ASTORIA GRANDE - F&B MANAGER - МЕНЕДЖЕР РЕСТОРАНА И БАРА

Ismira Recruitment & Crewing Agency; Royton; Hybrid; GBP 80,000 - 100,000; Full time

Job summary

A recruitment agency is seeking an experienced F&B Manager for cruise ships. The ideal candidate should have strong management skills and fluency in Russian. Responsibilities include overseeing food and beverage operations to ensure high standards of service. The position requires extensive experience in hospitality management and offers opportunities to travel to Turkey, Egypt, and Greece. A competitive salary is paid in euros, with additional bonuses and no visa required.

Benefits

Free meals and accommodation

Bonus system in place

Travel opportunities

Qualifications

• Must be 18 years or older.
• Ten years of progressive management experience in food and beverage.
• STCW certificates and seafarer's identity card required.

Responsibilities

• Oversee the Food & Beverage department to ensure guest satisfaction.
• Plan and evaluate operation targets through department heads.
• Maintain effective internal communications within departments.

Skills

Fluent in Russian

Intermediate English

Strong communication skills

Management skills

Customer service skills

Education

Degree in hospitality management or related field

Tools

Microsoft Office

Fidelio Cruise software

Job description

ISMIRA Agency is hiring F&B MANAGERS for ASTORIA GRANDE cruise ships!

ASTORIA GRANDE invites Russian-speaking employees to join its team to work on a cruise ship to Turkey and Egypt with departure from Sochi to the shores of the Black, Aegean, Marmara and Mediterranean Seas. Astoria Grande visits the unique ports of the Turkish coast — Istanbul, Cesme, Amasra, Sinop, Trabzon, Ordu, Izmir, Kusadasi, and also stops at the largest port of Egypt - ancient Alexandria, and in the new season also in the beautiful ports of Greece.

POSITION SUMMARY

F&B Manager directs the Food & Beverage Operation onboard to ensure company, divisional and ship performance objectives set forth by the company are met and/or exceeded by performing the following essential duties and responsibilities personally or through department heads.

WHAT COMPANY OFFERS

• Opportunity to travel to the ports of Turkey, Egypt and Greece
• Free meals and accommodation
• The ticket is at the expense of the employer
• The contract is 6-7 months
• The salary is paid in euros. A bonus system for rewarding employees, as well as tips
• No visa required

REQUIREMENTS

• Age 18+
• Recruitment is conducted from the following countries: Armenia, Azerbaijan, Belarus, Georgia, Moldova, Russia, Uzbekistan, Kazakhstan, Kyrgyzstan.
• Fluency in Russian is mandatory
• Knowledge of English - from intermediate depending on the position (knowledge of English is pre-intermediate for basic positions, fluency in both Russian and English is required for higher and administrative positions)
• A full package of STCW certificates and a seafarer's passport/seafarer's identity card are required.
• Degree in hospitality management, business administration or related field from an accredited college or university or the international equivalent preferred.
• Ten or more year progressive management experience in an upscale hotel or cruise ship in the food and beverage area of which five years as Food and Beverage Manager.
• Strong communication, problem solving, decision making, and interpersonal skills.
• Strong management skills in a multicultural and dynamic environment.
• Demonstrated leadership capabilities.
• Superior customer service, team building and conflict resolution skills.
• Knowledge of the principles and processes involved in business and organizational planning, coordination and execution. This includes strategic planning, resource allocations, workforce planning and management, leadership techniques and production methods.
• Proficiency with Microsoft Office, Lotus Note, IISII, Fidelio Cruise and/or Linux computer software.
• Ability to work well under pressure and in a constantly challenging environment.
• etc.

RESPONSIBILITIES

• In accordance with the company’s rules and regulations, he/she conducts in a professional and courteous manner at all times. This consists of physical and verbal interactions with guests or fellow shipboard employees and/or in the presence of guest contact and when in crew areas.
• Plans, organizes, supports, controls, and evaluates the operation of the Food & Beverage Department. Accomplishes the targets set forth by the company through the management of the department heads and supervisors.
• Ensures the highest level of guest satisfaction by overseeing the delivery of quality guest services and amenities within company’s standards.
• Establishes and maintains effective internal communications including regular departmental meetings to ensure optimum scheduling, teamwork and productivity.
• Continually encourages communication and cooperation between all sub-hotel departments, deck and technical departments. Keeps the Hotel Manager informed of all activities and pending issues that require cooperation or immediate attention such as equipment maintenance, etc.
• Implement the business operating budget plan set by the company in order to ensure on-going optimum total guest satisfaction, cost control and revenue potential. Reviews operating budgets and revenue reports. Analyzes established goals and objectives compared to actual results and implements recommendations to achieve projected goals.
• Monitors POS management programs and purchasing practices including inventories and receivables. Allocates funds, authorizes expenditures, and assists in adhering to departmental budgets. Provides approval for non-standard requisitions for supplies and equipment.
• Responsible to maintain and update the Food & Beverage Operation Manuals.
• Reviews and plans menus according to goods availability and ship’s itinerary together with the Executive Chef.
• In conjunction with the Chief Housekeeper, monitors “In Suite” service procedures and set up (mini bars, fruit baskets, amenities, linen, etc)
• Ensures that the amount of goods necessary to run the operation is always kept up to par level by complying with the company’s ordering schedules and procedures.
• Enforce best practices for proper inventory and stock control by checking that all venues are provided with the necessary equipment and material.
• Responsible for the food, beverage, equipment & consumables monthly inventories and monitor working practices to minimize breakages.
• Ensures that the Provision Master performance is executed according to company’s guidelines.

The number of spots is limited!

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Last update: 14 декабря 2024