Accommodation & Food employment contract

Sommelier Employment Contract UK

Set specialist wine-list and service duties with careful cellar stewardship, accurate advice and controlled purchasing authority.

Watercolour illustration showing Sommelier at work in Accommodation & Food on a pale sage background
This contract includes Recommend and serve wine accurately. Maintain the approved list and service information. Control cellar storage and movement. Preview before payment PDF and editable DOCX files after checkoutBuilt for UK employers

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Legally validated and solicitor-approved contract framework

Reviewed for straightforward UK employer use

This page is maintained for UK employers creating sommelier contracts for accommodation & food. HRHeaven uses a legally validated and solicitor-approved self-service contract framework, with wording for role duties, confidentiality, notice, holiday, probation and practical workplace expectations. It does not replace individual legal advice for complex or disputed circumstances.

Last updated
19 June 2026
Content owner
HRHeaven employment documentation team
Review standard
UK employer template review, versioned clause logic and preview before payment

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What's included in your contract

Job description

Clear role overview and key responsibilities.

Probation period

Clear probation terms for the selected arrangement.

Role-specific duties

Maintained responsibilities, records and authority boundaries for the selected role.

Working hours

Standard and flexible working arrangements.

Holiday entitlement

Holiday terms explained for the selected arrangement.

Confidentiality

Client and company confidentiality.

Disciplinary process

Clear process and employee rights.

Notice periods

Notice terms explained for both parties.

You’ll receive your contract in both PDF & DOCX formats

Download a polished PDF ready to issue and an editable DOCX copy for future updates.

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DOCXFully editable

Before you create it

Use this Sommelier contract with confidence

Practical checks to help an employer choose the right starting point and prepare the information the document needs.

When to use this contract

Deliver informed wine service, produce accurate cellar and list management, and deliver trained restaurant colleagues.

Workplace context: Hotel, restaurant, kitchen, guest-facing or approved hospitality areas.

What makes this role different

Follow the Employer's documented arrangements covering valuable stock. Follow the Employer's documented arrangements covering supplier conflicts. Follow the Employer's documented arrangements covering alcohol tastings. Follow the Employer's documented arrangements covering late restaurant hours. Follow the Employer's documented arrangements covering food safety.

Not a fit / obtain specialist advice

Recheck the role or obtain appropriate advice if the work would exceed these maintained authority boundaries: The sommelier may recommend and serve within licence rules; purchasing commitments, unauthorised discounts and acceptance of conflicts require management approval. May allocate routine work and make operational decisions only within documented staffing, financial, contractual and policy limits.

What to prepare before you issue it

  • the outlets and cellar covered
  • the rota and event expectations
  • the buying and pricing authority
  • the stock and tasting controls
  • any incentive or service-charge terms
  • the licensing and allergen procedures

Day-to-day operating brief

What Sommelier work looks like in practice

A sommelier curates and serves wine, maintains cellar condition and guides pairings while supporting responsible alcohol service. Terms should cover expensive stock, tastings, supplier gifts, recipe or list contribution, cellar access and sales expectations.

Responsibilities reflected in the contract

  • Recommend and serve wine accurately.
  • Maintain the approved list and service information.
  • Control cellar storage and movement.
  • Train service colleagues within competence.
  • Record stock, breakage and wastage.
  • Purchase only within delegated limits.

A realistic working scenario

A supplier offers personal hospitality while a listing decision is pending. The sommelier declares it and follows the hotel's gifts and purchasing process.

Outputs to agree

  • informed wine service
  • accurate cellar and list management
  • trained restaurant colleagues

Records and evidence

  • Cellar stock and temperature.
  • Wine-list change.
  • Supplier sample or gift.
  • Breakage, wastage and sales.
  • Booking records.
  • Payment records.

Reporting relationship

Typically reports to General Manager, Hotel Manager, Restaurant Manager or Front Office Manager. Confirm the employer's actual reporting structure in the builder.

Authority and escalation

  • The sommelier may recommend and serve within licence rules; purchasing commitments, unauthorised discounts and acceptance of conflicts require management approval.
  • May allocate routine work and make operational decisions only within documented staffing, financial, contractual and policy limits.

Supervision

  • Train service colleagues within competence.
  • Allocate and review assigned work within delegated authority and escalate formal people matters through the Employer's procedures.

Tools and systems

  • Booking systems.
  • Payment systems.
  • Kitchen or housekeeping equipment where authorised.
  • Shift handover tools.
  • Guest communication systems.

Workplace context

  • Hotel, restaurant, kitchen, guest-facing or approved hospitality areas.

Contract priorities

  • valuable stock
  • supplier conflicts
  • alcohol tastings
  • late restaurant hours

Information the employer should prepare

  • the outlets and cellar covered
  • the rota and event expectations
  • the buying and pricing authority
  • the stock and tasting controls
  • any incentive or service-charge terms
  • the licensing and allergen procedures

Individually written and reviewed against the maintained role record.

Maintained role evidence

The facts this Sommelier contract is built around

These role-pack details give an employer something concrete to check before using the contract for accommodation & food work.

Work setting

Hotel, restaurant, kitchen, guest-facing or approved hospitality areas.

Primary duties

  • Recommend and serve wine accurately.
  • Maintain the approved list and service information.
  • Control cellar storage and movement.
  • Train service colleagues within competence.

Tools and training to confirm

  • Booking systems.
  • Payment systems.
  • Kitchen or housekeeping equipment where authorised.
  • Shift handover tools.

Governance focus

Employer procedures and role controls. Follow the Employer's documented arrangements covering valuable stock. Follow the Employer's documented arrangements covering supplier conflicts. Follow the Employer's documented arrangements covering alcohol tastings.

Contract builder output

Sommelier clauses and builder inputs

HRHeaven builds the contract from the employer's answers, the selected industry, and the role-specific wording for this job.

Role wording

Sommelier duties

Deliver informed wine service, produce accurate cellar and list management, and deliver trained restaurant colleagues.

Recommend and serve wine accurately. Maintain the approved list and service information. Control cellar storage and movement. Train service colleagues within competence. Record stock, breakage and wastage.

Builder answers

What the contract builder captures

Employer and employee details Role title and reporting line Pay, hours and working pattern Holiday, probation and notice Workplace and site rules Company branding and e-sign

Preview before purchase

Complete the builder, check the document output, then pay only when you are ready to download.

Specific clauses

What is added to the finished contract

The sommelier may recommend and serve within licence rules; purchasing commitments, unauthorised discounts and acceptance of conflicts require management approval.

May allocate routine work and make operational decisions only within documented staffing, financial, contractual and policy limits.

Follow the Employer's documented arrangements covering valuable stock.

Follow the Employer's documented arrangements covering supplier conflicts.

£19.99 one-off contractPreview before payment, then download the branded PDF and send for signature.

Employee handbook bundle

Sommelier Contract + Employee Handbook Bundle

Pair the contract with a fully customisable employee handbook and keep the role wording, workplace rules, branding and policies aligned from day one.

Industry-specific policies Contract and handbook generated together UK-focused policy content Easy to edit and maintain

After the contract

Run the employee lifecycle with HR Actions

Once the Sommelier contract is created, HR Actions help accommodation & food employers manage the next HR steps: recruitment, probation, performance, absence, disciplinary, grievance and offboarding.

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Frequently asked questions

Can wine tasting be required?

The employer should make reasonable provision for abstention and never require unsafe consumption.

Who owns the wine list?

Work created in employment can be addressed by the intellectual-property clause, subject to third-party materials.

Can the Sommelier select suppliers?

Yes only within stated tender, approved-list, budget and contracting authority, with conflicts or hospitality declared.

How are new wines added to the list?

Use the approved tasting, costing, availability and menu-change process before service colleagues make any guest promise.

Can staff tastings be required?

They may be part of training, with responsible-service controls and non-alcoholic participation where appropriate.

How should corked bottles be handled?

Follow the approved verification, replacement, supplier-credit and stock-record process.

Can sales targets apply?

Yes, provided advice remains accurate and responsible service is never displaced.

Who approves complimentary wine?

State the sommelier's guest-recovery limit, the till record required and the manager approval needed above it.

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