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Food and Beverage Director




Description:

The Food & Beverage Director’s primary responsibility is the management of all shipboard food and beverage operations for either of the cruise lines of the group, to ensure that the line'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.

ESSENTIAL FUNCTIONS

Crew Responsibility

• Lead by example utilizing a “hands-on” approach to management.
• Establish and develop a highly motivated, pro-active F&B team with the highest ethical standards that delivers a cost effective and quality oriented service product.
• Facilitate an environment in which crew members are comfortable utilizing the open-door policy.
• Ensure that department heads are scheduling crew members based off of guidelines established by the Corporate Office and the Collective Bargaining Agreement.
• For vessels with time clocks, ensure that department heads are reviewing time clock reports to ensure accuracy of pay for crew members.
• Ensure management team and crew members are being treated in a fair and equitable manner.
• Ensure that crew member issues are resolved in a timely manner.
• Ensure department heads and crew members are in compliance with the grooming and uniform standards of the company.
• Regularly meet with the F&B management team to discuss objectives, observations, progress and results achieved. These meetings are to have a set agenda, not to exceed 30 minutes in length, and not be held during meal periods.
• Ensure department heads are effectively communicating with their staff through daily line-ups and monthly meetings. These meetings are to have a set agenda and not be held during meal periods.
• Ensure department heads are providing continuous training to their crew members. Participate in training sessions when possible.
• Ensure cross-training between outlets is in place.
• Continue own education by staying abreast of trends and sharing this information with the team.
• Monitor the performance of all staff to ensure that their duties are carried out in accordance with Company policy, and safety and environmental regulations.
• Monitor management team performance. Identify strengths and weaknesses and provide timely feedback to the individual. Make recommendations to the Corporate Office regarding succession planning.
• Monitor crew member performance. Identify strengths and weaknesses and provide timely feedback to the individual. Make recommendations to the Corporate Office regarding succession planning.
• Ensure that management team and crew members are being recognized for their accomplishments.
• Ensure that department heads are coaching and counseling employees in a timely manner and in accordance with Company policy.
• Ensure that performance evaluations of all F&B personnel are carried out as per Company policy in a fair and equitable manner, based on actual performance and results achieved.
• Ensure that employee promotions/transfers are handled according to Company policy.
• Communicate staffing needs to the Scheduling Department and appropriate corporate counterpart as needed.
• Ensure crew messes are neat and clean and that a quality product is offered.
• Monitor crew turnover and implement plans to decrease. Operational Responsibility
• Ensure that all F&B management is knowledgeable of the goals of the company and department and the action plans that will be followed to achieve these goals.
• Ensure that the management team is communicating the goals of the company and department. Ensure that the action plans to achieve the goals are communicated to the crew members.
• Develop a positive working relationship with all shipboard departments to facilitate a team oriented atmosphere.
• Ensure that all departments within F&B are working together as a team and supporting each other in a professional manner.
• Regularly communicate with the Hotel Director and Corporate Director of Food and Beverage Services in regards to F&B related matters.
• Complete daily walk-through, by meal period, with the Assistant F&B Director/Manager, Director of Outlets/Restaurant Manager, Executive Chef, Bar Manager and Provision Master.
• Ensure that all areas are maintained in accordance with Company policy, USPH, SEMS and safety and environmental regulations.
• Ensure that cleaning schedules are in place and being followed for all F&B areas.
• Ensure that service schedules for equipment are in place and being followed.
• Ensure department heads are submitting work orders for repairs to outlets and/or equipment and follow up on these requests to ensure timely completion.
• Must be familiar with the Safety and Environmental Protection Policy and SEMS. Conduct daily USPH inspections of all F&B areas with the F&B management team.
• Ensure that the company’s standards are maintained in the following areas:
o Freestyle service and dining experience
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 o Crew assigned to the F&B department
o General standards in the F&B department
o Quality control of all F&B products
o Planning and organizing all shipboard F&B operations
• Ensure department heads are enforcing Company standards for consistent, quality service.
• Ensure that the F&B department achieves satisfactory guest satisfaction ratings on a consistent basis.
• Ensure department heads are enforcing policies and procedures in a fair and equitable manner.
• Continuously review the operation and make recommendations on how to enhance the product to the Corporate Office.
• Implement new policies, standard operating procedures and Company initiatives as assigned.
• Ensure management team is always available on the floor to assist crew and to interact with guests.
• Ensure that the management team is scheduling crew members according to business levels and monitoring overtime.
• Ensure the management team is enforcing cost control procedures and monitoring waste and breakage.
• Ensure the restaurant reservation system is maintained and that the reservationists are adhering to the seating guidelines.
• Ensure that guest complaints are dealt with in a timely, professional manner and in accordance with Company policy.
• Ensure all departments are maintaining an outlet log and review this information on a frequent basis.
• Ensure that all department heads are completing reports in a timely manner (meal count report, bar closing revenue report, inventory variance report, etc.) and forwarding them to the Corporate Office.
• Review all ship generated reports to identify areas of deficiency and to determine appropriate courses of action to correct. • Ensure that all department heads are properly planning and preparing for events and cruises.
• Ensure that all department heads develop and maintain par stocks for food product, beverage product and equipment.
• Approve all F&B purchase orders before the orders are placed.
• Implement a system to track purchases.
• Ensure orders are placed according to the Provisioning Schedule for the vessel.
• Ensure department heads are ordering based on consumption history and par levels.
• Ensure department heads are conducting inventories on a weekly basis and that inventories are conducted in accordance with Company policy.
• Conduct daily spot checks in F&B stores with the Provision Master and Executive Chef to verify inventory accuracy. Handle variances in accordance with Company policy.
• Ensure that F&B items delivered to the vessel are in compliance with Company specifications.
• Monitor slow moving item reports to ensure that discontinued items are not being reordered.
• Approve and forward to the land-based head of department all food, beverage and hotel supply items that are not on the standard item list. Financial Responsibility
• Responsible for ensuring that all outlets within the F&B department operate within the established budgetary guidelines for the vessel.
• Plan orders for the vessel based off of the budgetary guidelines.
• Review all food and beverage related costs and consumptions in accordance with financial targets.
• Ensure 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.
• Monitor revenue reports for accuracy.
• Submit budget requests to the Director of Food and Beverage Services, Manager Beverage Operations or Director of Culinary Operations in a timely manner. DIMENSIONS
• Must be able to manage, organize, direct and supervise up to 10 restaurants with different concepts, 14 bars and lounges, 10 production and finishing galleys, the sanitation and provision departments.
• Needs to provide efficient leadership for a management team comprised of 1 Assistant F&B Director/Assistant F&B Manager, 1 Director of Outlets/Restaurant Manager, 9 Restaurant Managers or 2 Maitre ‘ds, 5 Assistant Restaurant Manager or 8 Assistant Maitre ‘ds, 1 Bar Manager, 1 Assistant Bar Manager, 1 Executive Chef, 4 Executive Sous Chefs, 16 Sous Chefs/Chef Tournants, 1 Provision Master, and 1 Sanitation Supervisor.
• Must be able to efficiently manage a team comprised of more than 500 food & beverage personnel.
• Needs to successfully manage operating budgets that include wages, overtime, travel, uniforms, cost of sales, food cost and operating equipment cost. NATURE AND SCOPE
• The incumbent reports directly to the Hotel Director and to the Director of Food and Beverage Services. The major trust of the position is to create and maintain a professional operation and control expenses relative to the operation.
• Supervises the F&B management team onboard and periodically recommends appropriate actions including promotions and performance reviews.

Requirements:

QUALIFICATIONS

• Functional Expertise:

o Solid progression through F&B ranks
o Experience with high-volume banquet operations
o Experience implementing new F&B concepts
o Track record developing profitable F&B promotions
o Establish and maintain proper inventories
o Good computer skills, to include spreadsheets, word processing, and e-mail
o Working knowledge of point of sales systems, inventory management systems, and computerized reservation systems
o Excellent knowledge of USPH/FDA regulations

• Leadership Requirements:

o Ability to manage change effectively
o Ability to conceptualize the mission
o Provide leadership to the departments to achieve their goals and objectives
o Communicate the goals and objectives and inspire employees to achieve those goals

• Managerial Requirements:

o Clear, concise written and verbal communication skills
o Experience making presentations in front of groups
o Ability to clearly and concisely present technical subjects
o Demonstrate team building experience
o Track record promoting an atmosphere of teamwork
o Demonstrate to lead by example
o Build morale and spirit
o Use a “hands-on” approach to management
o Able to inspire, train, and develop people for promotion
o Experience with communicating, training, and managing multi-lingual staffs
o Instill a guest service attitude in all employees
o Experience training and developing employees with limited education/experience
o Instill a “can-do” attitude in employees
o Coach employees how to resolve and de-escalate conflicts
o Instill a calm, organized approach in all situations

• Business Skills:

o Excellent time management skills
o Strong organizational skills
o Strong customer service orientation and skills
o Excellent listening skills o Exceptional follow-up abilities
o Strong budgetary, projections, and cost control skills
o Ability to produce consistent profits
o Follow/enforce company policies and procedures
o Resolve problems
o Assume responsibility/accountability
o Excellent safety, sanitation and environmental skills
o Provide overall direction, coordination, and ongoing evaluation of operations
o Ability to quickly evaluate alternatives and decide on a plan of action
o Think creatively
o Teach suggestive selling techniques
o Juggle and balance needs of the organization

• Special Job Requirements:

o Ability to work odd hours and on weekends and holidays
o Able to work 7 days a week for a minimum period of 16 consecutive weeks
o Ability to live in close quarters, and possibly share limited space with other cabin-mates
o Ability to work under pressure and handle stress

Education:

• BA/BS 3-4 year degree or foreign equivalency and/or 5 years experience as a Food and Beverage Director
Experience:

• Minimum of five years experience as a Food & Beverage Director in a large cruise ship or multi-venue, high volume, luxury hotel or resort.

Responsibilities:
-Ability to travel extensively.

Special Requirements:

PHYSICAL REQUIREMENTS

• While performing the essential functions of this job, all team members are required to stand; walk long distances on the ship; use hands to touch, handle or feel; reach with hands and arms; talk or hear and taste or smell. All vessel positions require repetitive motion of bending, climbing, going up and down stairs and lifting more than 25 pounds. This job requires specific vision abilities to include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.
• All team members must be physically able to participate in emergency life saving procedures and drills. All vessel positions require full use and range of arms and legs as well as full visual, verbal and hearing abilities to receive and give instructions in the event of an emergency including the lowering of lifeboats.
• Work within different temperature changes—indoors to outdoors.
• Able to pass basic safety course.
• This is a minimal description of duties. Other work requirements may be necessary and assigned as business or maritime law dictates.

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