Essential Functions:

• Ensures that all in suite bottles have been distributed to all suites according to the download prior to embarkation.

• Ensures proper recording of the complimentary wine and bar program

• Organizes and plans all insuite sail away parties in conjunction with the Maitre d’ hotel

• Ensures a proper Main lounge embarkation set up according to SOP

• Provides drink and Champagne service during Embarkation.

• Ensures that all beverage stocks in the bars and in lockers or pantries are used, stored and accounted for following company policies and guidelines.

• Responsible for the proper accounting and recording of all beverage sales while ensuring that the pouring measures are being followed according to standard operating procedure.

• Responsible for the training and education of all those involved in sales and service of beverage products on board.

• Responsible for maintaining the company standards for beverage service, standard drink recipes and for achieving the yearly goal for bar scores in the guest comment cards.

• Responsible for the implementation, monitoring and follow up of on board beverage promotions as they are determined by the company or by management on board.

• Plans, organises and oversees all cocktail parties on board the ship whether they are sponsored by the company or hosted by guests or other entities. Communicates and co-ordinates with all the involved departments in order to guarantee the success of these events.

• Plans and oversees deck services with a focus on promptness, cleanliness and set up and breakdown processes.

• Establishes proper communication with the Provision Master to assure that all the items on the Bar Menu and in stores are available for guest consumption in the bars and public lounges.

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Job Requirements:

• Formal degree in Food and Beverage management from a recognised institution or extensive working experience as a manager in a large beverage operation.

• Proof of continuing education translated in certificates or letter of participation in specialised courses, seminars and tastings.

• Thorough practical knowledge of beverage operations.

• Knowledge of public health and sanitation regulations and procedures and should go through the USPH course in Miami and get to a refreshment course every 5 years.

• Two years of working experience as Bar Manager in a fast pace 4 or 5 star environment with an international clientele.

• Working experience in a multiple outlet beverage operation.

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