Beverage Manager


Beverage Manager is an essential position within the hotel department and is a key role for those wanting to grow with the company. This position also functions as a guest service expert. The Beverage Manager is responsible for assisting in the training, development,and supervising daily tasks and duties of the bar staff.The Beverage Manager will act as the primary bartender for the vessel but be a key player in growing our staff into well rounded bartenders.



● Direct and indirect supervision, and development of entire hotel staff in the bar.●Participate in the daily operations of the dining room and throughout the hotel as needed.
● Act as a member of the ship’s Vessel Leadership Team (VLT)
● Work closely with the Hotel Manager to implement the onboard beverage training program.
● Direct management of the bar steward and other stewards assigned to bar duty.
● Collaborate with the Lead Steward and Hotel Manager in training, developing and supervising the hotel team in daily operations of the Hotel Department.


● Inventory, ordering, and product rotation of all bar and gear shop items.
● Weekly inventories are required to be completed and submitted to the corporate office.
● Control spirits and wine inventories through creative sales strategies, menu updates, and specials.
● Input and track bar and gear shop sales via the onboard POS system.
● Meet gear shop sales goals as outlined by the Hotel Operations department
● Ordering of all bar related supplies and provisions.
● Creating training tools for stewards to learn and grow their bar and guest service skills.
● Assist the Hotel Manager in completion of hotel employee evaluations.

Guest Service:

● Provide outstanding guest service. Model the values and expectations set for crew members.
● Function as the primary bartender on board -mixing and pouring a wide array of cocktails, spirits, beers, wine and non-alcoholic beverages.
● Maintain professional demeanor with guests, crew, staff, agents, officials, and the public.
●Work with the Lead Stewardand Hotel Manager to anticipate guest needs.

Safety and security:

● Participate in on board safety training, meetings and drills as directed by the Captain. Typical drills will include fire, abandon ship, man overboard, flooding and medical emergencies.
● Comply, enforce, and train hotel staff in all CDC/FDA vessel sanitation requirements.
● Maintain familiarity with all duties under the company Safety Management System including Emergency Response Activities.



• Minimum two years of supervisory experience in a full service restaurant.
• Passenger vessel experience is a plus but not required.
• Two years experience as a working bartender. Extensive wine, beer, and spirit knowledge is essential.
• Thorough understanding of food products and preparations
• Ability to work in a team environment.
• Strong interpersonal and communication skills.
• Must be adaptable as daily activities change regularly and often.
• Comfortable living in close quarters with other crew members.
• Proficient in Microsoft Excel

Required Certificates, Licenses, Registrations:

• Valid Passport
• CPR / First Aid / AED
• ServSafe Food Protection Manager Certification
• Drug/Alcohol Test Specimen Collector
• Alaska Alcohol Permit
• Washington Alcohol permit (1)
• Oregon Alcohol permit (2)
• STCW Crisis Management (3)
• STCW Crowd Management (3)
• Security Awareness or VPDSD (3)

(1) Required for S.S. Legacy
(2) Required for S.S. Legacy -Company provided upon Start Up Training
(3) Required for Safari Endeavour; preferred on S.S.Legacy. Company provided if needed


 Length of Work Shift-Physically able to work 12 hours per day, 7 days a week for 6 to 8 weeks at a time. Rotationsoff the vessel are usually 2-3 weeks.
 Mobility-Frequent bending, reaching, twisting, kneeling, crawling, and pushing/pulling. Must ascend and descend stairs and ladders, sometimes while carrying tools or objects. Ability to stand or sit for long periods of time.
 Handling/Strength-Ability to handle, lift, and lower objects totaling 50 pounds between the ground/deck level to a height of about 4 to 6 feet, and able to repeat these movements. Able to carry these objects up to 100 feet continuously for 20 minutes.
 Environmental Conditions-ability to work in all weather conditions, around loud noise, in small spaces, and fit through a 28-inch wide hatch.