Head barman

Title: Head Barman

Rank: Officer 2 stripes

Department: Hotel

Main function: Operation of all on board beverage production and service

Reports to: Hotel Manager, Corporate Hotel Manager, Chief Operations Officer

Direct Subordinates: Ast. Hd. Barman, Barmen, Bar Steward/ess

Next in Command: Ast. Hd. Barman

Cabin: Shared

1. PROFILE

  • Must have three years Hotel Management School, Catering College, Apprenticeship, etc.
  • Must have excellent command of the English and the German language
  • Must have Typing, Windows XP, Word, Excel, MS Outlook skills
  • Must have a minimum of three years of Management, preferably on a cruise ship
  • Must have good knowledge of cocktails, mixed drinks and bar operations
  • Must be aware of Management functions and have the ability to communicate with all levels of personnel and passenger
  • The ability to manage and lead Assistants and Crew must be apparent
  • Must be able to understand the cost controlling system concerning the bars and cooperate accordingly

2. AREAS OF RESPONSIBILITY

The Bars and all passenger areas where Beverage Service activities take place

3. POSITIONS DEMANDING CLOSE LIAISON

  • Maitre’d Day to day operational matters
  • Hotel Manager Passenger & Crew administration Supply of Stores

4. SPECIFIC DUTIES AND ACTIVITIES

  • Carry out all inspections as requested by the Hotel Manager and outlined in the Hotel Management Manuals
  • Check on administration and working procedures and ensure all are carried out as stated in the Hotel Management Manuals
  • Ensure that all necessary tasks are performed in order to maintain maximum cost control
  • All machines and equipment must be kept in good repair, including the correct processes for cleaning beer pumps
  • Regular inspections on the condition of equipment must be carried out and a log needs to be maintained
  • Follow up on action required, outstanding repair list to be checked on a regular basis
  • Ensure that all crew in the Bar section work according to vessel sanitation standards set in the Hotel Management Manuals
  • Ensure that all new staff in the Bar section work receive proper training until they are fully aware of company standards
  • Existing staff needs to be re-trained on a regular basis
  • To be aware and follow security/fire/safety procedures according to the Ship’s rules and regulations

5. COMMUNICATION

  • Ensure that Bartenders, Bar Stewards receive all information they need to perform their duties in a proper manner, including passenger numbers, VIP info, company regulations and all information
  • related to restaurant passenger service
  • Streamlining the incoming information from Hotel Manager
  • Ensure that all crew are fully aware of all operational instructions
  • Ensure that communication between Bar and other Ship’s Departments are maintained at all times
  • Ensure that Bar department notice board is neat and updated at all times

6. PASSENGER SERVICE

  • All passenger complaints concerning the bar department have to be followed up personally by the Head Barman. This means contacting the passenger, interviewing him/her and taking the
  • necessary action to satisfy the passenger
  • Ensure that service in bars is carried out according to standards set out in the Hotel Management Manuals
  • All passengers have to be contacted (verbally) as often as possible, to receive any comments and/or complaints. This can be done via casual conversations with passengers

7. MANAGEMENT

  • Lead subordinates successfully into productive working methods by setting an example and utilizing all available management tools (Hotel Management manuals)
  • Provide a two-way line of communication for crew. Dealing with day to day problems, including personal problems
  • Hold bar meetings on a regular basis
  • Deal with proposals and suggestions from staff, report to the Maitre’d and or Hotel Manager
  • Provide station plans, side job lists, port duty rotas etc. well in advance
  • Keep all records as required per Hotel Management Manuals
  • Ensure that correct disciplinary procedures are adhered to
  • Follow up on disciplinary reports
  • It is expected, that the Head Barman is fully aware of the company standards as outlined in the Hotel Management Manual. The Head Barman is expected to know the job description of each
  • crew member in the Bar Department
  • Ensure that the set standards are kept and staff members work according to their respective job descriptions and time schedules
  • Check on existing standards by asking crew members and passengers of their opinion and suggest modifications to Hotel Manager where appropriate

8. UNIFORM TO BRING ON BOARD

Male:
Black Trousers,  Black Socks, Black Closed Toe Shoes, Black Belt

Female:
Black Skirt, Natural Tights, Black Closed Toe Shoes, Black Belt

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3 Thalia Street, 2nd Floor, Office 210-212, 3011 LIMASSOL, Cyprus

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