|Every restaurant needs a good sommelier, or it is also called a wine steward. This is a person that is a trained and knowledgeable wine professional, commonly working in fine restaurants. A sommelier specializes in all aspects of wine service. His role is more specialized and informed than that of a wine waiter.|
The principal work of this person is in the area of wine procurement, storage, and wine cellar rotation. Moreover, a wine steward is also responsible for the development of wine lists and is responsible overall for the delivery of wine service and training for the other restaurant staff. And working along with the culinary team, he can pair and suggest wines that will best complement each particular food menu item.
But it could be argued that the role of a sommelier in fine dining today is strategically on par with that of the executive chef or chef de cuisine. It is possible for a professional sommelier to work on the floor of the restaurant. He is in direct contact with restaurant patrons. The sommelier has a responsibility to work within the taste preference and budget parameters of the patron.
Nowadays, a sommelier's role is considered much broader than working only with wines. It must encompass all aspects of the restaurant's service, with an enhanced focus on wines, beers, spirits, soft-drinks, cocktails, mineral waters, and tobaccos. Some restaurants will employ a sommelier for water, one for whiskies, one for cigars, and so on.