Wine Steward

POSITION TITLE Wine Steward 
MANAGER’S TITLE: Bar Manager/Asst.
Bar Manager/ Head
Wine Steward

DEPARTMENT/DIV Bar

POSITION SUMMARY
Responsible for beverage sales and service in the station that is assigned to him/her in the
restaurant.
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.

Printed copies are uncontrolled documents.

It is the responsibility of the user to verify that the issue date on any printed copy matches the issue date of the current online Norwegian Cruise Line

ESSENTIAL FUNCTIONS
• Responsible for promoting and maximizing beverage sales in the assigned the
workstation.
• Ensures that all beverages are used and accounted for following company policies
and guidelines.
• Strives to always up-sell to better quality wines and premiums and super-premium
brands.
• Ensures that the wine list is presented to every table and that suggestions are made
for alternative revenue generating beverages if the guests do not wish to drink wine.
• Recommends and suggests after dinner drinks.
• Provides prompt, attentive and courteous service to every guest in the assigned
workstation.
• Ensures that the wines chosen by our guests are served properly and at the correct
temperatures.
• Maintains an attentive and proactive approach when it comes to refilling glasses,
recommending a second bottle and ascertaining satisfaction with the product being
served on every table.
• Communicates any problems, challenges, complaints or service difficulties, in a
timely manner, to the Head Wine Steward, Maitre D’ or any of his assistants.
• Ensures that there is proper feedback being communicated to the Head Wine
Steward as to guest comments on the scope and content of the wine list and
developing trends in wine consumption.
• Helps the Head Wine Steward in the training and education of all those involved in
sales and service of wine products on board.
• Helps the Head Wine Steward with the Wine Tasting Seminar being given once
cruise.
• Follows company policies in regard of the beverages being used for hosting and
complimentary purposes in the restaurants.
• Responsible for the creation and the maintenance of the wine displays in the
restaurants.
• Responsible for the proper use and maintenance of glassware and other wine related
equipment being used in the restaurant and entrusted to his or her care. To include
but not be limited to: wine list covers, ice buckets, decanting equipment, specialty
glassware, bar equipment, check covers.
• Ensures that gift orders for his station in the restaurant are properly handled and
delivered to the guests that are entitled to them and assists with the wine deliveries
to the staterooms.
• Ensures that pre-orders are delivered to the appropriate guests upon presentation of
the correct documentation.
• Ensures that bottles of wine that are kept from one meal to other are properly
labeled and stored.
• When requested, helps with the stock take that is being held on a cruise basis.
• Follows company standard operating procedure when it comes to pouring measures
for products being served by the glass.

Printed copies are uncontrolled documents.

It is the responsibility of the user to verify that the issue date on any printed copy matches the issue date of the current online Norwegian Cruise Line

OTHER POSSIBLE RESPONSIBILITIES
• Meet & Greet Guest upon embarkation.
• Escort guest to the stateroom.
• Assist with guest personal belongings or luggage.
• Deliver various amenities to stateroom.
• Assist with private parties and functions.
• Assist with any guest requests within the role of the job and possibility of meeting
the need.
• Unpack boxes/stocking area.
• 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.
• 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.

Printed copies are uncontrolled documents.

It is the responsibility of the user to verify that the issue date on any printed copy matches the issue date of the current online Norwegian Cruise Line

QUALIFICATIONS, EDUCATION AND ATTRIBUTES
QUALIFICATIONS
• Intermediate to advanced level English verbal and writing skills, including the proper
use of English grammar is required.
• Advanced level of knowledge and experience in meeting and exceeding revenue
targets, service standards and guest satisfaction results is required.
• Intermediate to Advanced knowledge and experience working with beverage and
wine products is required.
• Minimum of one (1) year of experience as a wine waiter in a land based restaurant
operation or on a ship is required.
• Basic to Intermediate knowledge of wine lists that cover all or most of the regions
represented in our wine program is required.
EDUCATION
• High School Diploma or foreign equivalent is required.
• Position-specific STCW training from an accredited educational institution is required.
• Proof of continuing education translated in certificates or letter of participation in
specialized wine courses and seminars is required.
ATTRIBUTES
• Passionate about hospitality and customer service driven
• Must have a professional appearance and good hygiene
• Respect for all co-workers and guests
• Pride in your work by creating positive energy, excitement and fun
• Able to work 7 days a week
• Demonstrate positive behaviors; smiling, being polite and courteous
• Able to develop a camaraderie with team members
• Ability to live in close quarters, share limited space with other cabin-mates

Printed copies are uncontrolled documents.

It is the responsibility of the user to verify that the issue date on any printed copy matches the issue date of the current online Norwegian Cruise Line

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:
• Is able to maintain a sense of balance without disturbance while walking and
standing.
• Is able to climb up and down vertical ladders and stairways.
• Is able to step over a door sill or coming up to 24 inches in height.
• Is able to move through a restricted opening of 24 inches by 24 inches.
• 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.
• 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.
• 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.
• Is physically able to put on a Personal Flotation Devise (PFD) without assistance from
another individual.
• Is capable of normal conversation in English.
• Is able to intermittently stand on feet for up to four hours with minimal rest periods.
• Must have no physical limitations that would hinder or prevent the performance of
duties.
• Must have no limitation of motion.

Printed copies are uncontrolled documents.

It is the responsibility of the user to verify that the issue date on any printed copy matches the issue date of the current online Norwegian Cruise Line

Senses:
• Is able to react to visual alarms and instructions.
• Is able to react to audible alarms and instructions.
• Vision: Ability to adjust focus, depth perception, peripheral vision. 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) Normal Vision required to
perform all necessary functions in darkness without compromise Color perception
must be intact for Deck/Engine Watch standing officers. Vision required reading
instruments in close proximity, to operate equipment, and to identify
systems/components as Necessary. Normal Vision required performing all necessary
functions in darkness without compromise.
Upper Body:
• Is able to move their shoulders, elbows & wrists (without disease, injury): bending,
extending, move their arms away from the midline of the body, rotating.
• Is able to grasp and manipulate common tools such as wrenches, hammers,
screwdrivers and pliers.
• Is able to crouch, kneel and crawl.
• 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
• Is able to flex their elbow joint and extend his arm completely.
• Is able to move their wrist completely and able to sustain weights of 55 pounds.
• Is able to move their hand up and down 45 degrees / completely.
• Is able to clench fist, pick up a pin, grasp an object or touch tips of at least 3 fingers
with thumb.
• 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.
• 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
• 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 Planter fasciitis.
• Must not have loose or foreign bodies within the knee joint.
• Must not have physical findings of an unstable or internally deranged joint.

Printed copies are uncontrolled documents.

It is the responsibility of the user to verify that the issue date on any printed copy matches the issue date of the current online Norwegian Cruise Line
• 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.
• This is a minimal description of duties. Other work requirements may be necessary and
assigned as business or maritime law dictates.