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Areas of Accountability
To provide guests with quality and variety of wine and wine services by:
o Ensuring that own area is properly stocked and set up as scheduled,
o 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,
o Supervising Wine Waiters with wine service in alternative dining locations,
o Assisting the Head Sommelier with opening wine bottles and preparing the restaurant for service every morning,
o Knowing the full wine list in order to assist guests with their choices, being able to make recommendations to guests for a better choice,
o Being aware of all events and activities on the ship at all times,
o Making suggestions to the Head Sommelier when creating and updating the wine list and definitions for menus,
o Assisting, if requested by the Head Sommelier, with the setting up of wine tasting and any other relevant activity,
o Resolving any passenger queries or questions, reporting immediately any guests´ dissatisfaction to the Head Sommelier, so he-she can action with effective discretionary guest recovery.
To ensure full compliance with USPH regulations by:
o Ensuring the maintenance of all utensils and equipment in own area,
o Ensuring the highest cleaning standards of the wine cellar buckets and stands in all outlets.