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Food and Beverage Manager

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The F&B Manager has full control and operations of the food and beverage department. They are responsible for all food and beverage outlets, storage and provision areas (galleys, crew mess, officer’s/staff mess, food store rooms and waste disposal room). The F&B Manager must have a sound knowledge of food and beverage, refined public relations, vast computer skills, previous experience in F&B Manager role and ability to manage section heads and crew. They must ensure that at all times the standards in the Hotel Management Manuals (Including USPH) are adhered to and they must conduct training and fresher classes for all F&B personnel in the correct procedures. They will have to monitor daily hygiene and work practices in both service and production and follow up on all technical defects as submitted by AVO’s.

They must carry out all inspections as outlined in the Hotel Management Manuals and as requested by the Staff Captain, Hotel Director or Captain. Check both crew and officer mess rooms before, during and after service, ensure mess rooms are clean and ensure food is well presented and replenished. Complete and sign daily checklists for crew/officers mess rooms. They will also maintain standard procedures and ensure all are carried out as stated in the Hotel Management Manuals. Furthermore, they will ensure purchasing procedures are being followed and always act in the best interest of the company with regards to minimizing costs and maximising revenue within the bounds of the operations contacts. All equipment and achiness must be kept in good condition, re check that all trained crew members are aware of the handling procedures at all times and regular inspections on the conditions of equipment must be carried out and an up to date AVO list to be maintained. Must ensure that all waste produced and handled by the Hotel Department complies with the rules set by MARPOL and the ship.

With regards to the passengers, the F&B Manager will deal with all passenger complaints, ensure that service in the restaurants are to standards of Seabourn, check all passenger buffets and monitor all meal service periods in both restaurants. They will also check operation in all bars and monitor all special parties and functions.

As a member of the Management team they must have leadership skills, impeccable communication skills, be able to follow disciplinary procedures where needed and maintain the standards within the Hotel Management Manuals.