You are responsible for the operation of all bar lounges, bars, restaurants, special events, all passenger areas where Beverage Service activities take place. The Beverage Manager must be hands on during peak services such as focusing on Beverage Operation, sanitation, environmental and maintenance procedures as well as assisting in the organization of duties not directly related to the department. The Beverage Manager is monitoring all system reporting related to the Beverage Services and keeps the Hotel Director informed in all related issues and/or challenges. A main focus is keeping customer service in accordance with S.T.A.R. Service Experience including handling customer service issues on board.
Responsible for supporting the entire Beverage service operations onboard
Supervision/support of a professional welcoming and sales orientated Beverage Service
Ensuring absolute cleanliness and order in accordance with HACCP and USPHS rules
Operation of service procedures according to SOP’s, Department Service Standards and S.T.A.R. Service Experience.
Assist the Hotel Director in organization and execution of Bar/Lounges related ship functions and special events
Continuously monitoring all Beverage IT systems for functionality, proper use and operation.
Liaise with the Restaurant Manager in order to compile and supervise beverages sales made by the restaurant team concerning Destination Cocktail and Wines.
Continuously monitoring all reports related to sales, revenue, cost and inventory and present to the Hotel Director with suggestions for action if needed.
Management and motivation of the service crew.
Organization, management and motivation of Bar department crew with particular focus on Sales, promoting our Destination Beverage package.
Assist in the management of work schedules & Training of service departments including in S.T.A.R. Service Experience
Support any ship needs in regards to luggage movement during disembarkation and embarkation.
Participation in loadings and waste management.
Responsible for cost control and adherence to set budgets
Cost control (incl. stock supply/inventory in accordance to the budget &standards)
Continuously monitors revenue against set goals and proactively develop plans for improvements as needed.
Supervises and reviews daily closing of all Bar/lounge venue areas POS.
Active liaison with guests
Welcoming of guests and socializing during meal times
Conduction of daily menu presentation in coordination with the Executive
Chef/Sommelier/Senior Bartender. All guests’ complaints concerning beverage service have to be followed up personally by the Beverage Manager. This means contacting the guest, interviewing him/her and take the necessary action to satisfy the passenger and reporting incident to the Hotel Director