Wine Steward/Stewardess Marella

Operational

 Assist with the operation of the department, achieve and exceed departmental financial targets, (revenue, costs,) and assure guest satisfaction.

 Increase revenue for the company by applying up-selling techniques.

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

 Ensure professional beverage services in the restaurants.

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

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

 Assist the Head Wine Steward in preparing the restaurant for service every morning, afternoon or evening as required, to ensure guest satisfaction.

 Possess comprehensive knowledge of the wine and bar list in order to assist guests with their choices.

 Provide suitable recommendations and apply up-selling techniques.

 Monitor all events and activities on the ship that are related to wine service.

 Provide input to the Head Wine Steward when scheduling events.

 Assist the Head Wine Steward with the setting up of wine tastings and any other relevant activities.

 Resolve any passenger issues.

 Report guest problems or complaints immediately any to the Head Wine Steward.

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

 Utilize every opportunity to tastefully up sell wines or different packages.

 Assistthe Head Wine Steward with the inventory of glasses, utensils, and bottles, ensuring all glasses and utensils are in perfect condition.

 Receive requisitions and organizethe wine cellar with stock.

 Ensure confidentiality when handling sensitive information.

 Achieve the primary objectives of the position and comply with the above mentioned accountabilities in a timely and efficient manner and in accordance with company policies.

 Project a favorable image of the company, promote its goals and objectives, and foster and enhance public recognition and acceptance of all its areas.

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

 Work within set cost budget and par levels, and adjust requisitions to avoid any possible over ordering.

 Promote, set up and organize wine events.

 Know about bar set ups, cocktail presentations and standard cocktail recipes and garnishes.

 Adhere to the drinking age policy for vessel.

 Attend weekly bar staff meetings and training sessions, as required.

 Perform other duties as requested by supervisors, such as escorting guests on embarkation and, and pier duties.

 Guarantee safety, hygiene and sanitation practices are present at all times, maintai ning cleanliness of all areas according to Public Health and company standards.

 Conduct general cleaning and maintenance according to Shipsan, the European sanitation program and U.S.P.H. standards.

 Assistmanagement with coaching and introduction of new personnel.

 Maintain professional appearance to meet the following standards:

 Clean and ironed uniforms.
 Nametag visible at all times.
 Showers at least twice a day

 For males:

 Hair must be well-groomed and above the collar.
 Facial hair is not allowed in the Bar.
 Sideburns should not be lower than the ear lobe.
 No earrings are allowed for male employees.
 Personal jewelry should be kept to a minimum.
 All shoes are to be enclosed at the toe and heel.

 For females:

 Hair must be kept away from the face.
 Ladies should wear a dark-colored scrunch to tie back hair.
 Makeup should be tasteful and minimal.
 Personal jewelry should be kept to a minimum.
 Ladies may wear small earrings and one ring per hand.
 All shoes are to be enclosed at the toe and heel.