The Wine Steward assiststhe Head Wine Steward in providing guests with courteous and professional service, and a variety of quality wines and wine services consistent with company standards, while meeting sales targets set by the company, and increasing revenue.
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.
Minimum experience and qualification requirements for position:
Fluent in written and spoken English
Minimum two years extensive experience in wine service.