Bar Manager

Purpose

Directs the bar function and associated activities throughout the vessel by performing the duties described below either personally or through subordinate supervisors.

• Manages the financial aspects of the bar operation, including the successful identification of expense reduction through cost control. Ensures the continuous and accurate participation of the bar service operation. Records production and operational data on specified forms. Analyzes operational
  problems such as over production, wastage, theft, and establishes controls. Reviews the overtime requests against production levels to determine appropriate needs and approves amounts accordingly. Reviews and approves timesheets. Prepares a variety of reports and letters utilizing personal computer system and equipment.
• On a daily basis, meets with the Food & Beverage Manager, to review the requirements of the day’s activities and timeframes for bar service. Reviews schedules to estimate bar and time requirements to ensure speed and efficiency. Meets with subordinate staff to review guest comments to implement revisions and improvements.
• Maintains bar cost at reasonable levels without affecting quality and standards. Reviews and approves the requisitions from the various workstations. Requires the items be requisitioned in correct quantities,
  within acceptable timeframes and in accordance with established control procedures. Conducts workstation spot checks to ensure items are correctly stored to minimize deterioration and waste.
• Develops an annual beverage strategy for the assigned vessel in conjunction with the relief Food & Beverage Manager(s) and Bar Manager(s).
• Maintains a high degree of “floor presence” to observe the bar operations and to minimize security and fraud issues. Monitors the bar staff to ensure procedures and services are performed in accordance with Company standards. Oversees the point of sale functions to ensure the posting and reconciliation processes are conducted according to established procedures.
• Collaborates with the Provision Master to ensure the highest quality, delivery and storage of all bar items. Reviews beverage inventory in the provision room each month with Provision Master to eliminated outdated stock. May participate in monitoring the loading of provisions at the docks.
• Monitors and manages the various workstation functions. Monitors the assignment of duties and responsibilities to employees. Observes and evaluates employees and work procedures to ensure quality standards and service is met. Reviews personnel. Inspects workstations, work areas, equipment, etc. to ensure efficient service and conformance to standards.
• Trains and monitors all levels of bartenders, services and utility positions for proper skill and service. Provides on-the-job training. Monitors the daily workstation operation to ensure speed and efficiency. Reviews work schedules and time records.
• Demonstrates the proper operation of all equipment to staff according to proper procedures. Tests equipment to ensure accuracy of temperature gauges, heating or cooling elements etc. Reports all malfunctions and requests necessary repairs.
• Ensures the workstation teams prepare bar items consistently of high standards.Conducts meetings with workstation heads to review work processes, issues and quality improvements.
• . Monitors at all times USPH procedures for sanitation and cleanliness and monitors workstations and staff for adherence to those procedures. Enforces and follows USPH cleaning procedures for work surfaces, all related equipment and utensils.
• Monitors the assembly of the workstation for the next shift. This includes the cleaning and preparing storage areas and refrigerators. Enforces the storage or disposal of over production items according to Company standards.
• Collaborates with the Food & Beverage Manager to plan menu requirements, serving arrangements, guest comments and other related details.
• Works with all bar personnel in a cooperative, productive and effective manner.
• Answers inquiries pertaining to bar services and general information. Responds to escalated guest complaints in a considerate, professional and positive manner by showing concern and listening actively. Takes ownership of guest concerns, by following-up and ensuring complaints are resolved
  to the guest’s satisfaction.
• Recommends measures to improve work procedures and employee performance to increase quality of services and job safety.
• Attends meetings, training activities, courses and all other work-related activities as required.

Hiring Requirements

Eight to ten years managerial experience in bar operations with 4 or 5 star hotels, restaurants or high volume food service facilities. Extensive knowledge of varying brands and quality of liquors, wine and beers. Ability to read, interpret and demonstrate the preparation of drink recipes. Extensive knowledge of beverage handling procedures with regard to public health standards.

Demonstrated aptitude for the financial aspects of a bar operation, including the successful identification of expense reduction through cost control.

Demonstrated aptitude for the management of headcount within assigned area, as it relates to and supports the business needs of the vessel.

Knowledge of principles and processes for providing customer and personal service including needs assessment, problem resolution and achievement of quality service standards. Knowledge of policies and practices involved in the human resources function.

Ability to manage the international staff in a positive and productive manner by motivating, developing and managing employees as they work. Ability to utilize and administer the disciplinary action process through coaching and counseling to improve performance or terminate employment.

Ability to work positively and cooperatively in a diverse team environment to meet overall established timeframes for the entire bar service operation. Ability to communicate tactfully with department heads, coworkers and other shipboard employees to resolve problems and negotiate resolutions.

Working knowledge of computers, internet access, and the ability to navigate within a variety software packages such as Excel, Word, and PowerPoint.

Bachelor’s degree in hospitality management, business administration or related field from an accredited college or university or the international equivalent preferred.

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