Job Description

Responsible for assisting the Cellar Master in executing the vessel’s daily beverage operations with added focus on wine related activities. This includes the effective administration, supervision and execution of programs consistent with the company standards and goals of providing excellent service while maximizing revenue generation. Responsible for educating our team members and guests about our premium beverages and other retail products. Be willing to go the extra mile to assist guests and team members and recognize that every interaction is important, no matter how big or small.

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.

Key Qualifications & Responsibilities

• Supports the Cellar Master in managing daily wine service operations and beverage team activities

• Provides expert wine recommendations, food pairings, decanting, and premium wine service to guests

• Leads wine service in Main Dining Rooms and Specialty Restaurants across all meal periods

• Oversees wine inventory, wine lockers, pricing systems, and ensures accuracy across all platforms

• Hosts and executes wine tastings, blending programs, seminars, and special beverage events

• Drives revenue through upselling, guest engagement, and personalized wine experiences

• Trains and develops beverage and dining teams on wine knowledge, service standards, and sales techniques

• Ensures compliance with company policies, USPH standards, and safety regulations

• Monitors cost control, budgeting, reporting, and outlet performance

• Acts as a brand ambassador, delivering high guest satisfaction and leading by exampleRequirements

• WSET Level I minimum (WSET Level II or higher preferred or equivalent certification)

• Minimum 3 years’ beverage management experience in 4-star+ hospitality OR 2 years onboard cruise ships

• Strong knowledge of old and new world wines, food pairing, and wine service standards

• Proven leadership and training experience in a multicultural environment

• Excellent communication, interpersonal, and computer skills

• Fluent in English; additional languages (Dutch, Spanish, German) are an advantage

• Knowledge of USPH standards and beverage cost control

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