BAR SUPERVISOR

Crew Life at Sea; Cape Town; On-site; ZAR 802,000 - 1,336,000; Full time

Job summary

Silversea Cruises is seeking a Head Bartender to lead the crew bar operation aboard our luxury vessel. You will train and coach bar staff, maintain premium spirits stock and ensure service meets the highest standards of hospitality.

The role requires STCW95 certification, extensive 5-star or cruise ship experience, and strong knowledge of wine and spirits, with focus on guest satisfaction and revenue optimization.

Qualifications

• Valid STCW95 certification.

Responsibilities

• Overall responsibility for providing courteous, professional and personalized beverage service in all beverage and dining outlets.

Job description

Position Summary

• 1. Overall responsibility of delivering high quality, efficient, individualized and technically excellent

  beverage service in accordance with Company Policies, strictly upholding any Public Health

  standards and towards a goal of achieving total guest satisfaction.

Reporting Structure

• 1. Reporting to the F&B Manager or Restaurant Manager (where applicable).
• 2. Subordinates – Bartenders, Bar/Wine Waiters, Deck Supervisor, Deck Stewards, Crew Bar Utility.

Responsibilities

• 1. Overall responsibility for providing courteous, professional and personalized beverage service in all

  beverage and dining outlets.

• 2. Ensures that all bars are open and operational as per schedule.
• 3. Ensures that the Silversea standardized bar list is placed on all tables in the beverage outlets.
• 4. Supervises the set up for Afternoon Tea and tea service operation.
• 5. Actively promotes the sale of the Company's premium spirits and wines as well as cigars.
• 6. Organizes Bar activities such as Martini tasting, cocktail mix competition, etc. for guests.
• 7. Seeks and suggests ways of maximizing beverage revenues and minimizing costs.

• 8. Overall responsibility of the beverage service during private cocktail parties and special events, i. e.

  Captain's Welcome and Farewell Cocktail, Venetian Society Party, Virtuoso Party, culinary events,

  ship's visits and sales functions, etc.

• 9. Responsible for the beverage station during embarkation / debarkation.

• 10. Responsible to ensure the gangway water set-up, pier set-up and shore side beverage station during

  tender ports.

• 11. Ensures that bar stock levels are maintained in all beverage outlets.
• 12. Responsible for all beverage stocks, including premium spirits.
• 13. Responsible for all cigar sales and stock.
• 14. Liaises with Hotel Stores Manager with regards to the ordering of durables for the bar department.

• 15. Ensures an equitable and effective work schedule for bar team, issuing it for the entire voyage and at

  a minimum of one day in advance.

• 16. Ensures that a fair In Port Manning schedule for the bar team is maintained and displayed in an area

  that is accessible to all members of the team.

• 17. Accountable for controlling the bar team overtime and working hours, making the best use of

  manpower by managing the hours worked by each crew member and monitoring the financial impact

  on the business, ensuring that each employee works according to his/her contractual hours and in

  compliance with ILO and MLC work/rest hours. Completing all relevant documentation and finding

  alternative solutions in case of an anticipated increase in overtime, in order to fully comply with

  Silversea policy and procedures at all times. Record keeping as standard.

• 18. Prepares and submits cruise reports with regards to the beverage operation and challenges.

• 19. Visits and constantly walks all bar outlets at peak hours to verify their smooth running, acting on and

  following up on any issues found to ensure standards are not affected.

• 20. Delegates side jobs for bar team members.
• 21. Ensures confidentiality when handling sensitive matters.

• 22. Practices good administrative housekeeping for all employee records (i.e. assessments, training

  attendance sheets, test results, verbal counsels).

• 23. Organizes and leads training sessions for all bar team members to continuously develop their

  knowledge, techniques, skills, guest focus and sense of service.

• 24. Oversees all administrative aspects of the department.
• 25. Maintains a consistent and fair corrective action system.
• 26. Follows Company product and service standards and procedures.

• 27. Adheres to Public Health and Company cleaning and maintenance standards and ensure that the bar

  team is properly trained on Public Health standards.

• 28. Executes strict Public Health practices in all aspects of the position.

• 29. Ensures the readiness for any announced or unannounced Public Health inspection, whether it's

  completed internally or by external authorities.

• 30. Provides information and consultancy during inspections.

• 31. Ensures the logging of all fridge temperatures in areas of responsibility in accordance with Silversea

  Cruises procedures and legal guidelines in food and beverage areas.

• 32. Monitors in collaboration with the Bartenders that water machines (Culligan) and coffee machines in

  beverage areas are properly maintained and filters exchanged as required.

• 33. Ensures that the Integrated Pest Management plan is in place and followed in all beverage outlets as

  per Silversea procedures.

• 34. Coordinates guests special orders and requests. Ensuring that all requirements are met and the

  needs of the guest are observed in the delivery of the highest possible service.

• 35. Ensures that all guest requests, enquiries and complaints are responded to immediately and are

  followed up on efficiently and to the guests satisfaction. Proactively demonstrating sincerity and

  hospitality in all guest interactions.

• 36. Regularly monitors customer satisfaction and ensures personal responsibility and accountability.

• Reviews all mid cruise and end of cruise comment cards and acts accordingly. Guest satisfaction

  being measured on a cruise by cruise basis by guest rating scores.

• 37. Regularly inspects the condition and maintenance of all equipment in the food service areas.
• 38. Provides on-floor coordination of the guest experience in beverage areas.

• 39. Responsible for overseeing the crew bar operation, ensuring that the bar is stocked according to

  Company requirements and open when scheduled.

• 40. Inducts, trains, coaches, and leads crew to deliver consistently superior levels of performance.

• 41. Communicates standards of performance to employees and train employees to effectively deliver

  them.

• 42. Trains and motivates bar team to up sell and generate revenue.
• 43. Fully implements the Performance Interview system and complies with the process.

• 44. Evaluates the performance of his/her team members and prepares bi monthly assessments of each

  team member.

• 45. Complies fully with Company procedures for talent management including the policies for promotion

  and transfer.

• 46. Strives to create and maintain a positive work environment.
• 47. Models excellent leadership behavior.
• 48. Keeps self and team aware of costs, budgets and monitoring procedures.
• 49. Coordinates all beverage and cigar orders with the Hotel Stores Manager.
• 50. Ensures that an accurate inventory of consumable and durable items is maintained.
• 51. Performs regular inventory spot checks in all bar service outlets.

• 52. Ensures that a full and complete inventory and consumption record is maintained for all supplies and

  equipment assigned to the bar service outlets.

• 53. Trains and supervises his/her team members to minimize breakage, loss and damage to equipment.
• 54. Provides accurate breakage reports for the department at the end of each voyage.
• 55. Supervises and approves requisitions for sundries and consumables according to activity projections.

• 56. Prepares cost productive orders for consumable and non-consumable items for all outlets according

  to the order schedule.

• 57. Maintains accurate records of sales of Connoisseur wines and premium spirits as well as cigars and

  cigarettes.

• 58. Regularly monitors the F&B complaint log and daily outlet logs.

• 59. Issues daily an end-of-day report to the F&B Manager or Restaurant Manager with regards to outlet

  operations, observations, complaints, defaults and repair request orders issued.

• 60. Carries out pre-service staff meetings to ensure that all necessary information is properly

  communicated to all concerned. Ensures that the bar team receives all the information they need to

  perform their duties, including guest numbers, VIP information and any information pertinent to the

  beverage service.

• 61. Ensures cleanliness and sanitation standards by carrying out inspections of assigned areas on a
• regular basis.
• 62. Carries out regular inspections on the conditions of equipment, checking the maintenance log on a
• regular basis, following up on items still pending.

• 63. Organizes and ensures the set up of the pool area for daily operation and for themed and special

  events.

• 64. Actively ensures that all new employees are properly inducted to the team and the new work

  environment and receive all necessary training in a timely manner.

• 65. Communicates standards of performance to employees and effectively trains employees to deliver.

• 66. Proactively responds to issues or potential problems quickly and efficiently involving relevant people

  as required. Communicates any challenges, complaints or service difficulties to immediate

  supervisor. Keeping the Hotel Director/Restaurant Manager and F&B Manager promptly and fully

  informed of all problems and matters of significance.

• 67. Displays a thorough knowledge of the ships daily activities to be able to advise the guests.
• 68. Practices preventative maintenance.
• 69. Incorporates Company service standards, personalized service and sincere hospitality by creating
• positive experiences for guests, efficiently engaging with guests and anticipating guest needs.
• 70. Leads, trains and develops subordinates ensuring effective reviews, feedback, coaching and
• performance management.
• 71. Accountable for meeting Public Health requirements.
• 72. Practices good people management, maintaining proper conduct with all departments around the
• ship.
• 73. Observes and enforces uniform and grooming standards according to Company policies.
• 74. All other duties as assigned.

Safety Duties

• 1. Participates in crew and passenger safety drills according to instructions.
• 2. Always complies with the Company's safety and pollution prevention regulations and operating
• procedures.
• 3. Participates in all mandatory training.
• 4. Leads by example by taking care of Health and Safety of self and others.
• 5. Ensures that all work equipment, personal protective equipment, chemicals and safety devices are
• being used correctly. Delivering training, guidance and supervision on how to use and maintain them.

Education/Experience/Qualifications

• 1. Valid STCW95 certification.
• 2. Previous Head Bartender experience in a 5 star establishment, hotel, restaurant or cruise ship.
• 3. Excellent knowledge of American bar service.
• 4. Excellent knowledge of wines, liquors, brandies, ports etc.
• 5. Knowledge of Public Health policies and procedures.
• 6. Physically and medically fit.
• 7. Moral integrity is required.

Language requirements

• 1. Excellent fluent English (verbal and written). English is the working and safety language on board
• Silversea vessels. This also includes the ability to give and receive instructions in verbal and written
• forms and to effectively and efficiently engage with guests and crew members. Plus one additional
• language (German, French, Italian, Spanish, Mandarin).

Computer knowledge

• 1. Good working knowledge of Microsoft applications, Fidelio and POS (including the BOH
• administration set up).

Physical Demands and Working Conditions

Required to stand, walk long distances, reaching and sitting. Repetitive motion of bending, going up and

down stairs. Lifting or pushing of up to 50lbs. The position requires overtime work and irregular

schedules. Works in all bar outlets of the vessel with noise, light traffic and distracting environments as

well as an office environment.

Profile

• 1. Maintains a positive and approachable personality, providing a two way line of communication withcrew.
• 2. Punctual.
• 3. Proactive approach to problem solving.
• 4. Sensitivity to cultural differences and the ability to work in a wide variety of cultural contexts.
• 5. Strong interpersonal skills and ability to lead, motivate and develop a culturally diverse work force.
• 6. Ability to be adaptable to change, quick thinking, able to make decisions under pressure whilst
• maintaining attention to detail. Well organized, self managed and motivated. Handle multiple
• demands, remain calm and effective under pressure and resolve issues quickly.
• 7. Models high standards of discretion and interpersonal and professional behavior at all times.
• 8. Effective, full, clear and concise communications is essential.
• 9. Respects the privacy of guests and colleagues.
• 10. Respects the contribution of fellow crew members and actively promotes team work.
• 11. Safe, professional and personal practices. Knowledgeable of the Safety Management System and
• MLC requirements.
• 12. Well groomed and neat appearance.
• 13. Ability to deliver a high standard of performance.