BAR MANAGER
BASIC FUNCTIONS:
To direct and control the beverage department in such a way that all company service and operational procedures are fully utilized, yet revenue opportunities maximized.
To be responsible for planning and execution of all onboard special functions and events
To stand in for Food and Beverage Manager as and when designated by the Seachest office.
DUTIES & RESPONSIBILITIES:
1. To ensure the efficient operation of the onboard beverage operation, by administration, planning and analyzing operations on a daily, weekly , monthly and annual basis.
2. To ensure all operations of the beverage department adhere to budget controls as per company specifications.
3. To ensure all revenue areas reach company targets and provide incentives and motivation to encourage personnel to maximize sales.
4. To ensure that all personnel within the beverage department are aware of company procedures and USPH regulations and that these become part of their daily work routine.
5. To monitor the quality and presentation of all beverage items and liaise with responsible personnel.
6. To ensure that the department is properly administered and that all paperwork is accurately prepared and submitted on a timely basis.
7. To ensure all equipment inventories are taken on a scheduled basis and that usages are monitored and corrective action taken whenever necessary.
8. To ensure that effective work schedules are prepared for all beverage personnel and that they are updated and reviewed on a regular basis.
9. To ensure that scheduled and effective crew training is carried out.
10. To evaluate and recommend position changes for bar staff based on performance and company needs.
11. To ensure that all garbage separation procedures are enforced within the bar department
12. To liaise daily with the Food and Beverage Manager regarding operational matters assigned , new projects, etc.
13. To assist the Food and Beverage Manager with bar and supply inventories.
14. To be responsible for planning, set-up and smooth execution of all food and beverage special functions and events on board. e.g. photo shoots, cocktail parties, weddings , co-ordination for special charters etc.
14. To perform duties which may be necessary, and as directed by the management.
Organizational Relationships:
The position of Bar Manager reports directly to the onboard Food & Beverage Manager.
Working relationships with:
Shipboard Shoreside
All Department Heads Food & Beverage Management staff
Maitre d’
Chef de Cuisine
Asst. F&B Manager
