Astoria Grande - Head Bartender - Старший Бармен

ISMIRA Agency is hiring HEAD BARTENDERS for ASTORIA GRANDE cruise ships!

ASTORIA GRANDE invites Russian-speaking employees to join its team to work on a cruise ship to Turkey and Egypt with departure from Sochi to the shores of the Black, Aegean, Marmara and Mediterranean Seas. Astoria Grande visits the unique ports of the Turkish coast — Istanbul, Cesme, Amasra, Sinop, Trabzon, Ordu, Izmir, Kusadasi, and also stops at the largest port of Egypt - ancient Alexandria, and in the new season also in the beautiful ports of Greece.

The Head Bartender assists the management onboard to ensure company, divisional and ship performance objectives set forth by the company are met and/or exceeded by performing the following essential duties and responsibilities personally.

• Opportunity to travel to the ports of Turkey, Egypt and Greece
• Free meals and accommodation
• The ticket is at the expense of the employer
• The contract is 6-7 months
• The salary is paid in euros. A bonus system for rewarding employees, as well as tips
• No visa required

• Age 18+
• Recruitment is conducted from the following countries:
  Armenia, Azerbaijan, Belarus, Georgia, Moldova, Russia, Uzbekistan, Kazakhstan, Kyrgyzstan.
• Fluency in Russian is mandatory
• Knowledge of English - from intermediate depending on the position (knowledge of English is pre-intermediate for basic positions, fluency in both Russian and English is required for higher and administrative positions)
• A full package of STCW certificates and a seafarer's passport/seafarer's identity card are required.
• Degree in hospitality management, business administration or related field from an accredited college or the international equivalent preferred.
• Five or more year progressive management experience in an upscale hotel or cruise ship in the food and beverage area of which, 3 years as beverage supervisor.
• Strong communication, problem solving, decision making, and interpersonal skills.
• Strong management skills in a multicultural and dynamic environment.
• Demonstrated leadership capabilities.
• Superior customer service, team building and conflict resolution skills.
• 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.
• 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. Ability to manage the international crew in a positive and productive manner by motivating, developing and effectively managing subordinates.
• Ability to utilize and administer the company’s disciplinary action process through coaching and counseling to improve performance.
• Intermediate computer software skills required.
• Ability to work well under pressure and in a constantly challenging environment.
• etc.

• In accordance with the company’s rules and regulations, he/she conducts in a professional and courteous manner at all times. This consists of physical and verbal interactions with guests or fellow shipboard employees and/or in the presence of guest contact and when in crew areas.
• Assist the Food and Beverage Manager and Beverage Manager to plan, organize, support, control, and evaluate the operation of the Food & Beverage Department with special focus on Bar and Wine Service in all lounges, dining rooms, bars and open decks. Accomplishes the targets set forth by the company through the management of the department heads and supervisors.
• Ensures the highest level of guest satisfaction by overseeing the delivery of quality guest services and amenities within company’s standards.
• Establishes and maintains effective internal communications including regular departmental meetings to ensure optimum scheduling, teamwork and productivity.
• Continually encourages communication and cooperation between all sub-hotel departments, deck and technical…