OCEAN - Sommelier



You ensure a friendly and professional service in all Bar and F&B areas to the fullest guest satisfaction and in accordance with Viking Ocean Cruises.



•    Professional, welcoming and sales oriented beverage service.
•    Guest relation and interaction are a must.


Daily operation:
•    Supports Beverage Manager to suggest any needed updates and put in place Beverage SOPs and procedures forward to General Manager
•    Report and follow up breakages and maintenance issues for wine cabinets and cellars
•    Opening and closing of all Beverage outlets in accordance with Beverage Manager as per company standard and manual
•    Finds ways to promote wine pairings and packages throughout to keep stock moving and generate revenue outside included and SBP packages.
•    Ensures operation of bar operating areas, procedures are according to company standards in all areas of responsibility (e.g. menus, decoration, appearance)
•    Organization and execution of F&B related ship functions and special events
•    Tallying any sales transactions and correctly follow any accounting procedures.
•    Assistance in other departments upon instruction from Beverage Manager as required
•    Will be overlooking in adapting the wine list onboard especially in local product.
•    Contact with local wine producers
•    Ensures the correct handling of all products, materials and equipment (glasses, cutleries and crockeries etc.) in assigned areas
•    Responsible for the daily tallying and reporting of the bar revenue
•    Embarkation duty as directed.
•    Ensuring highest level of cleanliness within bar, pantry, lounge, sundeck in accordance with HACCP/USPH standards


•    Prepares and conducts Wine Training sessions to F&B department
•    Special lectures and/or wine tastings onboard for guests
•    Organization, management, motivation and training of the bar team  
•    Active participation in and execution of onboard training programs.
•    Overall responsibility for the training and performance of the bar team as per Beverage manager instructions


•    Make sure inventories are updated and consistent
•    Keep proper rotation of slow moving stock
•    Prepare Reports, statistics and cost controls for Wines
•    Cost control for bar in accordance with the budget
•    Conducting stock takes and inventory according to company procedures.
•    Keeping and storing of all Bar and cellar inventory stock in accordance with set par-levels following safety and sanitation rules and regulations.
•    Conduction of stock takes; inventory according to company procedures
•    Ensuring the bar inventories and stocks are declared in accordance with local costumes.

Additional duties, not mentioned here, will be expected as per management request.


Supervisor: Beverage Manager
Receives instructions from:  Hotel General Manager


•    Must have an internationally recognized Certified Sommelier Level I preferably Level II or Master Sommelier.
•    Graduated education in hotel / catering industry or equivalent professional
•    At least 2 years in similar position in 4* or 5* operation and shipboard experience is essential.
•    Excellent English skills, other languages are an asset
•    International experience / shipboard experience is an asset
•    Ability to work independently, service and sales oriented and guest focused, positive personality, ambitious and with professional appearance.
•    Flexible and stress resistant, team player, showing commitment

Job Description • Contract • Company Rules and Regulations • • Viking College • Uniform Regulation • Executive Chef Manual


“As for conditions — in terms of contracts, special benefits and vacations during the season — Viking is far above average within the industry.”

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