PLAT: 1450 Euro

BASIC FUNCTIONS:

• to provide guests with a service that exceeds their expectations, at all times, in the bar/dining areas.
• to maximize beverage sales and service.
• to teach the other bar waiters how to take and serve the orders
• to teach the other bar waiters how to prepare the cocktails and other drinks
• responsible to punch the bills correctly
• responsible to do the beverage orders in time
• responsible for the beverage inventory (which you will do after each cruise) and for the bar inventory (which you will do once per month)
• responsible to load the different bars with enough drinks for the different events (for ex: not to run during dinner for mineral water to the locker on the sun deck!)
• together with the Hotel Manager to fix the working hours for your staff (correctly and equally)

GENERAL DUTIES AND RESPONSABILITIES:

1. To ensure that assigned station in the Bar/Restaurant is set up to company standards and to Maitre D’/Hotel Manager instructions and requirements during all times.
2. To ensure that assigned station in the Bar/Restaurant and all the bar areas on the ship comply with the cleaning standards.
3. To ensure all the guests are greeted and seated as they enter the Bar/Restaurant.
4. To fully understand all wine /bar lists and types of wine and drinks as to confidently explain and recommend selections to the guests.
5. To attend and carefully understand all the meetings held from the Maitre D’/ Hotel Manager on different, related to the job/ship life topics.
6. To ensure that all guests are served always in a courteous and understanding manner.
7. To ensure that guests’ tables and the bar counters are correctly cleared at all times.
8. To ensure that guests’ tables are clean and properly positioned at all time.To ensure that the bar counters are clean at all the times.
9. To ensure arrival at work in a timely basis in clean, pressed and correct uniform of the day.
10. To arrive at work with all accessories needed for proper execution of the job.
11. To take care of and properly store all equipment and uniform accessories assigned to them.
12. To handle all equipment in the dining/bar areas and during transportation to the kitchen/pantry/dishwasher in such a manner that breakage is minimized.
13. To ensure a correct and accurately taken drinks order from the passengers, to avoid misunderstanding and mistakes.
14. To liaise with the Maitre D’/ Hotel Manager regarding demanding guests or special drinks requests.
15. To recommend, sell, prepare, serve and refill wines/drinks to guests as per established procedures.
16. To offer cold and hot beverages promptly throughout the bar/restaurant service and replenish when necessary.
17. serve and replenish correctly wine when the cruises are with wine included.
18. To participate enthusiastically in the Crew Show, Embarkation and Disembarkation procedures.
19. To participate enthusiastically in the Farewell dinner crew presentation.
20. To follow proper garbage separation procedures.
21. To be knowledgeable about ship’s schedules and activities, so that correct information can be given to the passengers.
22. To attend all meetings as scheduled by management.
23. To attend all safety drills as scheduled by ships command.
24. To perform duties which may be necessary (Frühschoppen,Ice Cream Parties,special events),as directed by the management.
25. To provide help (if needed) to the Restaurant (in case of a special event or very busy time),as per requirement of the Maitre D’ or the Hotel Manager.
26. To assist carefully the management for the monthly material inventories.
27. To assist carefully the management for the stock inventories at the end of every cruise.
28. To ensure the correct charge, for the drinks served, to the passengers bills.
29. To avoid frequent mistakes while charging the bills of the guests.
30. To ensure that nobody from the crew members is served drinks in any matter without being charged.
31. To ensure that nobody of the crew members (excluding the management, depends on the occassion) is seated or served in the bar/restaurant areas.
32. Ensure the correct following of the work schedules for all the bar staff. In case problems appear to inform the Maitre D’/Hotel Manager.

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