Food and Beverage Manager

Rank: F&B MANAGER
Contract: 3:3 months rotation
Embarkation: Apply via Maritime Zone
Type: Cruise Liner
Grt: 150, 696 t, 5000 pax capacity

Food and Beverage Manager
Reports to: Head of Food & Beverage
Responsibilities:
- Effectively manage the department to provide an efficient, smooth and financially sound operation, enhancing both the guest and crew experience.
- Oversee and support the Head of Food & Beverage in running an effective operation
- To ensure great service is delivered and identify areas of improvement, continually striving to improve guest satisfaction scores and effectively resolve guest issues or complaints. Work effectively with other departments to optimize revenue usage and maximize revenue opportunities.
- Ensure all relevant IT systems are operational and the fixtures and fittings within the outlets are in the best state of repair including tables, crockery, silverware, glassware and linen meet the required standards, reporting any issues and liaising with the relevant department.
- Effectively market and promote Specialty venues to ensure maximum covers. Use different methods of communication and suggest new marketing ideas to heighten guest’s awareness of the restaurants.
- Actively generate bar revenues by understanding the guest profile of each cruise and organizing promotions to increase revenue generating opportunities. Appropriately cater for special events such as weddings or cocktail parties and ensure all guest billing is correctly entered into the relevant system in a timely manner.
- Develop, coach and lead our people and ensure appraisals are completed identifying development opportunities and provide support to managers to guide, motivate and direct their respective team members. Coordinate and deliver coaching and training activities to develop the skills of the team, continually trying to improve guest service.
- Ensure all work is carried out safely, efficiently and in accordance with all current safety and company regulations, including Public Health Policies and Procedures.
- Maintain par stock levels and manage replacements for breakages or damaged items/equipment within budget. Undertake regular checks and inspections and ensure all equipment is operational and always maintained in a sanitized and clean state.
- Provide a highly visible presence in the restaurant during service periods and attend corporate sponsored social events as and when required.
- Effectively manage the allocated outlets, ensuring guest seating arrangements are met where possible and all working and cleaning routines are followed.
- Analyze stock management using the supply and inventory management system and put in place required controls.
- Understand P&L data and monitor performance against budget, investigate any variances or shortfalls and identify and report on corrective actions.
- Monitor and manage expenditure by the effective use of all resources. Define and analyze financial and non-financial data, explaining any variances working alongside Finance Manager/Hotel Auditor.
- Support staff to understand and contribute to financial management processes . stock control and other financial data and budgets.
- Identify areas of improvement within the product that may reduce overall costs and increase efficiencies.
- Monitor the performance of individuals in reaching set targets.
- Ensure all IT systems have correct pricing and recipe depletions.
Profile:
- Minimum of 5 years progressive food and beverage managerial experience, preferably in a 4-star restaurant or three to five years’ experience in various supervisory and management capacities within the Food & Beverage division with consistently high-performance ratings.
- Fully competent and experienced in the restaurant and/or food service industry. Ability to manage a team of senior division heads in F&B Operations.
- Ability to manage the financial aspects of a food and beverage operation, including the successful identification of expense reduction through cost efficiencies and revenue growth through promotional and up-selling activities. Ability to manage headcount within area as it relates to and supports the business needs of the vessel.
- Competent in matters of principles and processes for providing customer and personal service including needs assessment techniques, quality service standards, alternative delivery systems, and customer satisfaction evaluation techniques.
- Knowledge of policies and practices involved in the human resources function. Ability to manage the international staff in a positive and productive manner by motivating, developing and managing employees as they work. Ability to utilize and administer the disciplinary action process through coaching and counseling to improve performance or terminate employment.
- Bachelor’s degree in hospitality management, business administration or related field from an accredited college or university or the international equivalent, preferred.
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