Director of Food And Beverage - Shipboard

About the role

The F&B Director’s primary responsibility is to manage all aspects of the Food Service and Beverage operations as well as the Hotel Stores operations on The World, the largest privately owned residential yacht. This includes overseeing all Restaurants, Bars, Crew dining outlets, public health, strategic planning, product research and development, dry dock planning, training design and execution, and daily/weekly inspections of all F&B areas. The role works closely with the Executive Chef, Beverage Manager, Sr. Maitre d Hotel, Hotel Inventory Manager, and Chief Accountant to deliver the highest quality of culinary and dining experiences to highly discerning Residents and Guests while staying within budget. The F&B Director’s presence on the floor during service hours is essential to monitor operations, Resident and Guest satisfaction, and service standards.

Responsibilities

• Operational Management
  • Oversee the overall F&B operation and Hotel Stores division onboard; communicate updates through daily line-ups and divisional meetings; manage the annual F&B Special Events Calendar.
  • Conduct regular inspections of all F&B operational areas and Hotel Stores, including pre- and during-service inspections, Public Health inspections with Senior Management, and monthly LQA audits; train staff to eliminate service gaps.
  • Engage Michelin-starred chefs, local celebrity chefs, winemakers, and mixologists as Celebrity Guests to create bespoke events, including Guest Chef and Wine Maker dinner experiences; partner with the Executive Chef and Beverage Manager on dining and culinary experiences, including menu cycles.
  • Monitor ordering of F&B items, disposables, durables, chemicals, and equipment against par levels and monthly/annual consumption data; oversee loading quality control, discrepancies, and end-of-loading reports; collaborate with the Florida Office Supply Chain team and Director, Supply Chain Management on logistics or sourcing issues.
• Resident and Guest Services
  • Exceed Resident and Guest expectations in luxury service per Leading Quality Assurance (LQA) standards; personally meet with Residents to plan and customize private onboard events, manage in-port visitor and private events dining policy, and resolve F&B issues.
  • Continuously review operations and recommend enhancements; conduct in-depth inspections, submit AVOs and ICANs as needed, and follow up on division-related ICANs.
  • Stay current in the F&B industry by scouting fine dining, cutting-edge F&B establishments, destination-influenced restaurants, farm-to-table venues, and destination-inspired wineries to establish contacts and plan exclusive events for the Resident community; collaborate with the Program Manager on Programming Events.
• Administrative Tasks
  • Oversee operational software systems, including POS, Restaurant Reservations, Resident Preferences, Fidelio, MMS, and Menu Design Systems; address technical and project issues through IssuTrax and AVO/ICAN submissions; manage the Residents' F&B preferences database and ensure updates every six months.
  • Produce the Monthly Onboard Activities (MOA) Calendar with the Executive Chef; review final edits of onboard publications, including menu approvals, TWTW, and OWT; communicate private venue bookings during popular ports with the Maître D and Executive Chef per In-Port Visitors Guidelines and High Occupancy Service Guidelines.
  • Develop, monitor, and achieve company, department, and division goals; create and revise Standard Operating Procedures (SOPs) and Job Descriptions; develop and execute punch lists and operational action plans; conduct research and development to stay current with industry trends and recommend product enhancements.
  • Support the Hotel Inventory Manager with expiration logs, monthly slow-moving reports, write-off procedures, team training, vacation planning, and upcoming menu changes to ensure order accuracy and inventory levels; work closely with the Chief Accountant on spot checks, inventory data, and balances.
• General
  • Lead new hire onboarding by providing tours, introducing team members, reviewing job descriptions, following up on on-the-job training plans, and assisting with team integration; prepare the monthly training calendar, use Resident Satisfaction Survey results to identify training topics, and document training progress.
  • Ensure compliance with the Time & Attendance Policy (ILO #180) by reviewing timesheets daily for work/rest hours and overtime; maintain all areas in accordance with Company policies, Public Health, Safety Management System (SMS), and Safety & Environmental regulations; execute safety duties per the Emergency Plan and Station Bill and participate in In Port Manning as required.
  • Assist with ship tours, Zodiac landings, Marina days, Expeditions, and other activities as required; work closely with the HR Manager in planning and executing crew-related F&B events.
• Financial Management
  • Develop, manage, and adhere to the hotel operating and revenue budgets; contribute to the Ship’s 10-year financial plan, submit monthly financial reviews and forecasts.
  • Develop and manage Capex projects within the division.
  • Place orders according to the provisioning schedule and budgetary guidelines; maintain par stock levels; minimize waste and breakage.
  • Manage manning par levels and vacation schedules cost-effectively, monitoring overtime and ensuring team members are scheduled according to operational needs.
  • Review all Food and Beverage related costs and consumptions in accordance with financial forecasts daily and monthly.
  • Create the yearly Training Wishlist; monitor the monthly training budget and provide reforecasts in the monthly Financial Report.
• Leadership Skills
  • Establish and develop a highly motivated, engaged, well-trained, proactive team with the highest ethical standards that delivers a quality product of the highest standards.
  • Coach, develop, and mentor direct reports; participate in the recruitment and selection of Staff, develop a succession plan for key positions, and minimize Staff turnover; support onboard Training Programs through direct participation.
  • Be engaged and fully committed to the Company Performance Management procedures by monitoring team performance, providing coaching and timely constructive feedback, completing performance appraisals, and documenting progressive disciplinary issues.
  • Foster passion and enthusiasm; act with integrity and show personal commitment to individuals and teams’ success.
  • Demonstrate self-awareness, recognize and manage emotions, and build positive working relationships.
  • Remain flexible, open, and curious to new ideas; adapt quickly and positively to change; foster meaningful and insightful innovation.
  • Convey information and ideas clearly to the team; tailor messages to create shared understanding; listen effectively.
  • Develop positive working relationships with all Shipboard and Shoreside colleagues; understand internal and external stakeholders’ values, anticipate their needs, and strive toward loyalty and lasting relationships.

Requirements

• Able to read, write, and speak fluently in English.
• Degree in Hospitality Management or related field preferred.
• Certification in Sanitation and Public Health preferred.
• Minimum of 5 years’ relevant experience on a luxury cruise ship, in a private country club, or similar luxury hotel or resort.
• Experience in Inventory Management required.
• One additional language (German, French, Italian, Spanish) preferred.
• Good computer skills, including Word, Excel, and Outlook.
• Working knowledge of point-of-sale systems, inventory management systems, Fidelio, and computerized reservation systems.
• Excellent administrative, planning, and organizing skills.

Physical Conditions

• Ability to work seven (7) days a week for an extended period, including day or night, weekends, and holidays.
• While performing the essential functions of this job, all Crew are required to stand, walk long distances on the Ship, and may include repetitive motion of bending, climbing, going up and down stairs, and lifting up to 23 kilograms.
• All Team members must be physically able to participate in emergency life-saving procedures and drills. All vessel positions require full use and range of arms and legs as well as full visual, verbal, and hearing abilities to receive and give instructions in the event of an emergency, including the lowering of lifeboats.
• Work within different temperature changes—indoors to outdoors.
• Ability to pass STCW safety course.
• Able to live harmoniously in close quarters.

Benefits

• Comfortable accommodations and delicious meals.
• Access to facilities including a fitness center, state-of-the-art bicycles, crew bar, and outside sun/seating deck.
• Variety of crew enrichment activities.
• Generous Tuition Reimbursement Program.
• Worldwide travel opportunities.