Bar Tender

Standard Role Summary:

Supervise a bar outlet, ensuring the requirements of passengers and/or crew are met. Ensure a cost-effective and smooth operation is maintained, adhering to company service standards.

Primary Responsibility of the Role:

Run an allocated bar outlet, producing all beverages to the required company standards. Actively generate bar cost profit by promoting agreed campaigns increasing cash profit-generating opportunities and working to exceed targets. Ensure all passengers' billing is correctly entered into the relevant system in a timely manner. Ensure all working and cleaning routines and rotas are followed and the appearance and condition of all items including glasses, equipment and bottles meet the required standards.

Undertake the supervision of staff within their own area. Implement schedules as set out by Bar Supervisor. Make sure staff are competent to undertake their roles by identifying training needs and coaching and mentoring junior team members. Assist with the effective resolution of any service complaints. Ensure the team complies with all Responsible Serving of Alcohol policies and procedures and inform the Bar Services Manager when a passenger has consumed excessive alcohol.

Make sure the outlet is kept neat and tidy and runs efficiently at all times. Set up and clear down the area prior to and after service periods. Ensure all bar equipment is maintained and used correctly by staff, reporting any repairs required promptly.

Control bar costs, and ILOs and maintain par stock levels, managing replacements for breakages or damaged items/equipment within budget. Undertake stock takes as and when required, identifying and investigating any issues. Complete regular inspections of the section to ensure the area and equipment are operated and maintained in a sanitized and clean state at all times. Ensure all relevant IT systems are operational and the fixtures and fittings, within their own area, are in the best state of repair reporting any issues.

Experience / Qualifications

WSET Level 2 in Wines and Spirits or NVQ I/II in Beverage Service or a recognised qualification in Hotel / Hospitality Management or equivalent preferred or relevant industry experience
Level 2 Award in Food Safety or equivalent
Experience of working within a volume hotel or restaurant establishment required, preferably a 4 / 5 star rating
Experience of supervising staff within a service environment is desirable
Working knowledge of budgets and cost profit within a bar services environment
Knowledge of preparing cocktails preferred
Competent in the use of most MS Office software
Good command of written and spoken English

Certificates
Valid ENG1 medical certificate or equivalent for the duration of each voyage

Health and Safety

Lead by example by taking care of the health and safety of self and others
Report all accidents, near miss incidents and work related ill health conditions to the manager/supervisor/team leader and to the safety department
Follow safety rules and procedures
Use work equipment, personal protective equipment, substances, and safety devices correctly
Take part in safety training & risk assessments and suggest ways of reducing risks
Carry out duties in a safe manner in accordance with corporate policies and procedures

Public Health

Fully comply with personal hygiene standards as stated in company and public health policies and procedures
Demonstrate at all times excellent hand washing techniques and coughs and sneezes etiquette
Follow the company instructions regarding immediate reporting of ill health symptoms (i.e.) diarrhea, vomiting, fever, and any other symptoms as appropriate

Emergency Duties

Understand own emergency duties and routines onboard ship
Take an active part in the ships team response to an incident
Ensure familiar with ships emergency alarms and routines
Ensure familiar in the use of all fire fighting appliances located within area of responsibility
Ensure familiar in the use of the ships life saving appliances and equipment including lifeboats and liferafts
Participate fully in all relevant drills and training
Know how to raise the alarm when necessary
Able to identify escape routes and emergency exits
Understand the function and operation of fire screen / splash tight and watertight doors
Take part in passenger clearance from public areas, ensuring passengers have responded correctly and the area is clear and equipment secure
As a Stairway Guide carry out crowd control of stairways ensuring the safe movement of passengers, directing them to the relevant muster station
Once all passengers are mustered become part of a muster station
Guide, direct and lead passengers to the lifeboat and disembark with them in the event of the need to abandon ship
As holder of PSC & RB may be in charge or 2nd in charge of a survival craft and therefore responsible for the safety and well being of persons inside
Maintain order of the survival craft during abandonment of the vessel, ensure survival procedures are followed at all times and that all members of the survival craft crew are fully trained and understand their responsibilities
Undertake other emergency duties / routines within the ERP as directed
Undertake any other emergency duties required that are specific to vessel
Follow all emergency procedures as directed

Quality Standards

Train the team in the quality standards agreed for own area and monitor their performance in achieving those standards
Ensure production serving standards are followed, dealing with any non-compliance

Customer Service

Adapt quickly and remain calm when passenger requirements or demands change, or escalate the requirement to ensure a quick resolution is achieved
Identify opportunities to do extra for passengers, independently, or in collaboration with colleagues
Make and suggest adjustments to the service in response to passenger feedback and understanding of the passenger profile for the cruise

Revenue Generation

Provide advice and support to the team to achieve successful sales
Understand how to increase revenue generation within your own area and actively promote services and promotions
Undertake analysis of revenue campaigns to understand what works well, adjusting strategy for future campaigns
Identify sales opportunities, working to achieve and exceed set targets

Food Hygiene

Ensure all staff comply with the policies and procedures regarding food hygiene and effectively deal with any non-compliance
Undertake regular checks of the area to ensure compliance with a strict hygiene protocol
Provide advice and guidance to others on the implementation of the policy

Beverages

Describe all beverages to the passengers, offering alternatives and/or suggesting options
Create cocktails and beverages as per company standards and recipes
Host tasting and Q&A sessions, providing tasting notes on specific beverages

Bar Service

Carry out training on the preparation and service of drinks and undertake quality checks to ensure a consistent service is provided as per service standards
Recommend and substitute items when ingredients are not available
Responsible Serving of Alcohol (RSA) for Passengers
Follow the RSA policies and procedures correctly and consistently
Inform the Bar Services Manager of any passenger who has consumed excessive alcohol

Selling (General)

Achieve successful sales by identifying opportunities to upgrade products and maximizing upselling opportunities

Marketing & Promotion

Assist with the delivery of simple, tactical promotional campaigns for the department
Identify opportunities to positively influence cash profit generation and discuss with the Bar Services Manager

Summary of Responsibilities

IT Skills
Competent in the use of most MS Office Software
Effectively use the supply and inventory management system
Audit & Compliance
Complete full and accurate records to ensure compliance with both internal and external audits

Financial Management

Understand P&L data from own area and make interpretations of performance from them, explain wastages and variances when required
Identify areas of improvement within the product that may reduce overall costs and increase efficiencies
Manage own section costs, ensuring within budget
Generate revenue by understanding the cost profit of drinks and cocktails and drive promotional activities accordingly
Understand bar profit target for own section and actively work to meet and exceed the set targets
Regularly evaluate the performance of the section in reaching set targets and inform the line manager of any issues

Stock Control

Undertake accurate and complete stock takes, inputting data into the relevant system Calculate restocking requirements based on existing stock levels and expected future needs