The Head Sommelier ensures the smooth running of the Sommeliers operation on a day-to-day basis, in line with
company standards and policies outlined in the operational manuals and in the human resources manual, including
familiarizing and training of employees; planning, assigning and directing work; appraising performance; rewarding
and disciplining employees; addressing complaints and resolving problems.
Ensures that all crew working in the sommelier operation are well aware of the companies’ beverage
control procedures and have acknowledged them by signing the appropriate acknowledgement letters.
Timely handling and resolving of guest complaints regarding the sommelier team, assists guests who have
complaints that affect any other departments onboard the vessel.
Work close and efficiently with the Restaurant Manager and Executive Cellar Master (O-Class) to anticipate
and communicate any guest’s remarks in regards the beverage service in the restaurant.
Attends and shares any service related issue on the restaurant management meeting to ensure prompt
follow up on guests’ comments.
Supervises and is responsible for the adherence to the drinking age policy.
Continuously conducts training sessions with his/her staff covering all aspects of service: warmly greeting
guests by their names, properly taking their orders, practicing up-selling techniques, utilizing correct
glassware and mixology, correct use of registers and properly serving requested drinks.
Must be knowledgeable with entire wine operation and wine events – scheduling, requisition, inventory,
spoilage/breakage, inter-bar transfers, left over wines, wine packages, and wine bazaar.
Must be able to conduct wine training to the staff and wine seminars to the guests at any given time (on
OCI: wine experience modules 1, 2, 3 and the premium wine tasting/ on RSSC: Connoisseur wine tasting), food and wine pairings, all about wine, wines around the world, sparkling wine tastings, brandy and cognac
tastings, other group wine tastings and all La Reserve wine and bar events.
Responsible of maintaining the wine list at all time.
Responsible to take initiatives in promoting various wines and bar events to maximize revenue and guests
experience.
Introduces new hired Sommelier team members to the Sommelier operation using the “buddy system” to
ensure a smooth transition to life on board the vessel.
Relates and reinforces our company’s “No Tolerance” Sexual Harassment Policy and enforces the policy
when applicable.
Upkeep and maintenance of all ships’ wine cellars under his/her responsibility.
Maintains sufficient inventory of Sommelier support items; such as glassware, bar checks, napkins, etc., to
ensure an efficient operation according to company standards.
Supervises daily sommelier meetings.
Is responsible for all sommeliers to have clean and proper uniforms, and name tags at all times.
Generates new ideas and methods to increase wine revenues and improve wine service.
Has full knowledge of current P.H. rules and regulations and maintains P.H. standards throughout the
sommelier operations at all times.
Ensures that the ECM (O-class)/FBD/HRM are advised of crew request or HR related issues.
Inspects all outlets at the shift start and throughout shift to ensure that all items are up to standard
including, but not limited to glassware, site stations, etc. correct any deficiencies.
Reads, learns, understands and insures compliance with the Standard Operating Procedures and
specifications.
Conducts self-inspections to reflect the high standards of professionalism within the F&B organization.
Reporting to the Direct HODs or division managers on a daily basis the closure times of all outlets and any
issue that needs solving.