ASSISTANT BAR MANAGER

Position Title: Assistant Beverage ManagerPosition SummaryThis position is responsible to provide a wide range of administrative duties and officesupport activities for the Beverage Management to facilitate the efficient operation of theorganization. Manages and supervises, in conjunction with the Bar Manager, the BarDepartment. Improves and maintains sales and profitability and reduces or eliminatesguest’s complaints.This position is also responsible for the ship’s overall Beverage Cost Management systemsand for achieving Cost of Sales (COS) budgets assigned from the Beverage Management.The Assistant Beverage Operations Manager should fully understand the financial controlsand operational practices set forth within the company’s Beverage Department and must becapable of conducting relevant trainings and on-going audits. This position is responsible toassist the Beverage Operations Manager and the Senior Assistant Beverage OperationsManager for the accurate recording and process of Accubar, Crunch Time, InfoGenesisUniversal Desktop, Cost of Sales, and Revenue Reports.The Assistant Beverage Operations Manager is accountable for preserving quality andquantity control of the entire bar inventoried items. This position provides support to theinventory team to complete all initiatives related to E&O (Excess and Obsolete) ofbeverages items. This position is also accountable for ensuring cost effectiveness andcompliance of KPI Target.Qualifications Minimum five years progressive food and beverage experience in an upscale hotelor cruise ship, restaurant, or high volume food service facility (shipboard experiencepreferred). Bachelor’s degree in hospitality management, business administration or relatedfield from an accredited college or university or the international equivalent. Able to analyze and interpret documents such as recipes and manuals. Knowledgeable about the functions of computer back-up systems. Able to calculate figures and amounts such as discounts, interest, commissions,tips, proportions and percentages. Knowledge of current USPH rules and regulations. Knowledge of the principles and processes involved in business and organizationalplanning, coordination and execution. This includes strategic planning, resourceallocation, workforce planning and management, leadership techniques andproduction methods. This includes strategic planning, resources allocation,workforce planning and management, and production methods. Knowledge of the principles and processes for providing personalized servicesincluding needs assessment techniques, quality service standards, alternativedelivery systems, and guest satisfaction evaluation techniques. Knowledge of policies and practices involved in the human resources function. Working knowledge of computers, Internet access, and the ability to navigate withina variety of software packages such as Excel, Word, or related programs.