Why This Resume Works
This resume scores well with ATS systems and restaurant hiring managers because it follows three principles:
Wine list size, revenue generated, and cost savings demonstrate you are a profit driver. Restaurants need sommeliers who grow the bottom line, not just talk about terroir.
CMS and WSET certifications are the gold standard. Listing them with the issuing body and year immediately establishes credibility and satisfies ATS keyword filters.
Showing that you trained servers and lifted wine attachment rates proves leadership ability, which separates a head sommelier from a floor sommelier on paper.
Section-by-Section Breakdown
Summary
Lead with your certification level, years of experience, and headline revenue numbers. Mention your wine list size and key accomplishments. Keep it to 2-3 sentences that show you combine product expertise with business results.
Skills
Group skills into Wine Knowledge, Business, Technology, and Service categories. Name specific POS systems and wine management platforms. Include both tasting expertise and financial management capabilities.
Tip: If the posting mentions "beverage cost control" or "inventory management," include those exact phrases in your skills section. Many restaurant groups use ATS platforms that filter for specific operational terms.
Experience
Use this formula for every bullet point:
Start bullets with verbs like: Curated, Negotiated, Designed, Managed, Introduced, Organized, Trained, Collaborated. Avoid "Responsible for" or "Helped with."
3-5 bullets per role. Lead with your largest revenue contributions, cost savings, and training outcomes.
Certifications
List your highest certification first with the issuing organization and year. CMS levels (Introductory, Certified, Advanced, Master) and WSET levels are both recognized globally. If you are currently pursuing a higher level, note it as "In Progress."
Key Skills for Sommelier Resumes
Based on analysis of sommelier and wine director job postings, these are the most frequently required skills:
Common Mistakes on Sommelier Resumes
- ⚠Listing wine regions without business results - "Expertise in Burgundy and Barolo" tells hiring managers nothing about your impact. "Curated a 620-label list generating $2.1M annually" shows you drive revenue.
- ⚠Omitting cost management metrics - restaurants care deeply about pour cost and margin. If you reduced beverage cost percentage or improved inventory accuracy, include the numbers.
- ⚠Forgetting staff training accomplishments - your ability to elevate the entire service team's wine knowledge directly impacts revenue. Quantify how many servers you trained and the resulting upsell improvements.
- ⚠Not naming POS and inventory systems - Toast, Compeat, and SevenFifty are common platforms in the industry. Listing them helps your resume pass automated filters and shows you can hit the ground running.