Sr Assistant Beverage Manager

Qualifications:

·    Minimum five years progressive food and beverage experience in an upscale hotel or cruise ship, restaurant, or high volume food service facility (shipboard experience preferred).

·    Bachelor’s degree in hospitality management, business administration or related field from an accredited college or university or the international equivalent.

·    Able to analyze and interpret documents such as recipes and manuals.

·    Knowledgeable about the functions of computer back-up systems.

·    Able to calculate figures and amounts such as discounts, interest, commissions, tips, proportions and percentages.

·    Knowledge of current USPH rules and regulations.

·    Knowledge of the principles and processes involved in business and organizational planning, coordination and execution.  This includes strategic planning, resource allocation, workforce planning and management, leadership techniques and production methods. This includes strategic planning, resources allocation, workforce planning and management, and production methods.

·    Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.

·    Knowledge of policies and practices involved in the human resources function. 

·          Working knowledge of computers, Internet access, and the ability to navigate within a variety of software packages such as Excel, Word, or related programs.

Operational Effectiveness:

·    Ensures STAR, Safety, Environmental and other company policies and standards are consistently maintained.

·    Performs monthly internal audits on the onboard Beverage Operation and submits results to Beverage Operations Manager and F&B Director.

·    Assists the vessel with administrating the entire bar operations shipboard and at outer islands. 

·    Maintains control of consumption of Consumables & Replaceable and control the budgets.

·    Conducts Training Sessions of “Our Mission Is You” manual for new hires and ensures they are given all the necessary tools in order to become successful in their careers

·    Monitors personnel changes and ensures the smooth transition of staff.

·    Ensures all bar service personnel adheres to the company’s policies regarding uniforms, personal appearance and hygiene.

·    Responsible for the beverage stocks, par levels maintenance, and ensures all ordering is completed on a weekly basis, according to business demand and ascertains that bars are well stocked.

·    Responsible for all bar equipment and for reporting any malfunctions.

·    Takes an active part in all promotions, wine tastings, and mixology classes and is aware of the need to increase sales and reduce costs where possible.

·    Aware of guests’ needs and strives to eliminate complaints.

·    Ensures snacks are served as per company schedule.

·    Familiar with accounting procedures within the bars.

·    Ensures that all bar staff follow their work schedules and that their stations assigned by the Beverage Operations Manager are properly covered, tidy and clean.

·    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.

·    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.

·    Ensures 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 Director for approval. 

·          Ensures 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.

Leadership Effectiveness:

·    Stays “above the line” and accepts ownership for achieving results in all areas of accountability including SGI, ratings, revenue, expenses, USPH, Workplace Safety and Crew Satisfaction.

·    Inspires team through encouragement and recognition of outstanding performance.

·    Resolves conflict with fact-based communication.

·    Fosters team unity and inspires commitment to Celebrity Cruises.

·    Consistently lives by the F&B Operations Guiding Leadership Principles.

·    Collaborates well and works up, down and across the organization.

·    Creates a climate of trust and mutual respect.

Modern Luxury:

·    Knows our brand standards and holds team accountable for executing against them at all times.

·    Ensures team is well trained capable of consistently delivering against the standards.

·    Guest facing communication is professional, on brand and visually appealing.

·    Is a role model for others and serves as a positive ambassador of Celebrity Cruises.

·    Exhibits professional leadership presence, positive energy and passion in all situations

·    Brings out the best in his/her team through authenticity, care and humility.

Talent:

·    Mentors, develops, and provides on-the-job training to direct reports to strengthen their current performance and preparation for future advancement. Monitors and administers their performance using individual division KPIs on a monthly basis.

·    Provides candid performance feedback and takes appropriate action to improve performance.

·    Accurately identifies talent and follows the company’s promotions process.