Commis Sommelier

The Commis Sommelier supports the Sommelier and Food & Beverage team in delivering an exceptional wine and beverage experience for guests. The position assists with wine preparation, service, cellar organization, stock handling, and guest recommendations while ensuring that wines are stored, presented, and served according to hotel standards. The Commis Sommelier contributes to guest satisfaction through professional service, product knowledge, attention to detail, and effective teamwork.

KEY RESPONSIBILITIES & MISSIONS

• Prepare wine stations, wine service equipment, and service areas before each service period.
• Ensure wine glasses, decanters, ice buckets, and other wine accessories are clean and properly prepared.
• Assist the Sommelier during wine service and guest interactions.
• Present wine lists to guests when required and assist with basic wine recommendations.
• Support food and wine pairing suggestions under the guidance of the Sommelier.
• Perform wine service duties including opening, pouring, and serving wines according to established standards.
• Ensure wines are served at the correct temperature and handled carefully.
• Assist in checking wine quality and report any wine faults or issues to the Sommelier.
• Maintain cleanliness and organization of the wine cellar and beverage storage areas.
• Assist with stock rotation following FIFO procedures and proper storage practices.
• Participate in regular wine inventory counts and stock checks.
• Assist with receiving and storing wine deliveries according to hotel procedures.
• Ensure accurate movement and handling of wine stock.
• Support restaurant, banquet, and event beverage operations during busy periods.
• Maintain knowledge of the wine list, promotions, and beverage offerings.
• Promote positive guest experiences through attentive and professional service.
• Follow all hotel standards relating to hygiene, food safety, health and safety, and
• quality procedures.
• Verify guest age when required and comply with responsible alcohol service practices.

• MAIN SCOPE OF JOB
• Support the Sommelier in providing excellent and professional wine service to guests.
• Ensure smooth preparation and execution of wine service operations.
• Maintain high standards of wine presentation, storage, handling, and service.
• Assist in maintaining a clean, organized, and efficient wine cellar.
• Ensure all wine service equipment and glassware are clean, polished, and ready for service.
• Develop wine knowledge, tasting skills, and service techniques through training, tastings, and daily operations.
• Contribute to guest satisfaction through attentive, knowledgeable, and professional service.
• Support beverage revenue through proper service, guest engagement, and responsible upselling under the guidance of the Sommelier.

PERSONNEL AND TEAMWORK

• Attend all mandatory training sessions and departmental meetings.
• Maintain excellent personal grooming standards and wear the correct uniform.
• Work closely with the Sommelier, Restaurant, Kitchen, Stewarding, Banqueting, Purchasing, and other hotel departments.
• Follow instructions from supervisors and management.
• Participate in wine tastings, supplier presentations, and product knowledge sessions.
• Continuously improve knowledge of wines, beverages, and service techniques.
• Assist colleagues during peak operational periods and support other Food & Beverage outlets when required.
• Promote teamwork, professionalism, and respect within the department.

SOCIAL

• Participate in social and environmental projects.
• Participate in staff welfare and CSR activities.

COMMUNICATION

• Communicate professionally with guests, colleagues, suppliers, and supervisors.
• Report guest feedback, complaints, wine quality concerns, or operational issues to the Sommelier or Food & Beverage Service Manager.
• Attend daily briefings and participate in shift handovers.
• Coordinate effectively with restaurant and kitchen teams to ensure smooth wine service.
• Maintain confidentiality regarding hotel operations and guest information.

FINANCIAL RESPONSIBILTIES

The Commis Sommelier supports the department’s profitability through proper wine handling, stock control, and responsible beverage service.

• Assist with wine inventory counts and stock reconciliation.
• Handle wines, glassware, decanters, and equipment carefully to reduce breakage and losses.
• Follow correct procedures for wine storage and stock rotation.
• Report damaged, missing, or low stock items promptly.
• Support accurate recording of wine transfers and stock movements.
• Assist in maintaining proper cellar organization to minimize waste.
• Support premium wine promotion through quality service and guest engagement.
• Follow hotel procedures related to inventory control and cost management

QUALIFICATIONS AND EXPERIENCE

• Certificate or Diploma in Hospitality, Food & Beverage Service, Wine Studies, or a related field is preferred.
• Basic knowledge of oenology and wine service.
• Knowledge of major grape varieties and basic wine regions is an advantage.
• Knowledge of wine serving temperatures and appropriate glassware.
• Basic understanding of food and wine pairing is an advantage.
• Previous experience in Food & Beverage service, preferably in a luxury hotel, resort, fine dining restaurant, or wine-focused establishment.
• Wine service experience or professional wine training is an advantage.
• Good communication and guest service skills.
• Good command of French and English is recommended for development within a luxury hospitality environment.
• Excellent personal presentation and grooming standards.
• Strong attention to detail and a high level of personal hygiene.
• Rigorous, organized, and reliable approach to work.
• Positive attitude, willingness to learn, and strong team spirit.
• Ability to work in a fast-paced environment and remain professional under pressure.
• Genuine interest in wines, beverages, hospitality, and guest service.
• Willingness to participate in regular wine tastings and continuous professional development.