Bartender

Role-Specific Key Result Areas (KRAs):

1. Ensure beverage service teammates maintain a positive and professional demeanor, acting as company ambassadors in assigned bar locations.
2. Promote and integrate MedallionClass products, services, and applications to enhance guest engagement and deliver memorable experiences.
3. Drive a culture of service excellence by monitoring and guiding Bar Steward, Jr. Bar Steward & Utility F&B performance, ensuring guest satisfaction with beverage product and service.
4. Understand area setup, product expectations, and promptly address any shortcomings to maintain guest experience.
5. Collaborate with Bar Supervisor to address guest feedback and develop action plans for service improvement or immediate recovery.
6. Take ownership of negative service interactions, ensuring timely and personalized service recovery, and documenting and escalating cases as necessary.

Product Delivery and Operational Efficiency:

1. Oversee execution of guest bar and specialty coffee experience in assigned venue, aligning with shipboard leaders.
2. Ensure visually appealing beverage presentation and service in accordance with company standards.
3. Fulfill beverage orders received through MedallionClass application promptly.
4. Maintain clean, sanitized, and fully stocked bar venue, reporting damages promptly for timely rectification.
5. Anticipate and fulfill guest needs and requests, and possess knowledge of ship products, services, itinerary, and port information.

Financial Responsibility:

1. Drive beverage sales performance and promotions, actively upselling and promoting all Specialty Dining venues with a guest-centric approach.
2. Process guest orders promptly and accurately through onboard POS system.
3. Confirm accurate processing of charges on company accounts and escalate inconsistencies to senior management.
4. Accountable for beverage stock in assigned location, conduct inventory as directed, and investigate variances promptly.
5. Check stock from central stores against orders, communicate irregularities to Bar Supervisor.
6. Minimize waste, neglect, breakages, and mishandling of supplies and equipment.