F&B Manager for Azamara Cruises

Department: Hotel

Employment Type: Contract

Location: Shipboard

Description

V.Ships Leisure is looking for F&B Manage behalf of Azamara Cruises.
Oversees the operation of all food and beverage outlets and the galley area. Oversees the overall food and beverage budget by reviewing financial transactions and monitoring the budget to ensure an efficient operation, and to ensure expenditures stay within budget limitations (including but not limited to food cost, bar revenue and labor overtime).  The Food & Beverage Manager is held accountable for entire cycle of the Food & Beverage Operations: ordering, loading, storing, preparing and final delivery. Ensures that all rules and regulations stipulated by the company are followed at all times regarding each specific step of the operation. Must be familiar with the Food Operation Manual, Restaurant Operation Manual, And Human Resources Operation Manual. Constantly reviews current operating procedures for revenue-enhancement opportunities. 

Key Responsibilities

• Directs, coaches, supports, supervises, and evaluates (in conjunction with the Hotel Director) the performance of all direct reports.   
• Oversees the operation of all food and beverage outlets and the galley area.  
• Oversees the overall food and beverage budget by reviewing financial transactions and monitoring the budget to ensure an efficient operation, and to ensure expenditures stay within budget limitations (including but not limited to food cost, bar revenue and labor overtime).  
• The Food & Beverage Manager is held accountable for entire cycle of the Food & Beverage Operations: ordering, loading, storing, preparing and final delivery. Ensures that all rules and regulations stipulated by the company are followed at all times regarding each specific step of the operation. Must physically sign off on each order.  
• Must be familiar with the Food Operation Manual, Restaurant Operation Manual, Human Resources Operation Manual, and Welcome Aboard Procedures.  
• Ensures that all safety procedures are adhered to, cooperating with the Staff Captain and Safety Officer in the Ship’s Safety Program at all times and that all the ship’s rules and regulations are followed.  
• Advises shore side management of position changes (promotions), payroll changes, crew requests, crew certifications, compassionate leave, resignations, medical ashore /parole, missed ship, and terminations of employment.  
• Constantly reviews current operating procedures for revenue-enhancement opportunities.  
• Observes and evaluates employees and work procedures to ensure quality standards and service is met.  
• Mentors, develops, and provides on-the-job training to subordinates to strengthen their current performance and preparation for future advancement.  
• Oversees all service and culinary presentations, activities, and quality in all assigned venues.  Observes preparation to ensure quality standards are met.  Oversees the care and maintenance of all equipment, props, supplies, etc.  
• Monitors at all times USPH procedures for sanitation and cleanliness and monitors workstations and staff for adherence to those procedures.  Enforces and follows USPH cleaning procedures for work surfaces, all related equipment and utensils.  
• Conducts spot checks and unannounced USPH type inspections as deemed necessary. Prior to arrival in U.S. ports makes a meticulous USPH type inspection to ensure a high score in the event an inspection should take place (copy of the report to be sent to operation.).  
• Ensures that the HACCP HAZARD report is implemented daily and proper performance maintained, identifying critical limits and monitoring corrective action.    
• Participates in the crew cabin inspection announced by the Master and ensures that cabins assigned to the Food & Beverage Department are well maintained and kept clean.  
• Reports to the technical department all malfunctions and necessary repairs that affect the daily operation and violate USPH requirements. Compiles the outstanding repairs recap report and distributes it to all concerned.  
• Participates in all ship meetings called by the Master or Hotel Director and conveys all the necessary information to his department heads.  
• Conducts daily short meetings with his department heads and assistants whenever deemed necessary to ensure a good flow of communication between the service and the production departments.  
• Conducts once a cruise a Department Head Meetings.  
• Keeps the main office updated with all relevant issues regarding the ship’s operations, requesting the necessary logistic support.  
• Inspects the service and culinary aspects of all venues on a d