Sommelier Oceania

Operational

 Assist with effective bar operation of the department.

 Achieving and exceed departmental financial targets (revenue, costs).

 Ensure that assigned area is properly stocked and set up as scheduled.

 Ensure effective beverage service in the restaurant.

 Have a comprehensive knowledge of all international wines, their characters and vintage merits with a detailed knowledge of the characteristics of all wines on the wine list.

 Have a comprehensive knowledge of beverages.

 Responsible for the service in a section of the main dining room or an alternative dining location.

 Supervise assigned personal with wine service in alternative dining locations.

 Assist the Head Sommelier in preparing the restaurant for service every morning and afternoon to ensure guest satisfaction.

 Possess thorough knowledge of the full wine list in order to assist guests with choices, make recommendations, and up sell. Advise guests on wine selection in articulate, affable and friendly manner displaying professional salesmanship.

 Be aware of all events and activities on the ship.

 Assist the Head Sommelier in scheduling wine events.

 Assist with the setting up of wine tasting and any other relevant activities.

 Control the in-use stock inventory in his/ her beverage outlet.

 Report any guest dissatisfaction to the Head Sommelier immediately.

 Ensure compliance with company procedures regarding stock control and accurate charging to accounts.

 Tactfully present options to up sale wines, without being pushy.

 Assist the Head Sommelier with the inventory of glasses, utensils and bottles.

 Ensure that all glasses and utensils are in pristine condition at all times.

 Receive requisitions.

 Organize the wine cellar with stock.

 Observe and enforce uniform standards according to company policies and procedures.

 Possess awareness of par levels, stock and stock control, and requisition procedures.

 Promote, set up and organize wine events.

 Possess knowledge of bar set ups, cocktail presentations and standard cocktail recipes/garnishes.

 Possess full knowledge of current Public Health rules and regulations and maintain Public Health standards at all times.

 Ensure that the assigned location is up to Public Health standards.

Financial

 Ability to reach the set sales targets (wine/ beverage sales, wine/ bar events and beverage packages).

 Possess awareness of targets, costs and monitoring procedures.

 Provide ideas to maximize beverage revenues and minimize costs.

 Possess knowledge of the revenue aspects of the operation.

 Ensure cost-effective operation of department.

 Minimize operating expenses without affecting product standards delivered to the guests.

 Conduct inventory checks when required.

Safety Responsibilities

 Comply with the safety and pollution prevention regulations and operating procedures.

 Be in procession of valid STCW certificates.

 Participate in relevant meetings and training sessions.

 Possess familiarity with the vessel layout in terms of safety and security.

 Have a full understanding of ship rules and regulations (SMS).

 Ensure that all safety procedures are followed.

 Cooperate with the Staff Captain in adhering to the Ship Safety Program.

 Follow the Ship Rules & Regulations.

 Maintain a safe and sanitary environment for all guests and crew members.

 Follow proper procedures and instructions at all times to prevent damage of any kind to ship or company property.

 Participate in safety drills as required