Food Beverage Manager

Department: Guest Svc

Employment Type: Fixed Term Contract

Reporting To: Hotel Director

Description

Responsible for the overall supervision of the vessels combined Restaurant and Bar service operation, including room service and Public Health standards within this department. This correspondingly involves the planning and scheduling of all service staff and the respective outlet managers and utilities to achieve the maximum performance and productivity from each individual to attain maximum overall results and ratings.
The Food and Beverage Manager plays an integral part in the promotion and implementation of creating Seabourn Moments. They are also responsible for helping the team maintain the costs and budgets of the department and to promote a pro-active decision making team in order to enhance the guests onboard cruise vacation.
Reporting relationships:
The Food and Beverage Manager reports directly to the Hotel Director supported by the shore side office. 

Position has 5 professional level reports – 1 Maitre D’ Restaurant, 1 Maitre D’ Colonnade, 1 Maitre D’ TK Grill, 1 Bar Manager, 1 Patio Asst. Maitre D’ 

Key Responsibilities

1. Creates an atmosphere of success within the service [Restaurant and Bar] department with the primary focus on delivering superior service and maximizing guest satisfaction.
2. Respond efficiently and accurately to guest complaints and feedback. This includes the acknowledgement and appreciation of positive guest feedback. [Recommend guests for positive reinforcement policy]
3. Regularly review service quality and share open and frequent facts with the onboard Hotel Director and Corporate supervisors [With HD acknowledgement] on all service related topics and action plans for improvement. [It is essential that feedback is authentic and whether corporate assistance is needed at times when standards are below PAR].
4. Organize and schedule shifts for all Service staff and managers to ensure proper work and rest hours as outlined by the ILO regulations.[T&A]
5. Appraise manager performance and provide feedback to improve productivity. Ensure that outlet managers appraise their staff accordingly.
6. Estimate future needs for equipment to enable service staff to comfortably perform their duties and that the correct equipment is used in accordance with established policies.
7. Coordinates daily front and back of house operational checks with respective outlet managers to avoid unnecessary complications or oversights.
8. Ensure compliance with sanitation and safety regulations within the department.
9. In collaboration with the outlet managers, ensure that the correct amount of manning and the correct quality of individuals are assigned to each outlet to keep the correct image of that specific outlet relevant. [General schedule]
10. Ensure that all service staff and managers are scheduled in a manner that supports readiness of outlets and allows for ample staff to conduct services to their maximum capabilities with reference to our standards, policies and procedures.
11. Control operational costs and identify measures to cut breakage.
12. Ensures that the correct training methods are exploited for all new and current employees on proper service and guest practices. Also ensure that a high standard of service is maintained and developed onboard.
13. Ensure that service procedures are in accordance with established policies.
14. Ensures that all outlets are set up according to company’s operational manuals and SOPs.
15. Implement new policies and protocols that will maintain future restaurant operations as directed by Seattle office.
16. Responsible for inventory and inventory control related to the service department. This is in reference to following the proper in use count procedure according to this policy.
17. Confirms that managers prepare and cater for special requirements. [Pre and post cruise] This involves preparation of preference list and updating Siebel at the end of each voyage.
18. Acting as responsible HOD for all disciplinary procedures for Service [R&B] crew.
19. Confirms that the department is properly manned according to the approved TOP [+overmanning at specified approved periods] at all times, evaluates the quality of crew and numbers within the department and reports in a timely manner any shortages or concerns to the Crew Purser and Hotel Director.
20. Ensures that promotions & career advances are dealt with in accordance with established procedures. [Succession plan policy]
21. Ensure managers provide proper training to all crew and in turn provide proper training for managers within the department.
22. Follows that respective managers conduct comment card meetings for the service department.
23. Ensures that company guidelines for uniform and personal hygiene policies are followed.
24. Attends all menu briefing in all dining venues and ensures that managers test service staff whether they are familiar with the food and wine items served.
25. Is always present in the dining venues during meal hours.
26. Responsible for checking ILO’s periodically and prevent or rectify any discrepancies.
27. Follow up on work orders placed in issue Trax related to all responsible areas of
28. supervision.
29. Ensures that the revenue wine list is updated on a regular basis in reference to
30. availabilities of stock.
31. Ensures that future events and requirements are properly planned and prepared.
32. Ensures that all future cruise requirements are in place.
33. Planning the cruise layout together with Hotel Director.
34. Ensure that name recognition policy is followed up by the outlet managers.
35. Guest hosting once a week (not on Formal nights), if possible.
36. Ensuring that all onboard electronic support systems [SilverWhere, Siebel and DMS] are fully functional and utilized as per its intended use. This includes generating reports and utilizing the information to the benefit of improvements to service.
37. Utilizing and maintaining the efficiencies gained by the Administrative Assistant to ensure that very limited time is spent for Administrative work and the maximum amount of time in guest contact.
38. Ultimately responsible for adhering to Public Health in all Restaurant and Bar service areas.
39. Ensures guidelines and procedures are adhered to in accordance with our SMS including Public Health Manual and that service areas throughout the ship are prepared for Public Health inspections.
40. Responsible for becoming familiar with the Carnival Corporation. Health, Environmental, Safety and Security Policy (HESS), as it apply to the duties and responsibilities of this position.
41. Schedules and coordinate internal PH inspections in all service [Restaurant and Bar] areas.
42. Contributes to ensuring that Hotel Orders are placed correctly, ensuring that inventory is kept to a minimum.

Qualifications

Education:

• Possess a diploma from a recognized European hotel school or university
• A minimum of three years serving as Food & Beverage Manager on board a 5-star ship.
• Alternatively, a minimum of three years’ experience in Food & Beverage supervision on board a Seabourn vessel, plus appropriate on the job training for the Manager’s position.

Experience:

• Alternatively, a minimum of three years’ experience in Food & Beverage supervision on board a Seabourn vessel, plus appropriate on the job training for the Manager’s position.

Knowledge, Skills & Abilities:

• Have exposure to basic budgeting techniques and financial analysis.

Physical Demands & Travel

Physical Demands: 

For the safety of yourself and others on board certain physical abilities shall be maintained. Must be able to bend, climb, perform repetitive motion, and repetitively heavy lift. 
Must maintain physical fitness to perform tasks associated with job. 

Travel Requirements:

• Passport – valid for a minimum of 6 month
• Flag state issued seaman book
• General flag state or flag state approved marine fitness medical United States C1/D visa
• English Marlin test at minimal score of 80% 
• Pre-employment medical examination 

Working Conditions:
Working on a cruise ship is very different from any land-based occupation. Working hours are longer and work is more intense due to the constant demand of the guests. You have to be very flexible in your working hours, which on occasion might have to be changed due to unforeseen circumstances. The Maritime Labour Convention of 2006 however strictly regulates these. Apart from the working hours there are strict rules which all members of the ship’s company need to adhere to as stipulated by the Master’s standing orders. You work in close proximity with your fellow crewmembers and therefore respect among all is essential.