Assistant Food & Beverage Director

HAL - Assistant Food & Beverage DirectorDepartment: Restaurant

Employment Type: Fixed Term Contract

Reporting To: Food & Beverage Director

Description

Responsible in assisting the directing and oversight in all aspects of the vessel’s Food & Beverage operations. This includes efficient management of service operations, inventory control, and strict compliance with Public Health standards. The role ensures excellence in service delivery, product consistency, and guest satisfaction across all dining venues and bars onboard.Responsibilities

Assists the Food & Beverage Director in the daily operation and administration of the entire Food & Beverage Department; plans and coordinates all day-to-day aspects of F&B operations onboard, including storeroom operations.; Monitors and advises all outlet managers regarding operational requirements and quality standards in accordance with established Standard Operating Procedures (SOPs).; Oversees the overall operation of services provided in the Lido Restaurant, Lido Deck, and Team Dining areas, including service, food preparation, beverage revenue and stewarding functions.; Ensures proper food signage and menu program compliance in all F&B areas, including but not limited to the Lido Restaurant, Main Dining Room, Specialty Restaurants, Bars & Lounges, and Team Dining.; Coordinates and supports the successful execution of new initiatives and scheduled special events—such as pop-up experiences and holiday celebrations—in collaboration with the Executive Chef, Beverage Manager, and Outlet Maître D’s.; Oversees Team Dining operations, ensuring adherence to established menu cycles and Standard Operating Procedures.; Ensures the efficiency and quality of all aspects of Room Service operations.; Maintains a proactive and visible presence on the floor during service peak times to ensure smooth operations and guest satisfaction.; Conducts periodic spot checks of equipment inventory across all F&B outlets, bars, bar stores, storerooms, and lockers, ensuring adherence to company par levels and supporting the Food & Beverage Director in maintaining effective inventory and purchasing management throughout the department.; Provides training to all subordinates in Beverage, Culinary and Dining areas on proper operating, handling, and cleaning procedures for assigned equipment and spaces.; Supervise, train, and motivate F&B team members to maintain service excellence and operational efficiency.; Supports the Food & Beverage Director in the implementation and enforcement of all food handling, service, and sanitation standards in accordance with USPH, HAL, HESS, and HACCP requirements. Collaborates with the ship’s Public Health Officer to plan and execute routine VSP internal inspections, ensuring F&B team adherence through ongoing guidance and corrective action as necessary.; Reports any malfunctioning equipment or furnishings to the appropriate Dept. Heads and the Food & Beverage Director to ensure timely repair, refurbishment, and sustainable maintenance solutions.; Understands and adheres to stipulated House Rules, disciplinary rules & procedures.; Performs other job-related duties and functions as assigned;

Guest Experience 

Reviews and analyzes guest feedback regarding service standards, menu offerings, and promotional initiatives in coordination with F&B Department Heads and submits recommendations to the Food & Beverage Director to enhance guest satisfaction and operational performance.; Takes ownership of and prepares the proforma for the Food & Beverage department in liaison with Beverage Manager & Executive Chef for each cruise.; Ensures the highest level of guest satisfaction by delivering premium Food & Beverage services consistent with Holland America Line’s brand standards and guest expectations.; Promotes and champions the use of the Navigator App and related digital guest experience tools to enhance onboard revenue opportunities and overall guest satisfaction performance.;

Team Leadership & Development

Leads by example and promotes company’s Culture Essentials and uses Management Essentials training in all areas of oversight.; Sets objectives, provides ongoing feedback, and completes timely performance reviews that are fair and objective, based on observed behavior and individuals’ performance.; Coaches and develops skilled, engaged team members with strong focus on Guest Experience further to overseeing their career progression in collaboration with F&B Dept. Heads.; Identifies poor performers and coaches them on areas of needed improvement – oversees performance improvement plans to conclusion in close collaboration with L&D and HRM.; Maintains requisite documentation and/or reports relevant to Performance Improvement Plans, Performance Journals and Appraisals within the Star Appraisal system.; Oversees, in conjunction with the Food & Beverage Director, all aspects of the team member social & welfare programming and ensures all back-of-house & team member areas are well maintained and in accordance with brand standards.;

Safety, Security & Environmental Compliance

Ensures that all safety and security policies and procedures are properly implemented and adhered to by all Food & Beverage department team members, maintaining the wellbeing of both guests and crew.; Ensures full compliance with company policies regarding waste segregation, environmental protection, and sustainability standards.; Conducts regular training sessions for all departmental team members on food waste management, waste separation, and environmental compliance in alignment with Global HESS policies.; Assists Food & Beverage Director on compliance within all F&B areas through scheduled and unannounced audits viz – USPH, RAAS, PHAC, Ship San etc.;

Financial Management & Reporting

Ensures strict adherence to all Accounting and Financial policies and procedures within the Food & Beverage Department.; Regularly reviews, in collaboration with F&B Department Heads, all cost center expenditures in relation to budget expectations, identifying variances, developing corrective action plans, and providing follow-up reports to the Food & Beverage Director. ; Updates budget result explanations for Restaurants on a per voyage basis as stipulated on the Budget Result file.; In collaboration with the Matre’d, ensures the proper and accurate administration of the PRP program within the Restaurant Department, maintaining compliance with company standards and reporting requirements.; Provides oversight and ensures appropriate accountability within the Restaurant team to achieve established supplemental sales objectives in alignment with company revenue goals.; Continuously updates the Food & Beverage Director on departmental financial performance and guest satisfaction metrics, ensuring transparency and alignment with company goals.; Desired Skills & Experience

Bachelor’s degree in hospitality management (preferred), Business Administration or related field from an accredited college or university or the international equivalent.; Minimum of five years’ experience as a Food & Beverage Director in a large cruise ship or; multi-venue, high volume, luxury hotel or resort is required.; Current knowledge of the US Vessel Sanitation Program (U.S.P.H.); Exceptional communication and interpersonal skills.; Excellent computer software skills required (Word; Excel; Outlook etc.); Ability to speak and write English fluently. Proficiency in at least one of the following languages would be an advantage - Dutch, Spanish, or German.; Ability to lead with a perspective in a culturally diverse and dynamic environment.; Knowledge of the principles and processes involved in business and organizational planning, coordination and execution. This includes resource allocation, work force planning and management, leadership techniques and production methods.; Knowledge of the principles and processes for providing personalized services, including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.; Knowledge of policies and practices involved in the human resources function.; Ability to lead teams in a positive and productive manner by inspiring and developing individuals and effectively managing processes.; Physical Requirements

While performing the essential functions of this job, all team members are required to stand; walk long distances on the ship; use hands to touch, handle or feel; reach with hands and arms; talk, hear, taste and smell. All vessel positions require repetitive motion of bending, climbing, going up and down stairs and lifting more than 25 pounds. This job requires specific vision abilities to include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.; All team members must be physically able to participate in emergency lifesaving procedures and drills. All vessel positions require full use and range of arms and legs as well as full visual, verbal and hearing abilities to receive and give instructions in the event of an emergency including the lowering of lifeboats.; Work within different temperature changes—indoors to outdoors.; Able to pass basic safety course.; This is a minimal description of duties. Other work requirements may be necessary and assigned as business or maritime law dictates.;