Food and Beverage Manager

negotiable Expires in 9 months


Reports To: Hotel Manager, Shipboard BSSL Operations, Shore Side

Direct Reports: Entire Shipboard Food and Beverage Operation

Position Summary

The major goal of the F & B Manager is to ensure the smooth and efficient operation of the entire Food and Bar Preparation and Services on board, following company rules and regulations.

Essential Duties and Responsibilities


  • Designate specific responsibilities to Key Management Personnel who work under the direction of the F&B Manager. This is to include but is not limited to: Executive Chef, Restaurant Manager, Bar Manager, Sanitation Officer, Assistant Food Manager, Provision Master, Hotel Controller, Buffet Manager
  • Accountable for the entire cycle of the Food and Beverage Operation which includes: Food Operation Manual, Bar Manual, Shipsan Manual, VSP operations Manual, ICS/FBS Manual, Human Resources Operation Manual, Welcome Aboard procedures
  • All Marella Cruises company policies not covered in the above manuals
  • Oversee the entire operation and maintenance of all areas that are assigned to the F&B Departments: Guest dining rooms, Buffets and grills, food provided to the room service and private functions, Food storage rooms and areas, Galleys, All Crew and Staff Mess, All Guest bars, Crew Bar
  • Check all F&B outlets during operating hours to verify that venues open on time.
  • Monitor food and beverage preparation, presentation and service to ensure they meet company standards.
  • Ensure that food served is according to the menus and photos provided by the company.
  • Ensure that Shipsan, the European sanitation program and United States Public Health standards are followed at all times onboard.
  • Monitor training program and cleaning schedule for all F&B personnel and designated areas.
  • Conduct spot checks and unannounced Ships an & USPH type inspections as deemed necessary.
  • Conduct a detailed Public Health type inspection prior to arrival in port to assure a passing high score in the event of a real inspection occurs.
  • Ensure that the HACCP procedures are implemented daily, and proper performance is maintained identifying critical limits and monitoring corrective action.
  • Monitor compliance of HACCP guidelines using the manual, Managing Food Safety: A guide for the Voluntary Use of HACCP Principles for Operators of Food Service and Retail Establishments.
  • Advise the technical department of all malfunctions and necessary repairs that affect the daily operation, and violate USPH requirements.
  • Issue AVO’s for needed repairs and follow up confirm corrections have been made.
  • Compile the Outstanding Repairs Recap and distributes it to all concerned.
  • Ensure that all crewmembers follow the Ship Rules and Regulations.
  • Provide new crewmembers with complete training and orientation to their new job and living environment.
  • Ensure that all safety procedures are followed, cooperating with the Staff Captain and Safety Officer in the Ship’s Safety Program.
  • Train and monitor all staff in garbage separation and processing is done according to the Ships Waste Management Plan and Environmental program.
  • Maintain a high level of crew morale within the F&B Department ensuring that all crew are treated in a fair and unbiased manner.
  • Conduct daily meetings with F & B Department Heads and Assistants when deemed necessary, to ensure a positive flow of communication between the Service and the Production departments.
  • Update the Hotel Manager with all relevant issues regarding the ships operations, and requesting the necessary logistic support when needed.
  • Complete all required performance evaluations according to company standards and schedules.
  • Ensure proper transition and orientation onboard to the incoming F&B Manager.
  • Perform special tasks assigned by the Hotel Manager and shore side operations.

Training & Development

  • Attend all meetings, training activities or classes related to assigned position as required.

Safety Responsibilities

  • Maintain a safe and sanitary environment for all guests and crew members.
  • Follow proper procedures and instructions at all times to prevent damage of any kind to shi[ or company property.
  • Know and comply with Shipsan, the European sanitation program, and United States Public Health Rules and Regulations pertaining to assigned working area.
  • Participatein safety drills as required.
  • Comply with Marella Cruises’ Safety and Pollution Prevention Program
  • Comply with Marella Cruises’ Operating Procedures Resources.

Other Duties and Responsibilities

  • As assigned


Knowledge, experience, skill, and/or ability


  • Fluent in written and spoken English,
  • Must be able to communicate effectively with the senior management.
  • Ability to lead and make decisions.
  • Good administrative skills.
  • Experienced in coaching subordinates.
  • Must be cost and quality conscious.
  • Must adhere to specific scheduled work hours, yet be flexible if circumstances require it.
  • Work with international team members.
  • Perform assigned duties under pressure (time constraints).


  • Fluency in additional language(s)

Required computer skills

  • Knowledge of Microsoft programs to include but not limited to, Word, and Excel.
  • FBS/ICS Apollo Inventory system


  • High School education or better.
  • Minimum of three years hotel or cruise ship related experience and/or training.
  • Equivalent combination of education and experience.

Other Skills:

  • Knowledge of general office practices, procedures and equipment.
  • Ability to prioritize tasks and work independently.
  • Strong organizational, interpersonal and communication skills.
  • Ability to interact with senior-level management and owner representatives.

Math Ability:

  • Able to add, subtract, multiply and divide in all units of measure using whole numbers, common fractions, and decimals.

Reasoning Ability:

  • Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
  • Ability to deal with problems involving several concrete variables in standardized situations.

Work Environment & Physical Demands:

  • The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions for this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
  • While performing the duties of this job the employee is regularly required to: Stand; Use hands to finger, handle, or feel; Reach with hands and arms; Talk or hear and smell.
  • The employee must be able to lift or move up to 55 pounds (25 kilograms) without assistance.

Vision Requirements:

  • Ability to adjust focus, depth perception, peripheral vision, distance vision and close vision and to be able to otherwise perform the essential functions of the job in a manner that does not present danger to the employee or others with or without a reasonable accommodation.