Bartender - MSC

Responsibilities

1. Food Safety Compliance: Ensure food safety compliance in the assigned bar.
2. Consumer Information: Ensure that information for the consumer is available (e.g., allergens, gluten-free options).
3. MSC Standard Procedures: Read and comply with the MSC Standard Procedures Manual©.
4. Customer Service: Provide courteous, friendly, quick, and professional service at all times, satisfying customers' needs to encourage their return to the bar.
5. Service Efficiency: Take all steps to ensure guests are not kept waiting unreasonably for service in the assigned bar and lounge.
6. Sales and Promotions: Generate maximum sales and profits through creative work procedures, including Happy Hour, Daily Specials, cocktail demonstrations, and wine tastings, as advised by the Bar Manager within company policies.
7. Recipe Knowledge: Know immediately every recipe and drink on the MSC bar list, and prepare them quickly and attractively according to specifications.
8. Training and Supervision: Train and supervise the work operations of the Assistant Bar Tender, Bar Boy (where applicable), and waiting personnel in the assigned bar area.
9. Food Safety Procedures: Apply all bar-related food safety, sanitation, and HACCP procedures and compliance.
10. Sanitation Checks: Conduct daily self-inspection checks to ensure the bar and pantry meet all sanitation requirements compliant with company protocols.
11. Standards Compliance: Comply with standards relating to cleanliness, set-ups, furniture, canapés, menus, room, and door signs.
12. Bar Maintenance: Maintain a clean, sanitized bar that is stocked to standards of par at all times, and report any missing or excess items to the Bar Manager.
13. Guest Requests: Report any guest requests for drinks not available on board to the Bar Manager to facilitate provision where possible.
14. Stock Responsibility: Accept responsibility for the complete beverage stock in the assigned bar.
15. Sales Responsibility: Accept responsibility for all lost sales in the assigned bar.
16. Area Cleanliness: Constantly check the assigned bar and lounge areas for cleanliness and furniture repairs or replacements, advising the Bar Manager if attention is needed.
17. Juice and Pre-Mix Quality: Ensure the freshness and quality of all juices and pre-mixes, and taste them before use.
18. FIFO Method: Rotate perishable beverages and beer using the FIFO method.
19. Measuring and Glassware: Always use assigned measures and correct glasses when preparing beverages.
20. Availability of Sugar-Free Drinks: Ensure that sugar-free drinks and fruit juices are available in the designated bars.
21. Meetings and Training: Attend all management and training meetings as required and advised by the Bar Manager.
22. Reporting Losses: Report all breakage, spoilage, or loss (due to negligence, rough seas, or theft) to the Bar Manager.
23. Sales Recording: Record all sales on the Fidelio or other cashless register, and properly maintain all checks (Guests, Staff, Officers, and System Accounts).
24. No-Sales Reporting: Ensure that any 'no-sales' recorded are posted on a bar check and authorized by the Bar Manager or Assistant Bar Manager.
25. Beverage Requisitions: Make all Beverage Requisitions as specified in the beverage manual.
26. Requisition Records: Keep one copy of the Beverage Requisition for daily records.
27. Inventory Participation: Take part in a cruise-by-cruise physical inventory at the assigned bar.
28. Under-Age Drinking: Always display signs indicating the company under-age drinking limits, and advise the Bar Manager or Assistant if under-age minors are suspected of drinking alcohol.
29. Bar Security: Ensure the assigned bar is properly secured before leaving at night, but never close bars before advertised closing times unless advised by the duty Purser.
30. HACCP Control: When handling potentially hazardous foods/high-risk foods (e.g., milk, melons), always use the HACCP 4-hour time control with appropriate labels.
31. Food Thermometer: Always ensure a calibrated food thermometer is in the bar working area.
32. Bar Equipment Maintenance: Maintain the bar coffee machine, glassware, drinkware, and silverware in a cleaned, sanitized condition.
33. Spot Checks: Make random spot checks of food contact surfaces for traces of contamination, and send any unclean items to be re-washed.
34. Nut Advisory: Never automatically place peanuts (or snacks containing nuts) on the bar or tables. Nuts are to be provided (when available) only on request or if offered by the Bar Tender or bar personnel.
35. Non-Smoking Signs: Ensure all non-smoking signs are positioned on tables in designated non-smoking areas.
36. Special Cleaning Duties: Supervise and participate in any special pre-arrival cleaning and sanitation duties as assigned by the Bar Manager.