Sommelier (pronounced /sɔməˈlje/ or suh-mal-‘yAy)

Traditionally, a Sommelier is a trained and knowledgeable wine professional who plays a key role in beverage service within hospitality venues. 

Their responsibilities include wine selection and procurement, cellar management, wine list development, and training staff. Working closely with the kitchen, they recommend pairings that enhance the guest experience, while tailoring suggestions to individual preferences and budgets. Their role is much broader than working only with the wines, and must encompass all aspects of service including beers, spirits, cocktails, non-alcoholic beverages and coffee.

Beyond service, Sommeliers are instrumental in driving the financial performance of a venue. They manage beverage budgets, track cost of goods sold (COGS), negotiate supplier terms, and contribute to hitting revenue targets. Studies and industry reports consistently show that employing a dedicated Sommelier can increase beverage spend per head by 15–20%, as guests feel more confident exploring premium selections when guided by an expert.

In doing so, Sommeliers not only elevate hospitality but also serve as strategic drivers of profitability, operational efficiency, and an exceptional customer experience. 

The role itself is forever evolving with a growing hospitality and wine industry with many opportunities emerging outside the traditional confines of a restaurant setting into retail, sales, journalism and winemaking.

So how does one become a Sommelier?
Step One: Become a Member of Sommeliers Australia
Step Two: Visit out Education Page