Sommelier

Essential Duties & Responsibilities

SPECIFIC JOB REQUIREMENTS:

• Responsible for ensuring that the wine and beverage sales forecasted are met.
• Strives to meet/exceed the targeted cost of sales for all outlets as determined by the company budgets.
• Ensures that all beverage stocks in the wine pantry are used, stored and accounted for following company policies and guidelines.
• Maintains and updates the Wine List to reflect the products and vintages that are in stores and in the wine pantry, within the guidelines established by the corporate office.
• Ensures that there is proper feedback communicated to the Bar Manager/Restaurant Manager and Hotel General Manager as to guest comments regarding the content of the wine list and developing trends in wine consumption.
• Responsible for the training and education of all those involved in sales and service of wine products.
• Ensures that the bar staff and/or waiters assigned to all outlets are up-selling the wine packages and wine list/program.
• Responsible for the successful execution and mind impacting wine training given once per cruise to all crew involved in wine sales.
• Responsible for the wine seminars/lectures given once or twice per cruise to guests.
• Responsible for maintaining the lunch and dinner wine recommendations and the after dinner drink page of the dessert menu in accordance with the parameters established in the fleet wine program. Ensures that the recommendations are properly spelled in the daily menus.
• Ensures that the beverages used for hosting purposes in the restaurants are in accordance with company policy and guidelines.
• Liaises with the Controller in order to determine what labels from the hosting selection need to be used in order to maintain stocks on hand within the goals set by the company.
• Responsible for the maintenance and upkeep of wine displays.
• Responsible for maintaining and executing all special beverage promotions designed to increase beverage sales in all onboard outlets.
• Responsible for the proper use and maintenance of glassware and other wine related equipment used in the restaurants to include but not be limited to: wine list & covers, ice buckets, wine savers, decanting equipment, specialty glassware, bar equipment, check covers and wine tasters.
• Ensures special wine requests are getting communicated into the Guests Preferences Database.
• Ensures that gift orders for the restaurants are properly handled and delivered to guests that are entitled to them.
• Responsible for the assignment of working stations, daily flow of service and guest satisfaction with wine service during each meal period.
• Responsible for maintaining a log and/or system that allows our guests to pre-order wines and to keep them from one day to the other.
• Ensures that proper stock takes are conducted on a cruise basis; guarantees that all beverages sold or used in the dining rooms are accounted for as required by company policies; requisitions products from stores as needed and in accordance to the beverage controls that are in place.
• Manages the local wine program onboard in accordance with corporate purchasing.
• Ensures with the help of the Bar Manager/Restaurant Manager that pricing updates and changes are always up to date as communicated by the Corporate Office.
• Communicates revenue ideas to the Director, Hotel Operations.
• Participates in all menu briefings and revenue meetings as outlined by the Hotel General Manager.
• Ensures that in his/her area of responsibility that the serving measures (Jiggers) for the different beverage products are being observed and abide by according to standard operating procedure and the standard drink recipes.
• Ensures that all pertinent SEMS/WSPH and Fleet Regulations standards are upheld in his/her area of responsibility.
• Maintains and updates sales records and reports as required by company policy.
• Follows company guidelines regarding uniforms and personal hygiene.
• Assists the Bar Manager/Restaurant Manager/Hotel General Manager in other outlets and duties as needed.

COST CONTROL/PURCHASING:

• Must understand the restaurant/hotel/cruise line business; balancing expenses with profits, managing staff, minimizing waste, and more.
• Analyzes sales data and results.
• Participates in the daily briefing of Restaurant Manager, discussing wine sales.
• Conducts physical inventory (spot checks) upon every delivery of wine /champagne and assists the Controller on all beverages receiving during loading.
• Orders wine and champagne in collaboration with the Bar Manager, Restaurant Manager and Controller.
• Liaises with the Hotel General Manager and Controller on hotel supplies, storeroom operations, including procedures for ordering, receiving, storing, issuing, and inventory control.

EDUCATION:

• High School Diploma or equivalent degree.
• Sommelier diploma or certificate or equivalent diploma from a recognized Wine Institution.
• Proof of continuing education translated in certificates or letter of participation in specialized courses, seminars, tasting and records of visits to wineries and wine growing regions.
• Thorough practical knowledge of classical wine and beverage service.
• Knowledge of public health and sanitation regulations and procedures.

EXPERIENCE:

• Mimimum two years of working experience as a sommelier in a fast paced 4 or 5 star environment with an international clientele.  
• One year of working experience as a supervisor in a dining room environment.
• Working knowledge of wine lists that cover all the regions represented in our wine program including but not be limited to: Australia, Chile, France, Germany, Italy, South Africa, Spain and the U.S.A.

SKILLS:

• Strong command of the English language combined with good verbal and written skills.
• Ability to describe wine and beverage products in a way that is convincing, pleasant and attractive.
• Ability to up-sell.
• Ability to identify and close on opportunities to increase sales.
• Ability to speak in public in order to conduct seminars and training sessions.
• Ability to organize and supervise wine and beverage sales in one or multiple dining rooms.
• Ability to pair wines with food.
• Ability to carry out promotions and other special events as determined by the company.
• PC knowledge of: Word and Excel.
• Fluent in interpreting and implementing company related work rules.
• Ability to organize and complete work in accordance with deadlines.

REQUIREMENTS:

• STCW 4th Part Basic Training
• SDSD (Seafarers with Designated Security Duties)
• Valid Seafarers Medical
• Must have ability to interface and maintain effective relationships with all departments and employees in a highly diverse environment and able to execute operational imperatives in a swift and demanding environment.
• To be knowledgeable of the USPH and other international Public Health rules and regulations by participating in the company's Basic Food Hygiene course.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Travel to the yachts and extended stay up to 5 months on board is required. Regularly required to sit and stand.  Occasionally required to lift and/or move up to 40 pounds.  Specific vision abilities required by this job includes close vision.  Some stress may occur, especially during periods of daily activities. 

Supervisory Responsibilities:        

Supervises all crew involved in wine sales.