Cellar Master


Position Summary and Essential Functions:

The Cellar Master enhances the guest experience by offering knowledgeable recommendations for wine, beer and spirits. This position is responsible for executing wine programs specifically design for “The Cellar by Michael Mondavi”. This is a hands-on position and must have an acute focus on wine education and service. He or she must use personality, talent, and language ability to communicate and entertain, from small to large social events.

The Cellar Master educates guests on wine/beer/spirit consumption and food pairings. Of utmost importance is to be attentive and responsive to our guest needs and acting to achieve a pleasant and memorable experience while upholding and assuring compliance with all company policies and procedures. In order to consistently exceed guest expectations and provide the highest levels of product and services, additional duties and responsibilities may be assigned as needed

* Responsible for the forecasted wine sales PPD for the ship are met and exceeded.
* Meeting the target cost of sales for the wine operation as determined by the company budgets.
* Ensures that all company wine service standards and sequences of service are being followed and adhered to by the staff while on duty and for achieving the guest satisfaction targets.
* Helps to resolve in a satisfactory and proactive manner all service and product deficiencies and follows up on guest comments and/or concerns.
* Ensures that the staffs under his/her supervision follow and are compliant with all Public Health rules and regulations.
* Maintains and safeguards records, reports and other documents pertinent to the staff and the operation as dictated by policy and as direct by the Company.
* Participates in planning and managing the continuous training of all the staff involved in wine sales onboard using only company approved training materials.
* Ensure that all beverage stocks in the cellars are used, stored, inventoried and accounted for following company policies and guidelines.
* Ensures the proper accounting and recording of all beverage transactions while following the standard pouring measures in the preparation and service of all beverage products.
* Ensures on a daily basis that only authorized wines are being used for company-hosted tables and functions in accordance with established guidelines and policies. In addition ensures that there is proper accounting and recording of the consumption registered for each of these events.
* Promotes cost awareness by controlling breakage and spoilage and avoiding waste and theft.
* Conducts regular inventories and par spot-checks to monitor items received, consumed, issued, transferred or broken/spoiled and informs the Beverage Manager of variances registered or identified.
* Maintaining inventory levels within the budgeted values as determined by company guidelines.


Requirements and Qualifications:

* Certification from Court of Master Sommeliers minimum Level II: Certified Sommelier.
* Advanced level English verbal and writing skills, including the proper use of English grammar is required.
* Minimum of two years’ experience as a Wine Steward or Bartender on a cruise ship or a combination of ship and large hotel/bar experience in these positions.
* Supervisory knowledge in running a shift in a large restaurant and/or managing and servicing a large service bar.
* Proven track record in meeting and exceeding revenue targets, service standards and guest satisfaction results.
* Above industry average knowledge of beverage and wine products is required.
* Computer literacy and knowledge of Word Perfect and Excel is preferred.
* Experience with Micros point of sales equipment is preferred
* Secondary Education degree or equivalent is mandatory.
* Courses in safety, environmental, public health and sanitation regulations and procedures are required.
* Proof of continuous participation in wine and other beverage courses and seminars is preferred.