BARTENDER

GENERAL PURPOSE

Courteously and efficiently delivers and serves food and beverage items in order to assure guest satisfaction and maximize departmental revenues and profitability.

ENVIRONMENT

Continuous standing, walking, bending and stooping in a noisy and hot environment. Work on a vessel with limited personal space and public areas. Twelve-hour days with the likelihood of a varying daily schedule. Prolonged strenuous physical activity in indoor and outdoor environment. Cruising on dining vessel away from shore on average 2-5 hours per cruise.

ESSENTIAL DUTIES/RESPONSIBILITIES

• Arrive for assigned work on time.
• Be in proper uniform, neat and orderly. Have all the required tools on hand (i.e., pens, wine opener, name tag, supplies).
• Stocks and maintains food, beverage and supply par levels at bars.
• Has recipe knowledge of all drinks and mixes all beverages consistently, neither under nor over pouring liquor.
• Upholds liquor serving laws and never serves minors or yacht crewmembers.
• Maintains responsibility for point-of-sale system and properly charging guests for purchases at the bar.
• Responsibility for maintaining and cleaning all equipment located at the bar.
• Maintains a sanitary work area, clean and free of clutter, especially with regard to Board of Health sanitation requirements.
• Responsible for receiving beverage items and supplies and storing them in the proper areas in accordance with the FIFO (first in-first out) inventory method.
• Responsible for organizing and cleaning the liquor cage, walk-in cooler, soda storage area, juice and coffee storage racks, wine coolers and any other areas as directed by the F&B manager.
• Maintain a positive, supportive work environment via effective, professional communication with co-workers.
• Support and follow all company policies, procedures and programs, including Yacht Hospitality System and Starship Safety.
• Promote good business principles by never discussing company business in public areas or with guests.
• Exhibits and encourages proper hygiene and sanitary habits.
• Is friendly, courteous and cheerful at all times.
• Provides assistance to other crewmembers and departments to contribute to the best overall operation of the Yacht.
• Fills station bill requirements and participates in drills with regard to passenger safety.
• All other duties as assigned, requested or deemed necessary by management.

NECESSARY JOB QUALIFICATIONS

• Basic knowledge of restaurant service. Strong knowledge of beverage preparation and sanitation, be able to communicate effectively with supervisors and co-workers, physically able to lift and carry loads of up to 50 lbs properly, reach levels up to seven feet in height, maneuver and work in spaces as narrow as 1 1/2 feet and work productively in a fast-paced environment. Must have knowledge of and be able to use all bar equipment and appliances. Able to understand and follow verbal/written instructions and communicate both verbally and in writing.

MATERIAL/EQUIPMENT USED

• General restaurant equipment including Point of Sale system. Basic residential cleaning equipment and supplies such as vacuums, and Windex.

UNIFORM

• Black non-fading pants (no cotton), all black rubber-soled shoes, black socks, black belt, company issued short-sleeved black button-down collar oxford-style shirt, apron, epaulets and your assigned name badge.