Bar Server

ESSENTIAL DUTIES AND RESPONSIBILITIES

All duties and responsibilities are to be performed in accordance with Royal Caribbean International’s The Royal Way, SQM standards, USPH and HACCP guidelines, Serve Safe, environmental, and workplace safety policies and procedures. Each shipboard employee may be required to perform all functions in various food and beverage service venues throughout the ship.

In accordance with Royal Caribbean International’s philosophy of Anchored in Excellence, each employee always conducts oneself in a professional and courteous manner. This consists of physical and verbal interactions guests or fellow shipboard employees and/or in the presence of guest contact and crew areas.

• Reports to assigned workstation assignments on time, properly groomed, and dressed according to Royal Caribbean International’s The Royal Way. This includes a clean uniform, nametag, and any other uniform related item.
• Confirms venue ambiance (lighting, temperature, music) according to The Royal Way.
• Greets and engage with guests to answer questions and provide operational information.
• Actively promote and sell beverage packages.
• Provide beverage service to package guests according to company standards.
• Sell and/or up-sell guests to premium brands.
• Execute other beverage promotions according to execution guide instructions.
• Suggests alternative drinks if drink request is not available in current inventory.
• Is aware of food allergies and can recommend alternatives when needed.
• Takes all beverage orders and relays it to Bartender.
• Asks for appropriate identification to determine minimum drinking age.
• Actively follows Serve Safe responsible service of alcoholic beverages.
• Collects order from Bartender and reviews to ensure drink order is correct and is served in appropriate glass and adds appropriate garnish.
• Discusses discrepancies with Bartender to complete the order. Places glasses on tray, and serves to guests with cocktail napkins, according to The Royal Way.
• Accurately computes bill and presents for payment. Collects charge card for drinks served and inputs accurate data in the point-of-sale system. Calculates tips, discounts, percentages, and refunds as needed.
• Presents statement to guest for signature and collects payment. (Unless transaction is a package - zero value check)
• Takes orders for and serves light meals and hors d'oeuvres according to venue requirements.
• Ensures stations and/or tables are clean, orderly, and properly set with matches, clean ashtrays, and beverage menus, etc. Removes empty or dirty glasses and bottles and returns them to the bar or galley.
• Works independently and without immediate supervision. Promotes teamwork and provides on-the-job training to Bar Utility personnel to strengthen their current performance.
• May perform Bar Server duties during special events and parties not located in the bars or lounges.
• May work in outside weather conditions and is occasionally exposed to wet and/or humid conditions.
• Helps with the set-up, service and break down for private functions and weddings.
• At the beginning and ending of each shift, completes side duties that include preparing the areas for service and ensuring proper closing procedures.
• · Employee must occasionally perform wheelchair duties, housekeeping support duties & other assigned non- revenue related tasks.
• Assists in the restocking of the bar locations and provision areas.
• Attends meetings, training activities, courses and all other work-related activities as required.
• Successfully passes Serve Safe training within first 30 days of contract.
• Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position. Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management.

Hiring Requirements

• High school education or vocational; a minimum of two (2) years beverage-related experience and/or training; or equivalent combination of education and experience.
• Ability to write reports and business correspondence. Ability to effectively present information and respond to questions from employees and customers.
• Ability to calculate figures and amounts such as discounts, interest, commissions, tips, proportions, percentages.
• Working knowledge of varying brands and quality of liquors and beers.
• Knowledge of varying brands and quality of wines.
• Working knowledge of public health standards.
• Ability to up-sell and promote drinks and specials.
• Actively follows ServSafe responsible service of alcoholic beverages.
• Successfully passes ServSafe training within the first 30 days of contract.