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BAR MANAGER

Venues - Bars/Lounges Overall

Accommodation - Single Officers

Assigned Mess - Petty Officers Mess

Privilege Level 3

Contract duration - 7 months

BAR MANAGER

Venues - Bars/Lounges Overall

Accommodation - Single Officers

Assigned Mess - Petty Officers Mess

Privilege Level 3

Contract duration - 7 months

Description

Venues - Bars/Lounges Overall

Accommodation - Single Officers

Assigned Mess - Petty Officers Mess

Privilege Level 3

Contract duration - 7 months

Main Function

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.

Qualifications

Fluent in oral and written English (working & Safety Language of the Company).

Ability to speak, read and write in any major other languages (German, Spanish, Portuguese, French, etc) is considered a major advantage that could eventually influence the selection for the position.

Proven profitable Bar Management skills on a Cruise Ship, or supported evidence of similar skills in a multinational hotel or similar environment ashore.

Certificate or diploma from an international bar school or bar training academy.

Demonstrated understanding and practical knowledge of Food safety as defined in Company Food safety & sanitation manuals.

Sound knowledge of accounting and computerized bar systems.

Proven ability to manage department in compliance with HACCP, ISO 22000, SHIPSAN, VSP, Anvisa and MSC Food safety system requirements.

Certificates

  • National Seaman's Book
  • Basic Safety Training Certificate including Swimming & Rowing
  • Security Awareness Training for all seafarers
  • Training of Passenger Ship Personnel
  • Medical certificate including Mental Health and Drug & Alcohol Test
  • Vaccination certificates (Covid-19, Yellow fever, MMRV)
  • MAIN RESPONSIBILITIES

  • Oversees and guides all Bar Services & Personnel.
  • Functional Leader and the ultimate person responsible for the Bar Department.
  • Responsible for Bar Product execution.
  • Responsible for the development, coaching and creation of a positive working environment for all Bar members.
  • Responsible for OBR maximization, Hotel consumables Budget and beverage cost control.
  • An ambassador for the MSC Brand Values, Ethics and Product, continuously championing guest centric engagement with the Bar department.
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