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Sommelier Jobs in Alaska (NOW HIRING)

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Sommelier information

See Alaska salary details

$8

$22

$44

How much do sommelier jobs pay per hour?

As of Sep 3, 2026, the average hourly pay for sommelier in Alaska is $22.50, according to ZipRecruiter salary data. Most workers in this role earn between $15.53 and $29.76 per hour, depending on experience, location, and employer.

What is a sommelier?

A sommelier is a trained and knowledgeable wine professional, typically working in fine restaurants, who specializes in all aspects of wine service as well as food and wine pairing. Their responsibilities include curating wine lists, recommending wines to guests, and ensuring the proper storage and serving of wine. Sommeliers often have extensive training and certifications, giving them expertise in wine regions, grape varieties, tasting, and pairing wines with different cuisines.

What is a sommelier?

A sommelier operates the beverage program at a restaurant. As a sommelier, you focus on wine, but depending on the restaurant’s needs, you may also develop knowledge of other beverages such as spirits and liqueurs. Your job duties include interacting with guests during tastings and suggesting wine pairings in the restaurant. You also set the wine list, procure unique wines, work with the chef to create wine pairings, and train staff to recommend vintages to guests based on their tastes.

What are the key skills and qualifications needed to thrive as a sommelier?

To thrive as a Sommelier, you need in-depth wine knowledge, sensory evaluation skills, and formal certification such as those from the Court of Master Sommeliers or WSET. Familiarity with wine inventory systems, point-of-sale software, and cellar management tools is common. Exceptional communication, customer service, and the ability to educate and engage guests set top sommeliers apart. These skills are vital for delivering memorable dining experiences and driving beverage sales in hospitality settings.

What are some typical challenges sommeliers face when curating a wine list for a restaurant?

Sommeliers often encounter challenges balancing the preferences of the restaurant's clientele, the style of cuisine, and budget constraints when creating a wine list. They must ensure a diverse selection that complements menu items, appeals to a range of tastes, and meets pricing expectations. Additionally, sommeliers need to maintain relationships with distributors, stay updated on trends, and manage inventory to avoid overstocking or running out of key bottles. This role requires strong organizational and communication skills to collaborate effectively with kitchen staff and management.

What is the difference between Sommelier vs Wine Steward?

AspectSommelierWine Steward
CredentialsWine certifications (e.g., WSET, Court of Master Sommeliers)Often no formal certification, but knowledge of wines preferred
Work EnvironmentUpscale restaurants, hotels, wine barsRestaurants, catering, hospitality settings
Industry UsageCommonly used in fine dining and luxury venuesMore casual settings, but also in fine dining
Job FocusWine selection, pairing, service, and educationAssisting with wine service and stock management

While both roles involve wine knowledge and service, a Sommelier typically has formal certifications and works in upscale environments focusing on wine pairing and education. A Wine Steward may have less formal training and work in a variety of restaurant settings, assisting with wine service and inventory management.

Are sommeliers in demand?

Sommeliers are in demand in high-end restaurants, hotels, and wine retail establishments, especially those with extensive wine programs. The role requires strong knowledge of wines, certifications such as WSET, and excellent customer service skills, which can increase employment opportunities in the hospitality industry.

How much do certified sommeliers make?

Certified sommeliers typically earn between $40,000 and $80,000 annually, depending on experience, location, and establishment type. Those working in high-end restaurants or with advanced certifications can earn higher salaries, often supplemented by tips and bonuses.

How much do sommeliers earn?

Sommeliers typically earn between $30,000 and $70,000 annually, depending on experience, location, and establishment type. Higher-end restaurants and those in major cities often offer higher salaries, and certifications like the Court of Master Sommeliers can enhance earning potential.

Is it easy to get a job as a sommelier?

Securing a job as a sommelier can be competitive and often requires relevant wine knowledge, customer service skills, and certifications such as the Court of Master Sommeliers. Entry-level positions are available, but advancing typically involves gaining experience and specialized training.
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Sommelier jobs near you
Infographic showing various Sommelier job openings in Alaska as of August 2026, with employment types broken down into 78% Full Time, and 22% Part Time. Highlights an 100% Physical job distribution, with an average salary of $46,792 per year, or $22.5 per hour.

Director of Food & Beverage

The Wildbirch Hotel

Anchorage, AK • On-site

Full-time

Re-posted 4 days ago

Key responsibilities

  • Plan and direct the functions of administration and planning of the Food & Beverage department to meet the daily needs of the operation.

  • Monitor, develop, and implement schedules for all restaurants and bars to achieve a profitable result.

  • Hire, train, supervise, develop, discipline, and counsel all food and beverage management team members.

Job description

Are you a seasoned professional looking to build the team of your dreams?

Your positive energy is contagious and spreads in the room.

You may consider yourself a “foodie” and even a sommelier. But your team and guests look up to you as the epitome of excellent customer service and leadership.

If you can relate to the above, you may be our future Food & Beverage Director.

Here’s what the job would look like:

As the Food and Beverage Director, you will be in-charge of the entire food and beverage department of the hotel.

You are the champion of excellent service, creating an ambiance that promotes a memorable and positive experience for all of the restaurant’s guests and food and beverage-related service, while controlling labor and food cost.

Here are your responsibilities:

  • Plan and direct the functions of administration and planning of the Food & Beverage department to meet the daily needs of the operation.
  • Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments such as room service, restaurants, banquets, kitchens, stewards, etc.
  • Monitor and, when necessary, develop and implement schedules for the operation of all restaurants and bars to achieve a profitable result.
  • Participate with the chef and restaurant managers in the creation and merchandising of attractive menu designs to attract a predetermined customer market.
  • Implement effective controls of food, beverage and labor costs among all sub-departments and monitor the food and beverage budget to ensure efficient operation and that expenditures stay within budget limitations, including achieving budgeted revenue and labor expenses.
  • Assist the departmental managers in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotions. Maximize food and beverage department profitability.
  • Regularly review and evaluate the degree of customer satisfaction of the individual outlets, including banquet service, to recommend new operating and marketing policies whenever a change in demand, customer dissatisfaction, or a change in competitive environment requires such changes. Investigate and resolve food quality and service complaints.
  • Develop, along with assistance from department heads, operating tools necessary and incidental to modern management principles such as budgeting, forecasting, purchase specifications, recipes, portion specifications, menu abstracts, food production control, job descriptions, etc.
  • Ensure compliance with all policies and procedures that relate to food and beverage, as well as local, state, and federal laws and regulations.
  • Hire, train, supervise, develop, discipline and counsel all food and beverage management team members according to policies and procedures.

You may be assigned the following:

  • Participate in the development of the annual budget; develop short and long term financial operating plans
  • Attend mandatory meetings including divisional meetings, executive meetings, staff meetings, etc.
  • Participate in Manager on Duty coverage program, which may require occasional weekend stayovers
  • Participate in community public relations for the hotel.
  • Operate traditional software programs such as Word, Excel, Publisher, PowerPoint and/or Outlook.
  • Perform general cleaning tasks to adhere to health and safety standards.
  • Perform in the capacity of any position supervised.
  • Demonstrate positive leadership characteristics which inspire associates to meet and exceed standards.
  • Perform special projects and other responsibilities as assigned.

Here are our expectations from you:

  • Abide by payroll policies, procedures (punch in/punch out), Meals and Rest Periods policy and Rules of Conduct.
  • Demonstrate a working knowledge of all hotel safety and security procedures as required maintaining a secure and safe environment for associates as well as guests.
  • Report any unusual occurrences and/or request to the General Manager.
  • Read and abide by all the regulations and rules of conduct stated in the Associate Handbook.