SBN - Asst Sommelier · Hollandamericagroup

Sat, 25 Apr 2026 20:57:20 GMT

Hollandamericagroup · New York, New York · onsite

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.

Key Responsibilities:

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.

Skills, Knowledge & Expertise:

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.

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.

Benefits:

Physical Demands: For the safety of yourself and others on board certain physical abilities shall be maintained. Must be able to bend, climb, perform repetitive motion, and repetitively heavy lift.

Must maintain physical fitness to perform tasks associated with job.

Travel Requirements: Passport – valid for a minimum of 6 month, Flag state issued seaman book, General flag state or flag state approved marine fitness medical United States C1/D visa, English Marlin test at minimal score of 80%, Pre-employment medical examination.

Work Conditions: Working on a cruise ship is very different from any land-based occupation. Working hours are longer and work is more intense due to the constant demand of the guests. You have to be very flexible in your working hours, which on occasion might have to be changed due to unforeseen circumstances. The Maritime Labour Convention of 2006 however strictly regulates these. Apart from the working hours there are strict rules which all members of the ship’s company need to adhere to as stipulated by the Master’s standing orders. You work in close proximity with your fellow crewmembers and therefore respect among all is essential.