Department: F & B

Sub-Department: Beverage

Direct Reports: Assistant Bartender, Bar waiters, Deck Stewards, assigned personal to work in Barista

Position Summary

The primary responsibility of the Pool Deck Supervisor is to partner with the Executive Cellar Master and Head Bartender in the overall supervision of the pool area throughout the day.

Essential Duties and Responsibilities

Operational

• Ensure a smooth and efficient operation of the assigned pool areas.
• Meet targets/ratings set by the company for guest satisfaction and inventory/cost related matters.
• Monitor the operation in the following areas: Pool Deck: 12 – 14 – 15 – 16,  Pool Locker,  Barista,  Waves Bar,  Early Riser,  Talasso area,  Spa Pantry,  Beverage station.
• Provide support, leadership, motivation, training, coaching and mentoring to all direct reports and subordinates.
• Uphold the highest level of guest satisfaction, crew support, and financial/operational performance.
• Encourage high morale.
• Foster teamwork and partnering among all team members .
• Create an environment of trust and respect through empowerment of Crew Members at all levels .
• Possess thorough knowledge of company operations policies as described in the Bar & Restaurant Operations Manuals.
• Supervise the pool areas and lounges.
• Ensure that all standards according to the BOM are met.
• Possess knowledge of the bar & restaurant operations, such as menu knowledge and methods applied (presentation & standards).
• Possess knowledge of the routes of service manuals.
• Practice professional and clear communication skills.
• Use correct, professional language.
• Ensure fairness and respect to all.
• Conduct daily briefings with the staff the assigned to the pool areas.
• Ensure that service standards meet company expectation.
• Ensure that personnel adhere to company rules and regulations regarding uniforms, personal appearance and hygiene through the individual check-in process.
• Assign service stations to staff based on performance, attitude and ability, without preference.
• Meet with the Head Bartender and Executive Cellar Master regarding the daily schedule to coordinate the need for additional assistance.
• Maintain the supply of clean towels in pool areas.
• Ensure an adequate number of fresh towels is always available.
• Maintain all teak furniture to company standards.
• Schedule and log teak oil maintenance.
• Sanitize the shower heads and maintain log of completion.
• Ensure compliance with company alcohol policy.
• Ensure that refreshments are distributed according to company guidelines.
• Supervise the training program for the Deck Stewards, motivating and encouraging the development of their work.
• Work directly with the beverage team assigned to the pool area, using a hands-on management approach.
• Lead and demonstrate by example, with an emphasis on guest service techniques and signature service.
• Be familiar with the baristas operation procedures .
• Ensure that the Barista is open on time and all standards are in place.
• Coordinate with the Head Bartender to maintain sufficient supply levels.
• Coordinate with the Laundry Master regarding the washing cycle of the terry cloths and pool towels.
• Evaluate all crew and relay their strengths and weaknesses to the Executive Cellar Master and Head Bartender.
• Work closely with all F & B management to ensure that all beverage service is up to the required standards.
• Ensure that the work schedules for pool area maximize guest service and revenue.
• Inform the Executive Cellar Master, Head Bartender and Restaurant Manager of all guest issues.
• Communicate all relevant information to the Maître d’ Terrace Café, when assigned to the Terrace Café,.
• Set up the pool deck 12/14/15/16 as per pool chart.
• Ensure that the setup of the pool area is completed in a time manner.
• Approach guests during their stay, soliciting impressions and comments related to service.
• Give special attention to VIP’s and demanding guests.
• Ensure proper usage of the equipment.
• Control breakage.
• Maintain the par level in place
• Possess knowledge of onboard maintenance system and actively looks for maintenance opportunities in the areas of accountability.
• Spot check crew deck operation
• Possess familiarity with the equipment and furniture list on the pool deck.
• Participate in new crew training and development, and focus on overall crew performance.
• Determine and communicate performance standards to employees .
• Evaluate the deck Stewards .
• Motivate staff.
• Monitor all standard duties that involve the deck stewards.
• Accept assignment by the Restaurant Manager in the event of inclement weather.
• Accept assignment by the Restaurant Manager during the dinner service.
• Maintain and encourage a positive relationship with other departments.
• Guarantee USPH safety, hygiene and sanitation practices are present at all times
• Maintain cleanliness of all areas according to USPH and Regent Seven Seas standards, policies and procedures.

Training & Development

• Attend all meetings, training activities or classes related to assigned position as required.

Financial

• Possess knowledge of the revenue aspects of the operation.
• Ensure cost-effective operation of department.
• Minimize operating expenses without affecting product standards delivered to the guests.
• Conduct inventory checks when required.

Safety Responsibilities

• Possess familiarity with the vessel layout in terms of safety and security.
• Have a full understanding of ship rules and regulations (SMS).
• Participate in all required safety drills/training.
• Ensure that all safety procedures are followed.
• Cooperate with the Staff Captain in adhering to the Ship’s Safety Program.
• Follow the Ship Rules & Regulations.
• Maintain a safe and sanitary environment for all guests and crew members.
• Follow proper procedures and instructions at all times to prevent damage of any kind to ship or company property.
• Participate in safety drills as required.

Resources

• Possess knowledge of the Human Resources Manual and Shipboard Training.
• Maintain a high level of crew morale within the administration dept. ensuring that all crew are treated i n a fair and unbiased manner and the team works with a positive atmosphere.

Other Duties and Responsibilities

• Attend any stand-by for USPH purposes.
• Ensure confidentiality when handling sensitive information.
• Achieve the primary objectives of the position and comply with the above-mentioned accountabilities in a timely and efficient manner in accordance with SSSL policies.
• Project a favorable image of the company, promote its aims and objectives, and foster and enhance public recognition and acceptance of all its areas and endeavors.
• Comply with the safety and pollution prevention regulations and operating procedures at all times, participating in all relevant meetings and training sessions.
• Participate in all mandatory training without excuse.
• Perform all other duties as requested by shipboard management or shore side.

Qualifications

Knowledge, experience, skill, and/or ability

Required

• Fluent in written and spoken English.
• Communicate effectively with the senior management.
• Possess ability to lead and make decisions.
• Good administrative skills.
• Experienced in coaching subordinates.
• Must be cost and quality conscious.
• Adhere to specific scheduled work hours, yet be flexible if circumstances require it.
• Work with international team members.
• Perform assigned duties under pressure (time constraints).

Preferred

• Fluency in additional language(s)
•  Cruise Ship Experience.

Required computer skills

• Knowledge of Microsoft programs to include but not limited to, Outlook, Word, Excel, and Power Point
• Possess sufficient computer knowledge to use the company software.
• Familiarity with company proprietary and internal computer system, such as: SSSL, Silverware, Apollo Solution and TAR.

Education/experience/certifications

• High School education or international equivalent.
• Equivalent combination of education and experience.

Other Skills:

• Knowledge of general office practices, procedures and equipment.
• Ability to prioritize tasks and work independently.
• Strong organizational, interpersonal and communication skills .
• Ability to interact with senior-level management and owner representatives.

Math Ability:

• Able to add, subtract, multiply and divide in all units of measure using whole numbers, common fractions, and decimals.

Reasoning Ability:

• Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
• Ability to deal with problems involving several concrete variables in standardized situations.

Work Environment & Physical Demands:

• The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions for this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• While performing the duties of this job the employee is regularly required to: Stand; Use hands to finger, handle, or feel; Reach with hands and arms; Talk or hear and smell
• The employee must be able to lift or move up to 55 pounds (25 kilograms) without assistance.

Vision Requirements:

• Ability to adjust focus, depth perception, peripheral vision, distance vision and close vision and to be able to otherwise perform the essential functions of the job in a manner that does not present danger to the employee or others with or without a reasonable accommodation.