Bartender

The Bartender is fully responsible of the assigned bar, ensuring sales, service, inventories and cleanliness

1. The assigned bar is properly setup, stocked and open on time

2. The lounge/venue is maintained neat, tidy and service provided to Guests

3. T he bar counter and pantry are maintained neat, tidy and in compliance with USPH standards.

4. The Bartender must be fully knowledgeable of

   • The bar lists and beverage selection

   • Complimentary water & soft drinks program and selection

   • Cocktail recipes, garnishes and presentation

   • Snacks and canapés cycles

   • USPH standards

   • Ships information

5. Drinks preparation

   • Cocktails are prepared as per recipe

   • Correct glassware is used

   • Orders are efficiently completed and promptly served

6. Sales and revenue

   • Sales targets are achieved

   • Looking for potential additional revenue

   • Applying selling techniques

   • Up-selling by anticipating needs and suggesting products

7. Guests interaction

   • Greeting Guests entering and leaving the venue or whenever meeting them

   • Providing personalized service by remembering Guests names and preferences

8. Adhering to the vessel’s drinking age policy

9. Stock, requisition and inventories

   • Maintaining beverages and equipment stocks

   • Preparing beverage requisitions and check the correct products are delivered

   • Responsible of the inventories at the end of the cruise or whenever is needed

10. Training and development

    • Attending to bar meeting and briefing as needed

    • Attend and participate to training to the bar staff as required

    • Guide the Bar Waiter and Deck Stewards to develop their knowledge and skills

    • Assisting the management with coaching the new staff

11. USPH

    • Maintain the bar and pantry in compliance with USPH standards also during the operation hours

    • Logs are properly filled and updated

12. Handles all equipment with utmost care and reports any faulty/broken equipment.

Bar Waiter

The Bar Waiter is fully responsible of the beverage sales and service in the assigned bar, venue or section

1. The assigned bar is properly setup, stocked and open on time

2. The lounge/venue is maintained neat, tidy and service provided to Guests

3. T he bar counter and pantry are maintained neat, tidy and in compliance with USPH standards.

4. The Bar Waiter must be fully knowledgeable of

• The bar lists and beverage selection

• Complimentary water & soft drinks program and selection

• Cocktail recipes, garnishes and presentation

• Snacks and canapés cycles

• USPH standards

• Ships information

5. Drinks preparation and service

• Cocktails are prepared as per recipe

• Correct glassware, decoration and straw, stirrer is used

• Orders are efficiently completed and promptly served

6. Sales and revenue

• Personal sales targets are achieved

• Looking for potential additional revenue

• Applying selling techniques

• Up-selling by anticipating needs and suggesting products

7. Guests interaction

• Greeting Guests entering and leaving the venue or whenever meeting them

• Providing personalized service by remembering Guests names and preferences

8. Adhering to the vessel’s drinking age policy

9. Stock, requisition and inventories

• Maintaining beverages and equipment stocks

• Assist the Bartender in preparing and checking beverage requisitions

• Assist the Bartender in taking inventories as required

10. Training and development

• Attending to bar meeting and briefing as needed

• Attend to training to the bar staff as required

• Assisting the management with coaching the new staff

11. USPH

• Maintain the bar and pantry in compliance with USPH standards also during the operation hours

12. Handles all equipment with utmost care and reports any faulty/broken equipment.