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Codice azienda9827 |
Nome aziendaApollo Ships Chandlers |
Sito aziendalehttp://www.oceaniacruises.com/ |
Luogo di lavoroAmerica del NordVario |
TipologiaCompagnia di crociera |
Target clientelaAlto |
Descrizione dell'aziendaApollo Ships Chandlers, catering company for 2 luxury cruises lines is recruiting Italian Nationality personnel for his Italian restaurants. |
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QualificaSommelierSommelier Cantiniere |
Contratto offertoDeterminato / Stagionale |
Giornata lavorativaTempo pieno |
Descrizione dell'offertaREPORTS TO: Food & Beverage Director - Restaurant ManagerSUBORDINATES: All Beverage Crew ASSOCIATES: Head Bartender JOB OBJECTIVE: The Cellar Master partners with the Head bartender in the overall supervision of the Beverage operation onboard reporting to the F&B Director & Restaurant Manger. The Cellar master is also responsible for the training and development of the F&B team in the areas of wine service and product knowledge as well as providing a vision for the future. To achieve this, the Cellar Master will need to exemplify the following characteristics. 1. Upholds the highest level of guest satisfaction, crew support, and financial/operational performance. 2. Provides support, leadership, motivation, training, coaching and mentoring to all direct reports and subordinates. 3. Creates an environment of trust and respect through empowerment of crewmembers at all levels. 4. Encourages high morale, fosters teamwork and partnering among all team members. RESPONSIBILITIES: DAILY OPERATIONS: 1. Works together with the Head Bartender to supervise the overall Beverage operation onboard focusing on beverage service in the dining rooms. 2. The Cellar Master look after the beverage operation during the morning, starting at around 9:30 until the lunch service is over, and the Head Bartender takes over the beverage operation. This is subject to change based on schedule, guest’s movement and/or specific instruction by the Restaurant Manager and F&B Director. 3. Works directly with the Beverage team using hands on management approach, leading and demonstrating by example with an emphasis on guest service techniques and signature service. 4. Morning shift responsibilities are as follows but not limited to: - Supervise and spot-check all bars opening and closing in the morning - Supervision of the open deck activities - Walk all Beverage locations to ensure venues are neat and tidy. - Check with Restaurant Manager and F&B Director for any outstanding issues - Identify revenue opportunities during the morning activities in the lounges and on deck. - Conduct necessary paper work. 5. Evaluates all Sommeliers and discuss their strengths and weaknesses with the Restaurant Manager and if necessary is involved in consistent application of disciplinary procedures. 6. Handles any guest queries or complaints with reference to the beverage team and follows up with immediate guest service recovery keeping the Restaurant Manager and F&B Director informed. 7. Works closely with the Restaurant Manager and the DR middle management to ensure that all Beverage service in the dining rooms is to required standards and that all personnel are working closely together to ensure prompt and efficient service. 8. Ensures that the working schedules for the wine team are developed in a way that revenue and guest service are maximized. Wine Sommeliers are to also assist in any other areas of the entire Beverage operation as deemed necessary. 9. Participate daily to the DR pre-dinner meeting with the middle management team. 10. Organize daily a pre-dinner briefing with the Sommeliers, discussing wine recommendation and suggestions according to the menus, motivating the team and maximizing sales. 11. Delivers all tasting event’s with the utmost professionalism and entertainment value and is always looking for ways to enhance the tasting program, includes but not limited to the following events: • Wine tasting • Food & Wine Pairing • Champagne tasting 12. Takes USPH regulations and requirements into consideration at all times. 13. Is fully conversant with onboard maintenance system and actively looks for maintenance opportunities in the Beverage areas. 14. Is responsible for the entire wine list upkeep and maintenance as well as menu suggestion wines, must seek approval from the F&B Director for changes. 15. Facilitates assets management (maintain facilities and equipment in good working order) 16. Manages all schedules for the wine sommeliers and ensures all TAR guidelines and procedures are being followed at all times. 17. Actively participates in new crew training and development as well as focusing on overall crew retention. REVENUE, FINANCIAL & INVENTORY MANAGEMENT: 1. Will ensure that wine par levels in all outlets are maintained at required levels, conducts periodic spot checks to ensure that requisitions and transfer forms are being completed accurately. 2. Assist’s the Asst. F&B Director in forecasting beverage consumption and to place accurate and timely beverage orders. 3. Actively participates in loading and overall management of the beverage storerooms. 4. Is fully aware of all PPD targets and actual figures. 5. Is constantly looking for ways to increase PPD and must ensure that the team is constantly reminded of their responsibility. In doing so must also fully support the team so that they are provided with the tools to reach targets. 6. While on the floor supervising, must always be looking for opportunities to move crew around to maximize revenue generation whilst at the same time minimizing unnecessary overtime. 7. Attends daily briefing with the Restaurant Manager and F&B Director to discuss service issues and any specific wine issues. 8. Is responsible for charging all amenities and special services. EDUCATION & TRAINING: 1. Minimum of 4 years beverage related experience 2. Preferably a “Court of master Sommeliers” Certified Sommelier PROFILE: 1. Great attitude at all times 2. Flexible and pro-active 3. Must have complete Integrity 4. Committed to follow operation procedures and company philosophy. 5. Social skills 6. Well groomed 7. A team leader |
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Persone richieste10 |
OrarioContracts are 6 months on and 2 off |
AlloggioSì |
Data presunta inizio impiegoImmediato |
Retribuzione offertaSalary will be discussed on interview |
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Scadenza offerta21/02/2012 18:56:46 |
Visite412 | |
Conoscenze linguisticheInglese, livello Ottimo, obbligatorio |
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Requisiti minimiLANGUAGE REQUIREMENTS: Fluent in English |
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Come l'azienda desidera essere contattata
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Persona da contattareTo apply you must be minimum 21 years old and have a valid passport. |
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Annotazioni di contattoIL PERSONALE ADDETTO ALLA SELEZIONE NON CAPISCE L'ITALIANO. | ||