Food and Beverage Director (Cruise)

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