Director of Guest Services (Food & Beverage) ID-5398

About the Opportunity:

The successful Director of Guest Services manages the city food & beverage team, both front and back-of-the house, including recruitment, training, coaching, development, and retention. Responsible for overseeing the execution of the product to ensure consistent high levels of quality, service and customer satisfaction while maintaining a high level of profitability.

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Essential Duties & Responsibilities:

  • Ensures effective execution of each cruise according to the specifications of the Product Management Guide so that guests receive a quality, seamless experience on each cruise. Specifically:

    • Directs the efforts of the Food & Beverage team
    • Rides cruises to observe & coach Restaurant & Kitchen Managers on effective cruise management skills
    • Identifies skills training needs for all Food & Beverage management team members
    • Works with each Food & Beverage management team member monthly to evaluate performance/skills
      and provides necessary coaching
  • Establishes department priorities and executes against them based on long-term vision
  • Works with General Manager to develop all Food & Beverage budgets according to company guidelines
  • Works with General Manager and other City Department Heads to develop city's cruise management
    plan
  • Participates in the development of the city's strategic business planMaintains close liaison between the Food & Beverage Department and other departments
  • Coordinates local Food & Beverage activities with National Food and Beverage Director
  • Executes other projects as assigned by management
  • Recruits new Restaurant Managers and Kitchen Managers when necessary to fill vacant positions
  • Provides and executes an integration plan for each new hire or promotion according to the established
    training program
  • Participates in hiring of non-exempt restaurant staff
  • Recommends appropriate compensation packages within company guidelines
  • Provides ongoing performance feedback & coaching to all Food & Beverage team members
  • Prepares & delivers annual performance reviews of all Food & Beverage team members
  • Provides and directs development/career growth plans for each Food & Beverage team member
  • Recommends the promotion of Food & Beverage team members
  • Develops positive working relationships with other department heads and peers
  • Resolves guest problems utilizing strong customer service skills and exercising diplomacy in keeping with
    company objectives and customer retention
  • Implements and maintains effective safety programs in conjunction with the Operations Department
  • Maintains high standards of sanitation in accordance with Spirit standards and in accordance with health
    department codes & requirements
  • Monitors and controls all costs associated with the operation of the restaurant in accordance with
    budget
  • Finds and recommends cost savings that are consistent with company objectives
  • Monitors and increases onboard revenue sources and develops programs to increase such revenues
  • Provides a monthly forecast to the General Manager
  • Provides reports and information to the National Food & Beverage Directors
  • Adheres to established cash control procedures and ensures standards are maintained
  • Maintains food, beverage, suppliers and equipment purchasing systems, which ensure maximum
    quality, least cost and high reliability
  • Monitors/oversees scheduling restaurant shipmate work periods to achieve maximum payroll efficiency
  • Ensures that all states and local health and alcohol control requirements are met onboard and that all
    shipmates are familiar with these requirements
  • Participates in fleetwide task forces as requested
  • Additional job duties as assigned

Requirements & Qualifications:

  • Three (3) to five (5) years of total restaurant experience in a full-service, high-volume environment, both
    front and back-of-the-house. Must include 3 years front-line management experience and 3 years'
    experience directing management level staff
  • Bachelor's degree preferably in a discipline related to the work of the position OR equivalent years of
    restaurant management experience
  • Able to successfully manage restaurant staff (front & back-of-the-house) as well as successfully direct
    management level staff
  • Responsible alcohol service requirements. TIPS Trainer Certification/Trainer
  • Knowledge of health department sanitations codes & requirements.
  • ServSafe Certification
  • Proven success of cost & wage control
  • Able to communicate effectively in oral and written form
  • Able to motivate staff and create successful team environment
  • Ability to successfully analyze and solve problems
  • Demonstrated ability to manage multiple priorities/tasks
  • Work with Microsoft Office applications (especially Word & Excel)

Director of Guest Services (Food & Beverage) ID-5398

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