POSITION SUMMARY

Assigned to, and responsible for leading & driving results in one of our “Premium bar venues.
Responsible, accountable and deeply committed to maintaining the integrity of the venue’s
unique original concepts, while ensuring superior gold anchor beverage service.
This hands-on role requires you to lead by example a team of Senior Bartenders, Assistant
bartenders, Senior Bar Servers and Assistant Bar Servers and Bar Utilities to drive business
success while creating memorable, venue specific experiences to delight and indulge guests.
Reporting to your “Beverage Operations Supervisor” you are also responsible for …

• Driving sales and profits to accomplish set financial targets
• Assessing training needs and providing relevant motivation and coaching to ensure
  venue service efficiency, quality and profitability.
• Preparing venue work schedules in compliance with ILO policies.
• Manage personal schedule to accomplish & fulfill both leadership role and beverage
  service responsibilities.
• Presenting and documenting regular pre-shift meetings, scheduling, task delegation,
  inventory control, product knowledge, mixology, and code compliance.

ESENTIAL DUTIES AND RESPONSIBILITIES

All duties and responsibilities are to be performed in accordance with Royal Caribbean
International’s The Royal Way, SQM standards, USPH and HACCP guidelines,
environmental, and workplace safety policies and procedures. Each shipboard employee may
be required to perform all functions in various food and beverage service venues throughout
the ship.
In accordance with Royal Caribbean International’s philosophy of Anchored in Excellence ,
each employee conducts oneself in a professional and courteous manner at all times. This
consists of physical and verbal interactions guests or fellow shipboard employees and/or in the
presence of guest contact and crew areas.

General Management

• Support Beverage Operations Supervisors by leading operations of designated beverage
  venues onboard assigned ship.
• Implements goals and objectives based on food and beverage divisional leadership that
  support both ship and fleet initiatives.
• Committed to the financial success of our own assigned venue and of the company.
• Make guest loyalty a key driver of our business model.
• Authorized and empowered to make decisions at the guest contact point.
• Must be able to work independently as needed in order to maintain daily objectives of
  beverage venue/concept(s).
• This position description in no way states or implies that these are the only duties to be
  performed by the shipboard employee occupying this position. Shipboard employees will
  be required to perform any other job-related duties assigned by their supervisor or
  management.

Inventory Management

• Manage and support Venue teams to achieve operational efficiency.
• Beverage Operations Supervisors must carefully monitor all expenses and strictly adhere
  to company’s inventory control operating procedures.
• Maintain venues with accurate and realistic par levels based on product demand
  fluctuations.
• Constantly review operating costs in all venues to ensure inventory is not stolen,
  destroyed, lost or miscounted.
• Oversees regular equipment inventories including, but not limited to, glassware, plastic
  ware, disposables and replaceable items along with all other related beverage equipment.
• Check and maintain par levels on a regular basis.

Revenue

• Drive sales and profits to accomplish financial goals through effective communication &
  execution of all promotional programs and operational service standards.
• Achieve and strive to exceed voyage venue targets for all areas of responsibilities.
• Identify positive revenue influences and prepare action plans to present these
  recommendations to senior management.
• Implements measures to promote profitability within your venue (s).
• Prepare and update schedule to ensure manpower and resources are utilized to maximize
  venue profitability.

Training and development

• Responsible for assessing training needs by reviewing operational weaknesses and
  deficiencies and provide relevant motivation, coaching and training to drive venue
  profitability and guest satisfaction.
• Develop, create, and execute training programs for the benefit of the overall skill set of
  the Beverage Operations Team.
• Conducts regular meetings, briefings and one-on-one sessions on a daily basis with Bar
  Tenders (JR & SR) Bar Servers (JR & SR) to ensure proper communication and
  leadership direction.
• Conducts training and compliance for ServSafe Alcohol Awareness
• Advise employees of changes or additions to company or departmental policies.
• Required to evaluate the performance of the Bar Tenders and Bar Servers and prepare
  and present action plans. These action plans will include concise, specific and
  measurable objectives for staff to complete within a certain time frame to achieve
  business objectives.

Venue Supervision

• Maintain high level of supervision & presence in your venue (s).
• Prioritize your supervision, strategically addressing our four pillars: guest satisfaction,
  crew satisfaction, financial performance, safety security and environment.
• Exhibits active leadership style by setting positive operational tone in all venues with
  regular consistent professional interaction.
• Actively observe service quality; overseeing creative processes with all beverage
  presentations
• Inspecting cleanliness and organization of venues
• Evaluating work functions in order to determine best service practices
• Recognizing and complimenting strong performers and outstanding service;
  communicating performance issues to staff; and following up on all matters requiring
  attention
• Answers inquiries pertaining to bar services and general information.
• Actively promotes and follows ServSafe responsible service of alcoholic beverages.
• Interacts with guests to answer questions, provide operational information, and promote
  beverage selections and/or up-sell to premium brands.
• Suggest appropriate & suitable alternatives if beverage product request is not available in
  current inventory.
• Assists SRBM and SABM in optimizing team schedules including contract lengths and
  staffing coordination to ensure smooth team transition and consistent management
  coverage in all venues.
• Promotes high level of familiarity and knowledge of all current beverage menus.
• Works closely with Management and teams to ensure all functions are executed to guest
  satisfaction
• Must demonstrate skills in resolving conflict among employees

QUALIFICATIONS

Minimum hiring, language and physical requirements to perform the job.

Hiring Requirements:

• High school education or vocational; a minimum of five (5) years beverage-related
  experience and/or training; or equivalent combination of education and experience.
• Ability to write reports and business correspondence. Ability to effectively present
  information and respond to questions from employees and customers.
• Ability to calculate figures and amounts such as discounts, interest, commissions, tips,
  proportions, percentages.
• Adept with basic computer software required to effectively communicate within the
  division and hotel and to administrate Beverage Operation BOH needs
• Actively uses current management systems to monitor staffing levels, performance
  monitoring and related financial reports and follows up as needed.