipped employee, so you track hours, pay overtime over 40 in a week, and handle the tip credit correctly if you take one, following both federal and state tip rules. A head sommelier or a combined sommelier and floor-manager role may be exempt and salaried, but only if it genuinely meets the duties and salary tests. Classify by the actual work, not the title. This is general information, not legal advice.
For the underlying wage rules, the exempt versus non-exempt guide and the Fair Labor Standards Act overview explain how overtime and classification work, including for tipped roles. On the alcohol side, require an alcohol-server certification and confirm your state's rules, since some, like California, mandate a specific program. The EEOC prohibits job advertisements that show a preference based on a protected characteristic, so keep the posting neutral and inclusive.
Sommelier Pay
Sommeliers are usually paid hourly plus tips, with total pay varying widely by venue, region, and experience. Because there is no separate federal occupation code, the data anchor comes from the closest related occupation.
Federal Anchor: $16.23 an Hour for Servers (BLS)
The closest federal occupation, waiters and waitresses, had a median hourly wage of $16.23 in May 2024, where the lowest 10 percent earned under $8.89 and the highest 10 percent over $30.06 (U.S. Bureau of Labor Statistics). That base understates the role: sommelier positions in fine dining pay above the general server median, and tips add substantially on top.
National compensation surveys for sommeliers specifically tend to land in roughly the 43,000 to 58,000 dollar a year range, with head sommeliers and wine directors higher and entry-level tasting room roles lower. Tips can add meaningfully in fine dining. Set your range using current market data for your venue type and region, and remember that as a tipped, non-exempt role, overtime applies on top of base pay.
Hiring a Sommelier for a Small Venue
A luxury hotel hires sommeliers through a dedicated F&B and HR department. An independent restaurant, wine bar, or small winery makes this hire directly, and faces three things most templates skip: the mismatch between published templates and a small venue, the tipped-employee wage rules, and the certification-and-compliance work that lives in onboarding. Here is how to handle all three.
Most sommelier templates are written for luxury hotels, not your wine bar
The published sommelier job descriptions online are mostly generic, and the real-world postings they echo come from luxury hotels, resorts, cruise lines, and large restaurant groups that have full HR departments. An independent fine dining restaurant, a neighborhood wine bar, a country club, or a small winery tasting room hires a sommelier with none of that. The owner or general manager writes the posting, screens candidates, and handles onboarding between running the floor. The templates above are written for that reality: pick the version that matches your venue, set the certification bar honestly, and post, without translating a Four Seasons job description down to a 30-seat dining room.
A sommelier is a tipped, hourly employee, and that has rules
In most independent venues a sommelier is a non-exempt, hourly, tipped employee, which brings real wage-and-hour obligations that generic templates ignore. You need to track hours and pay overtime over 40 in a week, handle the tip credit correctly if you take one, and follow both federal and state tip rules, which vary and have changed in recent years. A head sommelier or a combined sommelier and floor-manager role may be exempt and salaried, but only if it genuinely meets the duties and salary tests. Classify by the real work, not the title, and when the tip credit or overtime gets complicated, confirm it with an employment advisor. This is general information, not legal advice.
The hire is only step one; the credentials and compliance live in onboarding
Whichever template you use, the work after hiring is hospitality onboarding with a wine-and-alcohol twist: a signed offer letter, the I-9 and tax forms, your tip policy and handbook acknowledgment, the alcohol-server certification confirmed or scheduled, and any CMS or WSET credentials recorded. Because the alcohol-server certification expires and renews on a cycle, someone has to remember to renew it. FirstHR fits this people side for a small restaurant, wine bar, or winery: e-signature for the offer letter and policy acknowledgments, document management to store CMS, WSET, and alcohol-server certificates, training modules and assignments for service and responsible-alcohol training, and task workflows with reminders so a certification never quietly lapses. FirstHR is an onboarding and HR platform, not a POS or inventory system, and it does not run payroll or administer benefits, so pair it with those providers. Applicant tracking is coming soon to FirstHR.
From Hiring to Onboarding
The job description is step one. Once a candidate accepts, the same document becomes the basis for the offer and a hospitality onboarding with a wine-and-alcohol twist. Because hospitality turnover is high and the alcohol-server certification expires on a cycle, a smooth, repeatable process pays off every time you hire.
Send the offer
Confirm the role, pay, tip policy, and start date in writing. An offer letter template makes this fast for an hourly, tipped hospitality role.
Confirm alcohol-server certification
Verify or schedule TIPS, or state certification like California RBS, within the required window, and store the proof.
Record wine credentials and train
Log any CMS or WSET level and dates, and run service and responsible-alcohol training with a signed acknowledgment.
Store and set reminders
Keep certificates and signed policies organized, and set a renewal reminder so the alcohol-server certification never lapses.
Once your offer is ready, the offer letter template handles the next step, and an onboarding template gives the new hire a structured start. FirstHR connects the offer, paperwork, e-signatures, policy acknowledgments, certificate storage, and training in one place so a small restaurant, wine bar, or winery can manage the full process, including renewal reminders for the alcohol-server certification, from one system. FirstHR is an onboarding and HR platform, not a POS or inventory tool, and it does not run payroll or administer benefits, so connect those separately. Applicant tracking is coming soon to FirstHR.
Key Takeaways
A sommelier guides guests through wine, serves it with skill, and helps run the wine program; most work in restaurants, wine bars, hotels, and wineries.
Use the template that matches the venue: restaurant, head, wine bar, hotel, winery, or the sommelier and floor-manager hybrid.
Require an alcohol-server certification (TIPS or a state program like California RBS); list CMS or WSET wine levels as preferred.
Do not require CMS Master or Advanced unless you are a genuine fine-dining or luxury program; it will leave the role unfilled.
The role is usually non-exempt, hourly, and tipped, so track hours, handle the tip credit, and pay overtime; head roles may be exempt.
Onboarding is where the credentials and compliance get handled: confirm the alcohol-server certification, store certificates, and set renewal reminders.
Frequently Asked Questions
What does a sommelier do?
A sommelier is a trained wine professional who guides guests through the wine list, recommends pairings, and serves wine with skill. Day to day, that means making recommendations, presenting and pouring wine properly, maintaining knowledge of regions and varietals, managing cellar inventory and storage, and helping keep the wine list current. In many roles the sommelier also trains other staff on wine, collaborates with the kitchen on pairings, and watches wine cost and margins. The exact mix depends on the venue: a restaurant sommelier focuses on the floor and the list, a head sommelier owns the whole program, a wine bar sommelier runs a small by-the-glass program, a tasting room sommelier drives club sign-ups, and a hotel sommelier supports multiple outlets. Throughout, the sommelier serves alcohol responsibly and verifies legal drinking age.
Does a sommelier need to be certified?
Not always, and it depends on the venue. For most independent restaurants and wine bars, formal certification such as the Court of Master Sommeliers (CMS) Introductory or Certified, or WSET Level 2 or 3, is listed as preferred rather than required, and strong practical wine knowledge can matter just as much. Higher-level certification like CMS Advanced or Master, or WSET Level 4, is generally expected only at luxury and fine-dining programs. There is, however, one credential that is usually a real requirement: an alcohol-server certification such as TIPS, or a state-mandated one like California Responsible Beverage Service. That applies to anyone serving alcohol, sommelier included. When you write the posting, require the alcohol-server certification and list wine credentials as preferred unless your program genuinely needs a specific level.
What is the difference between a sommelier and a wine steward?
The terms are closely related and often used interchangeably. Wine steward is a more traditional or general label for someone who serves and recommends wine, while sommelier usually implies a higher level of training, expertise, and program responsibility, especially in fine dining. The federal government does not have a separate occupation code for either; both fall under waiters and waitresses, where wine steward is listed as a sample job title. In practice, the title you use should match the level of the role and the language your candidates search. A high-end restaurant building a serious wine program will advertise for a sommelier, while a more casual venue might use wine steward for a similar but lighter role.
Is a sommelier exempt or non-exempt under the FLSA?
In most independent venues a sommelier is non-exempt, hourly, and a tipped employee, which means overtime-eligible. The floor-focused wine service work does not, on its own, meet the tests for a white-collar exemption, so the safe default is to treat the role as non-exempt, track hours, and pay overtime for hours over 40 in a workweek. A head sommelier, wine director, or a combined sommelier and floor-manager role can be exempt and salaried, but only if it genuinely meets both the duties test and the salary threshold for an exemption. Because the role is usually tipped, you also need to handle the tip credit correctly if you take one, and follow federal and state tip rules, which vary. Classify by the actual duties, not the title. This is general information, not legal advice.
What alcohol-server certification does a sommelier need?
A sommelier generally needs the same alcohol-server certification as any employee who serves alcohol. TIPS (Training for Intervention Procedures) is the widely used national standard, and several states require their own program. California, for example, requires Responsible Beverage Service (RBS) certification, which must be completed within a set window after hire and renews on a multi-year cycle. Other states have comparable requirements. Unlike CMS or WSET wine credentials, this certification is typically mandatory rather than preferred, because it concerns the legal service of alcohol, not wine expertise. The practical step for an employer is to confirm or schedule the certification when the person is hired, store the proof, and set a reminder before it expires so service is never out of compliance. This is general information, not legal advice.
How much does a sommelier make?
Sommeliers are usually paid hourly plus tips, and total pay varies widely by venue, region, and experience. There is no separate federal occupation code for sommeliers; the closest is waiters and waitresses, which had a median hourly wage of about 16.23 dollars in May 2024, with the lowest 10 percent under 8.89 dollars and the highest 10 percent over 30.06 dollars (BLS). That base understates the role, because sommelier positions in fine dining typically pay above the general server median and tips can add substantially to take-home pay. National compensation surveys for sommeliers specifically tend to land in roughly the 43,000 to 58,000 dollar a year range, with head sommeliers and wine directors higher. Set your range using current market data for your specific venue type and region, and remember that as a tipped, non-exempt role, overtime applies on top of base pay.
Does a small restaurant or wine bar need a dedicated sommelier?
Not always. Many small independent venues run a strong wine program without a full-time dedicated sommelier by having a wine-savvy general manager or front-of-house manager own the list, or by hiring a combined sommelier and floor-manager role. That hybrid is common and practical for a small team, which is why this page includes a Sommelier / FOH Manager template. A dedicated sommelier makes sense when wine is central to your concept and revenue, when the list is large enough to need ongoing curation and cellar management, and when guest expectations call for tableside wine expertise. If your wine program is simpler, the hybrid role or a well-trained manager may serve you better and cost less, so scope the hire to what your concept actually needs.
What should a sommelier job description include?
A strong sommelier job description names the venue type up front, whether restaurant, wine bar, hotel, or winery, and includes a short venue summary, a job summary that captures the wine and hospitality focus, and responsibilities grouped into guest service, wine program, cellar and inventory, and service and compliance. It should set the certification bar honestly, listing CMS or WSET levels as preferred where appropriate and the alcohol-server certification as a requirement, and state the non-exempt, hourly, tipped classification along with how tips work. Be clear about the schedule, including evenings and weekends, and the physical demands of a full service shift. Close with an equal opportunity statement and clear apply instructions, then bridge into onboarding, where the certifications and policies get handled. This is general information, not legal advice.
