Food and Beverage Director (Cruise)

Navis Consulting; England; On-site; GBP 50,000 - 70,000; Full time

Job summary

A recruitment agency is seeking a Food and Beverage Director for a cruise ship in England. The ideal candidate will oversee all F&B operations, ensuring exceptional guest experience and effective financial management. A minimum of 5 years of management experience in related fields and fluency in English are essential. The role offers a dynamic working environment onboard and the chance to lead a dedicated team.

Qualifications

• Fluency in English is required.
• Minimum 5 years of Management experience in Food Operations Department.

Responsibilities

• Oversee Food & Beverage Operations on board.
• Ensure high quality of product and service.
• Monitor revenue generation and boost growth.

Skills

Leadership

Financial Monitoring

Training and Development

Customer Service Excellence

Strategic Planning

Environmental Compliance

Education

Diploma or Degree in Hospitality, Hotel management, or related field

Job description

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Food and Beverage Director (Cruise), england, united kingdom

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Client:

Navis Consulting

Location:

Job Category:

Other

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EU work permit required:

Yes

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Job Reference:

cfa46e9b94ef

Job Views:

169

Posted:

12.08.2025

Expiry Date:

26.09.2025

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Job Description:

Food and Beverage Director (Cruise)

As a Food and Beverage Director, you will be responsible for overseeing the entire Food and Beverage Operations on board, including the galleys, all the restaurants and food outlets, all the bars and nightclub, the storeroom, and Auxiliary Services department. You will lead a team of managers to ensure that our guests enjoy the best possible food and service.

Job Functions

• Oversee the organization, planning, administration, and day-to-day running of the Food & Beverage Operations Department in accordance with company policies, procedures, financial plans, and targets
• Direct and control the department in such a way that all company service and operational procedures are fully utilized, yet revenue opportunities are maximized
• To maximize the efficiency of food & beverage operations staff through effective planning scheduling, communication, and training

Position Duties and Responsibilities (include but are not limited to)

• Lead by example, keeping the Vision statement, Culture Essentials, and Values always at the forefront
• Monitor food & beverage supply financial plans with a focus on ensuring expenditures are maintained within set parameters of financial plans both monthly and fiscally. Adjust accordingly to correct if needed
• Monitor revenue generation within the department and formulate strategies to boost growth to meet monthly and annual targets
• Ensure the quality of product and high standards of service is always provided to the guests. Actively monitor the Total Guest Experience Monitor (TGEM) results. Discuss with department leads and formulate strategies to ensure food and service excellence.
• To ensure the efficient operation of the onboard operation by the administration, planning and analyzing operations on a daily, weekly, monthly, and annual basis

REGULATORY RESPONSIBILITY & AUTHORITY

• Reports directly to the Hotel Director for all aspects pertaining to Health, Environmental, Safety and Security within the areas of assigned responsibilities and as applicable to the position
• Ensure implementation, compliance, auditing, and management of all regulatory procedures and protocols as outlined in GHESS and VSP Manual Section 7 as applicable to the position and department
• Ensure that all aspects of company’s Occupational Health & Safety (OH&S) Policy and Procedures are always effectively applied during the working activities assigned

ENVIRONMENTAL RESPONSIBILITIES

• General Environmental Duties: Responsible for ensuring members of the department comply with company environmental policies and procedures.
• Environmental Training: Ensure that all department personnel have obtained and can verify their required environmental training prior to assigning the employee to their duty assignment. Employees without the required environmental training may not be appointed to nor accept their duty until so trained.
• Fluency in English
• Diploma or Degree in Hospitality, Hotel management, or related field or Technical training and relevant industry experience
• Minimum 5 years of Management experience in the Food Operations Department of a cruise ship, resort, or full-service hotel