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