Bartender Regent

The primary responsibility of the bartender is to provide quality and luxurious service to the guests that consistently and effectively reflects the luxurious nature of the company. Ensure that all guests are served to the company standard in the Bar or Lounge areas Ensure that the highest standards of hospitality and welcome are demonstrated at all times within all food and beverage areas. Additionally, prepare, serve and explain drinks, cocktails and coffees to guests, including ingredients.

Essential Duties and Responsibilities


Operational


 Ensure guest satisfaction measured by Guests Digital Survey


 Ensure that assigned bar is properly stocked, set up, and open as scheduled.


 Report any issue that needs attention to the Head Bartender.


 Have a comprehensive knowledge of overall beverages and good understanding of wines


 Monitoring guest flow in public areas to ensure that beverage services and canapé service are attended to for all guests.


 Meeting, greeting and providing world class and consistent service for a seamless guest experience while addressing guests as per Guest Recognition Program.


 Prepare beverages according to guest preferences and in line with company policy and procedures.


 Ensure that bar team is well trained to ensure good stock control and accurate charging to accounts.


 Communicate effectively to ensure that the bar team reflects the high standards of professionalism within the company.


 Ensure that the Bar team is aware of all events and activities on the ship.


 Keeping self well aware and promoting all beverage events.


 Revenue generator- individual sales and bar events sales.


 Monitor inventories and equipment for shortages and damages.


 Possess full knowledge of standard cocktail recipes, garnishes and presentations.


 Ensure that charges are done correctly and according to procedure for waiters.


 Monitor bar costs.


 Ensure compliance with the company alcohol policy.


 Ensure the logging of all fridge, freezer and dishwasher temperatures in beverage venues.


 Report maintenance issue promptly to the Head Bartender.


 Liaise with the Head Bartender and the department to establish and maintain predetermined profit
objectives without jeopardizing the standards of quality of beverages, service, and cleanliness.


 Motivate the team to up sell and generate revenue.


 Provide ideas to maximize beverage revenues and minimize costs.


 Review current operating procedures for revenue enhancement opportunities for all bars on board the ship.


 Control the in-use stock inventory in his/ her beverage outlet.


 Ensure accurate charging to accounts.


 Prepare custom declarations as requested.


 Keep supervisor fully informed of all relevant matters.


 Observe and enforce grooming and uniform standards according to company policies and procedures.


 Possess job and product knowledge, including knowledge of cocktail recipes, wine lists and bar set-ups.


 Possess full knowledge of current Public Health rules and regulations and maintain Public Health standards at all times.


 Ensure that the assigned location is up to Public Health standards.


Training & Development


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


Financial


 Achieve departmental financial targets (revenue, costs).


 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.


 Comply with Breakage Prevention Requirements and ensure procedures are followed at all times.


Safety Responsibilities


 Comply with the safety and pollution prevention regulations and operating procedures.


 Be in procession of valid STCW certificates.


 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.


 Be familiar with Pest Management Program and ensure compliance in assigned areas.


Resources


 BOM (Bar Operations Manual).


 Training and Development Manual.


 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 in a fair and unbiased manner and the team works with a positive atmosphere.


Other Duties and Responsibilities


 Assist with loading or provisions when required.


 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 ICS 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.




Minimum experience and qualification requirements for position:
  • Fluent in written and spoken English
  • Communicate effectively with the senior management
  • Minimum 2 years’ experience in an upscale bar environment
  • Elementary and middle school (8th grade) or higher

Contract length: 6months

Salary: 2100$

Necessary documents:
  • CV
  • Passport or ID card
  • Photo

Attached documents:
   12Bartender.pdf
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