Head Barman/Barwoman

  • RATING : officer/ two stripes
  • DEPARTMENT : hotel/ restaurant
  • REPORTS TO : hotel manager/ corporate hotel manager/ operations manager
  • SUBORDINATES : assistant head waiter/ barmen
  • CABIN : shared
  • UNIFORM MALE : black trousers, black closed-toe shoes, black socks, black belt
  • UNIFORM FEMALE : black skirt, black closed-toe shoes, natural tights, black belt

EXPERIENCE/ SKILLS/ CHARACTER

  • Must have skills in public relations which demands an excellent command of
    English and/or German language;
  • Must have at least three (3) years experience in Food and Beverage Department
    onboard a cruise vessel in addition to Management School with at least two (2)
    years in a Management position;
  • Must have typing skills;
  • Must have Computer skills: iOS, Windows, Microsoft Office (Word, Excel),
    Outlook, Fidelio Cruise (or similar ship management software), Stock Control
    System;
  • Must have good knowledge of mixing beverages (cocktails) and bar operations;
  • Must be able to deal with passengers in a professional manner;
  • Must be reliable and able to work unsupervised; Must be able to work flexible time schedule and to the Company’s standards.

DUTIES AND RESPONSIBILITIES

  • Be friendly to passengers and crew as well as focused on job tasks;
  • No visible piercing whilst on duty other than regular female stud earrings;
  • Carry out inspections as requested by the Hotel Manager and outlined in the
    Hotel Management Manual;
  • Check on administration and working procedures; ensure they are carried out as
    stated in the Hotel Management Manual;
     Ensure that all necessary tasks are performed in order to maintain maximum
    cost control;
     Ensure all machines and equipment onboard are kept in good condition; regular
    inspections on the equipment conditions must be carried out and a log needs to
    be maintained;
  • Ensure that Bar crew are at all times up to the standards in regard to the
    Beverage service, the Vessel’s hygiene regulations and as outlined in the Hotel
    Management Manual;
  • Carry out induction and training for all new crew members and monitor their
    performance;
  • Be aware of and follow security/ fire/ safety procedures according to the
    Vessel’s standards;
  • Deal with the passenger complaints in efficient and professional manner;
  • Lead subordinates successfully into productive working methods by setting an
    example;
  • Follow up on disciplinary reports;
  • Provide a two-way line of communication for crew; deal with day to day issues
    including personal matters;
  • Ensure that the set standards are kept and that crew members work according
    to their respective job descriptions; corrective actions to be taken to ensure
    standards are upheld;
  • Request assistant from the Hotel Manager when needed, at all times;
  • Ensure that all crew are fully aware of all operational instructions;
  • Ensure that communication between Bar and other Vessel Departments is
    always maintained;
  • Ensure that all passengers’ complaints concerning the Bar Department are
    followed up personally;
  • Ensure that communication with the Vessel’s passengers is always conducted in
    a friendly and efficient manner;
  • Maintain daily communication with the Bar Team and Hotel Manager.