Assistant Beverage Manager

Position Title: Assistant Beverage Manager

Position Summary:

This position is responsible to provide a wide range of administrative duties and office

support activities for the Beverage Management to facilitate the efficient operation of the

organization. Manages and supervises, in conjunction with the Bar Manager, the Bar

Department. Improves and maintains sales and profitability and reduces or eliminates

guest’s complaints.

This position is also responsible for the ship’s overall Beverage Cost Management systems

and for achieving Cost of Sales (COS) budgets assigned from the Beverage Management.

The Assistant Beverage Operations Manager should fully understand the financial controls

and operational practices set forth within the company’s Beverage Department and must be

capable of conducting relevant trainings and on-going audits. This position is responsible to

assist the Beverage Operations Manager and the Senior Assistant Beverage Operations

Manager for the accurate recording and process of Accubar, Crunch Time, InfoGenesis

Universal Desktop, Cost of Sales, and Revenue Reports.

The Assistant Beverage Operations Manager is accountable for preserving quality and

quantity control of the entire bar inventoried items. This position provides support to the

inventory team to complete all initiatives related to E&O (Excess and Obsolete) of

beverages items. This position is also accountable for ensuring cost effectiveness and

compliance of KPI Target.

Qualifications:

· Minimum five years progressive food and beverage experience in an upscale hotel

or cruise ship, restaurant, or high volume food service facility (shipboard experience

preferred).

· Bachelor’s degree in hospitality management, business administration or related

field 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 organizational

planning, coordination and execution. This includes strategic planning, resource

allocation, workforce planning and management, leadership techniques and

production methods. This includes strategic planning, resources allocation,

workforce planning and management, and production methods.

· Knowledge of the principles and processes for providing personalized services

including needs assessment techniques, quality service standards, alternative

delivery 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 within

a variety of software packages such as Excel, Word, or related programs.

Language preferred: European/Mandarin or 2nd language