Job Details

Job Description

Food and Beverage Department - Bar
 

• 1. Oversees and guides all Bar Services & Personnel.
• 2. Functional Leader and the ultimate person responsible for the Bar Department.
• 3. Responsible for Bar Product execution.
• 4. Crew Empowerment and Service recovery.
• 5. Responsible for the development, coaching and creation of a positive working environment
• for all Bar members.
• 6. Responsible for OBR maximisation, Hotel consumables Budget and beverage cost control.
• 7. An ambassador for the MSC Brand Values, Ethics and Product, continuously championing guest
• centric engagement with Bar department.
• 8. Food safety, Sanitation & Cleanliness of all Beverage areas.

Required for the position:

• 1. High School graduate
• 2. Certificate or diploma from an international bar school or bar training academy.
• 3. A certificate, diploma or document to certify he/she has a full and professional knowledge, clear and
• demonstrated understanding and practical knowledge of bar systems, operations and beverages.
• 4. Demonstrated understanding and practical knowledge of Food safety as defined in Company
• Food safety & sanitation manuals.
• 5. Sound knowledge of accounting and computerised bar systems.
• 6. Proven ability to implement creative and appealing strategies to generate revenue and profit.
• 7. A sound working knowledge of similar competitive products in the Cruise industry.
• 8. Above average skills in tactful, diplomatic crisis and problem handling
• 9. Demonstrated skills in one-on-one communications with Guests.
• 10. Sound supervisory skills and proven ability to work in a harmonious productive team environment.
• 11. Proven ability to work in a harmonious productive team environment
• 12. Proven ability to manage department in compliance with HACCP, ISO 22000, SHIPSAN, VSP,
• Anvisa and MSC Food safety system requirements.
• 13. Food safety Proficiency certificate issued by recognized Authority (HACCP, Shipsan, VSP, etc).

You are responsible to

• 1. Ensure the Food safety compliance in the Beverage department
• 2. Ensure that information for the consumer is available (i.e Allergens, Gluten free)
• 3. Provide professional, friendly, and profitable Beverage services in every beverage outlet, giving a
• service that exceeds the expectations of Guests.
• 4. Assure the professional performance and activities of the Assistant Bar Managers.
• 5. Read and comply with the MSC Standard Procedures Manual©.
• 6. Lead the beverage team by example.
• 7. Ensure Guests are not kept waiting unreasonably for service in any bar or associated area.
• 8. Generate maximum sales and profits by creative work procedures, advertising, marketing, and
• energetic promotion, using events which include (but are not limited to) Happy Hours, Daily
• Specials, Cocktail demonstrations, Wine Tasting, Drinks to support the theme of the day or the
• location of the ship etc. within the policies of the Company
• 9. Invoke all bar-related Food safety & sanitation protocols as required by the Company
• 10. Provide a professional bar service for Crew, ensuring this area is maintained within MSC Food
• safety & Sanitation Standards.
• 11. Supervise daily self-inspection checks to ensure all bars, bar pantries, machinery and storerooms
• meet all Food safety & sanitation and safety requirements compliant with Coast Guard and MSC
• Food safety & Sanitation Standards regulations and protocols.
• 12. Personally check all bar areas randomly
• 13. Apply MSC procedures to all bar areas relating to cleanliness, set-ups, furniture, canapes, menus,
• appropriate and authorized room and door signs
• 14. Apply the full use of the Fidelio/MMS and attend all Fidelio/MMS trainings and upgrades as required
• by the company.
• 15. Ensure all bar personnel receive full familiarization and training for their positions when signing on,
• using the MSC Familiarization booklets and procedures.
• 16. Ensure all bar personnel are issued with and wear the complete uniform, and that the uniforms are
• maintained in clean, well-fitted and undamaged condition. Special attention is to be given to hair,
• jewellery, shoes, badge position and general cleanliness of uniforms, and that all men are perfectly
• shaved.
• 17. Create a high level of morale within the bar department, developing a good working relationship with
• all other shipboard departments.
• 18. Ensure all bar personnel receive fair and unbiased treatment without exception, regardless of race,
• gender, religion, origin, nationality or orientation.
• 19. Co-ordinate all sign-on and sign-off procedures for bar personnel as required by Crew Manning
• Office ensuring proper documentation.
• 20. Pre-evaluate all bar personnel prior to their disembarkation or the disembarkation of the Bar
• Manager.
• 21. Conduct regular (weekly) meetings and regular training programs, documenting and filing details of
• all meetings.
• 22. When required by the Staff Captain, make regular inspections of bar personnel cabins to ensure
• order, cleanliness and hygiene.
• 23. Advice the F&B Manager of resignations, dismissals or other sign-offs in good time to allow
• replacements.
• 24. Manage an accurate log of uniforms, equipment, thermometers, openers, cabin keys etc. issued to
• personnel.
• 25. Ensure all warning notices; advisories etc. comply with MSC Standard Procedures©
• 26. Personally supervise the beverage activities at all parties and special functions.
• 27. Ensure the correct use of all machinery and other equipment, and that all are maintained in an
• operational and sanitized condition.
• 28. Ensure constant refill and the correct maintenance of Vending machines.
• 29. Ensure the correct use of standard glassware, using standard recipes and standard proportions and
• measures.
• 30. Maintain a full inventory of all equipment and stock.
• 31. Be present during physical inventory stock takes.
• 32. Ensure sugar-free or diet drinks as well as fruit juices are available in all assigned bars.
• 33. Check regularly all bar and lounge areas where bars exist to ensure cleanliness of furniture and to
• report required furniture repairs or replacements, even in lounge areas where Housekeeping crew is responsible for cleanliness, reporting any deficiencies to the Housekeeping Department.
• 34. Prepare all cocktail and drink recipes in accordance with Company policies and recipes.
• 35. Ensure that Beverage Par Levels (start-up stock) is maintained in all beverage outlets.
• 36. Report to the Hotel Director/Staff Captain all breakage, spoilage, or loss (due to negligence, rough
• seas or theft).
• 37. Ensure that all Beverage Requisitions are given to the Food and Beverage Controller in good time to
• ensure delivery.
• 38. Keep one copy of the Beverage Requisition for daily records.
• 39. Diplomatically enforce the company requirement to prohibit minors from consuming alcohol at the
• bars.
• 40. Take part in preparation of RDA (bottle store requests) and Container’s provisioning, be aware at
• any time of the actual stock availability in store.
• 41. Schedule and personally conduct the weekly spot-check Beverage inventories in the bars, report the
• results to F&B Manager and elaborate the necessary actions in case of discrepancies.
• 42. Execute a complete handover for the incoming Bar Manager at the termination of your current
• contract, as specified in the MSC Standard Procedures Manual. Perform a full inventory of all POC
• BAR DOT prior a month of your signing off. The full inventory to be recorded in MMS, submitted to
• the ICO and sent to the Corporate Bar Department (P&P Office) accompanied by the “Statement of
• responsibility” (SP 01.00.07).
• 43. Apply a continuous and careful monitoring of the assigned budget. Take appropriate actions to
• correct any budget overrunning, implementing solutions to guarantee a proper management of
• endowments, equipment, consumables.
• 44. Ensure all bars are safely secured at night and in ports when unattended.