Assistant Food & Beverage Manager

Position Summary

The Assistant Food & Beverage Manager is a pivotal role responsible for ensuring the seamless operation of food and beverage services. This includes managing guest and crew areas, maintaining high service standards, and fostering a positive team culture. The role requires excellent leadership skills, operational expertise, and a focus on delivering an exceptional guest experience.

Key Responsibilities

Operational Excellence

• Coordinate special requests, such as canapés or cakes, ensuring timely and accurate delivery.
• Assist in loading food and beverage stores and maintaining accurate inventory through invoicing and picklists.
• Monitor and update maintenance logs and technical defect reports.
• Ensure food and beverage areas are properly manned and operationally ready to meet guest demand.
• Oversee the cleanliness and readiness of food venues prior to guest embarkation.

Guest-Centric Service

• Take full ownership of service recovery, addressing negative guest interactions with timely and effective resolutions.
• Promote and implement technology and tools to enhance guest engagement and satisfaction.
• Circulate assigned areas, review feedback, and ensure guest and team satisfaction.

Public Health and Compliance

• Conduct and attend public health inspections and ensure compliance with sanitation standards.
• Maintain records required by company policies and governmental agencies.
• Take ownership of environmental policies and ensure all procedures are followed.

Team Leadership and Culture

• Foster an inclusive and positive working environment that embraces change and promotes collaboration.
• Maintain strong relationships with other departments to support cross-functional initiatives.
• Promote service excellence by mentoring and guiding team members to uphold the highest standards.

Reporting and Financial Oversight

• Provide daily food cost worksheets and support financial reporting to senior management.
• Assist with inventory counts and maintain accurate records for operational transparency.
• Collaborate with specialty dining teams to ensure seamless operations and consistent quality.
• Prepare and submit quality reports, highlighting issues and offering solutions for improvement.

Skills, Knowledge & Expertise

Education and Experience

• Diploma from a recognized hotel management school or university.
• Minimum of three years’ experience in a food and beverage management role onboard a cruise ship with an international clientele. (Non-negotiable).

Leadership and Communication

• Strong leadership skills with the ability to motivate and guide a diverse team.
• Proven ability to analyze and interpret financial data to drive cost-effective decisions.
• Excellent verbal and written communication skills, with a strong command of English.

Guest and Service Focus

• Service-oriented mindset with a keen eye for detail and commitment to quality.
• Demonstrated empathy and ability to deliver genuine care to guests and team members.
• Dedicated to surprising and delighting guests while maintaining professional and courteous relationships in a multicultural environment.

Technical Knowledge

• Understanding of public health standards and sanitation compliance.
• Familiarity with operational tools and technology to enhance guest and team engagement.

Contract

• 6:2 Rotation - 6 months onboard the ship followed by 2 months of vacation. Contracts are renewed automatically.
• Single accommodation with private bathroom facilities.