Fleet Restaurant and Beverage Operations Manager

Position Title: Fleet Restaurant & Beverage Operations Manager
Department: Hotel
Position Reports To: Director, Food & Beverage Operations

Summary:

The Fleet Restaurant & Beverage Operations Manager is responsible for providing overall direction, guidance and coordination for planning and operation of all restaurant/beverage services on Windstar Ships.

Essential Duties & Responsibilities:

Standards:

• Manages all restaurant/beverage service activities for guests and crew to ensure an efficient operation while maintaining the highest standard of quality and guest satisfaction.
• Oversees the development and execution of Windstar Cruises strategic dining and beverage service plan; for the restaurants, lounges, room service and crew mess rooms insuring that we achieve and improve service ratings and guest satisfaction.
• Creates and implements products, services and promotions to increase onboard revenue for the areas of responsibility.
• Constantly reviews and analyses food/restaurant/service ratings.
• Continuously monitors environmental and sustainability goals to ensure the fleet is ahead of all internal and external commitments.
• Ensures compliance with Fleet Regulations and other internal, external and governmental regulations.
• Pro-actively participates in the development of new-build catering areas, specifications and equipment selection and layout.
• Establishes and implements a restaurant/bar equipment/consumable par stock master list.

Management:

• Develops annual budgets within area of responsibility and provides statistical update monthly on variance and recommended action to be taken to reduce cost and increase profitability.
• Coordinates the planning/rotation of key restaurant and beverage staff, as well as, recruiting and training to achieve maximum utilization of human resource skills. Develops succession planning and management development for all restaurant and beverage personnel. Includes core competencies and mentoring program in this process.
• Works with the onboard Hotel General Managers and department heads to ensure that all job descriptions are in place and being followed.
• Monitors, reviews and analyzes key performance indicators (KPI’s) on an on-going basis.
• Promotes an environment where effective and best management practices are applied and morale of crew is reaching new heights.
• Liaises with the Corporate Hotel General Manager and onboard Hotel General Manager to ensure the upkeep and maintenance of all culinary facilities and equipment is to company standards.
• Reviews manning levels and the shipboard organizational structure to optimize the use of resources while decreasing costs.
• Coordinates with technical department to ensure that all restaurant and beverage service equipment is maintained in good working condition and assists in the development of the dry dock list as it relates to food/service areas.
• Writes a ‘Trip Report’.
• Coordinate with hiring partners on upcoming scheduling for all brigades and management.
• Any other duties as assigned by the Director, Food & Beverage Operations.

Education and Training:

• Develops, implements, conducts and coordinates onboard training programs for front-of-the-house service staff together with the Director, F&B Operations, Corporate Hotel General Manager, the Corporate Exec. Chef and ships management.
• Conducts and coordinates USPH, environmental and safety issue training.
• Develops and integrates training aids for basic and advanced skills.
• Develops and redefines onboard training programs for the culinary department including refresher courses.
• In conjunction with the Director, Food & Beverage Operations, the Corp. Hotel General Manager and the onboard Hotel General Managers approves all personnel actions onboard such as promotions, transfers, demotions, performance issues, and terminations.
• Ensures appropriate training is conducted as stated in the “Code of Safe Working Practices”.
• Continues his/her own education by staying abreast of trends, following new cook books and professional and shelter magazines. Makes a formal presentation of trends to the Executive Chef, Hotel General Manager and galley staff during each visit.

Menu/Concept Planning:

• Develops wine/bar menus and concepts, product standards/specifications and quality assurance processes.
• Develops and maintains recipes records.
• Transforms and maintains menus in line with global and industry trends and preferences.
• Drives local/regional research and development, integrating recipes to localize/regionalize product offerings.
• Leads continued innovation and quality assurance in all operational areas of the wine/bar/service experience.
• Develops an individual presentation and a photographic record of each offering.
• Responsible for overseeing department menus, printing and promotional materials to ensure accuracy and brand quality.
• Creation and implementation of dining and beverage SOP’s to ensure company standards are maintained.

Cost Control and Purchasing:

• Has the ability to balance profitability and guest satisfaction while optimizing production technologies and innovative resources.
• Reviews consumption and spending trends and adjusts offerings as necessary in order to meet all relevant goals. Determines root cause for cost variances/overages and provides appropriate guidance to the fleet.
• Reviews individual ship's and the fleets' beverage cost results.
• Recommends changes to the forecast if necessary pending price fluctuations.
• Constantly reviews financial results and determines/drives corrective action as needed.
• Drives revitalization of restaurant/bar production to optimize cost and efficiencies.
• Monitors costs, expenditures and inventory of all restaurant/bar areas and pantries and achieves targets within established budget.
• Maintains an ongoing capital expenditure and restaurant/bar maintenance project list. Submits as requested to the Director, Food & Beverage Operations and the Corporate Hotel General Manager.
• Reviews and audits on yacht inspections all food and beverage related orders by the ship insuring that inventory and par stock levels are being adhered. Feedback to be sent to the Director of F&B Operations, Corporate Hotel General Manager and Head of Purchasing.
• In coordination with ship’s management and the purchasing department ensures that inventory levels for beverage and restaurant supplies are kept on par and that the inventory systems accurately reflect the inventory on hand.
• Manages the Capital Expenditure for all hotel equipment/projects.
• Produces month-end and explaining financials for hotel operations.
• Forecasts and budgets for beverage revenue and COS based on historical data.
• Forecasts SOH for beverages for all regions for the year for each warehouse.
• Analyzes trends for beverage revenue (packages).
• Must be proficient in MXP and Fidelio systems or similar to ensure all revenue systems have correct items and pricing in place.

Requirements:

• BA degree or equivalent and/or a proven record of Middle Management position in Beverage/Service Operations, preferably on Cruise ships.
• Strategic planner with sound technical skills, analytical ability, sound judgment and operational focus.
• Must have excellent communication skills and the ability to relate to employees at all levels of the organization.
• Must possess culinary knowledge and the ability to interact with the onboard Culinary team.
• Must have ability to interface and maintain effective relationships with all departments and employees in a highly diverse environment and able to execute operational imperatives in a swift and demanding environment.
• Must be well versed in computer skills, Microsoft Office and F&B inventory programs such as Fidelio Cruise and MXP.
• Must have strong people skills and be able to effectively interact with guests.
• STCW Training: 4 Part Basic Training, CPSC and Crisis Management & Human Behavior.
• Must be willing to travel extensively for ships / office visit and recruitment trips.

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Travel to the ships is a requirement of the position. Occasionally required to lift and/or move up to 40 pounds. Specific vision abilities required by this job includes close vision. Some stress may occur, especially during traveling periods as well as during periods of daily activities.

Authority:

Reports to the Director, Food & Beverage Operations. Works closely with the Corporate Hotel General Manager, the onboard Hotel General Manager and Heads of Departments.

Supervisory Responsibilities: Yes
Who: Maître d’hôtel, Bar Manager, Sommelier