Food&Beverage Director – Regent Seven Seas Cruises   

The Food and Beverage Director is overall responsible for the efficient operation of all F&B operational areas and Housekeeping, constantly analyzing quality and cost of operation, keeping within his / her set budget and
monitoring time management. He provides ongoing feedback and ensures that the standards set by the Corporate Offices are followed. Responsible for implementing and maintaining all standards set by the Corporate Office.

Essential duties and responsibilities

            The Food & Beverage Director is overall responsible and held accountable for the entire cycle of the Food & Beverage and Housekeeping operation: ordering, loading, storing, preparation and service. 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 placed to the office.
Must designate specific responsibilities to key management personnel who work under the direction of the Food & Beverage Director: Executive Chef (R-class/RSSC), Restaurant Manager, Assistant Food & Beverage Director, Hotel Controller, Executive Cellar Master (O-class), Head Sommelier, Head Bartender, Chief Housekeeper, Head Butler, and Sanitation Officer. Must maintain a good flow of communication ship to shore and ensure information is been well channeled and shared.
As the ICS/SSSL representative the Food & Beverage Director must be familiar with all operational manuals and must ensure that procedural changes or suggestions are forwarded to the office for approval and update.
Review internal master order & schedule with all related information. Confer with HODs to determine supply requirements.
Oversee the entire F&B operation ensuring that all food outlets and service hours are in accordance with company standards.

Maintain and ensure that Public Health procedures are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian guidelines etc.) are followed at all times on board. Organize in conjunction with the (senior) Executive Chef, Sanitation Officer and all HOD’s a training schedule, inspection plan, followed by sanitation classes.
Report to the Technical department any malfunctions and necessary repairs that affect the daily operation in the F&B operation, and that violate Public Health & SMS requirements. Follow up on outstanding repair orders and distribute to all persons concerned (Captain, General Manager, Chief Engineer, and Staff Captain).
Together with his management team he must oversee the entire operation and maintenance of all areas that are assigned to the Food & Beverage department: Guest’s dining room, buffets and grills, food provided to the room service and private functions, food storage rooms and areas, galleys, bars/lounges and crew and staff mess as well as the entire cycle from receiving to production and the final service in all outlets.
Conduct spot-checks and any type of inspections (SMS, PH, maintenance) as deemed necessary.
Ensure that all the HACCP procedures are applied at all times and followed accordingly.
Hold a daily meeting with all HOD’s and whenever deemed necessary to ensure a good flow of
communication between the departments.
Keep the General Manager updated with all the relevant issues regarding the F&B shipboard operations, requesting the necessary logistical support.
Update the cruise layout with opening hours and ensures F&B related events are added, co-signs the daily program for final review and approval.
Follow up with the procurement and shore side team in regards to special requests, and contacts guests (if needed upon embarkation) that require any assistance concerning their special requests.
Able to communicate with guests in a positive and composed manner. Able to accept criticism in a positive manner.
Must be able to compile and submit reports reflecting the cruise and its activities / occurrences.
Keep all the management team informed on manual updates and recent changes (progress report, operations manuals, provisions etc.) and conducts unannounced spot checks as deemed necessary.
Must spot-check any venue serving food (Breakfast: TC/LAV, GDR/CRR, Horizon, Lunch: TC/LAV, GDR/CRR, Waves/Pool Grill, Afternoon Tea, Dinner, all food related venues, that includes, special cocktail parties, pool parties, etc) on a daily basis.
Must have a thorough understanding of how to apply the TAR and its procedures / policies. Must be fully familiar with the contracts and work schedules.
Ensures uniform and grooming policies in general are followed (hygiene, grooming, personal appearance, uniform, safety shoes and dress code).
Enforces the established working schedule for the Food &Beverage and Housekeeping team, based on 10 hours a day and 7 days a week, ensure rest hours are well followed as per MLC 2006.
Check all storerooms on a frequent basis ensuring that FIFO is applied and minimize / avoid spoilage.
Accountable for general cleanliness of all Food &Beverage outlets in conjunction with the HODs Manages and oversees the entire inventory cycle function including successful identification of expenses reduction and operational improvements.
Monitors requisitions of supplies and materials within the Food &Beverage and Housekeeping Divisions in accordance to the inventory management objectives.
Utilizes both, manual procedures and computerized system tools to track inventory status, locations, usage rate, expiration dates and any other key factors contributing to a successful operation.
Inspects merchandise delivered and stored on the vessel frequently with all respective managers to ensure that the highest quality standards are kept at all times.
Checks all food & beverage outlets during operating hours to verify that venues open on time, food preparation, presentation and service are up to standards. Ensures that food and beverages are served according to the menus and photos provided by the company.
Ensures that all beverage locations are being run efficiently and that standards of drink preparation and service are up to our company standards.
Audits all beverage-tasting events to ensure that they are being delivered with the utmost professionalism whilst providing entertainment value at all times.
Conducts spot checks and unannounced PH type inspections as deemed necessary.
Must ensure that all staff under his/her direction is knowledgeable with the garbage separation and that the garbage processing is done according to the companies rules and the vessels waste management plan.
Maintains a high level of crew morale within the food & beverage department, ensuring that all crew are treated in a fair and unbiased manner.
Is fully responsible that all work stations are organized according to companies’ guidelines, and expired information or documents are deleted.
Has to ensure that given documentation requirements are followed at all times.
Keeps the Human Resources Manager updated with all the relevant issues regarding the ICS/SSSL manning onboard, requesting the necessary support and documentation.
On a cruise by cruise basis provides the General Manager with all the requested reports.
Ensures that all scheduled / necessary performance evaluations are completed to company standards and schedules.
Ensures proper transition and orientation aboard the assigned vessel to the incoming Food & Beverage Director in all scope of responsibility of the food and beverage operations.
Time and Attendance. Must enforce and ensure that the TAR program is followed and monitored properly.
Any special tasks assigned by the General Manager and shore side operations.
Is the driving factor behind new implementations and ensures they are fully understood by the responsible parties.
Enforces and spot checks beverage control procedures

Minimum experience and qualification requirements for position:

·        15 years of experience in the F&B field of luxury hotels and cruise line brands.

·        At least 5 years of experience in a managerial role in a well-recognized upscale cruise line

·        High School Diploma or international equivalent

Contract length: 4 months

Salary: min 5000$

Necessary documents:

• ·       CV
• ·       Passport or ID card
• ·       Photo