Dispensing beverages at the ships bars with emphasis upon giving courteous personalized service to passengers. Additionally responsible for the business-like operation of the bar to ensure it’s profitability..

• Ensure that correct working practices and personal hygiene standards are observed by all service staff working in your bar in accordance with Company policy and USPH regulations.

• Follow up special requests from guests and make every effort to accommodate them.

• Ensure that stocks in your bar are kept to the agreed levels prior to each service, requisitioning required stores from the Provision Master in a timely manner. Receive and sign for the items, claiming any discrepancies on the delivery sheet. Sign for the corrected amount and get counter-signature of the person delivering the items to ensure control.

• Ensure that all stocks are properly secured in a sea-worthy manner. Ensure that stocks are kept locked at all times.

• Ensure that drinks are prepared and served in accordance with the Company recipe standards and pouring amounts.

• At the bar, all drinks shall be correctly served on a cocktail napkin and coaster.

• Ensure the strict control of guest service checks (bongs) in your bar. End-of-voyage inventories will be evidence of lack of control in this area.

• At the daily close of business, ensure that all service checks (bongs) and related paperwork are delivered to the Purser for posting.

• Assist the Provision Master and Purser at each end-of-voyage stock take.

• Maintain an awareness of current trends in the beverage world and recommend new equipment and methods of service to continually improve the Company’s cutting-edge service profile.

• Stress the importance of attention to detail at all times. Observe and kindly correct small service details and failures, always promoting a positive reaction to remember the action by. Follow up. Attention to detail includes everything from back-of-bar cleanliness, how a drink is presented to the guest, a missing button, a wilted flower, fingerprint on a window, etc.

• Ensure that back of bar areas, pantries, storage areas and associated areas, and all equipment are kept in a clean and sanitary condition in accordance with Company policy and USPH regulations.

• Ensure that ice machines are emptied, cleaned, and sanitized monthly in accordance with USPH regulations twice weekly, according to a schedule prepared by the Maitre d’Hotel

• Carry out other duties as assigned by the Maitre d’Hotel

• Assist the Wine Steward in the restaurant during meal hours as assigned.

• Maintain a cordial relationship with all passengers. Make every effort to learn passenger’s names early in the voyage, and use them when meeting or serving them. Be certain to always refer to them as Mr., Mrs., Miss, Dr., and the like.

• Keep detailed notes on the particular likes and dislikes of each passenger for future use. Be certain that the Maitre d’Hotel is informed and formally records the notes to the computer system.

• Assist in re-stocking bars in passenger suites with beverages on turn-around days

• Ensure that the company’s drug and alcohol policy is read, understood and adhered to at all times

• Crews are expected to be well groomed and wearing clean uniform when on duty.