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The Sommelier is in charge of effectively managing the wine program and beverage sales, as well as the service in the Dining Room, Veranda Cafe/Outdoor Cafe, Deck Barbecue and Room Service. They are responsible for the wine cellar operation. They will be responsible for ensuring that the wine and beverage forecasted for the restaurants on the ship are met and the daily wine flash report about the complementary wines/champagne is updated, posted and discussed. They must strive to meet the target cost of sales for the dining rooms as determined by the company budgets and ensure that all beverage stocks in the wine stand are used, stored and accounted for following company policies and guidelines. They must maintain and update the Wine List to reflect the products and vintages that are in stores and in the wine stand and ensure that there is proper feedback being communicated to the Public Room Manager/Maitre D’ and Hotel Manager as to guest comments on the scope and content of the wine list and developing trends in wine consumption. Must be responsible for the training and education of all those involved in sales and service of wine products on board. Bartenders and/or bar waiters assigned to the Dining Room and Veranda Cafe/Outdoor Cafe are down selling the complimentary program and up-selling the wine list/program by enforcing the wine menu presentation Standard Operating Procedure. They are responsible for maintaining the lunch and dinner wine recommendations and the after dinner drink page of the dessert menu in accordance with the parameters established in the Fleet Wine Program. Must also maintain the service and cycle of complimentary wines in accordance to Standard Operating Procedures and ensure that the beverages being used for hosting purposes in the restaurants are in accordance with company policy and guidelines. They will liaise 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, maintain and upkeep the wine display boards and ensure assistance of Public Room Manager/Maitre D’ that the daily dinner wine recommendations that are being shown on the TV channels and are featured in the daily menus. They are responsible for the proper use and maintenance of glassware and other wine related equipment being used in the restaurants to include but not be limited to: wine list covers, ice buckets, decanting equipment, speciality glassware, bar equipment, check covers and wine tasters. He/she is responsible for the assignment of working stations, daily flow of service and guest satisfaction with wine service during each meal period and ensure that proper stock takes are being held on a cruise basis. They must ensure with the help of the Public Room Manager/Maitre D’ that pricing updates and changes have been made, make sure his/her area of responsibility that the serving measures for different beverage products are being observed and abided by and maintain and update sales records and reports as required by company policy. The Sommelier must ensure that all pertinent ISM US-UKPH and Fleet Regulations are being upheld in his area of responsibility and follow company guidelines regarding uniforms and personal hygiene.