1. Profile:

Must have three years Hotel Management school, Catering College, Apprenticeship.

Must have excellent command of English and knowledge of the German language

Must have Typing, Windows XP, Word, Excel and MS Outlook skills. Additional, Stock Control System, POS System

Must have a minimum of three years of Management, preferably on a cruise ship

Must have good knowledge of cocktails, mixed drinks and bar operations

Must be aware of Management functions and have the ability to communicate with all levels of personnel and passengers.

The ability to manage and lead Assistants and Crew must be apparent

Must be able to understand the bar controlling system and co-operate accordingly.

2. Areas of Responsibility:

The Bars and all passenger areas where Beverage Service activities take place

3. Positions Demanding Close Liaison:

Food & Beverage Manager Day to day operation matter

Financial Controller   Inventory matters

Hotel Cost Controller Supply of Stores

4. Specific Duties and Activities:

Inspections

Carry out all inspections as requested by the F/B Manager or Sanitation Officer and outlined in the Hotel Management Manuals

Maintaining Standard Procedures

Check on administration- and working procedures and ensure all are carried out as stated in the Hotel Management Manuals.

Cost Control

Ensure that all necessary tasks are performed in order to maintain minimize costs and maximize revenue through sales.

 Equipment

All machines and equipment must be kept in good repair.

Regular inspections on the conditions of equipment must be carried out, and a log maintained.

Follow up on action required, outstanding repair list to be checked on a regular basis.

 Public Health & Hygiene

Ensure that all crew in the bars work according to USPH standards.

Staff Training

Ensure that all new staff in the bars receive proper training until they are fully aware of company standards. Existing staff should be assessed and re-trained if neccessary on a regular basis.

5. Communication

 Departmental Communication

Ensure that Bartenders, Bar Stewards and Utilities receive all information they need to perform their duties in a proper manner, including updated passenger lists, VIP info, special functions and company regulations and all information related to passenger beverage service.

 Interdepartmental Communication

Streamlining the incoming information from Food & Beverage Manager or Hotel Director.

Ensure that all crew are fully aware of all operational instructions.

Ensure that communication between Bar Department and other Ship’s departments are maintained at all times.

Ensure that Bar department notice board is neat and updated at all times.

6. Passenger Service

Public Relations

All passenger complaints concerning beverage service have to be followed up personally by the Bar Manager. This means contacting the passenger, interviewing him/her and take the necessary action to satisfy the passenger and reporting incedent to the F&B Manager.

Service Operations

Ensure that service in the bars is carried out according to standards set out in the Hotel Management Manuals.

Passengers should be contacted often in the bars to receive any comments and/or complaints. This can be done through a casual conversation with passengers.

7. Management

Leadership

Lead subordinates successfully into productive working methods by setting an example and utilizing all available management tools.

Communication

Provide a two way line of communication for crew. Dealing with day to day problems, including personal problems.

Hold bar meetings on a regular basis.

Deal with proposals and suggestions from bar staff, report to Food & Beverage Manager.

Organisation

Provide station plans, side job lists, port duty rotas, etc. well in advance

Keep all records as required per Hotel Management Manuals

Disciplinary Procedure

Ensure that correct disciplinary procedures are adhered to.

Follow up on disciplinary reports.

Maintaining Standards

It is expected, that the Bar Manager is fully aware of the company standards as outlined in the Hotel Management Manuals. The Bar Manager is expected to know the job description of each crew member in the Bar Department.

Ensure, that the set standards are kept and staff members work according to their respective job descriptions and time schedules.

Innovating Standards

Check on existing standards by asking crew members and passengers of their opinion and suggest modifications to F & B Manager or Hotel Manager where appropriate.

Necessary documents:

• CV
• Passport copy
• Photo
•  

How to apply: Please, send your detailed CV on English language on following email address: globalshipping@mts.rs