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Wine / Beverage Manager

The wine steward (or sommelier) oversees all wine served in a restaurant, including selection, storage, and wine cellar rotation. He also works with the executive chef to find wines that complement a specific menu.

In many restaurants, the sommelier is responsible for developing wine lists, serving wine, and training other wait staff about the wines and wine service. He may also provide expert advice and suggestions to customers, and build a rapport with them to help them find a wine or beverage suitable for their palette and their budget.

Sommeliers and wine stewards are often employed by higher-end restaurants, and their salaries can reflect that. A beginning sommelier might make as little as $28,000, but a Master Sommelier with extensive experience and certification may make between $80,000 and $160,000. Master Sommeliers must pass a series of difficult exams from the Court of Master Sommeliers.

Wine and beverage managers do not all have to be Master Sommeliers, of course. Many restaurants and bars employ wine and beverage managers who have a knowledge of spirits and business acumen.

Courses in wine and beverage management are offered by many schools, including

• Le Cordon Bleu,
• The French Culinary Institute,
• The Culinary Institute of America,
• The Art Institute of Vancouver,
• The Professional Culinary Institute,
  and many others.