Holland America Line

Operates cruise ships to global destinations

Assistant Sommelier

Dining, Bar & Counter Service +1Updated on Nov 14

Full-timeNew York, NY, USANo salary listed

About the Job

Requirements

A high school diploma or equivalent degree is required.
Good knowledge of wines from both the Old World and New World is required.
Practical knowledge of beverage operations and service is required.
Knowledge of U.S. Public Health and other applicable international public health rules and regulations is required.
Participation in the company's Basic Food Hygiene course every two years and achieving a minimum passing score of 80% is required.

Responsibilities

Manage beverage and wine service and sales in the dining outlets.
Assist with the smooth operation of the assigned outlet and take ownership of its operations.
Help enhance the guest experience and communicate the company's vision and mission to team members.
Ensure guest satisfaction and adherence to service procedures.
Ensure Hotel Operations functions comply with the line's Environmental Compliance Plan.
Promote and maximize beverage sales.
Supervise wine service in dining outlets according to the daily schedule.
Work with the Sommelier to promote wine sales and support the Seabourn Vintage program.
Ensure beverage stocks in bars, lockers, and pantries are used, stored, and accounted for according to company policies and guidelines.
Provide prompt, attentive, and courteous service to guests in assigned outlets and special events.
Offer additional rounds proactively and check guest satisfaction with products served.
Know all complimentary wine and spirits offered to guests.
Handle checks and sales transactions correctly in assigned dining outlets.
Help achieve the yearly bar-score goal in guest comment cards.
Ensure drinks are served according to company recipes, standards, and measurements.
Upsell premium and super-premium products by following wine-menu presentation standard operating procedures.
Follow the Seabourn Name Recognition program and complete its tests.
Perform assigned cleaning duties, maintain designated areas, and report deficiencies.
Control and manage areas of responsibility, including the Colonnade galley and buffet, in accordance with SMS 2008, U.S. Public Health, Canadian Public Health, UK Public Health, ISO 14001, ship-specific Seabourn requirements, and applicable international regulations, communicating directly with the Centers for Disease Control onboard.
Become familiar with the Integrated Pest Management program and attend training as directed.

Responsible for beverage and wine service and sales in the dining outlets. Operational management of dining outlets with a maximum capacity of 450 guests throughout a service.

The assistant Sommelier plays an integral part in assisting with the smooth operation and taking ownership of their outlet. Decisions on how to enhance the guest experience are an important responsibility on how the company achieves the goal of providing the guests with the ultimate travel experience. The Sommelier ensures all their team members are aware of the vision and mission of Seabourn and encourage their teams to follow the guidelines set forth.

Reporting relationships:
Assistant Sommelier reports directly to the Sommelier supported by the Public Rooms Manager.

Has a professional level reporting of up 15. Bar Waiter 10, Bartender 3 and utilities 2.

Ensures that guest satisfaction is achieved and service procedures are followed at all times.
Ensure all Hotel Operations functions are carried out in compliance with the line’s Environmental Compliance Plan (ECP).
Responsible for promoting and maximizing beverage sales.
Supervises the Wine service in the dining outlets according to the daily schedule.
Works with the Sommelier when promoting Wine sales. Supports the Sommelier with the Seabourn Vintage program.
Helps to ensure that all beverage stocks in the bars and in lockers or pantries are used, stored and accounted for, following company policies and guidelines.
Provides prompt, attentive and courteous service to every guest in the assigned outlets and special events.
Maintains an attentive and proactive approach when it comes to offer a second round and ascertaining satisfaction with the product already served.
Knowledgeable of all complimentary products (wine and spirits) being offered to our guests.
Responsible for the correct and proper handling of all checks and sales transactions generated in the assigned dining outlets.
Responsible for helping to achieve the yearly goal for the bar scores in the guest
comment cards.
Ensures that all drinks are served according to Seabourn recipes, standards and measurements.
Strives to always up-sell to better quality premium and super-premium products. By following wine menu presentation SOP.
Will follow Seabourn Name Recognition program and write tests accordingly.

Public Health:

Cleaning duties as assigned by Supervisor, maintenance and reporting of any deficiencies in designated areas of responsibilities.
Responsible to control and manage the areas of responsibility (Colonnade galley and buffet) are pertinent to SMS 2008 USPH / CAPH/UKPH, ISO 14001, NLV Seabourn (ship specific) and International Regulations as applicable in direct communication with CDC onboard. In addition, to be familiarized with IPM program and attend training as directed.

Education:

High School diploma or equivalent degree.
A good wine knowledge from the old and the new world.

Experience:

Practical knowledge of beverage operations and service.

Knowledge, Skills & Abilities:

To be knowledgeable of the USPH and other international Public Health rules and regulations by participating in the company's Basic Food Hygiene course every 2 years and achieving a minimum of 80% pass.

About the Company

Holland America Line

Operates cruise ships to global destinations

Holland America Line operates a fleet of 11 ships that offer cruise vacations to destinations around the world. Its main product is a variety of guided cruises, with itineraries ranging from popular Caribbean and European trips to exotic routes in Alaska, South America, the Panama Canal, Australia, Asia, and unique voyages to places like the Amazon and Antarctica. The cruises work by combining planned routes, on-board services, and shore excursions; guests enjoy meals, entertainment, and activities while traveling to multiple ports. The company differentiates itself with a long history (over 150 years), a focus on “modern classic” ships, and a wide mix of traditional itineraries plus extended Grand Voyages and special itineraries that emphasize destination immersion and comfort. Its goal is to deliver excellence by creating once-in-a-lifetime experiences for guests, supported by a strong employee program, travel perks, health plans, and professional training for staff.

Company size: 5,001-10,000
Company stage: Not listed
Total funding: Not listed
Headquarters: Seattle, WA
Founded: 1873

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