Key Accountabilities

  • He/She is responsible for the cleanness behind the bar desk and He/She has to assist the Barkeeper in each requested matter.

Reports to

  • The Assistant Barkeeper reports directly to the Barkeeper. The entire bar staff are subordinate to the Bar Manager.
  • Subordinate Personnel
  • Bar Waiters/Waitresses
  • Bar boy

Areas of Responsibility

  • He/She ensures that the brand ordered by the passenger is served to the passenger.
  • He/She cleans the bar counter, tables and places chairs in an orderly position and keeps the entire area clean and tidy at all times.
  • He/She passes on any complaints from passengers to the Bar Manager.
  • He/She keeps a log book to note the opening and closing hours and any unusual incidents and complaints.

Beverage Stock Control

  • Inventory controls will be carried out without any prior notice.
  • He/She ensures that all goods are safe and securely stored in order to prevent damages.

Staff Training and Control

  • He/She trains and supervises His/Her staff on a permanent basis in order that they perform their duties properly.
  • He/She instructs new crew members in their working areas and informs them of the rules and regulations on board.
  • He/She establishes Work Schedules for His/Her staff and plans their duties accordingly for the approval of the Bar Manager.
  • He/She establishes a good working spirit and is co¬≠operative with all other departments.

Inventory/Stock Control

  • He/She is fully responsible for maintaining the indicated beverage stock at all times.
  • He/She follows the established routines for requisitioning stores and ensures that Customs requirements are fulfilled during the sealing of stores while in Port.
  • He/She is aware that Inventory controls will be carried out without any prior notice.
  • He/She uses the correct measures for all drinks.
  • He/She ensures that all goods are safe, and securely stored in order to prevent damages.
  • He/She assists in storage and luggage handling whenever requested.

Accounting Control and Procedures

  • He/She makes himself/herself familiar with the accounting procedures which will be instructed by His/Her Superior.
  • He/She is responsible for the proper handling of the cash-register and the registration of all beverages sold.
  • Complete honesty is required at all times. No Bar staff member is to give or no Bar Waiter/Waitress is to receive any drink from the Bar without the drink being properly rung-up on the cash register.
  • The Bar cheque should be presented to each party after completing service.

Cleaning and Maintenance

  • He/She is responsible for the proper cleaning and sanitary matters regarding his/her bar.
  • He/She handles all working material and equipment correctly and keeps it well cleaned.
  • He/She reports all necessary repairs to his/her Superior and follows up on repairs.
  • He/She is familiar with proper sanitation procedures and follows the U.S.P.H. requirements.
  • As our Company grows, our need for loyal, skilled management increases and, therefore, bar personnel have every opportunity of promotion to higher positions.

Appearance/Personal Hygiene

  • The appearance of the entire personnel on board the ship reflects the reputation and image of the company, therefore a great deal of emphasis is placed on a professional appearance.
  • The Company expects you to maintain the highest standard of personal appearance and hygiene at all times.
  • If in passenger areas full uniform is to be worn: hat, scarf, jacket, name tag, pants and proper shoes.
  • Have a clean neat personal appearance.
  • Special attention to grooming, hygiene care and clean and proper uniforms and shoes.
  • Hair must be well groomed, neat and not extend over the shirt collar and always be kept clean.
  • A moustache is acceptable if kept neatly trimmed.
  • Big earrings and big necklaces are not to be worn on duty and more than one moderate size ring is not acceptable.
  • Smoking is not permitted while on duty.
  • Approach passengers in a friendly manner, show a helpful attitude at all times, always have a smile and be courteous and pleasant.
  • Have a neat, clean personal appearance and pay special attention to grooming and hygiene care. Wear clean uniform and shoes, always use a deodorant, cologne and mouth wash.
  • Be punctual when reporting for duty and follow the work schedules.
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