Food and Beverage Manager

SUMMARY: The Food & Beverage Manager’s primary responsibility is the management of all shipboard
food and beverage operations to ensure that the lines or Company’s high standards are achieved and
maintained within budgetary limitations. This includes all practices, procedures, training and guest
satisfaction levels. A procedural approach to managing the entire onboard 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.
DUTIES AND RESPONSIBILITIES
STANDARDS:
 Ensures company standards are maintained in the following areas:
o Galley service, operation and philosophy
o Restaurant service, operation and philosophy
o Bar service, operation and philosophy
o Provisions and inventory control
o Public Health & Sanitation standards
o Quality control of all F&B products
o Planning and organizing all shipboard F&B operations
 Ensures F&B department heads are enforcing Company standards for consistent, quality service.
 Ensures the F&B department achieves adequate guest satisfaction ratings on a consistent basis.
 Ensures that standard set-ups in all F&B outlets are followed and kept clean and well
maintained.
 Ensures F&B department heads are enforcing policies (SOP) in a fair and equitable manner.
 Continuously reviews the operation and makes recommendations on how to enhance the
product to the Corporate Office.
 Implements new policies, standard operating procedures and company initiatives as assigned.
 Ensures the F&B management team is always available on the floor to assist crew and to
interact with guests.
 Monitors F&B timesheets on a daily basis and counteracts any violation.
 Maximizes revenue and ensures the F&B management team is enforcing cost control
procedures and monitoring waste and breakage.
 Ensures guest complaints are dealt with in a timely, professional manner and in accordance with
company policy.
 Reviews ship generated F&B reports to identify areas of deficiency and to determine
appropriate course of actions to correct.
 Ensures that all F&B department heads are properly planning and preparing for events and
cruises.
 Attends all menu briefings for Guest and Crew outlets on a daily basis.

Ensures the buffet venue has a different look and feel on a daily basis for breakfast and lunch.

 Regularly checks flavor profiles/taste of foods during meal service periods (particularly plant-
based).

 Ensures the crew and officers’ mess food selection is varied and tasteful meeting Company
standards.
 Is able to read, understand and interpret food and beverage specifications and trains the team
as necessary.
 Ensures there are no spelling/grammar errors on menus, buffet labels and handout recipes.
 Promotes the local immersive food and beverage initiative ensuring its highly visible and stands
out.
 Maintains the equipment/small equipment log(s).
 Trains the front-line teams in how to identify an unsatisfied guest.
 Evaluates F&B department heads with the onboard HGM and sends to corporate office for
input.
 Attends PH meetings and Inspections , Safety & Environmental meetings and Crew Cabin
inspections
 Maintains all F&B related files on the share drive and follows daily, weekly, monthly time
management file.
 Oversees all F&B fixed and loose equipment and monitors maintenance and repairs.
LEADERSHIP AND MANAGERIAL REQUIREMENTS:
 Leads by example utilizing a “hands-on” approach to management.
 Establishes and develops a highly motivated, pro-active F&B team with the highest ethical
standards that delivers a cost effective and quality-oriented service product.
 Ability to manage change effectively.
 Ability to conceptualize the mission.
 Provides leadership to the F&B departments to achieve their goals and objectives.
 Communicates the goals and objectives and inspires employees to achieve those goals.
 Possesses clear, concise written and verbal communication skills.
 Experience creating and delivering presentations in front of groups.
 Ability to clearly and concisely present technical subjects.
 Team building experience.
 Tracks record of promoting an atmosphere of teamwork.
 Able to inspire, train, and develop people for future promotion.
 Instills a guest service attitude in all employees.
 Experience training and developing multi-cultural employees with limited education and
experience.
 Instills a “can-do” attitude in employees.
 Coaches’ employees in how to resolve and de-escalate conflicts.
 Instills a calm, organized approach in all situations.
 Facilitates an environment in which crew members are comfortable utilizing the open-door
policy.
 Ensures that F&B department heads are scheduling crew members based on guidelines
established by the Corporate Office and the Collective Bargaining Agreement, as well as
monitoring overtime.

Ensures that F&B department heads are reviewing time clock reports to ensure accuracy of pay
for crew members.
 Ensures the F&B management team and crew members are treated in a fair and equitable
manner.
 Ensures that F&B crew member issues are resolved in a timely manner.
 Ensures F&B department heads and crew members follow the grooming and uniform standards
of the company.
 Regularly meets with the F&B management team to discuss objectives, observations, progress
made, and results achieved. These meetings are to have a set agenda.
 Ensures F&B department heads are effectively communicating with their staff through daily
briefings/line-ups and monthly meetings. These meetings are to have a set agenda.
EDUCATION AND TRAINING:
 Ensures F&B department heads are providing continuous training to their crew members.
Participates in training sessions when possible.
 Ensures cross-training between outlets is in place.
 Continues own education by staying abreast of trends and sharing this information with the
team.
FINANCIAL RESPONSIBILITY, REVENUE, COST CONTROL AND PURCHASING:
 Ensures that all department heads develop and maintain par stocks for food, beverage and hotel
supplies.
 Reviews and approves all F&B purchase orders before the orders are placed.
 Ensures orders are placed according to the provisioning schedule for the vessel.
 Ensures F&B department heads are ordering based on consumption history and par levels.
 Audits and controls in-use and in-stock onboard Food, Beverage and Consumable inventories.
 Conducts daily spot checks in F&B stores with the Hotel Inventory Manager to verify inventory
accuracy. Handles variances in accordance with Company policy.
 Ensures that F&B items delivered to the vessel are in compliance with Company specifications.
 Monitors slow moving items to ensure that discontinued items are not being reordered.
 Approves and forwards to the land-based head of department all food, beverage and hotel
supply items that are not on the standard item list.
 Responsible for ensuring that all outlets within the F&B department operate within the
established budgetary guidelines for the vessel.
 Plans orders for the vessel based on budgetary guidelines.
 Reviews all food and beverage related costs and consumptions in accordance with financial
targets.
 Ensures that all food and beverage revenues and expenses are properly recorded against the
appropriate budget, and the variations from the budgeted amounts are properly documented.
 Monitors revenue and cost of sales reports for accuracy.
 Suggests, monitors and participates in Shopping with the Chef, Sommelier and local specialties
as per company guidelines.
SPECIFIC JOB REQUIREMENTS

 Thorough knowledge of cruise ship catering operations.

 Thorough knowledge of Public Health and Sanitation's regulations and procedures.
 Thorough knowledge of purchasing systems, records and procedures.
 Effective planner, implementer and problem solver.
 Provides general assistance to the Hotel General Manager.
EDUCATION / TRAINING
 Must have successfully completed U.S.P.H. course on vessel sanitation.
 Must have a degree in F&B or Hotel Management from a recognized institution.
 Must have extensive experience in food operation aspects of shore-based
hotel and cruise ship catering.
KNOWLEDGE / SKILLS / ABILITIES
 Knowledge of quality control standards and practices.
 Ability to create criteria for productivity.
 Ability to coordinate special events and promotional programs.
 Ability to plan, organize and complete work in accordance with time deadlines.
 Ability to delegate tasks and check work in progress and upon completion.
 Ability to select, train, supervise and evaluate the work staff.
 Ability to identify potential within the crew for advancement.
 Ability to develop pride, professionalism and a high level of morale amongst crew
along with a commitment to quality.
 Ability to interact tactfully and effectively with staff, management and customers.
 Ability to communicate effectively with others, verbally and in writing.
 Ability to read, interpret and follow work rules and specifications in English.
 Ability to maintain confidentiality of Company and personal related issues.
 Efficient and effective bottom-line operator.
 Strategic planner, with an innovative, hands-on, practical management approach.
 Ability to provide leadership and motivation to employees in pursuit of company goals.
 Works independently and resolves complex issues from shore-side and shipboard management.
 Cultivates an environment whereby the shipboard management team is motivated,
knowledgeable and proactive.
 STCW Training: 4 Part Basic Training, CPSC and Crisis Management & Human Behavior.
SPECIAL REQUIREMENTS
 Able to work odd hours.
 Rotates between various ships.
POSITION QUALIFICATIONS:
Education/Experience:
 3 years’ experience as Food & Beverage Manager.
 A total of 10 years’ experience in a cruise ship/shore-side related management position.
 Graduate of a recognized F&B or Hotel Management institute.
 Must have thorough F&B knowledge.
 Extensive experience and knowledge in all aspects of hotel/cruise ship operations within the US
and Authority:
 Reports to the onboard Hotel General Manager. Works closely with the Director, F&B
Operations, Corporate Hotel General Manager and Heads of Departments.
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.
Occasionally required to lift and/or move up to 40 pounds. Specific vision abilities required by this job
include close vision. Some stress may occur, especially during traveling periods as well as during periods
of daily activities.
Supervisory Responsibilities: Yes No
Who: Executive Chef / Restaurant Manager / Sommelier / Hotel Inventory Manager Worldwide.