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Key Responsibilities

• All duties and responsibilities are to be performed in accordance with HAL standards, USPH and HACCP guidelines, and Responsible service of alcohol, Environmental policies, and safety procedures. Each shipboard team member may be required to perform all functions in various food and beverage service venues throughout the ship. Each team member is required to conducts oneself in a professional and courteous manner at all times.
• Directs the activities of beverage service personnel, including, Asst Beverage Manager, Cellar Master, Head Bartenders, Bartenders, Beverage Attendants, GPA Bars and Wine Attendants.
• Directs and ensures the implementation and execution of corporate policies and procedures within the Beverage Department.
• Controls, measures and reports Bar Sales Outlet performance on a daily basis and takes required corrective action to ensure operations are in accordance with the company standards and objectives.
• Achieves or exceeds Bar Revenue and Cost objectives for the established cruise program targets. Creates new opportunities and maximizes existing ones to generate extra revenue. Manages the beverage outlets as separate profit centers, assuming all responsibility for all revenue and expenses. Maximizes profitability by increasing turnover (revenue and covers). Ensures that department’s operational budget is strictly adhered to and that all costs are strictly controlled. Recommends measures to control/reduce costs.
• Develops and recommends merchandising and promotional programs to maximize Bar Revenue and Service objectives for established cruise program targets. Identifies market needs and trends, creates concepts and communicates these to the Corporate Office for approval. Monitors product movement onboard and special offers. Plans and implements an effective sales plan and promotional activities in each bar.
• Implements inventory and audit procedures for beverage facilities consistent with operational policies and directives. Along with the Controller, ensures beverage inventories in storeroom and Bars are at the par level determined by the Company.
• Works closely with the Controller and Provision Master in regards to inventory taking, cost control, loading, ordering and storing. Ensures that all bars are counted after each cruise and investigate discrepancies. Assures correct pouring of company sponsored parties and ensures proper void handling.