Providing courteous, friendly and professional service to crew members following company rules, regulations and policies regarding crew service.
Reports to
He/She reports direct to the Assistant Bar Manager or to the Bar Manager.
Subordinate Personnel
Bar boy
Areas of Responsibility
Reports for duty at least 30 minutes before the bar opens.
Open the liquor cabinets and all other locks and place bottles in position.
Display bottles in spread racks.
Check all juices and mixers to be sure nothing is spoiled. A small portion of the non-alcoholic mix or juice should be sampled to insure that nothing tastes acidic or small foul.
Make sure you have enough mixers, beer and canned soda etc. (Your stock must be correct).
Prepare a requisition for any supplies you may need.
Make sure you have enough ice.
Wipe down the entire bar area with clean, damp bar side towel.
Set up the bar counter with ashtrays.
If you have any problems, report them to the Assistant Bar Manager.
He/She is responsible for the crew bar service and beverage sales.
He/She is responsible for the bar stock of beverages
He/She follows the Inventory Control Procedures in the crew bar.
He/She registers and controls all beverage sales on the crew 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.
Overall Bar Service
The crew bars must be clean, orderly and properly prepared prior to bar opening.
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 ensures that the brand ordered by the crew 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 crew to the Bar Manager.
The 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.
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 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.
Cleaning and Maintenance
He/She is responsible for the proper cleaning and sanitary matters of the bar.
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 OS Public Health requirements and is familiar with their sanitation procedures.
Appearance/Personal Hygiene
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.
