10 of the best jobs in drinks and how to get them

Sommelier

Name: Clement Robert MS, food and beverage director at Texture Restaurant Group

What route did you take to your current role?

I have been a sommelier throughout my career, working in different environments; from a very busy brasserie at Hotel du Vin, to 5-star Summer Lodge Country House Hotel, Michelin-starred La Licorne in France and Medlar, London. I was in management since the young age of 22, as head sommelier at Hotel du vin. I started as group head sommelier at Texture Restaurant group (28-50 Wine Workshop and Kitchen and Michelin-starred Texture) in October 2015 and I was promoted to Food and Beverage Director at Texture Restaurant Group earlier this year.

I have always been ambitious and aimed for higher positions as I have progressed through my career. I constantly strive to improve myself in everything I do. I won UK Sommelier of the Year in 2013 and I became a Master Sommelier in 2015, yet I have still so much I want to learn and improve on.

What’s the best thing about your job?

Developing people, bringing new ideas to the restaurants. I love the fact that I manage the standards of service, food and beverage, which are the three most important factors in a restaurant.

And the worst?

Finding the right balance between being on the floor and greeting regulars and VIPs, and maintaining and improving standards, while looking after all the aspects of the administration side of my role.

What’s your best piece of advice to someone looking to land a job in your field?

Experience is key, be patient always try to improve everything you do in your current role, you need show dedication, passion and hard work. The role is all  about understanding hospitality and to provide an amazing guest experience in a multi outlets organisation.

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