Senior Sommelier & Restaurant Manager at Scenic

Zug, Zug, Switzerland -

Full Time

Start Date

Immediate

Expiry Date

15 Apr, 26

Salary

0.0

Posted On

15 Jan, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Communication, Leadership, Interpersonal Skills, Customer Service, Organizational Skills, Planning, Problem-Solving, Teamwork, Wine Expertise, Inventory Control, Revenue Management, Menu Development, Training, Multicultural Environment, Computer Literacy, HACCP Compliance

Industry

Travel Arrangements

Description

Senior Sommelier & Restaurant Manager Requirements: Experience Minimum 3 years of Restaurant Leadership experience, multiple outlets preferred. At least 3 years of experience as a Certified Sommelier (CMS Certified/Advanced) or (WSET Level 2/3). Background in 4 or 5-star operations, preferably within luxury hotels or cruise lines. Skills & Competencies Excellent communication, leadership, and interpersonal skills. Exceptional customer service skills with strong communication abilities. Solid organizational, planning, problem-solving, and teamwork skills. High proficiency in spoken and written English. Strong computer literacy, including MS Office. Comprehensive knowledge of inventory control, revenue management, and menu development. Proven leadership capability, with the ability to manage and motivate teams across multiple vessels. Ability to conduct professional training sessions. Self-disciplined, reliable, and able to thrive under pressure. Comfortable working in a multicultural environment with an outgoing and approachable personality. Extensive travel in Europe (80/20). Wine Expertise In-depth knowledge of wine regions, grape varieties, vintages, and quality standards. Strong understanding of wine inventory management, storage requirements, and regulatory compliance. Experience building and managing wine programs for multiple unit brands. Professional Attitude Friendly, proactive, and committed to continuous learning and improvement. Key Responsibilities: Operational Leadership Oversee daily operations and performance across multiple vessel locations. Develop and implement corporate standards, operating procedures, and training programs. Conduct vessel visits to evaluate service quality, compliance, and operational efficiency. Partner with Corporate Team and onboard Hotel Directors, Restaurant Managers and Executive Chefs, and support brand consistency and continuous improvement. Monitor labour, cost controls, inventory systems, and P&L performance. Guest Service & Operational Excellence Uphold company service standards to ensure premium guest experience. Support restaurants during high-volume periods, VIP visits, and special events. Review guest feedback and operational data to drive improvements. Maintain consistency in service style, table touchpoints, and beverage execution. Maintain a comprehensive understanding of F&B Standard Operating Procedures and ensure full implementation across the department and fleet. Team Leadership & Communication Facilitate smooth, effective communication within the F&B team across all Scenic Group river vessels. Guide Restaurant Managers in preparing duty schedules in compliance with labour regulations. Foster a positive, cooperative working environment and encourage open, respectful dialogue among all Restaurant Managers and crew members. Conduct regular ship visits and conduct briefings and departmental meetings. Lead training sessions, ensuring new crew members receive a proper introduction to the team and operational standards. Evaluate the performance of the Restaurant Managers, providing constructive feedback and development plans as needed. Ensure disciplinary actions are handled fairly and in accordance with company policies. Identify and support promising talent by recommending career development steps in line with HR guidelines. Service Quality & Guest Satisfaction Maintain thorough knowledge of all F&B menus and ensure the team is well prepared to answer guest inquiries. Stay aware of guests’ specific needs and dietary requirements, offering appropriate alternatives and recommendations. When required, deliver guest-facing presentations such as menu introductions or wine presentations. Review guest surveys and take action to address and correct any concerns related to the F&B department. Beverage & Wine Program Management Lead the development, curation, and maintenance of wine lists across the river fleet. Establish and manage beverage procurement, vendor relationships, and pricing. Create and execute wine education programs for teams and leaders. Organize tastings, wine dinners, and promotional beverage events. Ensure all beverage menus align with brand identity, culinary direction, and seasonal changes. Financial & Strategic Responsibilities Collaborate on annual budgets, forecasting, and long-term planning. Identify opportunities to improve margins, workflow efficiency, and guest engagement. Oversee pricing strategies for beverage programs and support cost-of-goods targets. Assist in new vessel openings, concept launches, and growth planning. Work proactively to achieve cost, revenue, and rating targets, identifying and implementing improvements where necessary. Oversee monthly inventories, purchase orders, equipment procurement, and delivery controls. Monitor stock levels, including slow-moving items and product expiration dates. Ensure proper storage procedures are followed and that all equipment and machinery are handled correctly. Follow up on pending maintenance issues and stock requests to ensure timely resolution. Safety, Hygiene & Compliance Ensure front- and back-of-house areas meet HACCP hygiene and cleanliness standards, monitoring compliance with all legal and company requirements. Prepare and monitor vacation planning for the department in alignment with the ship’s general schedule. Report any potential safety hazards promptly and accurately. Side Tasks Actively participate in all scheduled trainings, briefings, and departmental meetings. Perform additional job-related tasks as assigned by the supervisor.

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Responsibilities

The Senior Sommelier & Restaurant Manager will oversee daily operations and performance across multiple vessel locations, ensuring premium guest experiences and operational excellence. They will also lead the development and management of wine programs and collaborate on financial and strategic responsibilities.