Manages and supervises, in conjunction with the Bar Manager, the Bar Department and assists with the
day-to-day operation of the department. Improves and maintains sales and profitability and reduces or
eliminate guest’s complaints. Ensures company standards are followed as per the Beverage Operations
Manual.
To support Celebrity Cruises’ mission of becoming “the world’s ultimate premium cruise line with a taste of luxury,” all duties and responsibilities are to be performed in accordance with Celebrity Cruises’ Pillars of Safety, Service and Style, ISM/ISO and SQM standards, USPH guidelines, and environmental regulations.
Each shipboard employee may be required to perform all functions in various service venues and throughout the ship.
1. In accordance with Celebrity Cruises’ Pillars of Safety, Service and Style, as well as through Celebrity Connections, each employee conducts oneself in a professional and courteous manner at all times. This consists of physical and verbal interactions with guests or fellow shipboard employees and/or in the presence of guest contact and crewmember areas.
2. Directs, coaches, supports, supervises and evaluates (in conjunction with the Bar Manager) the performance of all direct reports.
3. Assists the vessel with administrating the entire bar operations shipboard and at outer islands. Assists the Bar Manager with shoreside beverage administration. Assists the Bar Manager in all matters concerning beverage operations shipboard and shoreside.
4. Maintains control of consumption of beverage supplies, such as menus, tariffs, flyers, souvenir items, cash register tapes, bar checks, forms, etc. Oversees bar maintenance, supply of cash registers, blenders, and other related equipment.
5. Monitors personnel changes and ensures the smooth transition of staff.
6. Ensures that all bar service personnel adhere to the company’s policies regarding uniforms, personal appearance and hygiene.
7. Knowledgeable about the functions of computer back-up systems.
8. Familiar with the checking of arriving bar merchandise on loading/storing days.
9. Has full knowledge of current USPH rules and regulations and maintains USPH standards at all times, ensuring that the bar personnel are trained accordingly.
10. Responsible for the beverage stocks, par levels maintenance, and ensures all ordering is completed on a weekly basis, according to business demands and ascertains that bars are well stocked.
11. Responsible for all bar equipment (soda machines, PO’s, cash registers) and for reporting any
malfunctions.
12. Takes an active part in all promotions, wine tastings, mixology classes and is aware of the need
to increase sales and reduce costs where possible.
13. Stays aware of guests’ needs and strives to eliminate complaints.
14. Ensures that snacks are served as per the company schedule.
15. Familiar with accounting procedures within the bars.
16. Ensures that all bar staff follow their work schedules and that their stations assigned by the Bar
Manager are properly covered, tidy and clean.
17. Has a thorough understanding of Time and Attendance procedures, shipboard training, and is
familiar with the contracts and work schedule hours/week and supporting documentation (Section 8.8. Human Resources Manual).
18. Must be available to work extra duties or longer hours if necessary.
19. Is aware of, and/or acquires the necessary knowledge to comply with the ship’s standard operation, in order to assist guests and crewmembers with inquiries.
20. Attends meetings, training activities, courses and all other work-related activities as required.
21. Performs related duties as required. 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.
FINANCIAL RESPONSIBILITIES
Financial responsibilities for budget, expenses and/or achievement of revenue targets.
* This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment.
* Ensures that all communication costs are kept under control
* Ensures that guests are charged for pertinent special requests and services.
* Identifies potential expense reductions through cost control. Analyzes operational problems and establishes controls. Reviews timesheets and forwards to the Food & Beverage Manager for approval. May prepare a variety of reports and letters utilizing personal computer system and equipment.
* Ensures that items are requisitioned in correct quantities, within acceptable timeframes and in accordance with established control procedures. Conducts workstation spot checks to ensure items are correctly stored to minimize deterioration and waste.