SUMMARY:
1. High School graduate
2. A certificate, diploma or document to certify he/she has a full and professional knowledge, clear
and demonstrated understanding and practical knowledge of bar systems, operations and Wines.
3. A demonstrated knowledge of Food and beverage Safety as defined in MSC Sanitation standards
4. A clear knowledge of electronic cash transacting, and Fidelio systems.
5. Above average skills in tactful, crisis and problem handling
6. Friendly, honest and clear communications with Restaurant Personne
POSITION INFO:
1. Provide friendly, quick service at all times to all Dining personnel, ensuring that all checks are
posted correctly by the waiters in Micros System.
2. Ensure personnel are not kept waiting unreasonably for service.
3. Complete knowledge of the beverage products present in the MSC Wine and Bar Lists and way to
prepare it quickly and attractively according to Company specifications.
4. Apply all Wine cellar-related sanitation procedures and compliance.
5. In cooperation with the Wine Keeper, performs daily self-inspection checks to ensure the Wine
cellar and walk-in meets all sanitation requirements compliant with MSC Sanitation Standards.
6. Maintain the wine cellar stocked to standards of par at all times, reporting any missing or excess
items to the Wine Keeper.
7. Prepare daily for Beverage requisitions from the bottle store to the wine cellar according to MMS
procedure and Company Standards, always using a trolley.
8. Reports daily to the Supervisor in charge any discrepancy (negative) in order to make inventory
adjustments in MMS.
9. Periodically inform the supervisor in regards of unavailable items and slow moving items to allow
the Maitre d’ Hotel to address promptly the Management and Corporate Office.
10. Assist the Wine Keeper to rotate perishable beverages and beer, using the FIFO method.
11. Always use assigned measures and correct glasses if and when preparing beverages.
12. Ensure that soft drinks as well as fruit juices from prepaid packages are available in designated
wine cellar.
13. Attend all management and training meetings as required and advised by the Maitre d’ Hotel.
14. Report to the Wine Cellar all breakage, spoilage, or loss (due to negligence, rough seas or theft).
15. Record all sales on the Micros/Fidelio or other cashless register and properly maintain Passenger
checks.
16. Ensure that Guests leftover wines are kept safely and labelled accordingly.
17. Make random spot checks of glasses for traces of contamination; take dirty items to be re-washed.
18. Take part in any special pre-arrival cleaning and sanitation duties as per schedule.
NB! This job is now closed. You can apply for other jobs by uploading your CV.
