Job Summary:

Directs the daily operation of vessel’s Bar Operations including the effective administration, supervision and execution of programs consistent with the company standards and goals of providing excellent service while maximizing revenue generation.

KEY RESPONSIBILITIES:

• Assists the Beverage Manager in directing the daily operation of the vessel’s bar and lounge operations.
• Assists in directing and ensuring the implementation and execution of corporate policies and procedures within the Beverage Department.
• Is fully responsible for the overall training of the beverage team in particular the Bartenders. Reviews each and every rating card on a bi-monthly basis whilst the training cards on a monthly basis.
• Assists Beverage Manager in achieving or exceeding Bar Revenue and Cost objectives for the established cruise program targets. Assists in managing the bars and lounges as separate profit centers. Maximizes profitability by increasing turnover (revenue and covers). Assists in planning an effective sales plan and promotional activities as required.
• Maintains all par stock levels, including china, glassware and consumables. Is responsible for the bar requisitions in designated areas. Oversees delivery and stocking at each outlet. Coordinates random bar audits. Responsible for breakage and spoilage in the bars.
• Assures beverage facilities are maintained at company standards and meet or exceed USPH requirements. Completes daily temperature logs for refrigerators, glass washers and ice machines.
• Directs and coordinates the assignment, training and scheduling of beverage service personnel in accordance with operational requirements.
• Assists in planning and scheduling of private and company functions as required and follow up on Party Sheets with detailed preparation and service information as a guideline for beverage staff to execute the function. Maintains open communication of key operational information at regular meetings. Is present at all functions to ensure proper mise en place and execution.
• Assists on the floor, behind the bar if needed; is present at all events and shows.
• Monitors hot appetizer service.
• Ensures that the correct pouring quantities are being poured, that recipes are followed and that all standards as set forth in the Mixology program are followed and maintained.
• Assists on any project as assigned by the Asst. Beverage Manager.
• On a daily basis makes an effort to check in with every member of the Beverage team and monitor the overall operation and mood of the team. Makes every effort to take an active interest in the team’s welfare, safety and development. Ensures that everyone has a complete understanding of all the vessel’s rules and regulations, including fire, health, hygiene and safety policies.
• Monitors grooming and personal hygiene of beverage crew members. Ensures that all staff report for duty punctually, wearing the correct uniform and name tags at all times. Ensures that the staff provides courteous and professional service at all times and that Company standards, as outlined in the Beverage Dept. Operational Manual, are met.
• Provides periodic feedback on beverage crewmembers and evaluates performance of subordinates.
• Counsels non-performers and does not hesitate in recommending disciplinary action to the Asst. Beverage Manager in accordance with company policy.
• Actively participates in the safety and accident prevention programs, including weekly boat/emergency drills.
• Complies with and causes to comply with House Rules as stated in MR-1000. Maintains a consistent application of disciplinary procedures.
• Every Hotel Officer shall possess a certificate of competency of Lifeboatman.

General Responsibilities:

• Builds strong teams and encourage collaboration.
• Leading by example and provides regular and focused performance feedback, thus creating a dynamic team.
• Acts as a brand ambassador with the onboard teams supporting the company goals and brand direction.
• Fosters regular and structured communications within the Beverage Operations team.
• Maintains visible presence throughout the department at all times and encourage meaningful and strong guest interaction by you and the Restaurant Operations team.
• Promotes efficiencies in time management and resources through holding structured, documented and concise meetings and inspections.
• Exercises emotional intelligence to communicate effectively throughout all levels of the operation
• Instrumental in accurate and effective budgeting
• Demonstrates strong financial responsibility, working together with relevant department heads for day-to-day oversight as well as Voyage/Monthly/YTD overview with an expectation to meet and/or exceed targets.
• Ability to lead teams in a positive and productive manner by inspiring and developing individuals and effectively managing processes.
• Encourages input of direct reports create a team of ‘stakeholders’ who provide ‘collaborative leadership’ and feedback across all aspects of the operation, thus maintaining set standards and execution of relevant policies and procedures.
• Perform other job related functions as assigned.

Desired Skills & Experience:

• Experience in managing a multi-national Beverage team.
• Extensive knowledge of varying brands and quality of liquors.
• Extensive Bartender experience, with knowledge of modern techniques and trends.
• Ability to train multi-national Bar team in all areas of beverage service.
• Ability to investigate and solve guest complaints, follow up and meet/exceed guest expectations.
• Ability to oversee, carry out and supervise mini bar supply, lido beverage service, dining room and alternate dining wine service, gift orders and special functions.
• Ability to oversee beverage inventories, ordering, storing and loading.
• Knowledge of beverage handling procedures in regards to public health standards. Attendance of a certified USPH or HACCP course is preferred.
• Demonstrated aptitude for the financial aspects of a bar operations.
• Demonstrated aptitude for the management of headcount within assigned area, as it relates to and supports the business needs of the vessel. (Scheduling)
• Strong interpersonal and leadership skills.
• Excellent appearance, outgoing, social, self-starter.
• Revenue and guest satisfaction focused.
• Extensive knowledge of training and motivating the entire beverage team on a weekly basis in regards to wine service under the guidance of the Beverage Manager.
• Knowledge of principles and processes for providing customer and personal service including needs assessment, problem resolution and achievement of quality service standards.
• Ability to manage an international staff in a positive and productive manner by motivating, developing and managing employees as they work.
• Ability to conduct wine & spirit tasting in public for passengers and staff.
• Working knowledge of computers, Internet access, and the ability to navigate within a variety of software programs such as Excel, Word, and PowerPoint.
• Excellent open communication style with all department heads and all levels of employees.

Note: Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities.