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Responsibilities

Key Responsibilities

• All duties and responsibilities are to be performed in accordance with HAL standards, USPH and HACCP guidelines, and Responsible service of alcohol, Environmental policies, and safety procedures. Each shipboard team member may be required to perform all functions in various food and beverage service venues throughout the ship. Each team member is required to conducts oneself in a professional and courteous manner at all times.
• Directs the activities of Sommeliers and Beverage Runners.
• Directs and ensures the implementation and execution of corporate policies and procedures within the Beverage Department as they relate to wine sales.
• Controls, measures and reports Wine Bar Outlet performance on a daily basis and takes required corrective action to ensure operations are in accordance with the company standards and objectives.
• Achieves or exceeds Bar Revenue and Cost objectives for the established cruise program targets. Creates new opportunities and maximizes existing ones to generate extra revenue. Recommends measures to control/reduce costs and ensures that the operational cost budgets are strictly adhered to.
• Develops and recommends merchandising and promotional programs to maximize Wine Sales and Service objectives for established cruise program targets. Identifies market needs and trends, creates concepts and communicates these to the Beverage Manager. Monitors product movement onboard and special offers. Plans and implements an effective sales plan and promotional activities in each wine outlet.
• Works closely with the Controller and Provision Master in regards to inventory taking, cost control, loading, ordering and storing of wines. Follows proper accounting procedures, requisitions, transfers and reconciliation of daily wine sales.
• Verifies delivery of prepaid wine orders to staterooms and coordinates the service thereof in the dining room.
• Oversees voiding, checking any discrepancies. Is fully responsible for posting of gift orders, pre-ordered wines and parties (company’s and guests’).
• Responsible for achieving and exceeding guest satisfaction standards and rating for wine services consistent with company goals. Personally gets involved with handling guest concerns.
• Introduces him/herself to VIP’s and Suite guests within 24 hours of boarding. Identifies wine drinkers and wine lovers early in the cruise and guides Sommeliers & Restaurant Servers to make personalized bespoke recommendations.