HIS/HER RESPONSIBILITIES INCLUDE, BUT ARE NOT LIMITED TO THE FOLLOWING:

ESSENTIAL DUTIES & RESPONSIBILITIES

In accordance with Azamara Club Cruises’ AMAZE Standards each employee conducts oneself in a professional and courteous manner at all times. This consists of physical and verbal interactions with guests or fellow shipboard employees and/or in the presence of guest contact and crew areas.
Directs, coaches, supports, supervises and evaluates (in conjunction with the Assistant Bar Manager) the performance of all direct reports.

Before the bar opens:

§ Reports for duty at least one hour before the bar opens.
§ Opens the liquor cabinets and all other locks and places bottles in position.
§ When space allows, display bottles in speed rack in the following order from left to right:
Scotch, Bourbon, Blend Gin, Rum, Vodka, Tequila, Triple Sec, Dry Vermouth, Sweet Vermouth, Roses Lime Juice, Mai Tai, Grenadine.
§ Checks all juices and mixes to be sure nothing is spoiled. A small portion of the nonalcoholic
mix or juice should be sampled to ensure that nothing tastes acidic or smells foul.
§ Ensures that there is an adequate supply of mixes, canned sodas, syrups, garnishes and ice.
§ Prepares a requisition for any supplies needed and forwards it in to the Bar Manager’s office for signature.
§ Keeps the entire bar area cleaned and sanitized.
§ Sets up the bar counter with menus, napkins, straws, and stirrers.
§ Soiled or torn menus are not to be used.

4. Provisioning:
§ All bar staff must assist with loading and unloading provisions from the marshaling area.
These provisions go to the stores and then from the stores to the bars (no slippers, sandals or
clogs are to be worn).

5. Serving:
§ Greets guests by name, with a smile and in a friendly manner, and the appropriate “Good
Morning”, “Good Afternoon”, or “Good Evening” Sir or Madam.
§ Guests are always served before staff members; ladies’ orders are to be taken and served
first.
§ Ensures that the correct order is taken; if in doubt, asks again or repeats the order.
§ Remembers what guests drink in order to ensure guest satisfaction.
§ Serves non­alcoholic beverages and water in the same courteous manner as when serving
alcoholic beverages.
§ Does not hesitate to ask for identification (proof of age) when in doubt that a guest is not
of drinking age.
§ Always places napkins in front of the guest with the logo facing up.
§ Fills orders using a shot glass for measurement. The proper pour level is in between the
optical line and the top of the glass.
§ All drinks are to be served in the appropriate glass and properly garnished (see cocktail listing).
§ If a guest orders a specific brand, he/she must be served that brand. If we do not carry a brand requested an alternate brand is to be suggested.
§ Carefully avoids glass breakage near ice. If a glass does break near ice, the ice bin must be completely emptied, flushed out thoroughly, re­sanitized and refilled.
§ Keeps the bar clean at all times
§ Offers snacks during cocktail hours and keeps snacks replenished when appropriate.
§ Is in charge of the bar when management is not present.
§ If something spill on a guest, apologizes immediately and offers them a clean bar side towel. Reports the incident to management so that a complimentary dry cleaning card can be provided.
§ Rings the appropriate number for each drink served. Ensures that the check is correct before presenting it.
§ All lost and found items must be turned into the Guest Relations Desk immediately.
§ Ensures personal appearance, personal hygiene and uniform appearance are at all times
in accordance with company policy.
§ Has full knowledge of current USPH rules and regulations and maintains USPH standards at all times.
§ Create a fun and entertaining atmosphere for the guest.
§ Attends Bar Department weekly meetings and training sessions as required.
§ Mixes drinks, cocktails, and bar beverages as ordered and in compliance with company standards.
§ Is responsible for properly filling orders placed by bar waiters and cocktail waitresses and doing so in a prompt and efficient manner.
§ Assists in the training of new personnel and makes certain that new crew are fully oriented to proper procedures and policies.
§ Responsible for controlling beverage costs in his/her area.
§ Reports any malfunctions of bar equipment.
§ Must be aware of the need to increase profits and reduce costs where possible.
§ Reports any accident or dangerous occurrences to management.

6. Converses with guests to answer questions, provide information, promote drink specials and/or up­sell to premium brands. Makes suggestions for alternatives if drink request is not available in current inventory.
7. Arranges bottles and glasses to create an attractive display. Maintains an awareness of inventory stock and location to enhance work performance.
8. Works independently and without immediate supervision. Promotes teamwork and provides on ­the ­job training to Bar Servers and/or Bar Utility personnel to strengthen their current performance.
9. May perform Bartender duties during special events and parties not located in the bars or lounges. May work in outside weather conditions and is occasionally exposed to wet and/or humid conditions.
10. Confirms venue ambiance (lighting, temperature, music) according to Brand Standard
11. Actively follows ServSafe responsible service of alcoholic beverages.
12. Is aware of, and/or acquires the necessary knowledge to comply with the ship’s standard operation, in order to assist guests and crew with inquiries.
13. Attends meetings, training activities, courses and all other work ­related activities as required.
14. Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position. Shipboard employees will be required to perform any other job­ related duties assigned by their supervisor or management.

Minimum experience and qualification requirements for position:

·        Minimum of three years beverage ­related experience (shipboard experience preferred), or an equivalent combination of experience and education.

·        § Completion of high school, vocational school or basic education equivalency required.

·        § Ability to analyze and interpret documents such as recipes and manuals.

·        Ability to calculate figures and amounts such as discounts, interest, commissions, tips, proportions, percentages.

·        Ability to solve practical problems and deal with a variety of variables. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form.

Contract length: 26 weeks on/up to 60 days off

Salary: $ 1.340

Necessary documents:

·        CV

·        Passport or ID card

·        Photo