Bar Tender

Overview

Supervise a bar outlet, ensuring the requirements of passengers and/or crew are met. Ensure a cost-effective and smooth operation is maintained, adhering to company service standards.

• Run an allocated bar outlet, producing all beverages to the required company standards.
• Actively generate bar cost profit by promoting agreed campaigns, increasing cash profit-generating opportunities and working to exceed targets.
• Ensure all passenger billing is correctly entered into the relevant system in a timely manner.
• Ensure all working and cleaning routines and rotas are followed and the appearance and condition of all items including glasses, equipment and bottles meet the required standards.

• Undertake the supervision of staff within their own area.
• Implement schedules as set out by Bar Supervisor.
• Make sure staff are competent to undertake their roles by identifying training needs and coaching and mentoring junior team members.
• Assist with the effective resolution of any service complaints.
• Ensure the team complies with all Responsible Serving of Alcohol policies and procedures and inform the Bar Services Manager when a passenger has consumed excessive alcohol.

• Make sure the outlet is kept neat and tidy and runs efficiently at all times.
• Set up and clear down the area prior to and after service periods.
• Ensure all bar equipment is maintained and used correctly by staff, reporting any repairs required promptly.

• Control bar costs, and ILOs and maintain par stock levels, managing replacements for breakages or damaged items/equipment within budget.
• Undertake stock takes as and when required, identifying and investigating any issues.
• Complete regular inspections of the section to ensure the area and equipment are operated and maintained in a sanitized and clean state at all times.
• Ensure all relevant IT systems are operational and the fixtures and fittings within their own area are in the best state of repair, reporting any issues.

• WSET Level 2 in Wines and Spirits or NVQ I/II in Beverage Service or a recognised qualification in Hotel / Hospitality Management or equivalent preferred or relevant industry experience.
• Level 2 Award in Food Safety or equivalent.
• Experience of working within a volume hotel or restaurant establishment required, preferably a 4 / 5 star rating.
• Experience of supervising staff within a service environment is desirable.
• Working knowledge of budgets and cost profit within a bar services environment.
• Knowledge of preparing cocktails preferred.
• Competent in the use of most MS Office software.
• Good command of written and spoken English.

• Valid ENG1 medical certificate or equivalent for the duration of each voyage.

• Lead by example by taking care of the health and safety of self and others.
• Report all accidents, near miss incidents and work related ill health conditions to the manager/supervisor/team leader and to the safety department.
• Follow safety rules and procedures.
• Use work equipment, personal protective equipment, substances, and safety devices correctly.
• Take part in safety training & risk assessments and suggest ways of reducing risks.
• Carry out duties in a safe manner in accordance with corporate policies and procedures.

• Fully comply with personal hygiene standards as stated in company and public health policies and procedures.
• Demonstrate at all times excellent hand washing techniques and coughs and sneezes etiquette.
• Follow the company instructions regarding immediate reporting of ill health symptoms (i.e.) diarrhea, vomiting, fever, and any other symptoms as appropriate.

• Understand own emergency duties and routines onboard ship.
• Take an active part in the ship's team response to an incident.
• Ensure familiar with ship's emergency alarms and routines.
• Ensure familiar in the use of all fire fighting appliances located within area of responsibility.
• Ensure familiar in the use of the ship's life saving appliances and equipment including lifeboats and liferafts.
• Participate fully in all relevant drills and training.
• Know how to raise the alarm when necessary.
• Able to identify escape routes and emergency exits.
• Understand the function and operation of fire screen / splash tight and watertight doors.
• Take part in passenger clearance from public areas, ensuring passengers have responded correctly and the area is clear and equipment secure.
• As a Stairway Guide carry out crowd control of stairways ensuring the safe movement of passengers, directing them to the relevant muster station.
• Once all passengers are mustered become part of a muster station; guide, direct and lead passengers to the lifeboat and disembark with them in the event of the need to abandon ship.
• As holder of PSC & RB may be in charge or 2nd in charge of a survival craft and therefore responsible for the safety and well being of persons inside.
• Maintain order of the survival craft during abandonment…