Reports To: General Manager / Operations Shore Side Team Hotel Controller, Assistant Food and Beverage Director, Executive Chef, Restaurant
Direct Reports: Manager, Head Bartender, Head Sommelier, Head Butler, Kitchen Steward, Chief Housekeeper
The primary responsibility of the Food and Beverage Director is to oversee and direct the day to day operation of all food & beverage related matters on board, including but not limited to dining and beverage services, F&B crew services, culinary standards, provision areas, sanitation as well as housekeeping.
Essential Duties and Responsibilities
Analyze quality and cost of operation, keeping within the set budgets.
Provide ongoing feedback to heads of department to ensure that standards set by the corporate offices followed and maintained at all times.
Accountable for the entire cycle of the food & beverage operations management, including but not limited to: Ordering, Loading, Storing, Preparing, Service
Ensure all rules and regulations stipulated by the corporate office and the vessel owner are followed at all times.
Review and sign off on all orders sent to the shore side purchasing department. The F&B Director is responsible for the accuracy of the orders
Delegate specific responsibilities to key management who work under the supervision of the F&B Director. These include but are not limited to: Executive Chef, Restaurant Manager, Assistant Food & Beverage Director, Sanitation Officer, Hotel Controller, Cellar Master, Head Bartender, Chief Housekeeper, Head Butler
Maintain a good flow of communication between the ship and corporate offices.
Ensure all mission critical information is cascaded down to all stakeholders.
Possess thorough working knowledge of all operational manuals as the SSSL representative.
Ensure that any procedural changes or suggestions are forwarded to the corporate office for approval and update.
Confer with heads of department to determine any supply requirements.
Oversee the entire F&B operation ensuring that all food outlets and service hours are in accordance with company standards and as advertised in the daily guest publication on board.
Maintain and ensure that Public Health regulations, such as USPHS, Anvisa, Shipsan, Canadian and Australian Public Health standards are followed according to company standards and the specific local requirements.
Report any defective equipment and necessary repairs that affect day to day operation in the F&B department or violate Public Health & SMS standards to the Technical Department.
Follow up on outstanding repair orders and notify all persons concerned (Captain, GM, Chief Engineer, and Staff Captain).
Oversee the cleanliness and maintenance of all F&B operational areas, including but not limited to: 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
Conduct spot-checks and any type of inspections, such as SMS or public health related, as deemed necessary.
Ensure that all the HACCP procedures are followed at all times.
Hold a daily meeting with all HOD’s to ensure a good flow of communication between the departments.
Keep the General Manager updated on all matters of significance within F&B shipboard operations, and request support when necessary.
Review the cruise layout to ensure F&B operations/opening hours are correct and F&B related events for the cruise are correctly reflected.
Co-sign the daily guest publication after thorough review and noting any corrections that are required.
Follow up with the procurement and shore side team purchasing team regarding special requests.
Contact guests (if needed upon embarkation) who require assistance of have special requirements or needs.
Communicate with guests in a positive and composed manner.
Possess the ability to accept criticism without getting defensive.
Compile and submit reports reflecting the cruise and its activities / occurrences.
Keep entire management team informed on manual updates and recent changes (progress report, operations manual, provisions etc.) and conduct unannounced spot checks as deemed necessary.
Spot-check any venue serving food on a daily basis, to include: Breakfast – La Veranda, Compass Rose Dining Room Horizons. Lunch – La Veranda, Compass Rose Restaurant Pool Grill. Afternoon Tea. Dinner. Special cocktail parties. Pool parties
Possess a thorough understanding of how to apply the TAR and its procedures / policies.
Possess full knowledge of contracts and work schedules.
Ensure uniform and grooming policies are followed (hygiene, grooming, personal appearance, uniform, safety shoes and dress code).
Enforce the established working schedule for the F&B and HK team, based on 10 hours a day and 7 days a week.
Ensure rest hours are followed according to MLC 2006.
Check all storerooms on a regular basis, ensuring that FIFO is applied to minimize/avoid spoilage.
Accountable for general cleanliness of all F&B outlets in conjunction with the HODs.
Manage and oversee the entire inventory cycle function including successful identification of expenses reduction and operational improvements.
Monitor requisitions of supplies and materials within the F&B and HK Divisions in accordance with the inventory management objectives.
Utilize both manual procedures and computerized system tools to track: Inventory status, Locations, Usage rate, Expiration dates, Other key factors contributing to a successful operation.
Inspect merchandise delivered and stored on the vessel with respective managers to ensure that the highest quality standards are kept at all times.
Check all food & beverage outlets during operating hours to verify that venues open on time, and food preparation, presentation and service are up to standards.
Ensure that food served is according to the menus and photos provided by the company.
Ensure that all beverage locations are being run efficiently and that standards of drink preparation and service are up to our company standards.
Audit all beverage-tasting events to ensure that they are being delivered professionally and are entertaining at the same time.
Conduct spot checks and unannounced public health type inspections as deemed necessary.
Ensure that all staff is knowledgeable regarding MARPOL garbage separation, and that garbage processing is carried out according to company rules and the waste management plan of the vessel.
Maintain a high level of crew morale within the Food & Beverage Department, ensuring that all crew are treated in a fair and unbiased manner.
Verify that all work stations are organized according to company guidelines, and expired information or documents are deleted.
Ensure given documentation is followed at all times.
Keep the Human Resources Manager updated with all the relevant issues regarding the SSSL manning onboard and request the necessary support and documentation when dealing with disciplinary issues.
Provide the General Manager with all the requested reports on a cruise- by-cruise basis.
Ensures that all scheduled/required performance evaluations are completed in a timely manner.
Ensure proper transition and orientation is provided to the incoming Food & Beverage Director.
Guarantee the proper use/implementation of the TAR program.
Any special tasks assigned by the General Manager and shore side operations.
Spot check and enforce beverage control procedures.
Training & Development
Attend all meetings, training activities or classes related to assigned position as required.
Participate, support and guide the middle manager regarding the CCM program.
Mentor, develop and provide on-the-job training to subordinates to strengthen current performance and prepare for future advancement.
Participate in the daily Chefs Meeting whenever needed, to share information and discuss forecast figures and the day to day operation/activities.
Review and provide the final approval for all culinary and procurement team (stores) evaluations completed by the Executive Chef or Asst F&B. This will include approval regarding position change.
Oversee and respond to any culinary HR related issues with the Food & Beverage Director.
Ensure that all food crewmembers follow the ship rules and regulations.
Provide training and familiarization to new crewmembers regarding their new job and living environment.
Review the Monthly Culinary Evaluation survey with the Galley Management on a monthly basis.
Ensure that a Public Health training program schedule is in place.
Responsible for controlling F&B and general expenses set by the Corporate Office Guidelines and Budget.
Maintain an excellent awareness of cost control within the food & beverage team.
Select the best purchasing options based on itinerary to maintain standards and reduce unnecessary expenses.
Read and interpret financial reports generated by the SSSL system.
Manage the allocated budget and time period set by the company (Cruise, Season, Quarter, Year etc.).
Control overtime by monitoring TAR reporting on a daily basis.
Evaluate crew members for potential promotion and incentive programs.
Avoid spoilage and overstocking by maintaining the suggested par stocks.
Ensure that all safety procedures outlined in the SMS are followed.
Follow the Ship Rules & Regulations.
Work with the Staff Captain to ensure that all safety procedures are followed.
Conducts Monthly Safety Awareness training and any relevant SMS follow up.
Other Duties and Responsibilities
Spot check the loading process for quality assurance.
Perform any job-related duties assigned by a supervisor or management.
Maintain familiarity with the Human Resources Operations Manual and all shipboard training programs.
Maintain a high level of crew morale within the F&B and HK departments, ensuring that all crew are treated in a fair and unbiased manner, and the team works with a positive atmosphere.
Liaise with HR Scheduling Manager after each crew movement.
Send the updated crew rotation list to all personnel involved.
Knowledge, experience, skill, and/or ability
15 years of experience in the F&B field of luxury hotels and cruise line brands.
At least 5 years of experience in a managerial role in a well -recognized upscale cruise line.
Excellent understanding of food and beverage specifications.
Outstanding knowledge of Vessel Sanitation Program regulations and procedures .
Versed in budgeting and cost control, including but not limited to the reading and interpreting of inventory reports, food cost reports and monthly financial statements.
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 including but not limited to Outlook, Word, Excel, and Power Point
Possess sufficient computer knowledge in order to use the company software.
High School Diploma or better.
3-year apprenticeship in the hospitality industry or a Bachelor’s of Science degree in Culinary Arts.
USPH or HACCP certification.
Equivalent combination of education and experience.
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.
Able to add, subtract, multiply and divide in all units of measure using whole numbers, common fractions, and decimals.
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.
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.