Sommelier resume examples

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Skillful Sommelier resume

SEBASTIAN EMERY
Professional Summary

Nearly 13 years of professional hospitality experience, exemplifying leadership qualities and professionalism, backed by a consistent record of accomplishment.  Over 3.5 years of management experience, including managing a 100k inventory and increasing sales in all categories by just under 45% during tenure.  In addition, over the course of 4 years, responsibilities included overseeing the hiring, training, and supervision of over 40 employees at any given time.

Skills
  • Developed efficient inventory practices and reduced perishable waste to 2%
  • Excellent in customer service and client relationships
  • Building customer relations and creating repeat clientele.
  • Strong time management skills
  • Excel in creating purchase orders and ordering
  • Employee relations
  • Proper hiring, training, and oversight of over 40 employees at any one time
  • Extensive sales experience
  • Budgeting and forecasting
  • Cost reduction strategies
  • Proficient in Microsoft Office
Languages
Fluent in English, Spanish, and non-native French
Work History
BLT Steak Assistant General Manager and Sommelier | Charlotte, NC | August 2013 - Current
  • Carefully developed a lucrative annual food and beverage marketing plan and strict annual budget of ~1 million dollars to maximize profits.
  • Correctly calculated inventory on perishable and non-perishable items, and ordered appropriate supplies reducing overall waste to less than 2%. 
  • Actively developed ongoing customer service programs to build sales and rapport in the community.
  • Successfully interacted with external vendors to obtain the best value of quality products
  • Quickly identified conflicts and skillfully resolved incidents to the satisfaction of involved parties
  • Carefully interviewed, selected, trained and supervised a staff of over 40 individuals at any one time
  • Interacted positively with customers while promoting our facilities and services.
BLT Steak Captain and Server | Charlotte, NC | October 2010 - August 2013
  • Sold, helped maintain, and had extensive knowledge over a $100k wine inventory.
  • Supervised the coordination of up to 12 servers in a restaurant with a capacity of over 130 guests.
  • Displayed exceptional knowledge of the menu and ingredients.
  • Provided fine dining level service and guest interaction which resulted in many regulars and call parties.

Noble's Server | Charlotte, NC | October 2004 - August 2010
  • Maintained strict service standards set by its regionally acclaimed, chef driven restaurant.
  • Gained extensive knowledge of new and old world wines, and all necessary steps of exemplary service.
  • Strived to and succeeded in exceeding Noble's benchmark of a per person check average of $75.

Education
Associate of Arts International Business University of Michigan Ann Arbor, MI | 2005
High School Diploma South Mecklenburg H.S. Charlotte, NC | 2003
  • Maintained 4.2 GPA
  • Took extensive A.P. courses throughout
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Job-winning Sommelier resume

Patrick John D DesRosiers
Executive Profile
  • More than 20 years of management experience.
  • Exemplify leadership qualities and professionalism.
  • Extensive background in customer-oriented services, operations and business development, sales, marketing, promotions, forecast/ budget and cost control.
  • Excellent communication skills; maintain positive relations with staff and customers in a high-volume, fast-paced environment.
  • Proven ability to handle difficult situations.
  • Forecasting and budgeting.
  • Proficient with Microsoft Office.  
  • Worked with specialized systems - P.O.S, V1POS/PMS, Kronos Time and Attendance, AS400, Micros Symphony, SFAWeb, Marsha, One Yield, Opera and EGS Control.
Skill Highlights
  • Leadership/communication skills
  • Project management
  • Small business development
  • Product development
  • Business operations organization
  • Client account management
  • Human resources
  • Fire and Rescue -CPR, First Aid/ AED
  • Fire Prevention
  • Emergency Crisis management
  • Negotiations expert
  • Self-motivated 
  • Customer-oriented
  • Market research and analysis
Professional Experience
Assistant GM/ Director of Operations Feb 2015 to Current
Delta Royal Canadian Lodge / Charlton Resorts - Banff, Alberta

 

  • Assistant GM/ Director of Operations Assisted in the merging of Delta into the Marriott Brand
  • Effectively manages two hotel properties
  • Operated 8 staff accommodation buildings
  • Developed new sales strategies with the D.O.S.
  • Opened a new food and beverage outlet, Charlie's
  • Forecasting and budgeting
  • Developed standardized training for all departments
  • Capital projects, on budget - on time
  • Work closely with and led the front desk, conference managers, F&B, housekeeping, maintenance and sales team.
  • Implemented a daily stand up meeting for effective departmental communications
  • Work with multiple tour agencies
  • Meet with Groups and CSM/Sales daily
  • Handled Guest Complaints and Social Media
  • Developed new sales packages and strategies
  • Developed training for managers and supervisors.
  • Developed safe work practices
  • POS/PMS migration, new Opera and Micros Symphony
  • Daily property walks with maintenance
Property Manager Jun 2003 to Oct 2006
Grey Squire Condos - Banff, Alberta

 

  • Maintain grounds and common space
  • Preformed minor electrical, paint, plumbing and general repairs
  • Collected and managed condo fees
  • Developed and ran capital project
  • Generated monthly reports for Board
  • Coordinated trades
Fire Fighter Jan 2003 to Current
Banff Fire and Rescue - Banff, Alberta


  • Highway rescue
  • Structure protection
  • Public and community events
  • Medical co-response
  • Rescue
?
Assitant Director of Food and Beverage/ Program Support Sep 2002 to Feb 2015
Banff Centre for Continuing Education and Confrences - Banff, Alberta

 

  • Assisted in implementing a $150 million conference upgrade, including new state of the art banquet/meeting rooms, al a cart, marche, delis, bars and programming areas 
  • Forecasting and budgeting
  • Wine tasting programs
  • Day to day operations
  • Work closely with front desk, conference managers and sales team in a 400 room hotel with over 75000 square feet of indoor conference space and 75000 square feet outdoor conference space
  • Work closely with Executive Chef and culinary team
  • Met with Groups and CSM/Sales daily
  • Worked in an Unionized Environment CUPE/ Negotiations
  • Developed training for  managers and supervisors
  • Developed safe work practices
  • POS/PMS migration
  • Managed at team of 70 people
Beverage and Banquet Manager/ Sommelier Jan 1997 to Sep 2002
Banff Centre for Continuing Education and Conferences - Banff, Alberta

 

  • Designed and managed all cocktail menus
  • Developed daily features and specials
  • Managed 5 outlets and banquets
  • Order/inventory control of stock $140 000 Schedule/Budget
  • Developed and ran staff training and customer serve courses Banff Centre for Continuing Education and Conferences.
Education
Sommelier 2006 Sait - Calgary, Alberta
Recreation and Facility Management 1996 Loyalist Collage - Belleville, ON
Certifications
  • CPR/ First Aid / AED Current/Up-to-date
  • Mental Health First Aid
  • Human Resources Courses
  • Leadership/Management Courses
  • ASIP/Pro Serve Instructor
  • Pro Serve / Smart serve Food
  • Safe Hazmat Operations Certificate
  • Hazmat Transportation Certificate
  • Confined Space Rescue Certificate
  • WIMIS
  • Trans Care Level 1 & 2
  • Stop The Bad Fire Training
  • Hockey Coach Level 1,2
  • Air Break License "Q"
References
References & Supporting Documentation Provided Upon Request
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