Senior Sommelier & Restaurant Manager

Experience & Qualifications

• 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.
• High proficiency in spoken and written English.
• Extensive travel in Europe (80/20).

• Excellent communication, leadership, and interpersonal skills.
• Exceptional customer service skills with strong communication abilities.
• Solid organizational, planning, problem-solving, and teamwork skills.
• 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.

• 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.

• 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…