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Wine Sommelier

A Wine Sommelier is a highly skilled and knowledgeable professional specialising in the selection, service, and pairing of wines. Working primarily in fine dining restaurants, hotels, and wineries, a Sommelier is responsible for curating a wine list that complements the menu, advising guests on wine choices, and ensuring an exceptional dining experience. In addition to deep knowledge of wine regions, production processes, and varietals, Sommeliers are expected to have expertise in wine tasting techniques and be able to educate both staff and patrons about wine and its complexities.

 Sommeliers often build relationships with wine suppliers, attend tastings, and stay updated on trends within the wine industry. Strong communication skills, attention to detail, and a refined palate are essential for this role.

Many Sommeliers start by working in restaurants or wine shops before advancing to positions with more responsibility.

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Training Requirements for a Wine Sommelier

In person Courses to support career development

  • SVQ Level 2 in Food and Beverage Service

  • Elementary Food Hygiene

  • Wines and Spirits Education Courses

  • Personal Licence Holders course

  • Personal Licence Staff Training Course

  • MA Food and Beverage Service SCQF level 5

Online Training 

  • Customer care 

  • ​Allergen Awareness

  • Food & beverage service

  • Fire Awareness

  • COSHH

  • Manual Handling

  • H&S Awareness

Events 

Staff working in hospitality events are integral to creating memorable experiences for guests. They are responsible for ensuring the smooth operation of events, ranging from small gatherings to large corporate functions and weddings. Their duties vary depending on the type and scale of the event but generally include roles in planning, coordination, customer service, and logistical support.

  1. Event Coordinators/Planners: These professionals are responsible for organising the event from start to finish, including liaising with clients, vendors, and venues. They manage budgets, create timelines, and oversee the execution of the event to ensure everything runs smoothly.

  2. Catering Staff: Including chefs, waiting staff, and bartenders, catering staff handle the food and beverage services. They may be involved in menu planning, preparation, serving, and ensuring dietary requirements are met.

  3. AV/Technical Crew: For events that involve presentations, lighting, sound, or multimedia, technical staff are responsible for setting up and managing equipment.

  4. Security and Logistics Teams: Responsible for ensuring the safety and smooth flow of guests, managing entry and exits, crowd control, and ensuring compliance with regulations.

Training Requirements 

In person Courses to support career development

  • SVQ Level 2 in Food and Beverage Service

  • Elementary Food Hygiene

  • Wines and Spirits Education Courses

  • Personal Licence Holders course

  • Personal Licence Staff Training Course

  • MA Food and Beverage Service SCQF level 5

  • Emergency First Aid at work

  • Fire warden

Online Training 

  • Customer care 

  • ​Allergen Awareness

  • Food & beverage service

  • Fire Awareness

  • COSHH

  • Manual Handling

  • H&S Awareness

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Street Food/Pop up food business

A street food vendor is a small business owner who prepares and sells food from a mobile setup, such as a food truck, cart, or stall, typically in public spaces or high-traffic areas like streets, markets, parks, or festivals. Street food vendors offer a variety of affordable, quick-to-serve meals or snacks, often showcasing unique flavours, regional cuisines, or creative twists on traditional dishes.

  • Food Preparation and Cooking: Street food vendors prepare, cook, and serve food on-site, ensuring that it meets safety and quality standards.

  • Customer Service: They interact directly with customers, taking orders, handling payments, and addressing any concerns or requests.

  • Stock Management: Vendors manage their own stock of ingredients, ensuring freshness and minimising waste. They also track and order supplies as needed.

  • Business Operations: Managing day-to-day business tasks, such as setting up and breaking down their station, ensuring proper hygiene and cleanliness, handling finances, and marketing their services.

  • Compliance with Health and Safety Regulations: Ensuring that the food is prepared and served according to food hygiene guidelines, including proper food storage, sanitation, and food handling practices.

  • Training Requirements 

  • In person Courses to support career development

  • SVQ Level 2 in Food and Beverage Service

  • Elementary Food Hygiene

  • MA Food and Beverage Service SCQF level 5

  • Online Training 

  • Customer care 

  • ​Allergen Awareness

  • Food & beverage service

  • Fire Awareness

  • COSHH

  • Manual Handling

  • H&S Awareness

Entertainment venues

Entertainment venue staff play a critical role in ensuring the smooth operation of various events, such as concerts, theatre productions, sporting events, festivals, and more. Their responsibilities span across a wide range of tasks that support both the logistical side of an event and the overall guest experience. The specific roles within an entertainment venue can vary depending on the size and type of venue, but generally, venue staff are involved in event preparation, audience management, customer service, and post-event activities.

Key Responsibilities:

  1. Customer Service: Venue staff are often the first point of contact for customers, providing assistance with food & drink concessions, and event information. Exceptional communication skills and a friendly demeanor are essential in creating a positive experience for attendees.

  2. Event Setup and Tear Down: Staff assist in setting up seating arrangements, signage, staging, lighting, sound equipment, and other event-specific needs. After the event, they help with the teardown and ensure the venue is restored to its original condition.

  3. Crowd Control and Safety: Ensuring the safety and well-being of attendees is a top priority. This includes managing entrances and exits, monitoring the crowd during events, and addressing any emergency situations that may arise.

  4. Concessions and Merchandise Sales: Staff may be responsible for managing food, beverage, and merchandise stands, including inventory control and cash handling.

  5. Administrative Support: Some staff members are involved in managing event schedules, coordinating logistics with vendors and performers, and assisting with ticket sales and guest services.

Training Requirements 

In person Courses to support career development

  • SVQ Level 2 in Food and Beverage Service

  • Elementary Food Hygiene

  • Personal Licence Holders course

  • Personal Licence Staff Training Course

  • MA Food and Beverage Service SCQF level 5

  • Emergency First Aid at work

  • Fire warden

Online Training 

  • Customer care 

  • ​Allergen Awareness

  • Food & beverage service

  • Fire Awareness

  • COSHH

  • Manual Handling

  • H&S Awareness

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