Responsibilities

Key Responsibilities

All duties and responsibilities are to be performed in accordance with HAL standards, USPH and HACCP guidelines, and Responsible service of alcohol, Environmental policies, and safety procedures. Each shipboard team member may be required to perform all functions in various food and beverage service venues throughout the ship. Each team member is required to conducts oneself in a professional and courteous manner at all times.

• Directs the activities of beverage service personnel, including, Asst Beverage Manager, Cellar Master, Head Bartenders, Bartenders, Beverage Attendants, GPA Bars and Wine Attendants.
• Directs and ensures the implementation and execution of corporate policies and procedures within the Beverage Department.
• Controls, measures and reports Bar Sales Outlet performance on a daily basis and takes required corrective action to ensure operations are in accordance with the company standards and objectives.
• Achieves or exceeds Bar Revenue and Cost objectives for the established cruise program targets. Creates new opportunities and maximizes existing ones to generate extra revenue. Manages the beverage outlets as separate profit centers, assuming all responsibility for all revenue and expenses. Maximizes profitability by increasing turnover (revenue and covers). Ensures that department’s operational budget is strictly adhered to and that all costs are strictly controlled. Recommends measures to control/reduce costs.
• Develops and recommends merchandising and promotional programs to maximize Bar Revenue and Service objectives for established cruise program targets. Identifies market needs and trends, creates concepts and communicates these to the Corporate Office for approval. Monitors product movement onboard and special offers. Plans and implements an effective sales plan and promotional activities in each bar.
• Implements inventory and audit procedures for beverage facilities consistent with operational policies and directives. Along with the Controller, ensures beverage inventories in storeroom and Bars are at the par level determined by the Company.
• Works closely with the Controller and Provision Master in regards to inventory taking, cost control, loading, ordering and storing. Ensures that all bars are counted after each cruise and investigate discrepancies. Assures correct pouring of company sponsored parties and ensures proper void handling.
• Responsible for achieving Guest quality standards and rating for beverage services consistent with company goals. Personally gets involved with handling guest concerns. Personally liaises with group leaders, media, Travel Writers, site inspections, VIP’s and guests in general.
• Assures beverage facilities are maintained at company standards and meet or exceed USPH requirements. In addition, inspects lounges and bars in respect to physical condition, equipment condition and presentation and ensures prompt repair and maintenance through proper use of job orders. Includes being responsible for and maintaining garbage separation guidelines.
• Directs and coordinates the assignment, training and scheduling of beverage service personnel in accordance with operational requirements.
• Plans (along with other departments) and schedules private and company functions as required by following up on Party reports with detailed preparation and service information as a guideline for beverage staff to execute the function. Maintains open communication of key operational information at regular meetings. Is present at all functions to ensure proper mise en place and execution.
• Ensures that the correct pouring quantities are being poured, that recipes are followed and that all standards as set forth in the Mixology program are followed and maintained.
• Assists on any project as assigned by the Hotel General Manager or Corporate Office.
• Maintains all vessel records and forms as prescribed by company policies, manual and directives. Ensures that all reporting to the Hotel Manager and Corporate Office is completed in a timely manner.
• Is responsible for the efficient running of the crew bars, ensuring cleanliness and good service at all opening times.
• On a daily basis makes an effort to check in with every member of the Beverage team and monitor the overall operation and mood of the team. Makes every effort to take an active interest in the team’s welfare, safety and development. Ensures that everyone has a complete understanding of all the vessel’s rules and regulations, including fire, health, hygiene and safety policies.
• Monitors grooming and personal hygiene of beverage crew members.
• Is responsible for the overall training of the beverage team. Coaches and mentors direct reports and subordinates. Identifies beverage staff for promotion using the current training guidelines. Reviews each and every rating card on bi-monthly whilst the training card on a monthly basis. Prepares mid-contract and end-of-contract appraisals for all SEA contractors in the beverage dept.
• Provides periodic feedback on beverage crew members and evaluates performance of the middle management. Creates realistic goals and sets objectives for the entire team and follows up.
• Counsels non-performers and does not hesitate in disciplining in accordance with company policy.
• Actively participates in the safety and accident prevention programs, including weekly boat/emergency drills.
• Complies with and causes to comply with House Rules as stated in MR-1000. Maintains a consistent application of disciplinary procedures.
• Every Hotel Officer shall possess a certificate of competency of Lifeboatman.

General Responsibilities

• Builds strong teams and encourage collaboration.
• o Leading by example and provides regular and focused performance feedback, thus creating a dynamic team.
• Acts as a brand ambassador with the onboard teams supporting the company goals and brand direction.
• Fosters regular and structured communications within the Beverage Operations team.
• Maintains visible presence throughout the department at all times and encourage meaningful and strong guest interaction by you and the Restaurant Operations team.
• Promotes efficiencies in time management and resources through holding structured, documented and concise meetings and inspections.
• Exercises emotional intelligence to communicate effectively throughout all levels of the operation
• Instrumental in accurate and effective budgeting
• Demonstrates strong financial responsibility, working together with relevant department heads for day-to-day oversight as well as Voyage/Monthly/YTD overview with an expectation to meet and/or exceed targets.
• Ability to lead teams in a positive and productive manner by inspiring and developing individuals and effectively managing processes.
• Encourages input of direct reports create a team of ‘stakeholders’ who provide ‘collaborative leadership’ and feedback across all aspects of the operation, thus maintaining set standards and execution of relevant policies and procedures.
• Perform other job related functions as assigned.

Desired Skills & Experience

• Bachelor’s Degree in Hospitality Management (preferred), or related field from an accredited college or university or the international equivalent.
• Minimum of 3 years’ experience in managing a food and beverage service operation is required (Four star and above: Hotel Resort, Restaurant); or two years of experience in managing a food and beverage service operation on a cruise ship is required.
• Experience in managing a large multi-national bar staff.
• Experience in Beverage Sales & Marketing, concept and new implementation fulfillment.
• Current knowledge of the US Vessel Sanitation Program(U.S.P.H.)
• Exceptional communication and interpersonal skills.
• Excellent computer software skills required (Word; Excel; Outlook etc.)
• Ability to speak and write English fluently. Proficiency in at least one of the following languages would be an advantage - Dutch, Spanish, or German.
• Ability to lead with a perspective in a culturally diverse and dynamic environment.
• Knowledge of the principles and processes involved in organizational planning, coordination and execution. This includes resource allocation, work force planning and management and leadership techniques.
• Knowledge of the principles and processes for providing personalized services, including: needs assessment techniques, quality service standards, and guest satisfaction evaluation techniques.
• Knowledge of policies and practices involved in the human resources function.

Note: Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities.