Head Bartender-Regent

Essential Duties and Responsibilities

Operational

• Maximize departmental resources to maintain an efficient operation and achieve financial targets.
• Monitor guest satisfaction measured by Guests Digital Surveys.
• Provide quality and luxurious beverage service to the guests.
• Work towards the timely set up of the bar areas and the completion of all mise en place works, in line with the opening hours.
• Supervise and walk through all the outlets throughout the day until closure time.
• Check opening and closing of the bar venues.
• Ensure the par level of the beverages and other beverage supplies and equipment is maintained.
• Provide support for the wine service team in the restaurants during service.
• Participate in the bar service at peaks times:

- Assist the bartenders by providing service behind the bar.
- Making drinks and having an extensive knowledge of drink recipes
- Assist the bar waiter by serving tables.
- Help pick up the dirty glasses.
- Clean tables.

•  Ensuring all required welcome and promotional set ups are ready for embarkation.
• Monitor guest flow in public areas to ensure beverage services are available for all guests, while also supervising the bar canapé service.
• Oversees the tea time set up and operation
• Meeting, greeting and providing world class and consistent service for a seamless guest experience while addressing guests as per Guest Recognition Program.
• Ensure that the beverage team is well trained to ensure good stock control and accurate charging to accounts.
• Monitor the company alcohol policy and guide the staff accordingly.
• 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.
• Possesses Micros/ POS knowledge.
• Monitors the slow moving items from bar venues or beverage stores and depletes accordingly.
• Keeping self well aware and promoting all beverage premium events and conducting Bar Tastings.
• Coordinate with Beverage Manager the beverage trainings required for the Bar Staff, Restaurant Middle Management Team and Butler Team.
• Train, supervise and apply corrective action regarding Public Health programs within the department.
• Ensure the logging of all fridge, freezer and dishwasher temperatures in beverage venues.
• Ensure the maintenance of all equipment in all beverage service areas.
• Liaise with the HOD and the rest of the department to establish and maintain predetermined profit objectives without jeopardizing the standards of quality of beverages, service, and cleanliness.
• Have a comprehensive knowledge of overall beverages and wines.
• 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.
• Compiling the bar department work schedule in line with ship activities and working hours’ regulations.
• Ensure accurate charging to accounts.
• Ensure accurate ordering of beverages in the ICS system and delivery and dispatch from the provision area
• Actively attend Bar orders reviews and Bar Equipment orders with the ship management
• Inform the Beverage Manager/ F&B Director regarding personnel issues.
• Keep supervisor fully informed of all relevant matters.
• Observe and enforce grooming and uniform standards according to company policies and procedures.
• Produce daily closing reports, Micros financial reports and operational daily activity reports.
• Perform any tastings or presentations related to the bar operation.
• Possess full knowledge of current Public Health rules and regulations and maintain Public Health standards at all times.
• Ensure that the assigned locations are up to Public Health standards.
• Attend weekly scheduled Public Health Inspections and ensure follow up in his/her area, with regards to any findings.

Training & Development

•  Attend all meetings, training activities or classes related to assigned position as required.
• Mentor, develop and provide on-the-job training to subordinates to strengthen current performance and in preparation for future advancement.
• Train and develop professional bar staff.
• Conduct bar team evaluations.
• Review and respond to any bar team/HR related issues with the Beverage Manager and Food & Beverage Director.
• Ensure that all crewmembers under his/her direction follow the Ships’ Rules and regulations and are subject to a complete training and familiarization to their new job and living environment.
• Ensure that all scheduled/necessary performance evaluations are completed to company standards.
• Conduct training with bar staff and ensure to follow with “beverage training program” from the beverage operation manual.
• Assisting the Beverage Manager and Head Sommelier in delivering the training modules to the team and preparation of the training.

Financial

• Main revenue generator within the Bar department. Accountable for the financial results.
• Achieve departmental financial targets (revenue, costs, bar events sales).
• Possess awareness of targets, costs and monitoring procedures.
• Assisting in the control of in use stock inventory in all beverage outlets (i.e. glassware, china, silver, linen) and also making sure that each outlet carries a par stock
• Liaising with the Beverage Manager and Procurement manager in regards to the ordering of durables for the Bar Department
• Ensure that accurate monthly equipment inventories take place and oversee counts and recounts.
• Comply with Breakage Prevention Requirements and ensure procedures are followed at all times.
• Review financial transactions and monitor budget to ensure expenditures stay within budget
• Enforce breakage prevention procedures.
• Ensure cost-effective operation of department.
• Minimize operating expenses without affecting product standards delivered to the guests.
• Conduct inventory checks when required.

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).
• 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 fully acquainted with Pest Management Program and responsible for its execution in assigned areas.

Resources

• Operating Manuals/SMS.
• 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
• Liaise with the HOD regarding the ordering of beverages, consumables and durables for the Bar Department.
• Assist with off-loading of luggage if requested.
• Attend any stand-by for Public Health purposes.
• Ensure confidentiality when handling sensitive information.
• Achieve the primary objectives of the position and comply with the above-mentioned acountabilities 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.
• Ensure the maintenance of all equipment in all food and beverage areas and proper reporting of repair requests in Issutrax