SBN - Sommelier - CSSI

Overall responsibility of the wine program onboard as well as operational management of the service in The Restaurant with a capacity of 450 guests.

The Sommelier plays an integral part in assisting with the smooth operation and taking ownership of their outlet. Decisions on how to enhance the guest experience are an important responsibility on how the company achieves the goal of providing the guests with the ultimate travel experience.

Key responsibilities include:

• Ensuring that the wine and beverage sales forecasted for the restaurants on the ship are met.
• Ensuring the daily wine flash report about the complementary wines/champagne is updated, posted and discussed.
• Striving to meet the target cost of sales for the dining rooms as determined by the company budgets.
• Ensuring that all beverage stocks in the wine stand are used, stored and accounted for following company policies and guidelines and recipes are followed with correct measurement procedures.
• Maintaining and updating the Wine List to reflect the products and vintages and prices that are in stores and in the wine stand, within the guidelines established by Seabourn.
• Ensuring that there is proper feedback being communicated to the Public Rooms Manager, Restaurant Manager and Food and Beverage Manager as to guest comments on the scope and 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 on board. Ensures that the staffs assigned to dining outlets are promoting premium products.
• Responsible for the promoting and conducting Wine Seminars as per voyage needs.
• Responsible for maintaining the service and cycle of complimentary wines in accordance to Standard Operating Procedures. Ensures that the recommendations are properly spelled in the daily menus.
• Ensures that the beverages being used for hosting purposes in the restaurants are in accordance with company policy and guidelines.
• Liaises with the Provision Master 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.
• Inventory, consumption reports, rotations of wine products and stock ordering for ships consumption.
• Forecasting and stock control.
• Responsible for maintenance of wine displays on board.
• Responsible for maintaining and executing all beverage promotions on board, designed to increase sales.
• Responsible for proper use and maintenance of all glassware and other operational equipment.
• Assigns working stations and ensures service flow and guest satisfaction during service.
• Ensures deliveries of gift orders and Amex order bottles to suites.
• Inventory counts done on a cruise basis and that all sales and usage are accounted for as per company policies.
• Will follow Seabourn Name Recognition program and write tests accordingly.

Public Health:

• To be familiar with and execute the Seabourn HESS-MS appropriate to their position.
• Ensures that all crewmembers reporting to them follow company policies on personal hygiene and uniforms.
• Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to the Bar Manager supervising his station.