!

POSITION: BAR/BEVERAGE MANAGER

REPORTING STRUCTURE:

Reports To: Restaurant Manager

Direct Reports: Bar Supervisor & Bartenders

POSITION SUMMARY:

Assist the management to ensure company, divisional and resort performance objectives set
forth by the company are met and/or exceeded by performing the following essential duties and
responsibilities personally.

QUALIFICATIONS:

Hiring Requirements:

1. Degree in hospitality management, business administration or related field from an

accredited college or the international equivalent preferred.
2. Five or more year progressive management experience in an upscale hotel or cruise
ship in the food and beverage area of which, 3 years as Bar Manager.
3. Strong communication, problem solving, decision making, and interpersonal skills.
4. Strong management skills in a multicultural and dynamic environment.
5. Demonstrated leadership capabilities.
6. Superior customer service, teambuilding and conflict resolution skills.
7. Knowledge of the principles and processes involved in business and organizational
planning, coordination and execution. This includes strategic planning, resource
allocation, workforce planning and management, leadership techniques and production
methods.
8. Knowledge of the principles and processes for providing personalized services including
needs assessment techniques, quality service standards, alternative delivery systems,
and guest satisfaction evaluation techniques.
9. Knowledge of policies and practices involved in the human resources function. Ability to
manage a international team in a positive and productive manner by motivating,
developing and effectively managing subordinates.
10. Ability to utilize and administer the company’s disciplinary action process through
coaching and counseling to improve performance.
11. Intermediate computer software skills required.
12. Ability to work well under pressure and in a constantly challenging environment.

Language Requirements:

13. Ability to speak English clearly, distinctly and cordially with guests and staff.
14. Ability to read and write English in order to understand and interpret written procedures.
This includes the ability to give and receive instructions in written and
 !
verbal forms and to effectively present information and respond to questions from
guests, supervisors and co-workers.
15. Ability to speak additional languages such as Spanish, French or Dutch.

ESSENTIAL DUTIES & RESPONSIBILITIES:

To support the Company’s mission to meet and exceed the set targets and to perform duties in
accordance with the established Service, Safety, ISM/ISO standards, USPH & HACCP
guidelines, and Environmental regulations.

16. In accordance with the company’s rules and regulations, he/she conducts in a
professional and courteous manner at all times. This consists of physical and verbal
interactions with guests or fellow resort employees and/or in the presence of guest
contact and when in staff areas.
17. Assist the Food and Beverage Director and Restaurant Manager to plan, organize,
support, control, and evaluate the operation of the Food & Beverage Department with
special focus on Bar and Wine Service in all lounges, dining rooms, bars and open
areas. Accomplishes the targets set forth by the company through the management of
the department heads and supervisors.
18. Ensures the highest level of guest satisfaction by overseeing the delivery of quality guest
services and amenities within company’s standards.
19. Establishes and maintains effective internal communications including regular
departmental meetings to ensure optimum scheduling, teamwork and productivity.
20. Continually encourages communication and cooperation between all sub-hotel
departments and technical departments. Keeps the Food and Beverage Director and the
Restaurant Manager informed of all activities and pending issues that require
cooperation or immediate attention such as equipment maintenance, etc…
21. Assist the Food and Beverage Director and Restaurant Manager to implement the
business operating budget plan set by the company in order to ensure on-going optimum
total guest satisfaction, cost control and revenue potential. Reviews operating budgets
and revenue reports. Analyzes established goals and objectives compared to actual
results and implements recommendations to achieve projected goals.
22. Monitors POS management programs and purchasing practices including inventories
and receivables. Assists in adhering to departmental budgets. Provides approval for
standard requisitions for supplies and equipment from the stores.
23. Ensures that all bar checks are being duly signed by guests and that copies are being
collected and presented to the Food & Beverage Director in order to cross check sales
and financial administration purposes. Responsible to run sales reports every time at the
end of each working shift and on each end of voyage prior guest’s disembarkation.
24. Assist the Restaurant Manager in maintaining and updating the Bar Operation Manuals.
25. In conjunction with the Chief Housekeeper, monitors “In Suite” service procedures and
mini bars set up.
26. Ensures that the amount of silverware, chinaware, glassware, linen and equipment
necessary to run the beverage operation is always kept up to par level by complying with
the company’s ordering schedules procedures.
 !
27. Enforce best practices for proper inventory and stock control by checking that all venues
are provided with the necessary equipment and material.
28. Responsible for the Bars “in circulation” silverware, chinaware, glassware, linen and
equipment weekly and monthly inventories. Monitors and develops best working
practices to minimize breakages.
29. Responsible for the standard bar counters, lounges, etc. set up and mis-en-place in all
Bars by implementing accurate par level of all spirits, liquors, soft drinks and equipment.
30. Accountable for proper beverage service practices and delivery in all venues
31. (if necessary assists the Bartenders by pouring wines, soft drinks and water and Bar
Waiters in serving drinks on the tables):

- Portioning: Use of standard measuring tools,

- Mixing: Preparing drinks according to standard recipes,
- Presentation: Use of standard garnishing items,
Use of coasters / stirrers,
Provision of silverware when necessary,
- Equipment: Use of proper glassware according to requested drink,
- Linen: Bar tables with correct mis-en-place
- Wine Service: Wines to be poured (or decanted, when necessary) in appropriate
glasses according to wine’s origin and vintage,
- Gala Service: Use of white gloves when needed,
- Canapé Service: Trays must be clean, well presented and available according to
number of guests to be serviced,
- Tea Time: Tables to be set up with proper linen, silverware, glassware.
Pastries and Sandwiches to be offered to guests with the support
of trolleys.

32. Ensures that accurate inventories of all alcoholic items are being taken each evening.
33. Responsible for accurate staff scheduling according to the daily activities. Before the
beginning of each week based on occupancy levels, he/she must liaise with the Food
and Beverage Director and Restaurant Manager to identify and cover the areas that
require the necessary man power to provide excellent service.
34. In conjunction with the Food and Beverage Director and Chief Steward, ensures the
highest level of compliance with all USPH/HACCP standards including proper garbage
handling & disposal procedures.
35. Conducts regular inspections to ensure guest bar facilities are kept in optimal condition
by full implementation of preventive maintenance programs and judicious planning and
management.
36. Ensures the security and safety of guests and staff through established emergency
procedures.
37. Establishes and maintains a prominent level of visibility and personal involvement
throughout the vessel by walking around.
38. Engages conversations with guests when possible, to obtain information on service
delivery in order to identify issues/complaints/suggestions that may be promptly dealt
with and keeps the Food & Beverage Director and Restaurant Manager informed about
the follow up.
39. Keeps updated logbook of all guest’s complaints/suggestions and provides the Food and
Beverage Director and Restaurant Manager with proper follow up in a timely manner.
 !
40. Ensures that working stations are left clean and tidy at all times after working shift.
41. Participates with Food and Beverage Director and Restaurant Manager in monitoring
and present future trends, practices and systems in order to identify areas for
improvements.
42. Ensures that the staff receives effective performance appraisals in a timely manner
43. Assists the Food & Beverage Director and Restaurant Manager in organizing proper
vacation planning.
44. Supports and oversees a smooth implementation of all training programs.
45. Reports to Cost Controller when beverage are spoiled and provides management with
accurate reports.
46. Attends meetings, training activities, courses, and all other work-related activities as
required.
47. Performs related duties as required. This position description in no way states or implies
that these are the only duties to be performed by the resort employee occupying this
position. Resort employees will be required to perform any other job-related duties
assigned by their supervisor or management.

FINANCIAL RESPONSIBILITIES:

48. Responsible overall for all Bar Department’s financial matters.

49. Tracks and continuously monitors operating costs and ensures operation is within
agreed cost parameters.
50. Tracks and continuously monitors ways of improving on property revenue targets and
other potential profit opportunities.
51. Always acts in the company’s best interest with regards to minimizing costs by
constantly monitoring usage and allocation of items.

MOTIVATIONAL RESPONSIBILITIES:

52. Strives for a contented professional and stable operation with pride in both resort and
company being led by motivated and high-performing managers and supervisors.
53. Responsible for developing a team spirit amongst key reporting department heads.
Interacts with each to ensure continuous communications between direct reports.
54. Acts as a role model at all times.
55. Self-motivation: takes the initiative to stay abreast of currents trends in leadership,
hospitality and general business by reading books, periodicals, and pursuing other job-
related educational activities.

PHYSICAL REQUIREMENTS:

While performing the duties of this job, the resort employee is regularly required to stand; walk;
use hands to touch, handle, or feel; reach with hands and arms; talk or hear; and taste or smell.
Specific vision abilities required by this job include close vision, distance vision, color vision,
peripheral vision, depth perception, and ability to adjust focus.

Last but not least, failure in complying with the set rules and requirements established by the
company and outlined in this job description, will lead to immediate dismissal.
 !
.

APPLICATIONS:

Please send your cover letter and resume to:

Johan Halvarsson
VP of Resorts Operations
jhalvarsson@mahogroup.com