Cellar Master
POSITION SUMMARY
Promotes and provides an excellent wine service to our guests. Improves and maintains wine sales.
ESSENTIAL DUTIES & RESPONSIBILITIES
To support Celebrity Cruises' mission of becoming "the world's ultimate premium cruise line with a taste of luxury," all duties and responsibilities are to be performed in accordance with Celebrity Cruises' Pillars of Safety, Service and Style, ISM/ISO standards, USPH guidelines, and environmental regulations.
Each shipboard employee may be required to perform all functions in various service venues and throughout the ship.
- In accordance with Celebrity Cruises' Pillars of Safety, Service and Style, as well as through Celebrity Connections, each employee conducts oneself in a professional and courteous manner at all times. This consists of physical and verbal interactions with guests or fellow shipboard employees and/or in the presence of guest contact and Celebrity Family Member (CFM) areas.
- Directs, coaches, supports, supervises and evaluates (in conjunction with the Bar Manager) the performance of all direct reports.
- Assigns stations to each of the Sommeliers.
- Supervises (hands-on approach) each station to ensure that the wine and beverages are served in a timely manner.
- Accesses and modifies the stations during the cruise, if needed.
- Ensures that the Sommeliers are properly dressed and presentable to report to work and report to work on time. Monitors the Sommeliers personal appearance, i.e., personal hygiene and uniform policy is adhered to all the times.
- Maintains the integrity of the wine stand inventory including the Main Restaurant and Specialty Restaurant.
- Oversees the stock, par levels and inventory of wines in the Specialty Restaurant.
- Issues requisitions in order to maintain the inventory at established par levels. The requisitions should be co-signed by the Bar Manager. The Cellar Master is also responsible for the cash value of the wine stock.
- Reconciles the sales of all Sommeliers in order to inventory consumption. Prepares, the daily deposit, charges and staff sales on a daily basis.
- Instruct his/her Sommeliers of the proper accounting and PO processes. Assist Sommeliers to process the checks during peak period in an effort to allow the Sommelier to maintain the service level and increase sales.
- Ensures that the Sommeliers reach sales target set by the company. These targets are reasonable and attainable, however, requires self-confidence and commitment.
- Spot checks the main storeroom as needed and notifies the Bar Manager of any wines running low.
- Participate in the physical inventory of wines in the storeroom and the loading of the wines in the respective home port.
- Trains staff in wine selling techniques and familiarize them with the wines and beverage s available
- Ensures the sanitation of the Sommelier's wine stand and refrigerators are kept up to USPH standards.
- Assigns equal workstation on a per cruise basis with the assistance Dining Room Manager.
- Ensures that the prepaid wine orders and travel agent letters are delivered to staterooms and/or served in the dining room as requested.
- Ensures that these wines are properly received and the paper work is processed by the Bar Manager.
- Monitors the wine sales and manages the inventory accordingly.
- Promotes and maximizes the after dinner drinks sales in the restaurants.
- Maximizes the beverage sales during the lunch buffets and monitors promotions.
- Re-stocks the wine stands as per the established par levels
- Promotes and conducts at least one wine tasting party during each cruise.
- Attends meetings, training activities, courses and all other work-related activities as required.
- Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position. Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management.
FINANCIAL RESPONSIBILITIES
Financial responsibilities for budget, expenses and/or achievement of revenue targets.
- This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment.
- Ensures that all communication costs are kept under control
- Ensures that guests are charged for pertinent special requests and services.
- Identifies potential expense reductions through cost control. Analyzes operational problems and establishes controls. Reviews timesheets and forwards to the Food & Beverage Manager for approval. May prepare a variety of reports and letters utilizing personal computer system and equipment.
- Ensures that items are requisitioned in correct quantities, within acceptable timeframes and in accordance with established control procedures. Conducts workstation spot checks to ensure items are correctly stored to minimize deterioration and waste.
MOTIVATIONAL RESPONSIBILITIES
People management responsibilities to ensure optimal performance of the function.
- Monitors and manages the various assigned workstation functions. Monitors the assignment of duties and responsibilities to his/her staff. Observes and evaluates staff and work procedures to ensure quality standards and service are met. Makes recommendations regarding personnel actions such as new hire requests and discharges, to ensure adequate and continuous staffing. Inspects workstations, work areas, equipment, etc. to ensure efficient service and conformance to standards.
- Mentors, develops and provides on-the-job training to his/her staff to strengthen their current performance and preparation for future advancement.
QUALIFICATIONS
Minimum hiring, language and physical requirements to perform the job.
Hiring Requirements:
- Successfully completed the Introductory Sommelier Course of the Court of Master Sommeliers
American or UK Charter, United States Sommelier Association or worldwide recognized wine
institution. - Minimum of five years beverage-related experience (shipboard experience preferred), or an
equivalent combination of experience and education. - Completion of high school or basic education equivalency required.
- Ability to analyze and interpret documents such as recipes and manuals.
- Ability to calculate figures and amounts such as discounts, interest, commissions, tips, proportions,
percentages. - Ability to solve practical problems and deal with a variety of variables. Ability to interpret a variety
of instructions furnished in written, oral, diagram or schedule form.
Internal Candidate Requirements:
In addition to the stated hiring requirements, internal candidates are required to fulfill the following:
- Completion of a minimum of two contracts as Sommelier with a performance rating of satisfactory or above, along with demonstrated leadership skills.
Language Requirements:
- Ability to speak English clearly, distinctly and cordially with guests.
- Ability to read and write English in order to understand and interpret written procedures. This
includes the ability to give and receive instructions in written and verbal forms and to effectively
present information and respond to questions from guests, supervisors and co-workers. - Ability to speak additional languages such as Spanish, French or German preferred.
Physical Requirements:
- While performing the duties of this job, the employee is regularly required to stand; walk; use hands to touch, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
- All shipboard employees must be physically able to participate in emergency life saving procedures and drills. Full use and range of arms and legs as well as full visual, verbal and hearing abilities are required to receive and give instructions in the event of an emergency including the lowering of lifeboats. Ability to lift and/or move up to 50 pounds.
