Job Description

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The Head Wine Steward is responsible for the entire onboard wine program to include sales, training, inventory and proper requisitioning procedures. This position will also assist the wait staff with selling of wines during dinner service in the Main Dining Rooms and provides overall wine service.
In order to consistently exceed guest expectations and provide the highest levels of product and services, additional duties and responsibilities may be assigned as needed.
ESSENTIAL FUNCTIONS
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Responsible that the forecasted wine sales PPD for the ship are met and exceeded.
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Responsible for achieving the guest satisfaction targets established for the ship in wine service.
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Meeting the target cost of sales for the wine operation as determined by the company budgets.
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Ensures that all company wine service standards and sequences of service are being followed and adhered to by the staff while on duty.
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Assists in ensuring that the department is in compliance with all company policies, rules and regulations.
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Helps to resolve in a satisfactory and proactive manner all service and product deficiencies and follows up on guest comments and/or concerns.
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Ensures that the staff under his/her supervision follows and are compliant with all Public Health rules and regulations.
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Maintains and safeguards records, reports and other documents pertinent to the staff and the operation as dictated by policy and as direct by the Company.
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Participates in planning and managing the continuous training of all the staff involved in wine sales onboard using only company approved training materials.

Reports maintenance needs and ensures that all equipment is in proper condition and meets the safety standards.
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Reports breakages, abuse of equipment and negligent behavior when it comes to the improper use of Company property and assets.
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Assists in achieving the budgets that are determined for the beverage organization when it comes to all departmental expenses, salaries and manning.
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Performs other related duties as assigned or as directed. The omission of specific duties does not preclude the supervisor from assigning duties that are logically related to the position.
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Must be familiar with the Safety and Environmental Protection Policy and the SMS, and carry out the policies and procedures appropriate for his/her position.

DIMENSIONS
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Needs to be able to help to achieve the yearly budgeted beverage revenues for a main restaurant, which vary from $300.000.00 up to $600.000.00, based on ships and main restaurant capacity.
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Needs to control and manage a wine/beverage inventory in cellars up to $75.000.00 at cost value.
NATURE AND SCOPE
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Ensure that all beverage stocks in the cellars are used, stored, inventoried and accounted for following company policies and guidelines.
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Responsible for ensuring that company standards of service for wine are being followed and that the standard wine recipes are adhered to.
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Monitoring of wine promotions as determined by the Corporate Office and provides regular feedback on effectiveness to the Beverage Manager.
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The incumbent must be able to work in a multi-cultural environment; also, must be able to adjust to changes in schedules, assignments and deadlines.
QUALIFICATIONS, EDUCATION AND ATTRIBUTES
QUALIFICATIONS
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Minimum of two (2) years’ experience as a Wine Steward or Bartender on a cruise ship or a combination of ship and large hotel/bar experience in these positions is required.
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Advanced level of supervisory knowledge in running a shift in a large restaurant and/or managing and servicing a large service bar is required.
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Advanced level of knowledge and experience in meeting and exceeding revenue targets, service standards and guest satisfaction results is required.
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Intermediate to Advanced knowledge and experience working with beverage and wine products is required.
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Intermediate to Advanced skills in typing and computer software skills (Microsoft Word, Excel, Fidelio Cruise, Micros) is required.

Intermediate to Advanced level English verbal and writing skills, including the proper use of English grammar is required.
EDUCATION
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High School Diploma or Foreign Equivalent is required.
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Associates degree or foreign equivalency in Hospitality Management or a related field from a recognized hotel/culinary institution is required.

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Position-specific STCW training from an accredited educational institution is required.
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Proof of continuing education in wine and other beverage courses and seminars from a recognized educational institution is preferred.
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Certification from Court of Master Sommeliers Level I: Introduction Level is required.
ATTRIBUTES
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Proactive, Team Player, Problem Solver
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Passionate about hospitality and customer service driven
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Must have a professional appearance and good hygiene
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Respect for all co-workers and guests
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Pride in your work by creating positive energy, excitement and fun
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Able to work 7 days a week
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Demonstrate positive behaviors; smiling, being polite and courteous
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Able to develop a camaraderie with team members
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Ability to live in close quarters, share limited space with other cabin-mates

PHYSICAL REQUIREMENTS
NCL America :
The U.S. Coast Guard (USCG) requires all crew members employed with NCL America aboard the Pride of America to hold a Merchant Mariner Credential (MMC). In order to qualify for a MMC, applicants must demonstrate specific physical abilities necessary to perform shipboard duties per USCG guidelines (COMPDTPUB 16700.4 NVIC 04-8).
Shall have a Body Mass Index (BMI) of 40.0 or less. Blood Pressure as per USCG a maximum 160/100.
NCLH International Flag:
In addition to the above, NCLH requires the following for all crew members for all international flagged ships:
Shall have a Body Mass Index (BMI) of 35.0 or less. Blood Pressure as per USCG a maximum 140/90.
The verifying medical practitioner doubts the applicant’s ability to successfully perform any of the following functions, a suitable practical demonstration is required for those functions. The verifying medical practitioner, in consultation with any other qualified practitioners he/she deems appropriate, determines whether a practical demonstration is necessary, and whether the applicant is physically competent or not physically competent.

General Movement:
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Is able to maintain a sense of balance without disturbance while walking and standing.
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Is able to climb up and down vertical ladders and stairways.
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Is able to step over a door sill or coming up to 24 inches in height.
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Is able to move through a restricted opening of 24 inches by 24 inches.
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Is able to open and close watertight doors that weigh up to 55 pounds. Must be able to move hands/arms in vertical and horizontal directions, rotate wrists and reach above shoulder height to turn handles.
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Is able to repeatedly lift at least a 55 pound load off the ground, and to carry, push or pull the same load over a long distance (minimum of 150 feet) and up/down multiple staircases over a four hour period.
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Is able to pull an un-charged 1.5 inch diameter, 50’ fire hose with nozzle to full extension, and to lift a charged 1.5 inch diameter fire hose to firefighting position.
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Is physically able to put on a Personal Flotation Devise (PFD) without assistance from another individual.
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Is capable of normal conversation in English.
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Is able to intermittently stand on feet for up to four hours with minimal rest periods.
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Must have no physical limitations that would hinder or prevent the performance of duties.
• Must have no limitation of motion. Senses:
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Is able to react to visual alarms and instructions.
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Is able to react to audible alarms and instructions.

Vision:
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Ability to adjust focus, depth perception, peripheral vision.
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Distance vision and close vision must be in accordance to ILO: Vision required for ship’s navigation (e.g. chart and nautical publication reference, use of bridge instrumentation and equipment, and identification of aids to navigation)
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Normal Vision required to perform all necessary functions in darkness without compromise
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Color perception must be intact for Deck/Engine Watch standing officers.
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Vision required reading instruments in close proximity, to operate equipment, and to identify systems/components as Necessary.
Upper Body:
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Is able to move their shoulders, elbows & wrists (without disease, injury): bending, extending, move their arms away from the midline of the body, rotating.
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Is able to grasp and manipulate common tools such as wrenches, hammers, screwdrivers and pliers.
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Is able to crouch, kneel and crawl.
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Is able to distinguish differences in texture and temperature by feel.

Is able to elevate their shoulder joint forward and move his arms away from the midline of the body
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Is able to flex their elbow joint and extend his arm completely.
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Is able to move their wrist completely and able to sustain weights of 55 pounds.
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Is able to move their hand up and down 45 degrees / completely.
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Is able to clench fist, pick up a pin, grasp an object or touch tips of at least 3 fingers with thumb.
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Has distal phalanx of either thumb, distal and middle phalanx of an index, middle, or ring finger of either hand, irrespective of the absence or loss of little finger.
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Do not have Scars and deformities of the fingers or hand that are symptomatic or that impair normal function to such a degree as to interfere with the satisfactory performance of sea duty
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Must not have intrinsic paralysis or weakness, including nerve palsy sufficient to produce physical findings in the hand such as muscle atrophy or weakness. Lower Body:
• Is able to move their hips, knees & ankles (without disease, injury): bending, extending, move their legs away from the midline of the body, rotating.
• Must not have Plantar fasciitis.
• Must not have loose or foreign bodies within the knee joint.
• Must not have physical findings of an unstable or internally deranged joint.
• Must not have history of uncorrected anterior or posterior cruciate ligament injury.
• Must not have surgical correction of any knee ligaments if symptomatic or unstable.
• Must not have history of congenital dislocation of the hip, osteochondritis of the hip (Legg-Perthes disease), or slipped femoral epiphysis of the hip.
• Must not have hip dislocation within 2 years before joining the ship.

Work Environment & Physical Demands
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions for this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job the employee is regularly required to meet the above physical and health requirements. While performing the duties of this job the employee is regularly required to meet the above physical and health requirements.

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.