The Sommelier supports the Beverage Manager in overseeing smooth bar operations and ensuring exceptional guest service, wine education, and profitability. Responsibilities include promoting wine pairings and sales, conducting guest wine tastings and crew training, managing wine inventories, and ensuring compliance with USPH and safety standards. The role involves maintaining wine cellars, coordinating with local wine producers, adapting wine lists, supporting outlets during service, and ensuring cost control through proper stock rotation and reporting. The Sommelier also leads and trains a multicultural team, upholds grooming and safety standards, manages equipment and facilities, assists in fine dining wine service, and contributes to achieving departmental KPIs while actively participating in safety and training programs.
Qualifications
- Minimum 2–3 years of experience as a Chief/Head Sommelier or Cellar Master in premium hospitality; shipboard experience required.
- Certified Sommelier (Level I required; Level II or Master Sommelier preferred).
- Strong knowledge of world wines and all beverage offerings.
- Proven ability to lead, train, and motivate a multicultural team.
- Outgoing personality with excellent guest service and communication skills (English fluency required; other languages a plus).
- Demonstrated ownership of responsibilities and initiative in area development.
- High standards of professionalism, hygiene, and appearance; well-versed in Public Health Policies.
- Team-oriented, resilient under pressure, and committed to delivering high service standards.
