Asst Sommelier

Department: Beverage Services

Employment Type: Fixed Term Contract

Reporting To: Head Sommelier

Description

Seabourn's Assistant Sommeliers are responsible for beverage and wine service and sales in all  of our dining outlets. 
The Assistant Sommelier plays an integral part in assisting with the smooth operation and taking ownership of their outlet. Decisions on how to enhance the guest experience are an important responsibility on how the company achieves the goal of providing the guests with the ultimate travel experience.  

Key Responsibilities

• Responsible for promoting and maximizing beverage sales
• Provides prompt, attentive and courteous service to every guest in the assigned outlets and special events
• Knowledgeable of all complimentary products (wine and spirits) being offered to our guests and ensures that all drinks are served according to Seabourn recipes, standards and measurements
• Supervises the wine service in the dining outlets according to the daily schedule
• Works with the Sommelier when promoting wine sales. Supports the Sommelier with the Seabourn Vintage program
• Responsible for the correct and proper handling of all checks and sales transactions generated in the assigned dining outlets
• Oversees beverage stocks in the bars and in lockers or pantries to ensure that they are used, stored and accounted for, following company policies and guidelines  
• Responsible for helping to achieve the yearly goal for the bar scores in the guest comment cards 
• Ensures all Hotel Operations functions are carried out in compliance with the line’s Environmental Compliance Plan (ECP)

Public Health:

• Performs cleaning duties as assigned by supervisor, maintenance and reporting of any deficiencies in designated areas of responsibilities. 
• Responsible to control and manage the areas of responsibility (Colonnade galley and buffet) are pertinent to SMS 2008 USPH / CAPH/UKPH, ISO 14001, NLV Seabourn (ship specific) and International Regulations as applicable in direct communication with CDC onboard
• Familiar with IPM program and attends training as directed

Qualifications

Education: 

• High School diploma or equivalent degree
• Minimum of 2 years hospitality experience
• WSET Level 2 or Certified MS diploma preferred 

Experience: 

• Minimum of 2 years hospitality experience
• Practical knowledge of beverage operations and service 

Knowledge, Skills & Abilities:

• To be knowledgeable of the USPH and other international Public Health rules and regulations by willingness to participate in the company's Basic Food Hygiene course every 2 years and achieving a minimum of 80% pass

Physical Demands & Travel

Physical Demands:
For the safety of yourself and others on board certain physical abilities shall be maintained. Must be able to bend, climb, perform repetitive motion, and repetitively heavy lift.
Must maintain physical fitness to perform tasks associated with job. 

Travel Requirements: 

• Passport – valid for a minimum of 6 month
• Flag state issued seaman book
• General flag state or flag state approved marine fitness medical United States C1/D visa
• English Marlin test at minimal score of 80%
• Pre-employment medical examination 

Work Conditions:
Working on a cruise ship is very different from any land-based occupation. Working hours are longer and work is more intense due to the constant demand of the guests. You have to be very flexible in your working hours, which on occasion might have to be changed due to unforeseen circumstances. The Maritime Labour Convention of 2006 however strictly regulates these. Apart from the working hours there are strict rules which all members of the ship’s company need to adhere to as stipulated by the Master’s standing orders. You work in close proximity with your fellow crewmembers and therefore respect among all is essential.