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REQUIREMENT:

• Requires extensive working wine knowledge with a minimum a WSET I certification or similar (ISG, CMS or IMW). WSET Level II or higher is preferred.
• Minimum of 3 years’ experience in managing a beverage service operation is required (Four star and above: Hotel Resort, Restaurant); or two years of experience in managing a beverage service operation on a cruise ship is required.
• Current knowledge of the US Vessel Sanitation Program (U.S.P.H.)
• Exceptional communication and interpersonal skills.
• Excellent computer software skills required (Word; Excel; Outlook etc.)
• Ability to speak and write English fluently. Proficiency in at least one of the following languages would be an advantage - Dutch, Spanish, or German.
• Ability to lead with a perspective in a culturally diverse and dynamic environment.
• Knowledge of the principles and processes involved in organizational planning, coordination and execution. This includes resource allocation, work force planning and management and leadership techniques.
• Knowledge of the principles and processes for providing personalized services, including: needs assessment techniques, quality service standards, and guest satisfaction evaluation techniques. o Knowledge of policies and practices involved in the human resources function.
• Ability to lead teams in a positive and productive manner by inspiring and developing individuals and effectively managing processes.
• Experience in Beverage Sales & Marketing, concept and new implementation fulfillment.
• Extensive knowledge of varying beverage brands and quality.
• Knowledge of new and old world wines including food and wine pairing with the capability to conduct wine tasting sessions for guests, officers and/or crew.
• Ability to read, interpret and demonstrate the preparation of drink recipes.
• Demonstrated aptitude for the management of headcount within assigned area, as it relates to and supports the business needs of the vessel. (Scheduling)
• Strong interpersonal and leadership skills.
• Demonstrated aptitude for the financial aspects of a bar operation, including the successful identification of expense reduction through cost control.
• Extensive knowledge of training and motivating the wine service team on a weekly base.