Holland America Line

Operates cruise ships to global destinations

Sommelier

Food & Beverage Operations ManagementUpdated on Nov 14

Full-timeMumbai, Maharashtra, IndiaNo salary listedIn-person

About the Job

Requirements

High school diploma or equivalent degree.
Sommelier diploma or certificate, or an equivalent diploma from a recognized wine school.
Proof of continuing education through certificates or letters of participation in specialized courses and seminars, wine tastings, and visits to wineries and wine-growing regions.
Minimum certified Sommelier qualification from the Court of Master Sommeliers, or Level 3 WSET/CAPS or AIS.
At least one year of experience as a supervisor in a dining-room environment.
Knowledge of public health and sanitation regulations and procedures, and thorough practical knowledge of classical wine and beverage service.
Knowledge of USPH and other international public health rules and regulations, including participation in the company's Basic Food Hygiene course every two years and achieving a minimum score of 80%.
Working knowledge of wine lists covering Old World and New World wines and spirits represented in the beverage program.
Ability to train and coach all team members.

Responsibilities

Manage the onboard wine program and operations of beverage service in the 450-guest restaurant.
Oversee inventory management, menu selection rotations, and ordering for the complementary Wine Program and Premium Wine Lists.
Select and update recommendations for each outlet and its menus.
Take ownership of the outlet and support its smooth operation while ensuring team members understand and follow the company's vision, mission, and guidelines.
Ensure forecasted wine and beverage sales targets for the ship's restaurants are met.
Update, post, and discuss the daily wine flash report for complementary wines and champagne.
Work toward the dining rooms' target cost of sales as set by company budgets.
Ensure beverage stocks in the wine stand are used, stored, and accounted for according to company policies and guidelines, and that recipes and measurement procedures are followed.
Maintain and update the Wine List to reflect products, vintages, and prices available in stores and the wine stand, within company guidelines.
Communicate guest feedback about the wine list's scope and content and developing wine-consumption trends to the Public Rooms Manager, Restaurant Manager, and Food and Beverage Manager.
Train and educate personnel involved in wine sales and service, and ensure dining-outlet staff promote premium products.
Promote and conduct Wine Seminars according to voyage needs.
Maintain the service and cycle of complementary wines according to Standard Operating Procedures, and ensure recommendations are correctly spelled in daily menus.
Ensure beverages used for restaurant hosting comply with company policies and guidelines.
Coordinate with the Provision Master on hosting-selection labels to maintain onboard stock within company goals.
Manage wine inventory, consumption reports, product rotations, and ordering for ship consumption; forecast and control stock.
Maintain onboard wine displays.
Maintain and execute onboard beverage promotions designed to increase sales.
Ensure proper use and maintenance of glassware and other operational equipment.
Assign workstations and ensure service flow and guest satisfaction during service.
Ensure delivery of gift orders and Amex order bottles to suites.
Conduct inventory counts each cruise and account for all sales and usage according to company policies.
Follow the Seabourn Name Recognition program and complete the required tests.
Become familiar with and execute the Seabourn HESS-MS requirements applicable to the position.
Ensure reporting crewmembers follow company policies on personal hygiene and uniforms.
Report malfunctioning equipment or furnishings needing repair or refurbishment to the supervising Bar Manager.

Overall responsibility of the wine program onboard as well as operational management of the service in The Restaurant with a capacity of 450 guests. Oversee the inventory management; menu selection rotations and ordering of selections form our complementary Wine Program and Premium Wine Lists. Responsible for the selections and updates of all recommendations for each outlet and their menus.

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. The Sommelier ensures all their team members are aware of the vision and mission of Seabourn and encourage their teams to follow the guidelines set forth.

Reporting relationships:
The Sommelier reports directly to the Bar Manager supported by the Food and Beverage Manager.

Position has professional level reports – Assistant Sommelier , Bar Waiter

Responsible for ensuring that the wine and beverage sales forecasted for the restaurants on the ship are met.
Ensures the daily wine flash report about the complementary wines/champagne is updated, posted and discussed.
Strives to meet the target cost of sales for the dining rooms as determined by the company budgets.
Ensures 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.
Maintains and updates 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.
Ensures 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.

Education:

High School Diploma or equivalent degree.
Sommelier diploma or certificate or equivalent diploma from a recognized Wine School.
Proof of continuing education translated in certificates or letter of participation in specialized courses, seminars, tasting and proof of visits to wineries and wine growing regions.
Minimum certified Sommelier qualification from the Court of Master Sommeliers and or level 3 WSET/CAPS or AIS.

Experience:

One year of working experience as a supervisor in a dining room environment.

Knowledge, Skills & Abilities:

Knowledge of public health and sanitation regulations and procedures. Thorough practical knowledge of classical wine and beverage service.
To be knowledgeable of the USPH and other international Public Health rules and regulations by participating in the company's Basic Food Hygiene course every 2 years and achieving a minimum of 80% pass.
Working knowledge of wine lists that cover all countries of Old and New World wines and spirits represented in our beverage program.
Should have the ability to train and coach all team members.

About the Company

Holland America Line

Operates cruise ships to global destinations

Holland America Line operates a fleet of 11 ships that offer cruise vacations to destinations around the world. Its main product is a variety of guided cruises, with itineraries ranging from popular Caribbean and European trips to exotic routes in Alaska, South America, the Panama Canal, Australia, Asia, and unique voyages to places like the Amazon and Antarctica. The cruises work by combining planned routes, on-board services, and shore excursions; guests enjoy meals, entertainment, and activities while traveling to multiple ports. The company differentiates itself with a long history (over 150 years), a focus on “modern classic” ships, and a wide mix of traditional itineraries plus extended Grand Voyages and special itineraries that emphasize destination immersion and comfort. Its goal is to deliver excellence by creating once-in-a-lifetime experiences for guests, supported by a strong employee program, travel perks, health plans, and professional training for staff.

Company size: 5,001-10,000
Company stage: Not listed
Total funding: Not listed
Headquarters: Seattle, WA
Founded: 1873

Recently Posted Jobs

Explore more opportunities at Holland America Line

See more jobs