Senior Sommelier & Restaurant Manager
Requirements:
Experience
* Minimum 3 years of Restaurant Leadership experience, multiple outlets preferred.
* At least 3 years of experience as a Certified Sommelier (CMS Certified/Advanced) or (WSET Level 2/3).
* Background in 4 or 5-star operations, preferably within luxury hotels or cruise lines.
Skills & Competencies
* Excellent communication, leadership, and interpersonal skills.
* Exceptional customer service skills with strong communication abilities.
* Solid organizational, planning, problem-solving, and teamwork skills.
* High proficiency in spoken and written English.
* Strong computer literacy, including MS Office.
* Comprehensive knowledge of inventory control, revenue management, and menu development.
* Proven leadership capability, with the ability to manage and motivate teams across multiple vessels.
* Ability to conduct professional training sessions.
* Self-disciplined, reliable, and able to thrive under pressure.
* Comfortable working in a multicultural environment with an outgoing and approachable personality.
* Extensive travel in Europe (80/20).
Wine Expertise
* In-depth knowledge of wine regions, grape varieties, vintages, and quality standards.
* Strong understanding of wine inventory management, storage requirements, and regulatory compliance.
* Experience building and managing wine programs for multiple unit brands.
Professional Attitude
* Friendly, proactive, and committed to continuous learning and improvement.
Key Responsibilities:
Operational Leadership
* Oversee daily operations and performance across multiple vessel locations.
* Develop and implement corporate standards, operating procedures, and training programs.
* Conduct vessel visits to evaluate service quality, compliance, and operational efficiency.
* Partner with Corporate Team and onboard Hotel Directors, Restaurant Managers and Executive Chefs, and support brand consistency and continuous improvement.
* Monitor labour, cost controls, inventory systems, and P&L performance.
Guest Service & Operational Excellence
* Uphold company service standards to ensure premium guest experience.
* Support restaurants during high-volume periods, VIP visits, and special events.
* Review guest feedback and operational data to drive improvements.
* Maintain consistency in service style, table touchpoints, and beverage execution.
* Maintain a comprehensive understanding of F&B Standard Operating Procedures and ensure full implementation across the department and fleet.
Team Leadership & Communication
* Facilitate smooth, effective communication within the F&B team across all Scenic Group river vessels.
* Guide Restaurant Managers in preparing duty schedules in compliance with labour regulations.
* Foster a positive, cooperative working environment and encourage open, respectful dialogue among all Restaurant Managers and crew members.
* Conduct regular ship visits and conduct briefings and departmental meetings.
* Lead training sessions, ensuring new crew members receive a proper introduction to the team and operational standards.
* Evaluate the performance of the Restaurant Managers, providing constructive feedback and development plans as needed.
* Ensure disciplinary actions are handled fairly and in accordance with company policies.
* Identify and support promising talent by recommending career development steps in line with HR guidelines.
Service Quality & Guest Satisfaction
* Maintain thorough knowledge of all F&B menus and ensure the team is well prepared to answer guest inquiries.
* Stay aware of guests' specific needs and dietary requirements, offering appropriate alternatives and recommendations.
* When required, deliver guest-facing presentations such as menu introductions or wine presentations.
* Review guest surveys and take action to address and correct any concerns related to the F&B department.
Beverage & Wine Program Management
* Lead the development, curation, and maintenance of wine lists across the river fleet.
* Establish and manage beverage procurement, vendor relationships, and pricing.
* Create and execute wine education programs for teams and leaders.
* Organize tastings, wine dinners, and promotional beverage events.
* Ensure all beverage menus align with brand identity, culinary direction, and seasonal changes.
Financial & Strategic Responsibilities
* Collaborate on annual budgets, forecasting, and long-term planning.
* Identify opportunities to improve margins, workflow efficiency, and guest engagement.
* Oversee pricing strategies for beverage programs and support cost-of-goods targets.
* Assist in new vessel openings, concept launches, and growth planning.
* Work proactively to achieve cost, revenue, and rating targets, identifying and implementing improvements where necessary.
* Oversee monthly inventories, purchase orders, equipment procurement, and delivery controls.
* Monitor stock levels, including slow-moving items and product expiration dates.
* Ensure proper storage procedures are followed and that all equipment and machinery are handled correctly.
* Follow up on pending maintenance issues and stock requests to ensure timely resolution.
Safety, Hygiene & Compliance
* Ensure front- and back-of-house areas meet HACCP hygiene and cleanliness standards, monitoring compliance with all legal and company requirements.
* Prepare and monitor vacation planning for the department in alignment with the ship's general schedule.
* Report any potential safety hazards promptly and accurately.
Side Tasks
* Actively participate in all scheduled trainings, briefings, and departmental meetings.
* Perform additional job-related tasks as assigned by the supervisor.