Booking Hotline 0844 998 3787

International Reservations Line +44 (0) 1708 893 101 or see your ABTA travel agent

Opening Hours: Mon - Thurs: 9AM - 8PMFri: 9AM - 6PM, Sat: 9AM - 5PM

Calls cost 5p per minute plus your telephone company's access charge

Cruise Search
Where you are:

Bar Manager

Job Description

Rank: Officer 2 stripes

Department: Hotel Department;

Main function: Operation and Supervision of on board beverage production and service.

Reports to: Hotel Director

Direct Subordinates: Asst. Bar Manager, Bartenders, Bar Steward/ess, Deck Stewards

Next in Command: Asst. Bar Manager

Profile:

  • Must have three years Hotel Management school, Catering College, Apprenticeship.
  • Must have excellent command of English and knowledge of the other language(s) as may be required by the Company
  • 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.

Areas of Responsibility

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

Positions Demanding Close Liaison

  • Food & Beverage Manager - Day to day operation matter
  • Financial Controller - Inventory matters
  • Hotel Cost Controller - Supply of Stores

Specific Duties/Responsibilities and Activities

Inspections

  • Carry out all inspections as requested by the Hotel Director or Sanitation Officer and outlined in the Hotel Operation Manuals
  • Verifies by carrying out a risk assessment that crew members a fit to work during their  contract period.

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.

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 Hotel Director.
  • Ensure that all crew are fully aware of all operational instructions.
  • Ensure that communication between Bar Section and other Ship’s departments are maintained at all times.
  • Ensure that Bar department notice board is neat and updated at all times.

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 incident to the Hotel Director.

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.

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 Hotel Director

Organisation

  • Provide station plans, side job lists, port duty rotas, etc. well in advance
  • Keep all records as required per Hotel Operation 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 Section.
  • 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 Hotel Manager where appropriate.

Apply For this Position

Please do not fill in this field, it is only for spam prevention

X

Important Notice

Due to local traffic issues it may be difficult to contact us by phone. In the meantime please use our website contact form. We apologise for any inconvenience this may cause.