Bartender
Cruise Ship Job Vacancies: Catering Jobs
| Recruiter: | Ocean Seven Recruitment |
| Salary: | TIPPING Position |
| Date: | 14th November 2007 |
| Reference: | CLJ071114-309 |
| Applications: | 440 |
Job Description:
For Carnival, Royal Caribbean, Crystel Cruises we have many open positions!WE ONLY RECRUIT CANDIDATES FROM WESTERN EUROPE!!!
Position Title: Bartender
Reports To: Assistant Bar Manager/Head Bartenders
Direct Reports: Utility Bar
POSITION SUMMARY
To provide efficient, fast, professional and courteous service to all guests, as well as demonstrating
excellent salesmanship. The goal of this position is to help maintain a smooth operation of the bars
on a day-to-day basis according to company policy.
ESSENTIAL DUTIES & RESPONSIBILITIES
Each shipboard employee may be required to perform all functions in various service venues and throughout the ship. In accordance with the cruise company each employee conducts oneself in a professional and courteous manner at all times. This consists of physical and verbal interactions with guests or fellow shipboard employees and/or in the presence of guest contact and crew member areas.
Before the bar opens:
1. Report for duty at least one hour before the bar opens.
2. Open the liquor cabinets and all other locks and place bottles in position.
3. When space allows, display bottles in speed rack in the following order from left to right: Scotch,
Bourbon, Blend Gin, Rum, Vodka, Tequila, Triple Sec, Dry Vermouth, Sweet Vermouth, Roses
Lime Juice, Mai Tai, Grenadine.
4. Check all juices and mixes to be sure nothing is spoiled. A small portion of the non-alcoholic mix or juice should be sampled to insure that nothing tastes acidic or smells foul.
5. Make sure you have enough mixes, canned sodas, syrups and garnishes.
6. Prepare a requisition for any supplies you may need and turn it in to the Bar Manager’s office for
signature.
7. Make sure you have enough ice.
8. Wipe down the entire bar area with a clean, damp bar side towel.
9. Set up bar counter with menus, napkins, straws, stirrers, matches and ashtrays.
10. Do not use soiled or torn menus.
11. If you have any problems, report them to the Assistant Bar Manager.
Provisioning:
1. All bar staff must assist with loading and unloading provisions from the marshaling area. These
provisions go to the stores and then from the stores to the bars (no slippers, sandals or clogs are to be worn).
Serving:
2. Always be friendly.
3. Greet guests with a smile and the appropriate “Good Morning”, “Good Afternoon”, or “Good
Evening” Sir or Madam, and always by their names.
4. Always serve guests before staff members.
5. Take ladies’ orders first and serve in the same manner.
6. You must always carry a lighter or matches to light guests’ cigarettes.
7. Get the correct order, if in doubt, ask again or repeat order.
8. Remembering what guests drink makes them feel important and makes you look special, custom
dinking is a must.
9. Non-alcoholic beverages and water must be served in the same courteous manner.
10. Do not hesitate to ask for identification (proof of age) if you are in doubt that a guest is not of
drinking age (21 years minimum).
11. Always place napkins in front of the guest with the logo facing up. If they do not wish to drink, place napkin face down, or under ashtray or non-smoking sign when possible.
12. Fill orders using a shot glass for measurement. The proper pour level is in between the optical line and the top of the glass.
13. All drinks are to be served in the appropriate glass properly garnished - see cocktail listing.
14. If a guest orders a specific brand, he must be served that brand. If we do not carry a brand requested an alternate brand is to be suggested.
15. Be careful to avoid glass breakage near ice. If glass does break you must completely empty the ice bin flush it out thoroughly, re-sanitize it and refill it.
16. Keep the bar clean including the ashtrays at all times.
17. When changing ashtrays, use the following procedure:
18. Place one clean ashtray on top of the soiled one.
19. Remove both ashtrays.
20. Place clean ashtray on the table.
21. Offer snacks during cocktail hours.
22. Keep snacks replenished when appropriate.
23. You are in charge of the bar when management is not present.
24. If you spill something on a guest, apologize immediately and offer them a clean bar side towel.
Report it to management so they can provide a complimentary dry cleaning card.
25. The appropriate number is to be rung for each drink served. Make sure the check is correct before presenting it.
26. All lost and found items must be turned into the Guest Relations Office immediately.
27. Makes sure personal appearance, personal hygiene and uniform appearance are at all times in
accordance with company policy.
28. Be sure to always follow U.S.P.H. procedures.
29. Create a fun and entertaining atmosphere for the guest.
30. Attend Bar Department weekly meetings and training sessions as required.
31. Mixes drinks, cocktails, and bar beverages as ordered and in compliance with company standards.
32. Is responsible for properly filling orders placed by bar waiters and cocktail waitresses and doing so in a prompt and efficient manner.
33. Assists in training of new personnel and making certain that new crew are fully oriented to proper procedures and policies.
34. Is responsible for beverage costs in his/her area.
35. Is in charge of reporting malfunction of bar equipment.
36. Must be aware of the need to increase profits and reduce costs where possible.
37. Must report any accident or dangerous occurrences to management.
38. Other duties may be assigned.
FINANCIAL RESPONSIBILITIES
Financial responsibilities for budget, expenses and/or achievement of revenue targets.
1. This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment.
2. Conducts workstation spot checks to ensure items are correctly stored to minimize deterioration and waste.
MOTIVATIONAL RESPONSIBILITIES
People management responsibilities to ensure optimal performance of the function.
1. Monitors and manages the various assigned workstation functions. Monitors the assignment of duties and responsibilities to his/her staff. Observes and evaluates staff and work procedures to ensure quality standards and service are met. Makes recommendations regarding personnel actions such as new hire requests and discharges, to ensure adequate and continuous staffing. Inspects workstations, work areas, equipment, etc. to ensure efficient service and conformance to standards.
2. Conducts meetings with team once per cruise.
3. Mentors, develops and provides on-the-job training to his/her staff to strengthen their current
performance and preparation for future advancement.
QUALIFICATIONS
Minimum hiring, language and physical requirements to perform the job.
Hiring Requirements:
1. Ability to communicate tactfully and effectively with guests, department heads and CFMs to foresee and resolve problems and negotiate resolutions.
2. Working knowledge of computers, Internet access, and the ability to navigate within a variety software packages such as Excel, Word, and Adobe Page Maker or related programs
3. Completion of high school or GED required; university degree preferred, a minimum of three (3) years beverage related experience and/or training; or equivalent combination of education and experience.
Language Requirements:
1. Ability to speak English clearly, distinctly and cordially with guests.
2. 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.
Physical Requirements:
1. While performing the duties of this job, the 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. The employee must frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
2. All shipboard employees must be physically able to participate in emergency life saving procedures and drills. Full use and range of arms and legs as well as full visual, verbal and hearing abilities are required to receive and give instructions in the event of an emergency including the lowering of lifeboats. Ability to lift and/or move up to 50 pounds.
Salary:
TIPPING position
Contract:
4 to 6 months
