Sommelier

Department: Beverage Svc

Employment Type: Fixed Term Contract

Reporting To: Bar Manager

Description

As the Sommelier, you will take on the overall responsibility for the wine program onboard, ensuring a seamless operational management of service in The Restaurant, which accommodates up to 450 guests. You will expertly oversee inventory management, menu selection rotations, and the ordering process for our distinguished Wine Program and Premium Wine Lists. Your role will also involve curating and updating wine recommendations across all dining outlets, enhancing the culinary experience for our guests.

You will play a crucial role in ensuring the smooth operation of your outlet while fostering a culture of excellence among your team. Your decisions will significantly impact guest satisfaction, contributing to Seabourn’s mission of providing unparalleled travel experiences. You will empower your team to embrace Seabourn’s vision and values, guiding them to deliver attentive and personalized service.

Reporting Relationships:

The Sommelier will report directly to the Bar Manager, with support from the Food and Beverage Manager. You will also lead a team of professionals, including an Assistant Sommelier and Bar Waiters, fostering their development and ensuring a cohesive service experience.

Key Responsibilities

• Ensure that wine and beverage sales targets for the ship’s restaurants are consistently met.
• Update, post, and discuss the daily wine flash report regarding complimentary wines and champagne.
• Strive to achieve the target cost of sales for dining rooms as outlined in company budgets.
• Ensure proper usage, storage, and accounting of all beverage stocks in the wine stand, adhering to company policies and precise measurement procedures.
• Maintain and update the Wine List to accurately reflect available products, vintages, and pricing in accordance with Seabourn guidelines.
• Facilitate effective communication with the Public Rooms Manager, Restaurant Manager, and Food and Beverage Manager regarding guest feedback on the wine list and emerging trends in wine consumption.
• Oversee the training and education of all staff involved in the sales and service of wine products on board, ensuring that premium offerings are promoted effectively.
• Conduct Wine Seminars as needed based on voyage requirements.
• Maintain the service and cycle of complimentary wines in line with Standard Operating Procedures, ensuring daily menu recommendations are correctly noted.
• Ensure that beverages used for hosting purposes in restaurants comply with company policies and guidelines.
• Collaborate with the Provision Master to manage the selection of hosting wines, maintaining stock levels in alignment with company goals.
• Manage inventory, consumption reports, wine product rotations, and stock ordering for onboard consumption.
• Conduct forecasting and stock control to optimize inventory levels.
• Oversee the maintenance of wine displays on board.
• Execute all beverage promotions designed to enhance sales.
• Ensure the proper use and maintenance of glassware and operational equipment.
• Assign working stations and monitor service flow to guarantee guest satisfaction during service.
• Coordinate the delivery of gift orders and American Express orders to suites.
• Perform inventory counts on a cruise basis, ensuring that all sales and usage are accounted for per company policies.
• Participate in the Seabourn Name Recognition program and complete associated assessments.

Public Health:

• Familiarize yourself with and execute the Seabourn HESS-MS relevant to your position.
• Ensure that all crew members under your supervision adhere to company policies regarding personal hygiene and uniforms.
• Report any malfunctioning equipment or furnishings requiring repair or refurbishment to the Bar Manager overseeing your area.

Qualifications

Education:

• High School Diploma or equivalent.
• Sommelier diploma or certification from a recognized wine school.
• Documentation of ongoing education, including certificates or letters of participation in specialized courses, seminars, tastings, and visits to wineries and wine-growing regions.
• Minimum certified Sommelier qualification from the Court of Master Sommeliers, or Level 3 WSET/CAPS or AIS.

Experience:

• A minimum of one year of supervisory experience in a dining room environment.

Knowledge, Skills & Abilities:

• Comprehensive understanding of public health and sanitation regulations and procedures.
• Extensive practical knowledge of classical wine and beverage service techniques.
• Familiarity with USPH and international public health regulations, including participation in the company's Basic Food Hygiene course every two years with a minimum passing score of 80%.
• Proficient knowledge of wine lists encompassing both Old and New World wines and spirits represented in our beverage program.
• Strong ability to train and mentor team members effectively.

Physical Demands & Travel

Physical Demands:

To ensure the safety of yourself and others on board, it is essential to maintain specific physical abilities. Candidates must be able to bend, climb, perform repetitive motions, and lift heavy items repeatedly. Maintaining physical fitness is crucial to successfully perform the tasks associated with this position.

Travel Requirements:

• Valid passport (minimum validity of 6 months)
• Flag state-issued Seaman Book
• General flag state or flag state-approved marine fitness medical certification
• Valid United States C1/D visa
• English Marlins test with a minimum score of 80%
• Pre-employment medical examination

Working Conditions:
Working on a cruise ship offers a unique experience compared to land-based jobs. You will find that working hours can be longer and the pace more intense due to the ongoing needs of our guests. Flexibility in your schedule is important, as hours may change occasionally due to unforeseen circumstances. However, please note that the Maritime Labour Convention of 2006 strictly regulates these working hours.
 

In addition to the hours, all crew members must adhere to the guidelines set forth by the Master’s standing orders. You will work closely with your fellow crewmembers, making mutual respect and teamwork essential for a harmonious onboard environment. 

Join us for a rewarding experience where every day brings new opportunities to create exceptional guest experiences!