1.  Wine/Beverage Training Programs

a.    Establishes and prepares a well-rounded wine training program to increase awareness and confidence in all Dining Room Personnel, Bar Staff and Food and Beverage Officers.

b.  Communicates and schedules daily training sessions in liaison with the F&B Director, Maitre D and Bar Manager.

c.  Executes clear, concise and informative wine (and related beverage) training.

d.  Evaluates training results in both written/verbal and practical basis.

e.  Provides additional training sessions to those candidates showing weaknesses in both theoretical and practical applications.

2.  Wine Sales Support Functions

a.  Assists wine/beverage operation by taking on a “floating” role, giving guidance and support to areas of high demand or where expert advice is required.

b.  Maintains a high-profile in all traditional and anytime dining rooms, alternative dining locations, Horizon Court, Open Deck and Bar Areas.

c.  Maintains and updates the Wine List to reflect the products and vintages that are in stores within guidelines established by the Corporate Office.

d.  Ensures that gift orders for the dining room are properly handled and delivered to the guests per company policy and procedures.

e.  Assists in freeing up Dining Room management from beverage-related supervision, to allow them to concentrate on food service and delivery.

f.   Support and “on-call” responsibilities include Horizon Court Lunch and Dinner Service, Dining Room Lunch Beverage Service, All Dining Room Evening Beverage Service, Alternative Dining Room Wine Service, Bar Wine Service (particularly Vines Wine Bar).

g.  Assist Maitre D’ and Bar Manager in terms of wine/beverage knowledge/performance for staff appraisal purposes.

h.  Ensures enough beverage service staff are present, based on demand, to ensure a maximization of revenue and service is delivered.

i.   Documents and communicates complaints/issues related to wine service conveyed by passengers.

3.  Wine/Beverages Sales Analysis

a.  Fully responsible for wine sales in all areas of responsibility.

b.  Sets daily wine/beverage targets for locations and individual servers as guided by the F&B Director.

c.  Actively compiles wine and overall beverage results for all areas of responsibility on a daily basis.

d.  Constantly tracks revenue and service performance for all individuals in Dining and Bar areas.

e.  Strives to meet the target costs of sales for dining rooms as determined by company budgets.

f.   Guarantees that all beverages sold or used in all areas of responsibility are accounted for as required by company policies.

g.  Communicates findings regarding overall &  

     individual performance to F&B Director, Bar

     Manager and Maitre ‘D on a daily basis. 

4.  Wine Program Operations

a.  Liaises with the Hotel Inventory Manager/Bar Manager to assist with all order forecasting to ensure that par levels/on-hand inventory are within goals set by the company.

b.  Inspects cellar regularly to ensure correct storage of product and assists in stock-taking.  

c.  Responsible for ordering wine-related hotel stores, including, but not limed to wine glasses, wine menus, wine flights, etc.

d.  Responsible for the proper use and maintenance of glassware and other wine related equipment being used in the restaurants to include, but not limited to wine list covers, ice buckets, decanting equipment, specialty glassware, bar equipment, check covers.   

e.  Responsible for setting up and maintaining wine displays/wine tables, etc.

f.   Reports and communicates wine product shortages or changes in product selections to operational departments daily.

5.  Wine Presentations

a.  Responsible for promoting and compiling attendance at the Grapevine, Maitre‘D Wineclub and Stammtisch Events.

b.  Conducts the Grapevine Wine Tasting every voyage.

c.  Conducts the Maitre ‘D Wineclub every voyage.

d.  Oversees (not necessarily participates) in the daily Stammtisch Events.

e.  Responsible for training and executing any additional wine and food pairing events.

f.   Assists in setting up “host your own” wine tastings. 

6. Dining Service Support

a.  Undertakes the set-up and mise-en-place of public rooms and restaurants prior to designated service periods and the clearance of all areas at the end of each service session.

b.  Responsible for maintaining the lunch, dinner, and after-dinner wine and liqueur recommendations as established in the relevant policies and procedures.

c.  Responsible for ensuring that the daily dinner wines are being shown on the TV channels as applicable.

d.  Responsible for maintaining and executing all the special beverage promotions designed to increase beverage sales in all locations

e.  Responsible for maintaining a log/and or system that allows our guests to pre-order wines and to keep them from one day to the other (including the Dine Line). 

f.   Assist in USPH preparations.

7. Miscellaneous

a.  Communicates and preserves the company’s values, beliefs and initiatives by managing, sharing and enforcing the organizational commitment of our Core Values and C.R.U.I.S.E. philosophy. 

b.  Performs any other duties assigned by the F&B Director.