Achievement of departmental financial targets (revenue, costs)

Ensuring that own area is properly stocked and set up as scheduled

Ensuring effective beverage services in the restaurants, being fully responsible for the service in a section of the main dining room or an alternative dining location

Supervising assigned personal with wine service in alternative dining locations

Assisting the Head Sommelier with preparing the restaurant for service every morning, afternoon as required to ensured guest satisfaction

Knowing the full wine list in order to assist guests with their choices, being able to make recommendations to guests for a better choice, up selling, suggesting and recommending

Being aware of all events and activities on the ship at all times

Making suggestions to the Head Sommelier when scheduling events

Assisting, if requested by the Head Sommelier, with the setting up of wine tasting and any other relevant activity

Resolving any passenger queries or questions, reporting immediately any guests´ dissatisfaction to the Head Sommelier, so he/she can take action with effective discretionary guest recovery

Ensuring compliance with company procedures, good stock control and accurate charging to accounts

Seeking every opportunity to up sale wines, without being pushy

Assisting the Head Sommelier with the inventory of glasses, utensils and bottles, ensuring all glasses and utensils are in pristine condition at all times

Receiving requisitions and organizing the wine cellar with stock

To ensure confidentiality when handling sensitive information

To achieve the primary objectives of the position and comply with the above mentioned accountabilities in a timely and efficient manner in accordance with company policies

To project a favorable image of the company, to promote its aims and objectives and foster and enhance public recognition and acceptance of all its areas and endeavor

To observe and enforce uniform standards according to company policies and procedures

Aware of par levels, stock and stock control, as well as requisition procedures

Must promote, set up and organize wine events

Knowledgeable about bar set ups, cocktail presentations and standard cocktail recipes/garnishes

USPH: Guaranteeing safety, hygiene and sanitation practices are present at all times, maintaining cleanliness of all areas up to USPH and company standards, policies and procedures