Asst. Bar Manager

Department

F&B Department

Main Function

•  Supervision of Ship Beverage Service & Personnel.
•  Food safety, Sanitation & Cleanliness of all Beverage areas.
•  To provide the highest standards of Beverage service.
•  To maintain set standards in Food safety, sanitation, hygiene and personnel management, in compliance with Company Food safety & sanitation protocols in every area the ship may operate at sea and in repair/lay-up periods.
•  To provide and maintain quality service to generate maximum profits through cost control and creative, energetic salesmanship.

RESPONSABILITIES

You are required to:
 Read, understand and implement the Mission Statement of the Company.
 Read, understand and follow the MSC Crew Regulations ensuring all personnel in the Housekeeping
department have copies, and comply accordingly.
 Wear the complete prescribed uniform and name badge as specified in Company Standards,
complying regulations relating to tattoos, hair and body decorations.
 Attend and participate ad required in all emergency drills, carry personal emergency card, and
understand emergency duties.
You are responsible to:
 Assist the Bar Manager to ensure the Food safety compliance in the Beverage department
 Assist the Bar Manager to ensure that information for the consumer is available (i.e Allergens, Gluten
free)
 Assist the Bar Manager to provide professional, friendly, and profitable Beverage services in every
beverage outlet, giving a service that exceeds the expectations of Guests.
 Read and comply with the MSC Standard Procedures Manual©
 Ensure Guests are not kept waiting unreasonably for service in any bar or associated area.
 Assist the Bar Manager to generate maximum sales and profits by creative work procedures,
advertising, marketing, and energetic promotion, using events which include Happy Hours, Daily
Specials, Cocktail demonstrations, Wine Tasting Drinks to support the theme of the day or the
location of the ship etc. whitin the policies of the Company.
 Follow all bar-related Food safety & sanitation procedures as required by the Company.
 Supervise the bar service for Crew, ensuring this area is maintained within Company Food safety &
sanitation standards.
 Supervise daily-inspection checks to ensure all bars, bar pantries, machinery and storerooms meet
all Company Food safety & sanitation and safety requirements.
 Apply MSC procedures to all bar areas relating to Food safety, cleanliness, set-ups, furiniture,
canapés, menus, appropriate and authorized room and door signs.
 Apply the full use of the Fidelio (or other) cashless system and attend all Fidelio training and upgrade
programs as required by the company.
 Ensure all bars and wine stores are fully stocked to par level at all times.
 Ensure all bar personnel receive full familiarization and training for their positions when signing on,
using the MSC Familiarization booklets and procedures.
 Ensure all bar personnel are issued with and wear the complete uniform, and that 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 uniform, and that all men are perfectly
shaved.

 Engender a high level of morale within the bar department, developing a good working relationship
with all other shipboard departments.
 In supervisory roles, ensure all bar personnel receive fair and unbiased treatment without exception.
 Assist in the coordination of all sign-on and sign-off procedures for bar personnel as required by the
Bar Manager.
 Help pre-evaluate all bar personnel prior to their disembarkation or the disembarkation of the Bar
Manager.
 Assist in the compilation of a full inventory of all equipment and stock.
 Attend regular (weekly) meetings and regular training programs, documenting and filing details of all
meetings.
 If required by the Staff Captain, take part in inspections of bar personnel cabins to ensure order,
cleanliness and hygiene.
 Advise the Bar Manager of resignations, dismissals or other sign-offs in good time to allow
replacement.
 Provide for the Bar Manager an accurate log of uniforms, equipment, thermometers, openers, cabin
keys etc. issued to personnel.
 Attend and help coordinate the beverage activities at all parties and special functions.
 Systematically check for the correct use of standard glassware, using standard recipes and standard
proportions and measures.
 Be present during physical inventory stock takes.
 Ensure sugar-free or diet drinks as well as fruit juices are available in all assigned bars.
 Check regularly all bar and lounge areas where bars exist to ensure cleanliness of furniture reporting
any deficiencies to the Housekeeping Department.
 Ensure that Par Levels (start-up stock) is maintained in all beverage outlets.
 Report to the Bar Manager all breakage, spoilage, or loss (due to negligence rough seas or theft).
 Ensure that all Beverage Requisitions are given to the Food and Beverage Manager in good time to
ensure delivery.
 Take part in preparation of bottle store requests and be aware at any time of the actual stock
availability in store.
 If required by the Bar Manager, personally conduct the weekly spot-check inventories in the bars,
reporting results to Bar Manager and elaborate the necessary actions in case of discrepancies.
 Assist in enforcing the company the company requirement to prohibit minors from consuming alcohol
at the bars.
 Ensure all bars are safety secured at night and in ports when unattended.