Junior Sommelier for Azamara Cruises

Key Responsibilities

• Working with and supporting the Sommelier, the Junior Sommelier provides wine service to guests in the restaurant and buffet restaurant. In some cases, they are responsible for providing bar services other than wine.
• Works in a station designated by the Restaurant & Bar Manager and follows the daily schedule, which is posted weekly in the wine cellar.
• In addition to serving wine 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.
• Works with the Sommelier in creating promotions relevant to destination and/or to support the reduction and maintaining of sufficient inventory on board.
• Ensures personal appearance, personal hygiene and uniform appearance are at all times in accordance with the company policy.
• Must be knowledgeable about the wine list and able to discuss and suggest wines to guests who ask for advice.
• Demonstrates a clear understanding of the company’s service standards.
• Applies salesmanship techniques in order to achieve maximum sales, which will result in higher personal compensation.
• Must be able to reach reasonable and attainable sales targets set by the company. This requires self-confidence and commitment to the sales goals.
• Reports all guests’ queries, discrepancies, or suggestions to his/her immediate supervisor. 
• Must have full knowledge of the cashless system on board the ship in order to process all transactions accordingly.
• Duties include the cleaning and sanitizing of his/her working area and working utensils following the United States Public Health rules and regulations and all times.
• Must be available to work extra duties or longer hours if necessary.
• Other duties related to the Bar Department may be assigned from time to time.
• Aware of, and/or acquires the necessary knowledge to comply with the ship’s standard operation, in order to assist guests and crew with inquiries.
• Attends meetings, training activities, courses and all other work-related activities as required.
• Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management.

Education/Experience/Qualifications:

• Minimum of five years beverage-related experience (shipboard experience preferred), or an equivalent combination of experience and education. 
• Completion of high school or basic education equivalency required. 
• WSET level 2 or equivalent Sommelier certification is mandatory. 
• Ability to analyze and interpret documents such as recipes and manuals. 
• Ability to calculate figures and amounts such as discounts, interest, commissions, tips, proportions, percentages. 
• Ability to solve practical problems and deal with a variety of variables. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form.