Food and Beverage Director @ Carnival Cruise Line

Job Functions

Oversee the organization, planning, administration, and day-to-day running of the Food & Beverage Operations Department in accordance with company policies, procedures, financial plans, and targets; Direct and control the department in such a way that all company service and operational procedures are fully utilized, yet revenue opportunities are maximized; To maximize the efficiency of food & beverage operations staff through effective planning scheduling, communication, and training;

Position Duties and Responsibilities (include but are not limited to)

Lead by example, keeping the Carnival Vision statement, Culture Essentials, and Valuesalways at the forefront; Monitor food & beverage supply financial plans with a focus on ensuring expenditures are maintained within set parameters of financial plans both monthly and fiscally. Adjust accordingly to correct if needed; Monitor revenue generation within the department and formulate strategies to boost growth to meet monthly and annual targets; Ensure the quality of product and high standards of service is always provided to the

guests. Actively monitor the Total Guest Experience Monitor (TGEM) results. Discuss with

department leads and formulate strategies to ensure food and service excellence.; To ensure the efficient operation of the onboard operation by the administration, planning

and analyzing operations on a daily, weekly, monthly, and annual basis; Liaise with the Beverage Operations Manager, Executive Chef and Storeroom Manager in the preparation of Food, Beverage & Supply orders ensuring optional Provision store inventories are maintained within set parameters. Final line approver for all Food, Beverage

& Supply orders; Ensure operational and storeroom inventories are carried out accurately and in a timely

manner. Investigate and analyze untoward variances; Assist the Hotel Director and Senior Food Operations manager in the planning and timely

submission of annual Hotel & Catering CAPEX financial plans; In coordination with the Beverage Operations manager, Executive Chef, and Senior Maitre

D (ROM where applicable) plan all special events and functions and ensure they are

successfully carried out to maximize guest satisfaction. Liaise with group leaders regarding

special requests, parties, etc.; Ensure repairs and maintenance throughout the department are up to standard. Liaise with

the Hotel Director, Facilities Maintenance Manager, Chief Engineer, and Staff Captain on a

regular basis to discuss outstanding requests; Schedule and chair regular management and team member meetings to ensure effective

and open communication. Meet with the Hotel Director on a regular basis for mutual

exchange of information; To be actively involved in the welfare and career of the team members through informal or

scheduled meetings, performance reviews, and counseling when needed; Ensure fair scheduling and treatment of crewmembers is carried out by all management.

Monitor & ensure Fun time records for the department are in due compliance with MLC

regulations. Overview and final line approver of department overtime; Overall responsibility for accuracy and compliance pertaining to the department’s

administration. Ensure that all paperwork assigned to this position is completed and

submitted in a timely manner; Observe guest service in all areas of the department and suggest/implement improvements

where necessary; Observe working practices in production, auxiliary and service areas and ensure company

policies and procedures are maintained; Actively drive team development within the department through active training and

development of talent. Ensure that all departmental team member performance reviews are

completed as per company standards and are fair and objective; To perform duties and execute special projects which may be necessary as directed by the

management; If assigned, ensure that vessel dry docks and or new build projects are planned and

executed as per company expectations and directives;

REGULATORY RESPONSIBILITY & AUTHORITY

Reports directly to the Hotel Director for all aspects pertaining to Health, Environmental, Safety and Security within the areas of assigned responsibilities and as applicable to the position; Ensure implementation, compliance, auditing, and management of all regulatory procedures and protocols as outlined in GHESS and VSP Manual Section 7 as applicable

to the position and department; Ensure that all aspects of company’s Occupational Health & Safety (OH&S) Policy and

Procedures are always effectively applied during the working activities assigned; Ensure that personnel under his/her supervision follow all the guidelines and procedures

regarding Occupational Health & Safety (OH&S) Policy and Procedures at all times; Participate, and ensure as well, the involvement and support of his / her subordinates as

required by GHESS and Regulatory Procedures; As part of your safety responsibility, your Position/Rank has been identified as a “Trainer”

within the Training, Drill, and Assessment program;

ENVIRONMENTAL RESPONSIBILITIES

General Environmental Duties: Responsible for ensuring members of the department comply with company environmental policies and procedures.; Environmental Training: Ensure that all department personnel have obtained and can verifytheir required environmental training prior to assigning the employee to their dutyassignment. Employees without the required environmental training may not be appointed to nor accept their duty until so trained.; Audits and Monthly Self-Assessment: Assist with all applicable aspects of audits and monthly self-assessments and enable training as applicable and necessary to prevent repeat findings; Garbage and General Waste Management Duties: The Food and Beverage Manager has a significant impact on the production of food waste and garbage generated within his department. As such, his proactive involvement in the development of methods to reduce waste is critical to improving the company's environmental performance. The position is responsible for ensuring that members of the Food department comply with the garbage sorting and separation policies and procedures of the company. They shall ensure that all Food Department personnel carry out proper waste separation at the source (point of origin) and disposal; Overall responsibility for compliance on all current processes, procedures & operating equipment pertaining to the management of food waste with a focus on ensuring the proper separation and disposal of Processable (soft) and Non-Processable (hard) food waste is achieved. Ultimately responsible for ensuring the accurate tracking and reporting on food waste volumes generated (when applicable) and disposed of onboard; Chemical and Hazardous Materials Management: He shall ensure that areas and personnel under his responsibility remain compliant with the company's policies and procedures regarding chemical management, including personnel protection, storage, handling, labeling, and transportation and that no hazardous material is landed ashore for storage in a pier side warehouse or other such nonauthorized facility but only transferred ashore and destined for an authorized storage facility. When necessary he shall facilitate obtaining Material Safety Data Sheets for needed chemicals used aboard within his department;

Minimum Requirements:Fluency in English; Diploma or Degree in Hospitality, Hotel management, or related field or Technical training and relevant industry experience; Minimum 5 years of Management experience in the Food Operations Department of a cruise ship, resort, or full-service hotel;