Assistant Sommelier

Asst Sommelier

Responsible for beverage and wine service and sales in the dining outlets. Operational

management of dining outlets with a maximum capacity of 450 guests throughout a

service.

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. The Sommelier ensures all their team

members are aware of the vision and mission of Seabourn and encourage their teams to

follow the guidelines set forth.

Reporting relationships:

Assistant Sommelier reports directly to the Sommelier supported by the Public Rooms

Manager.

Has a professional level reporting of up 15. Bar Waiter 10, Bartender 3 and utilities 2.

Key Responsibilities

Ensures that guest satisfaction is achieved and service procedures are followed at

all times.

Ensure all Hotel Operations functions are carried out in compliance with the lines

Environmental Compliance Plan (ECP).

Responsible for promoting and maximizing beverage sales.

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.

Helps to ensure that all beverage stocks in the bars and in lockers or pantries are

used, stored and accounted for, following company policies and guidelines.

Provides prompt, attentive and courteous service to every guest in the assigned

outlets and special events.

Maintains an attentive and proactive approach when it comes to offer a second

round and ascertaining satisfaction with the product already served.

Knowledgeable of all complimentary products (wine and spirits) being offered to

our guests.

Responsible for the correct and proper handling of all checks and sales

transactions generated in the assigned dining outlets.

Responsible for helping to achieve the yearly goal for the bar scores in the guest

comment cards.

Ensures that all drinks are served according to Seabourn recipes, standards and

measurements.

Strives to always up-sell to better quality premium and super-premium products.

By following wine menu presentation SOP.

Will follow Seabourn Name Recognition program and write tests accordingly.

Public Health:

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. In addition, to be familiarized with IPM

program and attend training as directed.

Qualifications

Education:

High School diploma or equivalent degree.

A good wine knowledge from the old and the new world.

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 participating 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 ships company need to adhere to as stipulated by the

Masters standing orders. You work in close proximity with your fellow crewmembers

and therefore respect among all is essential.