Senior Sommelier & Restaurant Manager

Senior Sommelier & Restaurant Manager

Join our team as a Senior Sommelier & Restaurant Manager overseeing operations across multiple vessel locations, driving guest service excellence, and leading a diverse team of culinary professionals.

• 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.
• 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).

• 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.

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…