Senior Sommelier & Restaurant Manager
Scenic Tours Europe AG
Full-time
On-site
Zug, Switzerland
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.
- 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).
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Actively participate in all scheduled trainings, briefings, and departmental meetings.
- Perform additional job-related tasks as assigned by the supervisor.