HEAD OF FOOD & BEVERAGE DEPARTMENT
Worldwide
AROYA CRUISES – Hospitality /
Contractual /
Hybrid
Head of Food & Beverage
Reports to: Hotel Director
Responsibilities:
· Lead the Food & Beverage Operations Department to provide an efficient, smooth and financially sound operation, enhancing both the guest and crew experience.
· Perform daily walkthroughs & inspections of the overall operation.
· Collaborate with Hotel Director and other onboard departments.
· Monitor & enforce HACCP rules.
· To ensure great service is delivered and identify areas of improvement, continually striving to improve guest satisfaction scores and effectively resolve guest issues or complaints. Work effectively with other departments to optimize revenue usage and maximise revenue opportunities.
· Develop, coach and lead our people and ensure appraisals are completed identifying development opportunities and provide support to managers to guide, motivate and direct their respective team members. Coordinate and deliver coaching and training activities to develop the skills of the team, continually trying to improve guest service.
· Ensure all work is carried out safely, efficiently and in accordance with all current safety and company regulations, including the Public Health Policies and Procedures.
· Provide a highly visible presence in the daily operation checking standards and guest satisfaction.
· Analyse stock management using the supply and inventory management system and put in place required controls.
· Understand P&L data and monitor performance against budget, investigate any variances or shortfalls and identify and report on corrective actions.
· Monitor and manage expenditure by the effective use of all resources. Define and analyse financial and non-financial data, explaining any variances working alongside Finance Manager/Hotel Auditor.
· Support staff to understand and contribute to financial management processes e.g. stock.
· control and other financial data and budgets.
· Identify areas of improvement within the product that may reduce overall costs and increase efficiencies.
Profile:
· Minimum of Five years progressive food and beverage managerial experience, preferably in a 4 or 5 star restaurant or three to five years experience in various supervisory and management capacities within the Food & Beverage division with consistently high performance ratings.
· Fully competent and experienced in the restaurant and/or food service industry. Ability to manage a team of senior division heads in F&B Operations.
· 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. Ability to manage headcount within area as it relates to and supports the business needs of the vessel.
· Competent in matters of principles and processes for providing customer and personal service including needs assessment techniques, quality service standards, alternative delivery systems, and customer satisfaction evaluation techniques.
· Knowledge of policies and practices involved in the human resources function. Ability to manage the international staff in a positive and productive manner by motivating, developing and managing employees as they work. Ability to utilize and administer the disciplinary action process through coaching and counselling to improve performance or terminate employment.
· Bachelor’s degree in hospitality management, business administration or related field from an accredited college or university or the international equivalent, preferred.
Contract Length:
4 Months on / 2 Months off
Starting ASAP
