POSITION SUMMARY

Responsible for leading & driving performance across multiple shipboard beverage venues. Bar Supervisors will consult with Beverage Management to
provide supervision and direction to Bartender Leads within their specified areas of responsibility.
Responsibilities include but are not restricted to:

• Financial Management
• Revenue Generation
• Inventory Management Control
• Beverage Service
• Training and Development
• Code Compliance across public health, safety, environmental, and adherence to beverage and industry related codes

ESSENTIAL DUTIES AND RESPONSIBILITIES

All duties and responsibilities are to be performed in accordance with Royal Caribbean International’s The Royal Way
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
contact and crew areas.

General Management

• Support Beverage Management by supervising operations of all 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 unit and of our 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
• 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 Bartender Leads to achieve operational efficiency in their respective venues.
• Bar 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.

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 Beverage Operations.
• 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
  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 Leads, and front
  communication and leadership direction.
• Conducts training for ServSafe Alcohol Awareness
• Advise employees of changes or additions to company or departmental policies.
• Required to evaluate the performance of the Bar Leads and prepare and present action plans. These action plans will include concise
  measurable objectives for Bar Leads to complete within a certain time frame to achieve business objectives

Venue Supervision

• Maintain high level of supervision & presence in all venues of responsibility.
• Prioritize your supervision, strategically addressing our four pillars: guest satisfaction, crew satisfaction,
  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
  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
• 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
  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
  Language Requirements Ability to speak and read English – analyzes and interprets procedure manuals and memos, technical procedures or governmental regulations

Physical Requirements

While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger
reach with hands and arms; talk and hear; and taste and smell. In the event of an emergency, the employee may be required to sit
Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception and the ability to adjust focus
All shipboard employees must be physically able to participate in emergency life-saving procedures and drills.
as well as full visual, verbal and hearing abilities are required to receive and give instructions in the event of an emergency requiring the lowering of a life boat.
The employee must occasionally lift and/or move up to 50 pounds.
The employee must occasionally work in an environment where guests are permitted to smoke cigarettes and cigars
The employee must occasionally perform wheelchair duties, housekeeping support duties & other assigned non
The employee must be able to perform regular shifts in outdoor environments such as ship open deck areas and private island destinations.

• 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.
• Working knowledge of public health standards.
• Working knowledge of inventory control methods and standards.
• Ability to provide on-the-job training to Lead Bartender, Bartender, Bar Servers and Bar Utility personnel
• Ability to apply customer service skills according to Royal Caribbean International’s The Royal Way
  interacting with guests and coworkers.
• Actively follows ServSafe responsible service of alcoholic beverages.
• Successfully passes ServSafe training within the first 30 days of contract.