F&B Manager for Azamara Cruises

V.Ships Leisure is looking for an F&B Manager on 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 the 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.

• 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.
• 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.
• Mentors, develops, and provides on-the-job training to subordinates to strengthen their current performance and preparation for future advancement.
• Monitors at all times USPH procedures for sanitation and cleanliness and monitors workstations and staff for adherence to those procedures.
• Conducts spot checks and unannounced USPH type inspections as deemed necessary.
• 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.
• Inspects the service and culinary aspects of all venues on a daily basis.
• Confers with food and beverage personnel to plan menus and related activities such as dining room, bar, and banquet operations.
• Investigates and resolves quality and service complaints in a timely fashion, and always with a view to exceeding the expectations of our guests.
• Coordinates food and beverage functions with the Restaurant Manager, Bar Manager, and Executive Chef.
• Attends meetings, training activities, courses and all other work-related activities as required.
• Responsible for effectively managing the time and attendance of their own, direct reports and F&B Team’s work and rest hours in accord with MLC regulations and company procedures.
• Manages and maintains departmental financial responsibilities within budgetary requirements.
• Reviews requisitions from subordinate staff and forwards to Hotel Director for final approval.
• Conducts workstation spot checks to ensure items are correctly stored to minimize deterioration and waste.
• Makes recommendations regarding personnel actions such as new hire requests and discharges, to ensure adequate and continuous staffing.

Education/Experience/Qualifications

• Five to seven years progressive food and beverage managerial experience, preferably in an upscale hotel or cruise ship, restaurant, or high‑volume food service facility (shipboard experience preferred).
• Bachelor’s degree in hospitality management, business administration or related field from an accredited college or university or the international equivalent.
• Extensive knowledge of the restaurant and/or food service industry.
• Ability to manage the financial aspects of a food and beverage operation, including the successful identification of expense reduction through cost efficiencies and revenue growth through promotional and up‑selling activities.
• Strong communication, problem solving, decision making, and interpersonal skills.
• Demonstrated leadership capabilities.
• Knowledge of policies and practices involved in the human resources function.
• Ability to speak English clearly, distinctly, and cordially with guests.