Position Summary

The primary responsibility of the Sommelier is to ensure guest
satisfaction by assisting the Head Sommelier in delivering a variety of wines
and quality wine services .

Essential Duties and Responsibilities
Operational:
• Assist with
effective 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.
• 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,
makerecommendations, and up sell .
• Be aware of all
events and activities on the ship.
• Assist the Head
Sommelier in scheduling events.
• Assist with the
setting up of wine tasting and any other relevant activities.
• Respond to
passenger questions.
• 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 U.S.P.H rules and regulations and maintain U.S.P.H
standards at all times.