Food and Beverage Director for Mitsui Cruises

• The F&B Director ensures that all products, services, and protocols of the onboard culinary, dining, beverage and sanitation areas are always executed according to Company's quality standards, to meet or exceed Company's expectations and to delight our guests. Leads the F&B Management team of the Bar Manager, Head Waiters, and Inventory Manager, monitoring quality assurance and product consistency of all lines throughout the vessel. Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. Interacts with guests to obtain feedback on product quality and service levels.
• Constantly ensures the key performance metrics, including revenue, cost, service standards, inventory targets, personnel manning levels and sanitation protocols are in line with Company targets and guidelines.
• Regularly ensures that all Food and Beverage provisions and Hotel supplies are properly ordered in time, received as per schedule, carefully inspected, and stored.
• Ensures that all F&B equipment is in working order and that all maintenance issues are reported without any delay and progress followed up.
• Constantly monitors and promptly resolves all issues affecting shipboard Food and Beverage operations and guests cruise experience. The position consistently reviews guests' onboard feedback, corporate reports, onboard guest logs and other sources of information to identify trends and issues, taking prompt action to ensure the team provide punctual problem solving to all guests.
• Maintain a positive, effective, and respectful working relationships with co-workers, supervisors, managers, and officers within and across department boundaries.
• Adhere to ship's relevant health & safety procedures as required.
• Comply with company policy regarding waste separation and environmental compliance.
• Uphold and display high standards of professionalism, integrity, honesty, attendance, punctuality, flexibility and personal appearance.

• Provides direction for all day-to-day F&B operations in accordance with Company SOP's and recipes.
• During mealtimes monitors all dining venues to ensure all outlets are sufficiently staffed, that company service procedures are followed, and all meals are prepared according to official Company recipes and culinary manuals. Reports any deficiency to the Hotel GM and the shoreside offices if necessary.
• Ensures compliance with food handling and sanitation standards in all areas of operations.
• Responds to and handles guest compliance and complaints. Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
• Establishes goals including performance objectives, budget goals, team goals and others as deemed necessary.
• Manages department controllable expenses including: food, beverage, hotel and their costs; supplies, chinaware and glassware; uniforms; par stocks and slow moving; overall F&B fixed and movable equipment.
• Participates in the budgeting process for the areas of responsibility.
• Knows and implements brand's safety standards and safety protocols for all assigned areas of operation.
• Communicates the importance of safety procedures, ensuring employee understanding of safety rules, monitoring processes and procedures related to safety.
• Mentors and coaches the F&B team members. Identifies those team members interested in improving their skills and knowledge.
• Administer the performance appraisal process of direct report managers and oversees the evaluation process of Food and Beverage team.
• In order to consistently exceed guest expectations and provide the highest levels of product and services, additional duties and responsibilities may be assigned as needed.

V.Crew