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RESPONSIBILITIES:
• Works together with the Beverage Manager and Restaurant Operations Manager to supervise the overall Beverage operation onboard focusing on wine/beverage service in the dining rooms.

• Works directly with the Sommelier and Beverage team using hands on leadership approach, with an emphasis on guest service techniques and experiences.

• Delivers all tasting event’s with the utmost professionalism and entertainment value and is always looking for ways to enhance the wine tasting program.

• Adheres to Public Health regulations and requirements into consideration at all times.

• Supervise and monitor the correct application of food safety procedures and food quality requirements related to all processes.

• Is responsible for the entire wine list upkeep and maintenance as well as menu suggestion wines.

• Facilitates assets management (maintain facilities and equipment in good working order);.

• Actively participates in new crew training and development as well as focusing on overall crew retention.

• Will ensure that wine par levels in all outlets are maintained at required levels, conducts periodic spot checks to ensure that requisitions and transfer forms are being completed accurately.

• Assist the Beverage Manager in forecasting beverage consumption and to place accurate and timely beverage orders.

• Actively participates in loading and overall management of the wine store.

• Is fully aware of all PPD targets and actual figures.

• Focused on increasing wine knowledge for our guests, providing upselling opportunities while maintaining costs within budgets.

REQUIREMENT:
• Minimum of 4 years Wine experience.

• Preferably a “Court of Master Sommeliers” Certified Sommelier or WSET Level 3-4.

• Intermediate knowledge on food safety.

• Must have a working knowledge of the following programs: MS Office Suite, Micros, Fidelio/Otalio or similar systems.

• Positive attitude. Flexible and pro-active.

• Must have complete Integrity.

• Proficiency in Computers. Microsoft programs including but not limited to, Outlook, Word, Excel. Sound knowledge of accounting and computerized dining systems/software.

• Fluent in written and spoken English. Any additional European language is considered an advantage.