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Potter - Sommelier - Solihull, UK

Mark Potter

Solihull, UK


My strengths are discussing wine selections with guests based on food pairings.
I am also proficient in stock control and dealing with guests in a friendly, helpful, open manner.
I take great pride in maintaining high personal standards of personal hygiene, reliability, honesty and communication.
I possess a solid knowledge of old and new world wines.



  • Full time
  • Part time
  • One time
  • Contract
  • Temp


Building wine lists being aware of gross profit margins and being up to date with the latest trends.In depth knowledge of wine varieties and climates that affect the growth.Very competent at food and wine matching pairings and training staff the correct way to serve wine,measures to ensure stock control and which wines will benefit from decanting.

Work History

(Paramount Signature Hotel. Member of the Small Leading Hotels of the World) Head Sommelier

The Lygon Arms Hotel

August 2006 - July 2013

, Broadway
3 AA Rosettes (Paramount Signature Hotel. Member of the Small Leading Hotels of the World) Head Sommelier

• Wine and Port Tastings undertaken for corporate and leisure events.
• September 2008 - Short course undertaken in Chianti, Italy, to assess the wineries, bottling plants and to taste wines.
• November 2008 - Won an award from the AA for a notable wine list. Reached the final round of Wine List of the Year; 1,000 lists were assessed.

Key Accountabilities:
As Lygon Arms before with the following additions:
• Achieved better control of liquour stock results
• Responsible for the selection of wines for seven course fine dining menu and to give a description of each wine to guests.
• Responsible for wine list change March 2007, approximately 180 references. This is to be used in the other group signature hotels.
• Responsible for further wine list change in September 2008, approximately 200 references.

Head Sommelier

Macdonald Old England Hotel

September 2005 - August 2006

• Hotel currently being refurbished to 4 Star Deluxe Rosette standard. To include future fine dining restaurant.
• Responsible for online wine and bottled water purchasing, being aware at all times of the need for budgetary control.
• Compiled a list of suggested high quality wines to include on a future fine dining menu. This is available on request.
• I have increased wine and bottled water sales by approximately 35% since my appointment.
• Some breakfast and dinner head waiting duties undertaken.
• Responsible for development of bar champagne list and after dinner liqueur, port, cognac and armagnac trolley.
• Liaising with the Regional Group Director in order to improve the company's A category wine list. Wine and general drinks standard training plan also forwarded. This is to comply with 4 Star Rosette standard.

Head Sommelier

The Lygon Arms Hotel

March 1999 - February 2005

, Broadway
1 Star Michelin and 2 AA Rosettes
(Furlong Hotel Group, formerly Savoy Hotel Group until June 2003) Head Sommelier

Key Accountabilities:
• To deliver excellence in customer service
• To maximise profits
• To lead and develop a highly motivated team, maintaining an agreed standard of product delivery
• To optimise sales and
• Consistently to exceed customer expectations

Key Responsibilities:
• Creation of new wine references in conjunction with GM and F and B
• Ensuring daily requisitions are accurate
• Ensuring strict control of all beverage from dispensary
• Ensuring all MEP is carried out to required standard
• To carry out regular training sessions for all wine service staff
• Rostering for a team of 3 Sommeliers
• Stocktaking performed on a monthly basis

Head Sommelier

Forte Hotels

April 1985 - March 1999

Key Responsibilities:
• Ensuring smooth running of daily wine service
• Ensuring daily requisitions are accurate
• Ensuring strict control of all beverage from dispensary
• Production of SOP Manual
• Purchasing of wines and spirits in cellar man's absence 1997
• Preparation of new wine list 1997

Deputy Head Barman

The Albany Hotel

November 1979 - November 1984

Cocktail Barman

The Belfry Hotel

November 1977 - November 1979

Deputy Bars Manager

Forte Hotels

June 1976 - September 1977


Tasting menus

I have run the wine service on many occasions for the above as I am competent in pairing a wine with each course and giving a description of the wine accordingly.

Qualifications & Certifications

Beeston college Nottingham


West Bridgford High School and Beeston College

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