HIS/HER RESPONSIBILITIES INCLUDE, BUT ARE NOT LIMITED TO THE FOLLOWING:

ESSENTIAL DUTIES & RESPONSIBILITIES

Supports Beverage Manager to suggest any needed updates and put in place Beverage SOPs and procedures forward to General Manager
Report and follow up breakages and maintenance issues for wine cabinets and cellars
Proactively find ways to promote wine pairings and packages throughout to keep stock moving and generate revenue outside included and SBP packages.
Ensures operation of bar operating areas procedures are according to company standards in all areas of responsibility (e.g. menus, decoration, appearance)
Organization and execution of F&B related ship functions and special events
Tallying any sales transactions and correctly follow any accounting procedures.
Assistance in other departments upon instruction from Beverage Manager as required
Opening and closing of outlets as per company standard and manual
Will be overlooking in adapting the wine list onboard especially in local product.
Contact with local wine producers
Ensures the correct handling of all products, materials and equipment (glasses, cutleries and crockeries etc.) in assigned areas
Responsible for the daily tallying and reporting of the bar revenue
Embarkation duty as directed.

Ensuring highest level of cleanliness within bar, pantry, lounge, sundeck in accordance with HACCP/USPH standards

TRAININGS
Prepares and conducts Wine Training sessions to F&B department
Special lectures and/or wine tastings onboard for guests
Organization, management, motivation and training of the bar team
Active participation in and execution of onboard training programs.
Overall responsibility for the training and performance of the bar team as per Beverage manager instructions

STOCK/FINANCE
Make sure inventories are updated and consistent
Keep proper rotation of slow moving stock
Prepare and maintain up to date reports, statistics and cost controls for Wines
Cost control for bar in accordance with the budget
Conducting stock takes and inventory according to company procedures.
Keeping and storing of all Bar and cellar inventory stock in accordance with set par-levels following safety and sanitation rules and regulations.
Conduction of stock takes; inventory according to company procedures
Ensuring the bar inventories and stocks are declared in accordance with local costumes.

Minimum experience and qualification requirements for position:

·        Must have an internationally recognized Certified Sommelier Level I preferably Level II or Master Sommelier.

·        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

Contract length: 6 months on/ 2 months off

Salary: 3000$