Cellar Master (627)

Hotel Department, Reports to the Beverage Manager

Directs the daily operation of vessel’s Wine Sales Operation including the effective administration, supervision and execution of programs

• College or University degree in hospitality management, business administration or related field preferred. International equivalent suffices
• Sommelier certification from a known Hotel School required.
• Fluent in English, both verbal and written. A second language is preferred.
• 2-4 years managerial experience with staff of 10 sommeliers/wine stewards or more, with a focus on 4/5-star hotels, restaurants or high-volume service facilities.
• Experience in managing a multi-national wine team.
• Extensive knowledge of varying brands and quality of liquors.
• Extensive knowledge of new and old world wines including food and wine pairing.
• Ability to train multi-national wine team in all areas of wine & beverage service.
• Ability to investigate and solve guest complaints, follow up and meet/exceed guest expectations.
• Ability to oversee, carry out and supervise mini bar supply, lido beverage service, dining room and alternate dining wine service, gift orders and special functions.
• Ability to oversee wine stocks, ordering, storing and loading.
• Knowledge of beverage handling procedures in regards to public health standards. Attendance of a certified USPH or HACCP course is preferred.
• Demonstrated aptitude for the financial aspects of a bar/wine operation.
• Demonstrated aptitude for the management of headcount within assigned area, as it relates to and supports the business needs of the vessel. (Scheduling)
• Strong interpersonal and leadership skills.
• Excellent appearance, outgoing, social, self-starter.
• Revenue and guest satisfaction focused.
• Extensive knowledge of training and motivating the entire beverage team on a weekly basis in regards to wine service under the guidance of the Beverage Manager.
• Knowledge of principles and processes for providing customer and personal service including needs assessment, problem resolution and achievement of quality service standards.
• Ability to manage an international staff in a positive and productive manner by motivating, developing and managing employees as they work.
• Ability to conduct wine & spirit tasting in public for passengers and staff.
• Working knowledge of computers, Internet access, and the ability to navigate within a variety of software programs such as Excel, Word, and PowerPoint.
• Excellent open communication style with all department heads and all levels of employees.