He/She is responsible for the service at the bars and for the area outside the respective Bars. In the absence of the Assistant Bar Manager is the Bar Manager takes over His/Her responsibilities.
Reports to
The Assistant Bar Manager reports directly to the Bar Manager.
Subordinate Personnel
Barkeeper
Bar Waiters/Waitresses
Bar boy
Areas of Responsibility
He/She supports the Bar Manager in the following matters.
He/She is responsible for the bar service and beverage sales in and outside the respective Bar.
He/She is responsible for the bar stock of beverages.
He/She follows the Inventory Control Procedures.
He/She registers and controls all beverage sales on the passengers' accounts.
He/She follows beverage requisition procedures.
He/She is responsible for reporting and following up on maintenance and repairs and for the cleanliness of the bar he/she is assigned to.
He/She is responsible for the training and supervision of the bar staff assigned to him/her.
Strong super visioning of Crew Bartenders in Essential.
Ensuring Crew Bartenders working within company rules and opening hours.
Overall Bar Service
All bars must be clean, orderly and properly prepared prior to bar opening.
He/She is responsible for maintaining all bars, lounges and pantries and for an efficient service to the passengers.
He/She always presents a clean Bar List to the passengers and has sufficient Bar Lists on stock.
He/She has a complete knowledge of all drinks listed.
He/She is aware that it is against Company Rules to work without a shot glass.
The proper glass and garnitures must be used for each drink.
He/She must prepare or mix drinks in front of passengers when served from the bar.
He/She ensures that the brand ordered by the passenger is served.
He/She cleans the bar counter, tables and ash-trays, places chairs and tables in orderly positions and keeps the entire area clean and tidy at all times.
He/She passes on any complaints from passengers to the F&B Mgr or to the Hotel Director.
He/She keeps a log book in each bar to note the daily opening and closing hours and any incidents out of the ordinary and also any complaints.
As our Company grows, so will our need for loyal, skilled management and, therefore, bar personnel have every opportunity of promotion to higher positions.
Check that all empty are returned to be exchanged for full bottles.
Check that all drinks are under appropriate computer number.
Notice and check all beverage transfers from Bartender to Bartender.
All Bars must be ready for business not later than 10 minutes before opening.
Ordering goods from Provision storerooms in a timely manner and use of appropriate forms.
Staff Training and Control
He/She trains and supervises His/Her staff on a permanent basis in order that they perform their duties in a proper manner.
He/She must introduce new crew members to their working areas and to the rules and regulations on board.
He/She establishes Work Schedules for his/her staff and plans their duties accordingly for the approval of the Maître d'hôtel
He/She establishes a good working spirit and is cooperative with all other departments.
Inventory/Stock Control
He/She is responsible for maintaining the indicated beverage stock at all times.
He/She follows the established routines for requisitioning of stores and ensures that Customs requirements are fulfilled during sealing of stores while in Port.
Inventory controls will be carried out without any prior notice.
He/She uses the correct measures for all drinks.
He/She ensures that all goods are safe, and securely stored, to prevent damages.
Accounting Control and Procedures
He/She is responsible for following the accounting procedures for passenger accounts which will be finally handled through the F&B Controller or Chief Purser.
He/She is responsible for the proper handling of the cash-register and the registration of all beverages sold.
Complete honesty is required at all times. No Barkeeper is to give any drink from the Bar without the drink being properly registered on the Bar cheque.
The Bar cheque should be presented to each party after completing service.
Cleaning and Maintenance
He/She is responsible for the proper cleaning and sanitary matters of all bars.
He/She ensures that everybody fulfils those requirements according the USPH standard.
Check continuously that all tables, brushes chairs, sofas, ash-trays, Bar List on each table are clean.
He/She handles all working material and equipment correctly and keeps it well cleaned.
He/She reports any necessary repairs to the Bar Manager and follows up on repairs.
He/She follows the US Public Health requirements and is familiar with their sanitation procedures.
Appearance/Personal Hygiene
Approach passengers in a friendly manner, show a helpful attitude at all times, always have a smile and be courteous and pleasant.
Have a neat, clean personal appearance and pay special attention to grooming and hygiene care. Wear clean uniform and shoes, always use a deodorant, cologne and mouth wash.
Be punctual when reporting for duty and follow the work schedules.
The appearance of the entire personnel on board the ship reflects the reputation and image of the company, therefore a great deal of emphasis is placed on a professional appearance.
The Company expects you to maintain the highest standard of personal appearance and hygiene at all times.
If in passenger areas full uniform is to be worn: hat, scarf, jacket, name tag, pants and proper shoes.
Have a clean neat personal appearance.
Special attention to grooming, hygiene care and clean and proper uniforms and shoes.
Hair must be well groomed, neat and not extend over the shirt collar and always be kept clean.
A moustache is acceptable if kept neatly trimmed.
Big earrings and big necklaces are not to be worn on duty and more than one moderate size ring is not acceptable.
