HAL - Fleet Manager, Dining & Beverage Operations

Application Deadline: 30 November 2025

Department: Hotel - Corporate

Employment Type: Fixed Term Contract

Reporting To: Associate Vice President, Food & Beverage Operations and Development

Description

Oversee, train, and guide the onboard Restaurant Operations and Beverage Managers and their teams. Responsible for the consistent delivery of product and service standards across the fleet. Reports to the Senior Manager, Dining and Beverage Operations while working alongside the onboard Food and Beverage leadership team to support the ongoing development of the Food and Beverage team.

Overall Responsibilities

All duties and responsibilities are to be performed in accordance with HAL standards, USPH, HACCP, Environmental, Safety policies and procedures. Assists with establishing and maintaining standards for the consistent quality of food & beverage products and services.
• Supports the scheduling of onboard dining & beverage leadership positions.
• Support the management and development of the onboard dining & beverage leaders and their teams through training, guidance and consistent follow up and clear communication.
• Conduct thorough onboard dining & beverage audits to ensure consistent delivery across the fleet.
• Monitor the performance of all dining & beverage teams to ensure their duties and services are carried out in accordance with company policies and standards.
• Supports the recruiting efforts for onboard dining & beverage leadership and entry level team members.
• Oversees the onboarding and new-hire training program.
The above statements describe the general nature and level of work only. The statements do not
represent an exhaustive list of required responsibilities and skills. Other duties may be added or this job
description may be amended at any time. This job description does not alter an employee’s at-will
employment status or create an employment agreement or contract, implied or otherwise.
• Assists with the planning & implementing of all dining & beverage initiatives and programing.
• Regularly oversees relevant ship-to-shore communications on performance monitoring, brand standards, service enhancements and roll-out of new initiatives.
• Assists the ships in the planning and execution of full charters, large groups, and special events.
• Monitors tracking and reporting of dining & beverage revenue,
• Manage and maintain all dining & beverage HESS policies and procedures
• Ensure onboard adherence to all dining & beverage Environmental Compliance Program policies.
• Collaborates with other departments including but not limited to IT, People Team, purchasing, and marketing on all projects and fleet support.
• Maintains clear and consistent communication with business partners and project stakeholders that aligns with business strategies and needs.

Skills, Knowledge & Expertise

Education: Bachelor’s Degree, Hospitality or Business Management recommended.
Experience: At least 5 years experience in cruise ship and/or shore side related multi-unit management (Regional Manager, District Manager) in a high-volume restaurant/hotel environment.
Knowledge, Skills & Abilities:
• Thorough knowledge of spirits, wine and beverage trends.
• Thorough knowledge of purchasing systems, records and procedures and equipment.
• Effective planner, implementer and problem solver.
• Knowledge of quality control standards and practices.
• Ability to maintain confidentiality of company and personnel related issues.
• Ability to multi-task including flexibility to quickly respond to a dynamic 24/7 operation.
• Ability to supervise, train and evaluate work staff.
• Ability to work under pressure and handle stress.
• Excellent communication, collaboration, and leadership skills
• Self-starter with proven motivational attributes to drive teamwork amongst a multi-national workforce
• Strong leadership, organization, self-motivation, management, and presentation skills.
• Commitment to business ethics, integrity, and appropriate professional confidentiality.
• Strategic planner, with an innovative, hands-on, practical management approach
• Good knowledge of USPH, sanitation and HACCP practices
• Excellent computer and associated technology skills
• Ability to accommodate extensive job-related travel.