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Sommelier, Riverside fleet

Onboard Riverside Ship, Basel-Stadt, SwitzerlandService Team

Job description

Sommelier Bistro Supervisor Job Description

Purpose Statement

  • To greet Guests in a professional manner and to provide them with prompt, courteous and friendly service and to promote Wine sales in the Bistro, the Dining Room, and Buffets.
  • To maintain the highest standards of cleanliness in the Bistro, Wine Stations, and Wine Cellars.
  • To perform and supervise the daily duties in the Bistro as scheduled by the Restaurant Manager.
  • To do additional duties such as loading, wine tasting seminar, coffee training (assistance as necessary).
  • To provide a five-star service to all Guests and to deal with complaints and comments in an efficient and timely manner.
  • To monitor and replace the usage of wine maintaining the wine fridges up to full capacity and maintain the cleaning standard.

Reports Directly to:

  • Restaurant Manager (on board)
  • Assist. Restaurant Manager (on board)

Reporting Structure:

  • Restaurant Manager (on board)
  • Assist. Restaurant Manager (on board)
  • Hotel Manager. (On board)

General Responsibilities:

  • Knowing the full wine list to assist guests with their choices, being able to make recommendations to guests for a better choice, up selling, suggesting, and recommending.
  • Making suggestions to the Restaurant Manager regarding new wine and Vintages.
  • Resolving any guest queries or questions, reporting immediately any guests´ dissatisfaction to the Manager or supervisor, so he/she can act with effective discretionary guest recovery.
  • Ensuring compliance with company procedures, good stock control and accurate charging procedures.
  • Ordering wines
  • Maintaining the wine stock at the Restaurant & Bistro Bar.
  • Helping to maintain wine list up to date and write wine descriptions
  • Suggesting food and wine pairings to servers and customers
  • Recommending wines based on customer preferences
  • Training waitstaff on wines
  • Conducting wine tastings for staff and customers.
  • Hosting winery tours.
  • Seeking every opportunity to up sale wines, without being pushy.
  • Assisting with the inventory of glasses, utensils, and bottles, ensuring all glasses and utensils are always in pristine condition.
  • Ensure that Bistro bar is ready for service as per times scheduled.
  • To maintain the highest standards of cleanliness in assigned areas.
  • Knowledgeable about bar setups, cocktail presentations, and standard cocktail recipes/garnishes.
  • Follow HACCP procedure.
  • To report work orders when deficiencies are noted or when maintenance is required and to follow up on the work orders in a timely manner.
  • Other responsibilities, as assigned, but not limited to the above.

Financial Responsibilities:

  • To ensure that Company property is maintained properly and always treated with respect.
  • To ensure that crockery and glassware breakages are kept to a minimum.
  • Keeping self-aware of targets, costs, and monitoring procedures.
  • Providing ideas to maximize beverage revenues and minimize costs.
  • To assist the Restaurant Manager during Vintage Room dinners.
  • To ensure that all connoisseur Beverage are correctly charge on the system items

Safety Responsibilities:

  • To properly use Personal Protective Equipment in work areas at all times.
  • To always practice Safe Lifting Techniques.
  • To ensure that all equipment is properly and securely stored away when duties are finish.
  • Other safety responsibilities, as assigned, but not limited to the above.

Team Communication and Meetings

  • To attend daily meetings with the Dining Room Staff.
  • To constantly communicate with the Restaurant Manager.
  • To encourage and demonstrate good communication, excellent teamwork and continuous training, coaching and counseling.

Job requirements

Education/Position Requirements

  • College Degree/Diploma or Hotel School or other relevant apprenticeship in the food service industry required.
  • Minimum of three (3) years’ experience in a luxury international property hotel or two (2) years in the luxury cruise ship industry preferred.
  • Must be willing to undergo "Court of Master Sommeliers" courses.
  • Very good spoken English and German
  • Good communication skills.
  • Good product and beverage knowledge.
  • Must have very good organizational skills and show attention to detail.
  • Must undergo onboard HACCP training.
  • Must have initiative and the ability to work independently.
  • Must be able to remain calm under pressure.
  • Must be service minded with an outgoing, charming and friendly personality.


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