Job Details
| Internal Job ID: | 65916 |
| Department: | Food and Beverage |
| Job Type: | Fixed Term Contract |
| Position: | Assistant Food and Beverage Manager |
| Salary: | Competitive salary |
The primary responsibility of the Assistant Food and Beverage Manager is to deliver world-class quality food and beverage service to guests, which consistently and effectively reflects the luxurious nature. Essential Duties and Responsibilities Operational: * Ensure the efficient operation of all beverage service outlet areas . * Analyze the quality and cost of beverage service, keeping within the set budget. * Monitor time management. * Ensure public health standards throughout the F&B and housekeeping operation are followed. * Provide ongoing training and ensure that the standards set by the Corporate Offices are followed. * Work in an assigned area and on a schedule assigned by the Food & Beverage Director following all rules and regulations of the company. * Inform Food and Beverage Director promptly regarding all relevant matters. * Assume the duties of the Food and Beverage Director in the event of his/her absence. *Monitor guest satisfaction of the department, especially wine service and bar operation, measured by comment cards. * Oversee compliance of Public Health regulations. * Monitor the par level of the beverages , beverage supplies, and equipment/tools for the bars and wine cellars are maintained. * Maintain prompt beverage service in the restaurants during service, actively participating in the restaurant supervision at peaks times. *Monitor guest flow in public areas to ensure prompt beverage service to all guests. *Communicate effectively to the bar team to reflect our service anchors (Benchmark of Excellence and Regent Seven Seas Cruises values ) at all times. *Advise the team of all events and activities on the ship at all times. * Manage staff to enforce the Regent Alcohol Policy. * Monitor the quality and service of canapés during the cocktail hours. * Monitor the set up of the caviar bar and the caviar selection, and confirm compliance with Regent * Log the temperatures of all fridges, freezers and dishwashers in beverage venues, according to Regent Seven Seas Cruises procedures and legal guidelines. *Oversee the maintenance of all equipment in all food and beverage areas. *Liaise with the Food & Beverage Director and the entire department to establish and achieve *Maintain standards of quality of food, service, and cleanliness. * Update team on a regular basis of targets, costs and monitoring procedures. * Motivate the team to up-sell and generate revenue. * Provide ideas to maximize beverage revenue and minimize costs. * Review financial transactions and monitor budget. *Review operating procedures for revenue enhancement opportunities. * Screen requisition estimates for beverage replacements, supplies, purchases, etc. for final approval. * Keep an accurate inventory of glasses, utensils and bottles, producing an order when necessary. * Check all requisitions before the final approval by F&B Director. * Supervise individual performance, while providing feedback and follow up, with the assistance of the HR Manager. * Update the HR Manager regarding personnel issues, to assist HR with staff planning, skills shortages, service standards and other training that may be requi red. * Create a positive and open atmosphere in the department in order to maximize staff productivity. * Evaluate the use of manpower and its impact on revenue. * Monitor department work schedules, to comply with Regent Seven Seas Cruises policies and procedures. * Possess a thorough understanding of TAR, employee contracts, and work schedules. * Assist the F&B Director in overseeing the F&B operation. * Maintain confidentiality when handling sensitive information. * Project a favorable image of Regent Seven Seas Cruises, promote its aims and objectives , and foster and enhance public recognition and acceptance of all its areas and endeavors. * Promote Regent Seven Seas Cruises values – Service Anchors
Daily Responsibilities:
* Attend F&B meeting and convey information from meeting as needed. * Conduct public area walk around during peak times, including the Pool Deck on sea days. * Review outstanding maintenance issues and follow up. * Oversee bar requisition/transfers/spoilage/breakage, holding the senior bartender accountable for service standards and set ups. * Monitor crew mess for food quality and service. * Monitor crew bar sales and inventory * Review daily bar sales / identify cruise trends and make relevant revenue suggestions. * Random checks of internal requisition posting for accuracy. * Review and authorization of daily party sheets. * Review of inventory adjustments and posting if satisfied.
* Meet with all group leaders to review memos/functions etc. * Review perpetual inventories. * Review and control in-suite liquor set ups and orders. * Provide USPH training for new crew and periodical refresher USPH training of existing crew. * Participate in various meetings (Revenue, Maintenance, HD, etc.) * Complete probationary and sign off reviews for bar department. * Review bar ratings and comments. * Complete voyage report. * Assist Provision Master on loading day as required.
* Ensure in use count is carried out and accurate. * Ensure all printed materials are accurate and up to date. * Review monthly durables consumption, stock on hand and adherence to budget. * Keep team fully up to date on SSSL/ FBS, USPH, MMPM and SOP.
Training & Development
* Ensure that the beverage team is well trained in company procedures to ensure stock control and accurate charging to accounts. * Ensure the training modules are carried out in a timely manner and the training-tracking log is maintained. * Train, supervise and apply corrective actions regarding Public Health programs within the department. * Provide training and guidance for staff. * Conduct employee meetings to maximize communication. * Attend all meetings, training activities, courses and all other work-related activities as required. * Participate, support and guide the middle manager regarding the CCM program. * Mentor, develop and provide on-the-job training to subordinates to strengthen their cur rent performance and prepare for future advancement. * Review and provide final approval for all beverage team evaluations completed by the Head Bartender and Head Sommelier, including approval of position change. * Oversee and respond to any culinary HR-related issues with the Food & Beverage Director. * Ensure that all beverage department crewmembers follow the rules and regulations of the ship. * Schedule and monitor completion of training and familiarization of new job responsibilities and living environment for new crewmembers. * Ensure that all performance evaluations are completed according to company standards.
Financial
* Responsible for controlling beverage and general expenses related to production set by the Corporate Office Guidelines and Budget. * Maintain an excellent awareness of cost control within team. * Possess ability to read and interpret any financial report generated by the SSSL system. *Strictly adhere to allocated budget and timeframes, i.e. cruise, season, quarter, year, etc. * Control overtime and apply TAR procedures according to set budget perimeters. * Evaluate crew members for potential promotion and incentive programs.
* Cooperate with the Staff Captain in adhering to the Ship’s Safety Program. * Follow the Ship Rules & Regulations. * Participate in safety drills according to instructions. * Comply with the safety and pollution prevention regulations and operating procedures of the company. *Responsible for the Monthly Safety Awareness Training and any relevant SMS follow up. * Possess knowledge of the Human Resources Manual and shipboard training. * Maintain a high level of crew morale within the beverage department, ensuring that all crew are treated in a fair and unbiased manner. * Liaise with HR Scheduling Manager after each crew movement and send the updated crew rotation list to all personnel involved.
* Initiate and participate in the Cocktail Demonstration and wine tastings as required. * Monitor loading for quality assurance and support if needed. * Attend early stand-by for any inspection. * Other duties as assigned. | |