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Assistant Food & Beverage Director

Date Posted
13th December 2017
Reference
VAC-27638
Sector
Hospitality, Tourism & Food Service
Job Type
Contract
Location
Cruise Ship
Salary
Not Disclosed

Job Summary

The incumbent’s primary responsibility is to assist with the management of all shipboard food and beverage operations for either Norwegian Cruise Line to ensure that the line's high standards are achieved and maintained within budgetary limitations.

Job Description

Assumes full responsibility of the F&B Department in the absence of the F&B Director. This includes all practices, procedures, training and guest satisfaction levels. A procedural approach to managing the entire on board 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.

 

SOME ESSENTIAL FUNCTIONS

  • The incumbent reports directly to the Food and Beverage 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 operation.
  • Acting as late duty manager for the F&B Operation to supervise all night outlets for guest and crew including night production areas.
  • Supervises the F&B management team onboard and periodically recommends appropriate actions including promotions and performance reviews.
  • Lead by example utilizing a “hands-on” approach to management.
  • Assist with establishing and developing a highly motivated, pro-active F&B team with the highest ethical standards that delivers a cost effective and quality oriented service product.
  • Ensure that department heads are scheduling crew members based off of guidelines established by the Corporate Office and the Collective Bargaining Agreement.
  • Ensure that department heads are reviewing time clock reports to ensure accuracy of pay for crew members.
  • Monitor management team performance.  Identify strengths and weaknesses and provide timely feedback to the individual.  Make recommendations to the F&B Director regarding succession planning.
  • Monitor crew member performance.  Identify strengths and weaknesses and provide timely feedback to the individual.  Make recommendations to the F&B Director regarding succession planning.

 

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 and the action plans to the crew members.
  • Complete daily walk-throughs, by meal period, with the F&B Director, Director of Outlets, Executive Chef, Bar Manager and Provision Master.
  • Ensure that all F&B outlets are cleaned, stocked and staffed to be ready for guest service especially on embarkation day to create a great first impression for guests. Report any issues immediately to the F&B Director.
  • 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.
  • Ensure that the company’s standards are maintained in the following areas:
    • Freestyle service and dining experience
    • Galley service, operation and philosophy
    • Restaurant service, operation and philosophy
    • Bar service, operation and philosophy
    • Provisions and inventory control
    • Public health
    • Crew assigned to the F&B department
    • General standards in the F&B department
    • Quality control of all F&B products
    • Planning and organizing all shipboard F&B operations
  • In the absence of the F&B Director, conduct daily spot checks in F&B stores with the Provision Master to verify inventory accuracy.  Handle variances in accordance with Company policy.
  • In the absence of the F&B Director, ensure that F&B items delivered to the vessel are in compliance with Company specifications.
  • In the absence of the F&B Director, monitor slow moving item reports to ensure that discontinued items are not being reordered.

 

Financial Responsibility

  • Responsible for ensuring that all outlets within the F&B department operate within the established budgetary guidelines for the vessel.
  • Assist with planning orders for the vessel based off of the budgetary guidelines.
  • Assist with reviewing all food and beverage related costs and consumptions in accordance with financial targets.
  • Assist with ensuring 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.
  • Assist with monitoring revenue reports for accuracy.
  • Assist in developing and monitoring depletion plans for dead stock and slow moving items.

 

QUALIFICATIONS & EDUCATION

  • Preferred one years’ experience as a Food & Beverage Director in a medium size (250+ rooms) or 2 years’ experience as Assistant F&B Director in a large size (600+ rooms) cruise ship or multi-venue, high volume, luxury hotel or resort. Internal candidates to have at least years’ experience as Department head as Bar manager, Exec. Chef or Restaurant Manager.
  • BA/BS 3-4 year degree or foreign equivalency

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