Job Description
• Primary responsibility is to assist with the management of all shipboard food and beverage operations for either Cruise Line to ensure that the line's high standards are achieved and maintained within budgetary limitations.
• Assumes full responsibility of the F&B Department in the absence of the F&B Director.
• This includes all practices, procedures, training and guest satisfaction levels.
• A procedural approach to managing the entire on board food and beverage department must be employed, utilizing modern management principles as well as incorporating technological innovations where practical in order to deliver top quality guest service.
• Reports directly to the Food and Beverage Director and to the Director of Food and Beverage Services. The major trust of the position is to create and maintain a professional operation and control expenses relative to operation.
• Acting as late duty manager for the F&B Operation to supervise all night outlets for guest and crew including night production areas.
• Supervises the F&B management team onboard and recommends appropriate actions including promotions and performance reviews.
• Lead by example utilizing a “hands-on” approach to management.
• Assist with establishing and developing a highly motivated, pro-active F&B team with the highest ethical standards that delivers a cost effective and quality oriented service product.
• Ensure that department heads are scheduling crew members based off of guidelines established by the Corporate Office and the Collective Bargaining Agreement.
• Ensure that department heads are reviewing time clock reports to ensure accuracy of pay for crew members.
• Monitor management team performance. Identify strengths and weaknesses and provide timely feedback to the individual. Make recommendations to the F&B Director regarding succession planning.
• Monitor crew member performance. Identify strengths and weaknesses and provide timely feedback to the individual. Make recommendations to the F&B Director regarding succession planning.
• Assumes full responsibility of the F&B Department in the absence of the F&B Director.
• This includes all practices, procedures, training and guest satisfaction levels.
• A procedural approach to managing the entire on board food and beverage department must be employed, utilizing modern management principles as well as incorporating technological innovations where practical in order to deliver top quality guest service.
• Reports directly to the Food and Beverage Director and to the Director of Food and Beverage Services. The major trust of the position is to create and maintain a professional operation and control expenses relative to operation.
• Acting as late duty manager for the F&B Operation to supervise all night outlets for guest and crew including night production areas.
• Supervises the F&B management team onboard and recommends appropriate actions including promotions and performance reviews.
• Lead by example utilizing a “hands-on” approach to management.
• Assist with establishing and developing a highly motivated, pro-active F&B team with the highest ethical standards that delivers a cost effective and quality oriented service product.
• Ensure that department heads are scheduling crew members based off of guidelines established by the Corporate Office and the Collective Bargaining Agreement.
• Ensure that department heads are reviewing time clock reports to ensure accuracy of pay for crew members.
• Monitor management team performance. Identify strengths and weaknesses and provide timely feedback to the individual. Make recommendations to the F&B Director regarding succession planning.
• Monitor crew member performance. Identify strengths and weaknesses and provide timely feedback to the individual. Make recommendations to the F&B Director regarding succession planning.
Requirements
• Preferred one years’ experience as a Food & Beverage Director in a medium size (250+ rooms) or 2 years’ experience as Assistant F&B Director in a large size (600+ rooms) cruise ship or multi-venue, high volume, luxury hotel or resort.
• Internal candidates to have at least years’ experience as Department head as Bar manager, Exec. Chef or Restaurant Manager.
• BA/BS 3-4 year degree or foreign equivalency
• Proven track record in meeting and exceeding revenue targets, industry service standards and guest satisfaction results.
• Internal candidates to have at least years’ experience as Department head as Bar manager, Exec. Chef or Restaurant Manager.
• BA/BS 3-4 year degree or foreign equivalency
• Proven track record in meeting and exceeding revenue targets, industry service standards and guest satisfaction results.
Company offers
• Free accommodation and meal, while aboard
• Monthly basic NET salary + bonuses
• Very dynamic and international environment with attractive remuneration package and possibilities for an international career
• Free traveling around the world aboard the best cruise liner
• Monthly basic NET salary + bonuses
• Very dynamic and international environment with attractive remuneration package and possibilities for an international career
• Free traveling around the world aboard the best cruise liner
Additional information
Please send your CV to info@sidc.lv or visit our offices personally.
