Food and Beverage Director (Cruise)
As a Food and Beverage Director, you will be responsible for overseeing the entire Food and Beverage Operations on board, including the galleys, all the restaurants and food outlets, all the bars and nightclub, the storeroom, and Auxiliary Services department. You will lead a team of managers to ensure that our guests enjoy the best possible food and service.
Job Functions
Oversee the organization, planning, administration, and day-to-day running of the Food & Beverage Operations Department in accordance with company policies, procedures, financial plans, and targets
Direct and control the department in such a way that all company service and operational procedures are fully utilized, yet revenue opportunities are maximized
To maximize the efficiency of food & beverage operations staff through effective planning scheduling, communication, and training
Position Duties and Responsibilities (include but are not limited to)
Lead by example, keeping the Vision statement, Culture Essentials, and Values always at the forefront
Monitor food & beverage supply financial plans with a focus on ensuring expenditures are maintained within set parameters of financial plans both monthly and fiscally. Adjust accordingly to correct if needed
Monitor revenue generation within the department and formulate strategies to boost growth to meet monthly and annual targets
Ensure the quality of product and high standards of service is always provided to the guests. Actively monitor the Total Guest Experience Monitor (TGEM) results. Discuss with department leads and formulate strategies to ensure food and service excellence.
To ensure the efficient operation of the onboard operation by the administration, planning and analyzing operations on a daily, weekly, monthly, and annual basis
REGULATORY RESPONSIBILITY & AUTHORITY
Reports directly to the Hotel Director for all aspects pertaining to Health, Environmental, Safety and Security within the areas of assigned responsibilities and as applicable to the position
Ensure implementation, compliance, auditing, and management of all regulatory procedures and protocols as outlined in GHESS and VSP Manual Section 7 as applicable to the position and department
Ensure that all aspects of company’s Occupational Health & Safety (OH&S) Policy and Procedures are always effectively applied during the working activities assigned
ENVIRONMENTAL RESPONSIBILITIES
General Environmental Duties: Responsible for ensuring members of the department comply with company environmental policies and procedures.
Environmental Training: Ensure that all department personnel have obtained and can verify their required environmental training prior to assigning the employee to their duty assignment. Employees without the required environmental training may not be appointed to nor accept their duty until so trained.
Minimum Requirements:
Fluency in English
Diploma or Degree in Hospitality, Hotel management, or related field or Technical training and relevant industry experience
Minimum 5 years of Management experience in the Food Operations Department of a cruise ship, resort, or full-service hotel