MISSISSIPPI - Food and Beverage Manager and Restaurant Manager Relief

Role Expectations:   This is a hands‑on, floor‑driven operational leadership role. The Food & Beverage Manager is expected to be out in the operation — not behind a desk — ensuring every meal, every venue, and every event meets the highest standards of food safety, quality, and guest satisfaction. 1. Floor Supervision & Meal Service Excellence Maintain a strong, highly visible presence across all venues during peak service periods.

Oversee breakfast, lunch, dinner, and all F&B‑related events to ensure smooth flow, proper staffing, and timely service. Monitor buffet stations for replenishment, temperature control, presentation, and portion accuracy. Coordinate closely with the Executive Chef and galley teams to align production with service needs. Supervise food service during bar events, receptions, themed nights, parties, and special functions.

Ensure all venues are open on time, fully staffed, properly set, and compliant with safety standards. 2. Guest Engagement & Service Recovery Actively interact with guests throughout service periods to confirm satisfaction and anticipate needs. Lead immediate service recovery efforts, addressing concerns, delays, or complaints with urgency and professionalism. Maintain an approachable, welcoming presence for both guests and crew.

3. Food Safety & Sanitation Leadership Enforce strict compliance with FDA Food Code, VSP/USPH, and Viking sanitation protocols . Conduct continuous walkthroughs of galleys, pantries, buffets, bars, dining rooms, and environmental rooms to identify and correct risks. Ensure proper food handling, storage, labeling, allergen management, and time control and temperature control. Lead pre‑service sanitation checks and post‑service breakdown procedures.

Prepare teams for internal audits and official health inspections through coaching and corrective action. 4. Team Leadership, Mentoring & Development Lead, mentor, and develop Restaurant Managers, Senior Bartenders, buffet teams, and bar supervisors. Provide on‑the‑floor coaching to reinforce service standards, food safety behaviors, and leadership skills. Support scheduling, performance evaluations, and succession planning.

Foster a culture of hospitality, accountability, teamwork, and continuous improvement. 5. Operational Coordination & Event Management Plan and supervise special events, holiday functions, and high‑volume service days. Coordinate closely with culinary, bar, housekeeping, and entertainment departments to ensure seamless execution. Verify that all floor equipment (warmers, chillers, carving stations, beverage equipment) is functioning safely and efficiently.

Communicate operational issues promptly and ensure rapid resolution. 6. Minimal Administrative Oversight While the role is primarily operational and floor‑focused, the F&B Manager also: Reviews service performance metrics and implement improvements. Supports inventory and cost control through monitoring and communication. Ensure menu execution aligns with brand standards. Overseas require documentation related to food safety and sanitation.

Skills & Qualifications Strong leadership presence with the ability to manage large, multicultural teams. Expert knowledge of maritime food safety and sanitation regulations (FDA, VSP/USPH). Proven ability to supervise multiple venues simultaneously in a high‑volume environment. Exceptional guest‑service, communication, and conflict‑resolution skills. Cruise line or large‑scale hospitality management experience strongly preferred.

Ability to work long hours on the floor, including peak service periods and special events. About You   3+ years’ experience as a manager within a 5-star hospitality food and beverage environment; shipboard experience is an advantage  Guest-focused, service-oriented, positive attitude. Hands-on management style, prepared to work alongside the team and assist where necessary. Passionate about developing our product, improving our service levels, and guiding and mentoring our team me