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Fleet Beverage Specialist




Description:

Description:

A Corporate extension of the Manager of Beverage Operations, Director of Beverage Operations, and Vice President of Food and Beverage Operations. Assists with the service training and development of all shipboard Food and Beverage team members, ensuring service standards are met, adherence to corporate policies and procedures, and standard operating procedures as well as Fleet Bar Manager scheduling. Ensures that revenues and costs are achieved and maintained within the targets established by the company. Financial/auditing reporting responsibilities to the corporate Manager of Beverage Operations, Director of Beverage Operations, and the Vice President of Food and Beverage Operations. Provides general assistance to the Manager of Beverage Operations, Director of Beverage Operations and the Vice President, Food and Beverage Operations.

Requirements:

PHYSICAL REQUIREMENTS
 While performing the essential functions of this job, all team members are required to stand; walk long distances on the ship; use hands to touch, handle or feel; reach with hands and arms; talk or hear and taste or smell. All vessel positions require repetitive motion of bending, climbing, going up and down stairs and lifting more than 25 pounds. This job requires specific vision abilities to include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.
 All team members must be physically able to participate in emergency life saving procedures and drills. All vessel positions require full use and range of arms and legs as well as full visual, verbal and hearing abilities to receive and give instructions in the event of an emergency including the lowering of lifeboats.
 Work within different temperature changes—indoors to outdoors.
 Able to pass basic safety course.
 This is a minimal description of duties. Other work requirements may be necessary and assigned as business or maritime law dictates.
Education:

Bachelor’s degree in Hotel Management or equivalent work experience.
 Courses in safety, environmental, public health and sanitation regulations and procedures are required.
 Proof of continuing education translated in certificates or letters of participation in professional beverage courses and seminars is required.
Experience:

Five years experience in cruise ship and/or shore side related management position. Ability to travel extensively.
Responsibilities:

Assists with establishing and maintaining standards for the consistent quality of all beverage products and services.
 Monitors the performance of all bar and wine staff, and all other beverage related services, to ensure that their duties and services are carried out in accordance with company policies and standards.
 Assists with implementing menu cycles and other beverage services related procedures and programs.
 Ensures that all beverage service related food items are being properly handled according to U.S.P.H./UKPH and CPH standards.
 Assists with establishing procedures for minimum and maximum par-stocks in all beverage outlets, as well as storerooms.
 Conducts formal and informal training sessions with all beverage service related staff in beverage awareness, basic serving skills, up selling of products and appropriate sales techniques.
 Keeps the ship’s staff informed about the availability of new educational material, such as professional books, vintage charts, etc.
 Conducts formal seminars/lectures on board the vessels for staff and guests.
 Ensures that all cost control procedures are properly carried out to ensure minimum waste.
 Assists with the monitoring and maintenance of the slow moving item procedure to ensure that onboard staff is not reordering discontinued beverage items and hotel supplies.
Conducts a physical beverage inventory (spot checks) on each visit to the vessel.
 Assists with establishing procedures for storeroom operations including ordering, receiving, storing, issuing, and inventory control.
 Advises on product and equipment specification.
 Assists with monitoring and analyzing beverage cost, consumption data and results.
 Must be familiar with the Safety and Environmental Protection Policy and the SEMS; and carry out the policies and procedures appropriate for position.

DIMENSIONS
Monitors and analyzes beverage cost, consumption data and results. Strives to increase overall beverage revenue through effective training and up selling techniques. Implements and trains team members on new beverage revenue initiatives.

NATURE AND SCOPE
Recommends changes to the Manager of Beverage Operations when adjustments are necessary. Monitors procedure to ensure that guest complaints are handled in accordance with company policy. Meets with shipboard Food and Beverage Management to discuss the objectives of his/her visit, progress observed and results achieved. Keeps the Manager of Beverage Operations informed of any beverage related matters. Also works with corporate rollout of all fleet wide training. Work with corporate public relations, marketing, and advertising to rollout all promotional products to the fleet ensuring adherence to corporate branding standards.
Special Requirements:

ATTRIBUTES
 Thorough knowledge of spirits, wine and beverage trends.
 Thorough knowledge of purchasing systems, records and procedures and equipment.
 Effective planner, implementer and problem solver.
 Knowledge of quality control standards and practices.
 Ability to maintain confidentiality of company and personnel related issues.
 Ability to plan, organize and complete work in accordance with time deadlines.
 Ability to supervise, train and evaluate work staff.
 Ability to work under pressure and handle stress.
 Proactive, Team Player, Problem Solver
 Passionate about hospitality and customer service driven
 Must have a professional appearance and good hygiene
 Respect for all co-workers and guests
 Pride in your work by creating positive energy, excitement and fun
 Able to work 7 days a week
 Demonstrate positive behaviors; smiling, being polite and courteous
 Able to develop a camaraderie with team members
 Ability to live in close quarters, share limited space with other cabin-mates

Requirements:



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