Search

RESPONSIBILITIES:

• Create and maintain an innovative, comprehensive and sustainable Wine Program in line with Brand requirements.
  
• Ensure the proper management of the wine cellars, including Public Health matters.
  
• Monitor industry trends and emerging wine regions to keep the wine program innovative and competitive in parallel to the vessel’s itinerary.
  
• Analyze sales performance and Guest feedback to continuously refine and improve the wine selection and service.
  
• Lead and inspire the sommelier and restaurant service teams with ongoing training sessions on wine knowledge, service standards, and the art of upselling. Foster a culture of continuous learning and passion for wine within the team.
  
• Monitor wine program performance through sales analysis, cost control, and inventory management, ensuring alignment with financial targets and goals.
  
• Work close and efficiently with the Outlet Maître D’s to anticipate and communicate any guest’s remarks in regards the beverage service in the restaurant.
  
• Attends to and shares any service-related issue on the restaurant management meeting to ensure prompt follow up on guests’ comments.
  
• Supervises and responsible for the adherence to the drinking age policy.
  
• Utilize financial insights to make data-driven decisions that optimize pricing, inventory turnover, and overall program efficiency.
  
• Continually conduct Menu Engineering to ensure the List Unit Costs align with forecasted profitability, adjusting offerings as necessary to meet financial objectives.
  
• Must be knowledgeable with entire wine operation – scheduling, requisition, inventory, spoilage/breakage, left over wines, wine packages.