Sommelier

Vessel type: Ocean-going cruise ship

Job Description

SOMMELIER

Purpose of Position

You ensure a friendly and professional service in your assigned F&B area to the fullest guest satisfaction and in accordance with Viking Ocean Cruises.

Your Responsibilities

• Professional, welcoming and sales oriented beverage service.
• Assigned areas of responsibilities in any F&B outlet according to direction from management.
• Guest relation
• Area of responsibility is set up in accordance with direction from supervisor and Viking Ocean Manuals.
• Tallying any sales transactions and correctly follow any accounting procedures.
• Conducting stock takes and inventory according to company procedures.
• Assistance in other departments upon instruction from supervisors as required.
• Following all applicable company standards and HACCP rules.
• Keeping and storing of any assigned inventory stock in accordance with set par- levels following safety and sanitation rules and regulations.
• Active participation in and execution of onboard training programs.
• Conducts guest lectures onboard about wines and the region.
• Accompanies guests on “Chateaux excursions” as directed.
• Will be supporting in adapting the wine list onboard especially in local product.
• Contact with local wine producers
• Embarkation duty as directed.
• Participation in loading as required and on direction of supervisors.
• Additional duties, not mentioned here, will be expected as per management request.

Supervisor: Restaurant Manager / F&B Manager

Receives instructions from:  Restaurant Manager / F&B Manager / Executive Chef / Hotel Manager / Maitre d’Hotel / Headwaiter / Head Sommelier / Restaurant Supervisor

Your Profile

• Must have an internationally recognized Sommelier affiliation.
• Graduated education in hotel / catering industry or equivalent professional experience.
• At least 2 years in similar position in 4* or 5* operation.
• Excellent English skills, other languages are an asset
• International experience / shipboard experience is an asset
• Ability to work independently, service and sales oriented and guest focused, positive personality, ambitious and with professional appearance.
• Flexible and stress resistant, team player, showing commitment
• Preferred age 20 – 40.

Guidelines and Regulations

Job Description • Contract • Company Rules and Regulations • Onboard ABC • Viking College • Uniform Regulation • Executive Chef Manual