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Essential Duties and Responsibilities:

• Analyze quality and cost of operation, keeping within the set budgets.
• Provide ongoing feedback to heads of department to ensure that standards set by the corporate offices followed and maintained at all times.
• Accountable for the entire cycle of the food & beverage operations management, including but not limited
• to:
• Ordering
• Loading
• Storing
• Preparing
• Service
• Ensure all rules and regulations stipulated by the corporate office and the vessel owner are followed at all times.
• Review and sign off on all orders sent to the shore side purchasing department. The F&B Director is
• responsible for the accuracy of the orders
• Delegate specific responsibilities to key management who work under the supervision of the F&B Director. These include but are not limited to:
• Executive Chef
• Restaurant Manager
• Assistant Food & Beverage Director
• Sanitation Officer
• Hotel Controller
• Cellar Master
• Head Bartender