Sommelier, Riverside fleet

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.

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.