Create and maintain an innovative, comprehensive and sustainable Wine Program in line with Brand requirements.
Ensure the proper management of the wine cellars, including Public Health matters.
Monitor industry trends and emerging wine regions to keep the wine program innovative and competitive in parallel to the vessel’s itinerary.
Analyze sales performance and Guest feedback to continuously refine and improve the wine selection and service.
Lead and inspire the sommelier and restaurant service teams with ongoing training sessions on wine knowledge, service standards, and the art of upselling. Foster a culture of continuous learning and passion for wine within the team.
Monitor wine program performance through sales analysis, cost control, and inventory management, ensuring alignment with financial targets and goals.
Work close and efficiently with the Outlet Maître D’s to anticipate and communicate any guest’s remarks in regards the beverage service in the restaurant.
Attends to and shares any service-related issue on the restaurant management meeting to ensure prompt follow up on guests’ comments.
Supervises and responsible for the adherence to the drinking age policy.
Utilize financial insights to make data-driven decisions that optimize pricing, inventory turnover, and overall program efficiency.
Continually conduct Menu Engineering to ensure the List Unit Costs align with forecasted profitability, adjusting offerings as necessary to meet financial objectives.
Must be knowledgeable with entire wine operation – scheduling, requisition, inventory, spoilage/breakage, left over wines, wine packages.
Communicates with his/her superior routinely and participates to meetings as directed.
Prepares a voyages report in the end of each cruise.
Conducts staff’ orientation and mid/end contract performance evaluations and makes recommendations for promotion. Introduces new crew members to their working areas and to the rules and regulations on board.
Key Responsibilities
Must be able to conduct wine training to the staff and wine seminars to the guests at any given time.
Responsible for the management, update and communication of the rotation plan for crew members in collaboration with the hotel director and assistant purser.
Education/Experience/Qualifications
Languages: Fluent English mandatory. Additional languages are a plus.
Education: A high-school degree or equivalent in Hospitality or related field.
Previous professional experience: 3 years’ experience as Head Sommelier plus appropriate on the job training for the Manager’s position as well as proper skills in beverage and USPH knowledge.
