Wine Steward

Norwegian Cruise Line Holdings Ltd.; Miami (FL); On-site; USD 32,000 - 52,000; Full time

Job summary

Norwegian Cruise Line Holdings Ltd. seeks a Wine Steward to manage wine service in main dining areas aboard a ship. Responsibilities include wine sales promotion, stock upkeep, and assisting with wine loading as required.

Strong English, wine knowledge, and at least one year of wine waiter experience are essential. Education must include High School diploma and STCW training; continuing education certificates in wine are expected.

Qualifications

• Intermediate to advanced level English verbal and writing skills.
• Advanced knowledge and experience in meeting and exceeding revenue targets, service standards and guest satisfaction results.
• Intermediate to Advanced knowledge and experience working with beverage and wine products.

Responsibilities

• Promote andMaximize beverage sales at the workstation.
• Maintain wine displays and proper glassware handling.
• Ensure wines are served at correct temperatures and refilled as needed.
• Provide prompt, attentive service and upsell premium wines.
• Train staff in wine sales and be part of wine tastings on board.

Skills

English proficiency

Sales targets

Wine knowledge

Wine service experience

Education

High School diploma

STCW training

Wine courses/certificates

Job description

Wine Steward is responsible for selling beverage(s) during meal hours in Main Dining Rooms or designated venue and provides overall beverage service. In addition to serving beverages his/her duties include the re-stocking of the wine cellar on a daily basis, and once a week may be requested to work during the loading of wines onto to the ship.

• Responsible for promoting and maximizing beverage sales in the assigned the workstation.
• Ensures that all beverages are used and accounted for following company policies and guidelines.
• Strives to always up-sell to better quality wines and premiums and super-premium brands.
• Ensures that the wine list is presented to every table and that suggestions are made for alternative revenue generating beverages if the guests do not wish to drink wine.
• Recommends and suggests after dinner drinks.
• Provides prompt, attentive and courteous service to every guest in the assigned workstation.
• Ensures that the wines chosen by our guests are served properly and at the correct temperatures.
• Maintains an attentive and proactive approach when it comes to refilling glasses, recommending a second bottle and ascertaining satisfaction with the product being served on every table.
• Communicates any problems, challenges, complaints or service difficulties, in a timely manner, to the Head Wine Steward, Maitre D' or any of his assistants.
• Ensures that there is proper feedback being communicated to the Head Wine Steward as to guest comments on the scope and content of the wine list and developing trends in wine consumption.
• Helps the Head Wine Steward in the training and education of all those involved in sales and service of wine products on board.
• Helps the Head Wine Steward with the Wine Tasting Seminar being given once cruise.
• Follows company policies in regard of the beverages being used for hosting and complimentary purposes in the restaurants.
• Responsible for the creation and the maintenance of the wine displays in the restaurants.
• Responsible for the proper use and maintenance of glassware and other wine related equipment being used in the restaurant and entrusted to his or her care. To include but not be limited to: wine list covers, ice buckets, decanting equipment, specialty glassware, bar equipment, check covers.
• Ensures that gift orders for his station in the restaurant are properly handled and delivered to the guests that are entitled to them and assists with the wine deliveries to the staterooms.
• Ensures that pre-orders are delivered to the appropriate guests upon presentation of the correct documentation.
• Ensures that bottles of wine that are kept from one meal to other are properly labeled and stored.
• When requested, helps with the stock take that is being held on a cruise basis.
• Follows company standard operating procedure when it comes to pouring measures for products being served by the glass.

Qualifications

• Intermediate to advanced level English verbal and writing skills, including the proper use of English grammar is required.
• Advanced level of knowledge and experience in meeting and exceeding revenue targets, service standards and guest satisfaction results is required.
• Intermediate to Advanced knowledge and experience working with beverage and wine products is required.
• Minimum of one (1) year of experience as a wine waiter in a land based restaurant operation or on a ship is required.
• Basic to Intermediate knowledge of wine lists that cover all or most of the regions represented in our wine program is required.

EDUCATION

• High School Diploma or foreign equivalent is required.
• Position-specific STCW training from an accredited educational institution is required.
• Proof of continuing education translated in certificates or letter of participation in specialized wine courses and seminars is required.

ATTRIBUTES

• Proactive, Team Player, Problem Solver
• Passionate about hospitality and customer service driven
• Must have a professional appearance and good hygiene
• Respect for all co-workers and guests
• Pride in your work by creating positive energy, excitement and fun
• Able to work 7 days a week
• Demonstrate positive behaviors; smiling, being polite and courteous
• Able to develop a camaraderie with team members
• Ability to live in close quarters, share limited space with other cabin-mates

EQUAL OPPORTUNITY EMPLOYER

It is Norwegian Cruise Line Holding's policy not to discriminate against any employee or applicant for employment because of race, color, religion, sex, national origin, age, disability, and marital or veteran status.

The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. All personnel may be required to perform duties outside of their normal responsibilities from time to time, as needed.