The Bar Manager is responsible for the overall management of beverage operations onboard the ship. This includes overseeing bar lounges, restaurants, and special events, while ensuring high service standards, guest satisfaction, and profitability. Key duties involve managing daily operations (staff scheduling, inventory control, cleanliness, and maintenance), monitoring sales and budgets, maintaining compliance with USPH, HACCP, and safety regulations, and ensuring staff performance through training, leadership, and regular evaluations. The Bar Manager plays a central role in promoting sales, minimizing costs and waste, ensuring quality beverage service, and addressing guest feedback. Close coordination with other departments, including Hotel, Restaurant, and Inventory, is essential. A proactive, hands-on leadership style is expected, especially during peak times, emergencies, or itinerary changes. Strong knowledge of policies, labor standards, and health and safety guidelines is crucial to maintaining operational excellence.
Qualifications
- At least 3–4 years of leadership experience in premium hospitality or bar environments, including shipboard operations.
- Proven ability to manage multi-outlet bar operations, including wine programs, inventory control, and staff training.
- Strong leadership skills with experience supervising diverse, multi-national teams.
- Proficient in POS systems, Microsoft Office, and administrative tasks.
- Fluent in English with excellent communication and guest service skills.
- Solid background in cost control, revenue management, and international cocktail preparation.
- Knowledge of HACCP, USPH/VSP sanitation standards, and vessel hygiene protocols.
- Hotel Management degree or equivalent preferred; Barmaster/Barmixer certification is a plus.
- Professional, well-groomed, flexible, and able to perform under pressure.
