The Wine Steward is responsible for selling beverage(s) during meal hours in Main Dining Rooms or designated venue and provides overall beverage service. In addition to serving beverages his/her duties include the re-stocking of the wine cellar on a daily basis, and once a week may be requested to work during the loading of wines onto the ship. Responsible for promoting and maximizing beverage sales in the assigned 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.