About the role
Sommelier Bistro Supervisor Job Description
Purpose Statement
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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.
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To maintain the highest standards of cleanliness in the Bistro, Wine Stations, and Wine Cellars.
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To perform and supervise the daily duties in the Bistro as scheduled by the Restaurant Manager.
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To do additional duties such as loading, wine tasting seminar, coffee training (assistance as necessary).
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To provide a five-star service to all Guests and to deal with complaints and comments in an efficient and timely manner.
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To monitor and replace the usage of wine maintaining the wine fridges up to full capacity and maintain the cleaning standard.
Reports Directly to:
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Restaurant Manager (on board)
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Assist. Restaurant Manager (on board)
Reporting Structure:
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Restaurant Manager (on board)
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Assist. Restaurant Manager (on board)
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Hotel Manager. (On board)
General Responsibilities:
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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.
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Making suggestions to the Restaurant Manager regarding new wine and Vintages.
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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.
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Ensuring compliance with company procedures, good stock control and accurate charging procedures.
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Ordering wines
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Maintaining the wine stock at the Restaurant & Bistro Bar.
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Helping to maintain wine list up to date and write wine descriptions
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Suggesting food and wine pairings to servers and customers
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Recommending wines based on customer preferences
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Training waitstaff on wines
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Conducting wine tastings for staff and customers.
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Hosting winery tours.
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Seeking every opportunity to up sale wines, without being pushy.
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Assisting with the inventory of glasses, utensils, and bottles, ensuring all glasses and utensils are always in pristine condition.
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Ensure that Bistro bar is ready for service as per times scheduled.
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To maintain the highest standards of cleanliness in assigned areas.
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Knowledgeable about bar setups, cocktail presentations, and standard cocktail recipes/garnishes.
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Follow HACCP procedure.
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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.
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Other responsibilities, as assigned, but not limited to the above.
Financial Responsibilities:
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To ensure that Company property is maintained properly and always treated with respect.
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To ensure that crockery and glassware breakages are kept to a minimum.
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Keeping self-aware of targets, costs, and monitoring procedures.
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Providing ideas to maximize beverage revenues and minimize costs.
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To assist the Restaurant Manager during Vintage Room dinners.
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To ensure that all connoisseur Beverage are correctly charge on the system items
Safety Responsibilities:
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To properly use Personal Protective Equipment in work areas at all times.
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To always practice Safe Lifting Techniques.
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To ensure that all equipment is properly and securely stored away when duties are finish.
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Other safety responsibilities, as assigned, but not limited to the above.
Team Communication and Meetings
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To attend daily meetings with the Dining Room Staff.
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To constantly communicate with the Restaurant Manager.
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To encourage and demonstrate good communication, excellent teamwork and continuous training, coaching and counseling.
Education/Position Requirements
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College Degree/Diploma or Hotel School or other relevant apprenticeship in the food service industry required.
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Minimum of three (3) years’ experience in a luxury international property hotel or two (2) years in the luxury cruise ship industry preferred.
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Must be willing to undergo "Court of Master Sommeliers" courses.
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Very good spoken English and German
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Good communication skills.
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Good product and beverage knowledge.
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Must have very good organizational skills and show attention to detail.
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Must undergo onboard HACCP training.
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Must have initiative and the ability to work independently.
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Must be able to remain calm under pressure.
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Must be service minded with an outgoing, charming and friendly personality.