Food & Beverage Manager for Azamara

• Job ID: 14562
• Rank: Food & Beverage Manager
• Employment Type: Permanent
• Joining Date: Jan 31, 2025
• Type of Vessel: Passenger Ship
• Engine Details: Wartsila 12V-32
• DWT / GRT: .

Why join Azamara?

Our global guests come to us for the destinations we visit and the cultural connections we make, but they return to Azamara for the unforgettable hospitality that our crew provides. Our staff-to-guest ratio is 1.7 staff to 2 guests, and this allows us to offer personal, hands-on and friendly service from the first point of contact to the end of the voyage. Our crew comes from every corner of the world, and are the men and women at the heart and soul of our brand.

We are looking for a Food & Beverage Manager for Azamara Cruises!

Position Title: Food and Beverage Manager
Reports to: Hotel Director
Direct Reports: Executive Chef, Restaurant Manager, Bar Manager and Assistant Food Managers

Position Summary

To support Azamara Club Cruises' mission of sustaining an upmarket cruise experience with a destination-driven brand image. All duties and responsibilities are to be performed in accordance withthe AMAZE Standards, Safety is Everybody's Business, ISM/ISO and SQM standards, USPH guidelines, and environmental regulations.  This position will help to achieve this goal by overseeing all the food and beverage operations throughout the vessel. 

This position will ensure the food and beverage operations are to the standard expected by  Azamara Club Cruise guests along with facilitating a culture of commitment to Azamara's AMAZE Standards.

Essential Duties & Responsibilities

Each shipboard employee may be required to perform all functions in various service venues and throughout the ship.

1.In accordance with Azamara Club Cruises’ AMAZE Standards each employee conducts oneself in a professional and courteous manner at all times. This consists of physical and verbal interactions with guests or fellow shipboard employeesand/or in the presence of guest contact and crew areas.

2.Directs, coaches, supports, supervises and evaluates (in conjunction with the Hotel Director) the performance of all direct reports.

3.Oversees the operation of all food and beverage outlets and the galley area.

4.Oversees the overall food and beverage budget by reviewing financial transactions and monitoring the budget to ensure an efficient operation, and to ensure expenditures stay within budget limitations (including but not limited to food cost, bar revenue and labor overtime).

5.The Food & Beverage Manager is held accountable for entire cycle of the Food & Beverage Operations: ordering, loading, storing, preparing and final delivery. Ensures that all rules and regulations stipulated by the company are followed at all times regarding each specific step of the operation as per the SQM. Must physically sign off on each order.

6.Must be familiar with SQM and the Food Operation Manual, Restaurant Operation Manual, Human Resources Operation Manual, and Welcome Aboard Procedures.

7.Ensures that all safety procedures are adhered to, cooperating with the Staff Captain and Safety Officer in the Ship’s Safety Program at all times and that all the ship’s rules and regulations are followed.

8.Advises shore side management of position changes (promotions), payroll changes, crew requests, crew certifications, compassionate leave, resignations, medical ashore /parole, missed ship, and terminations of employment.

9.Constantly reviews current operating procedures for revenue-enhancement opportunities.

10.Observes and evaluates employees and work procedures to ensure quality standards and service is met.

11.Mentors, develops and provides on-the-job training to subordinates to strengthen theircurrent performance and preparation for future advancement.

12.Oversees all service and culinary presentations, activities and quality in all assigned venues.  Observes preparation to ensure quality standards are met.  Oversees the care and maintenance of all equipment, props, supplies, etc.

13.Monitors at all times USPH procedures for sanitation and cleanliness and monitors workstations and staff for adherence to those procedures.  Enforces and follows USPH cleaning procedures for work surfaces, all related equipment and utensils.

14.Conducts spot checks and unannounced USPH type inspections as deemed necessary. Prior to arrival in U.S. ports makes a meticulous USPH type inspection to ensure a high score in the event an inspection should take place (copy of the report to be sent to operation.

15.Ensures that the HACCP HAZARD report is implemented daily and proper performance maintained, identifying critical limits and monitoring corrective action.

16.Participates in the crew cabin inspection announced by the Master and ensures that cabins assigned to the Food & Beverage Department are well maintained and kept clean.

17.Reports to the technical department all malfunctions and necessary repairs that affect the daily operation and violate USPH requirements. Compiles the outstanding repairs recap report and distributes it to all concerned.

18.Participates in all ship meetings called by the Master or Hotel Director and conveys all the necessary information to his department heads.

19.Conducts daily short meetings with his department heads and assistants whenever deemed necessary to ensure a good flow of communication between the service and the production departments.

20.Conducts once a cruise a Department Head Meetings.

21.Keeps the main office updated with all relevant issues regarding the ship’s operations, requesting the necessary logistic support.

22.Inspects the service and culinary aspects of all venues on a daily basis.  Monitors the assembly of the workstation during the current shift and the next meal preparation shift. 

23.Confers with food and beverage personnel to plan menus and related activities such as dining room, bar and banquet operations.

24.Oversees food and beverage inventory and ensures proper inventory controls are in place while managing carrying costs effectively.

25.Investigates and resolves quality and service complaints in a timely fashion, and always with a view to exceeding the expectations of our guests.

26.Works with department managers and staff to ensure overall communication and motivation is optimized to promote a cooperative and harmonious working climate that will be conducive to maximum employee morale, productivity, and efficiency.

27.Coordinates food and beverage functions with the Restaurant Manager, Bar Manager, and Executive Chef.

28.Is aware of, and/or acquires the necessary knowledge to comply with the ship’s standard operation, in order to assist guests and crew with inquiries.

29.Attends meetings, training activities, courses and all other work-related activities as required.  Where appropriate, initiates meetings to address and resolve quality concerns and to continuously identify improvement opportunities.

30.Performs related duties as required.  This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position.  Shipboard employees will be required to perform any other job related duties assigned by their supervisor or management.

Financial Responsibilities

Financial responsibilities for budget, expenses and/or achievement of revenue targets.

• This position is responsible for all of the Food & Beverage Department’s financial matters.
• Manages the financial budget for the assigned area, including the successful identification of expense reduction through cost control.  Ensures the continuous operation of computer related equipment.  Records production and operational data on specified forms.  Analyzes operational problems and establishes controls.  Reviews the overtime requests against production levels to determine appropriate needs and approves amounts accordingly.  Reviews timesheets and discusses any related issue with the appropriate Department Head prior signing final approval.  Prepares a variety of reports and letters utilizing personal computer system and equipment.
• This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment.
• Reviews requisitions from subordinate staff and forwards to Hotel Director for final approval.  Requires the items be requisitioned in correct quantities, within acceptable time frames and in accordance with established control procedures.  Conducts workstation spot checks to ensure items are correctly stored to minimize deterioration and waste. 

Qualifications 

Minimum hiring, language and physical requirements to perform the job

- Five to seven years progressive food and beverage managerial experience, preferably in an upscale  hotel or cruise ship, restaurant, or high volume food service facility (shipboard experience preferred).

- Extensive knowledge of the restaurant and/or food service industry.

- Ability to manage the financial aspects of a food and beverage operation, including the successful identification of expense reduction through cost efficiencies and revenue growth through promotional and up-selling activities.

- Ability to manage headcount within area as it relates to and supports the business needs of the vessel.

- Extensive knowledge of food handling procedures with regard to public health standards.

- Ability to work positively and cooperatively in a diverse team environment to meet overall established timeframes for the entire operation.

- Very strong communication, problem solving, decision making, and interpersonal skills.

- Demonstrated leadership capabilities.

- Superior customer service, teambuilding and conflict resolution skills.

- Knowledge of the principles and processes involved in business and organizational planning, coordination and execution. This includes strategic planning, resource allocation, workforce 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 manage department heads in a positive and productive manner by motivating, developing and effectively managing crew.

- Ability to utilize and administer the company’s disciplinary action process through coaching and counseling to improve performance or terminate employment.Superior alignment with the AMAZE philosophy.

- Working knowledge of computers, Internet access, and the ability to Homeport within a variety of software packages such as Excel, Word, or related programs.

- Bachelor’s degree in hospitality management, business administration or related field from an accredited college or university or the international equivalent.

- Ability to speak English clearly, distinctly and cordially with guests.

- Ability to read and write English in order to understand and interpret written procedures.  This includes the ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from guests, supervisors and co-workers.

- Ability to speak additional languages such as Spanish, French or German preferred.