F&B Director

The World, Residences at Sea, is the largest privately owned residential yacht on earth. Employees of The World strive for excellence in everything we do. We live and work on a one-of-a-kind luxury yacht that sails continuously around the world. Every few days you will wake to an exciting new port of call. It’s the ultimate way to work and travel all in one.

The F&B Director’s primary responsibility is to manage all aspects of the Food Service, Culinary operations  and Beverage operations as well as the Hotel Stores operations. This includes the overall operation of all Galleys, Restaurants, Bars, and Crew dining outlets, public health, strategic planning, product research and development, dry dock planning, designing and executing trainings as well as daily and weekly inspections of all F&B areas. This position works closely with the Executive Chef, Beverage Manager, Sr. Maitre’ D Hotel, Hotel Inventory Manager and Manager Onboard Accounting & Finance to manage the F&B day-to-day operation to deliver the highest quality of culinary and dining experiences to our highly discerning Residents and Guests, while staying within budget. The F&B Director’s presence on the floor during service hours is essential to monitor the operation, Resident and Guest satisfaction and closely audit service standards.

OPERATIONAL MANAGEMENT

F&B Operations

• Responsible for overseeing the overall F&B Culinary and Service operations and Hotel Stores division onboard.
• Provides oversight of Crew Food standards and ensures the Executive Chef is accountable for the quality, consistency, and overall delivery of Crew Food, including menu cycles, presentation, variety, availability, and nutritional balance. Ensures the Executive Chef maintains menus that provide an appropriate mix of healthy, fresh, cultural, regional, and comfort food options that reflect the diversity and needs of the Crew.
• Conducts regular unannounced inspections of both Crew Messes to independently assess food quality, presentation, variety, availability, and overall standards. Communicates observations and areas requiring improvement to the Executive Chef and Executive Sous Chef and ensures appropriate corrective actions are identified and followed through. Monitors performance to confirm that agreed standards and improvements are consistently maintained.
• The Executive Chef retains direct operational responsibility and accountability for Crew Food preparation, execution, menu development, and day-to-day standards.
• Effectively communicate operational updates through daily line-ups and divisional meetings
• Oversee the F&B Yearly special events Calendar.
• Conduct regular inspections of all F&B Galleys, Operational areas and Hotel Stores: in-depth inspections both prior to and during service, Public Health inspections with Senior Management, as well as LQA Audits at least once a month and train staff accordingly to eliminate service gaps
• Engage with Michelin star chefs, local celebrity chefs, wine makers and mixologists to extend an invitation to sail as Celebrity Guests to create bespoke events such as Guest Chef and Wine Maker dinner experiences
• Strategically partner with the Sr. Executive Chef, Executive Chef and Beverage Manager on all aspects of The World’s dining and culinary experiences, including menu cycles
• Closely monitor the ordering process of all F&B items, Disposables, Durables, Chemicals and Equipment against the data of consumption by par levels, monthly and annual consumption
• Focus on loadings particularly on quality controls, discrepancies and end of loading reports to the Florida Office Supply Chain Team and General Manager
• Closely work with Florida Office Supply Chain Team and communicate frequently with Director, Supply Chain Management on any issues or observations with the logistics or sourcing

Resident and Guest Services

• Exceed Resident and Guest expectations in every aspect of luxury service in accordance with Leading Quality Assurance (LQA) standards.
• Personally meet with Residents to plan and customize the multiple private events hosted on board; manage the in-port visitor and private events dining policy
• Follow up and resolve Resident and Guest issues regarding their F&B experience onboard
• Continuously review the operation and make recommendations to enhance the product; conduct regular in-depth inspections of all operational areas to spot issues and submit AVOs and ICANs accordingly; follow up on ICANs relevant to the division
• Stay current in the F&B world by conducting scouting visits to fine dining or cutting-edge F&B establishments, destination influenced restaurants, farm to table venues and destination inspired wineries to establish contacts and plan exclusive events for our Resident community
• Works closely with the Program Manager in the planning and execution of Programming Events

Administrative Tasks

• Oversee a range of operational software systems such as POS, Restaurant Reservations, Resident Preferences, Fidelio, MMS and Menu Design Systems
• Address all technical and project issues via IssuTrax and address AVOs and ICANs submissions.
• Manage the Residents’ F&B preferences database and ensure preferences are updated every six months.
• Produce the Monthly Onboard Activities (MOA) Calendar together with Sr. Executive Chef, Executive Chef and advertise such events in onboard publications
• Carefully review the final edits of onboard publications such as Menu approvals, Navigator postings TWTW and OWT
• Develop, monitor and achieve company, department and division goals and objectives
• Create / revise Standard Operating Procedures (SOP) and Job Descriptions as needed.
• Develop and execute punch lists and operational action plans.
• Conduct research and development to stay abreast of latest trends, make recommendations to enhance our products and bring the destination alive
• Communicate the private venue bookings during popular ports together with Resident Services Coordinator, Sr. Maitre’ D and Executive Chef as stipulated by the In-Port Visitors Guidelines and High Occupancy Service Guidelines
• Support the Hotel Inventory Manager on developing a standard process on expiration logs, monthly slow-moving report, write-off procedures, Integrated Pest Management and Team trainings
• Assist Executive Chef, Beverage Manager, Sr. Maitre’ D on preparing, updating the Teams Vacation Plans as per the company policy.
• Partner with Culinary Team and Hotel Inventory Manager on upcoming menu changes to ensure accuracy of future orders and to focus on inventory levels.
• Closely work with Manager Onboard Accounting & Finance on spot checks, inventory data and inventory balances

General

• New Hires: For all direct reports, onboarding process, ensure to provide tour of working areas, introduction to the Team, prepare and follow the training plan, review thoroughly job description with new hire and assist in their integration into the
• Prepare the monthly training calendar for the Team; use the Resident Satisfaction Survey results to determine training topics and include those topics to minimize service gaps; document training progress by updating the Monthly Training Calendar’s respective column
• Ensure the Time & Attendance Policy (ILO #180) is adhered to, and timesheets are closely reviewed daily to ensure accuracy of work and rest hours and overtime (if applicable) for all subordinates
• Ensure all areas are maintained in accordance with Company policies, Public Health, Safety Management System (SMS) and Safety & Environmental regulations; execute policies and procedures as appropriate to the position; execute safety duties as per the Emergency Plan and Station Bill, participate in In Port Manning as required
• Assist with Ship tours, Zodiac landings, Marina days, Expeditions, and other activities as required
• Works closely with the HR Director in the planning and execution of Crew related F&B Events

FINANCIAL MANAGEMENT

• Develop, manage and adhere to the hotel operating and revenue budgets; contribute to the Ship’s 10-year financial plan, submit monthly financial reviews and forecasts.
• Develop and manage Capex projects within the division.
• Place orders according to the provisioning schedule and based on budgetary guidelines; maintain par stock levels; minimize waste and breakage
• Manage manning par levels and vacation schedules in a cost-effective manner, monitoring overtime and ensuring Team members are scheduled according to operational needs
• Review all Food and Beverage related costs and consumptions in accordance with financial forecasts daily and monthly

Leadership Skills

• Lead by example using a fair and transparent, “hands-on” management style; be highly visible and approachable to Residents, Guests, and Crew
• Ensure Team members are treated in a positive, fair, and equitable manner, that any issues are resolved in a timely manner and Crew are comfortable using the open-door policy; recognize Crew for their accomplishments.
• Establish and develop a highly motivated, engaged, well trained, proactive Team with the highest ethical standards that delivers a quality product of the highest standards.
• Coach, develop, and mentor direct reports; participate in the recruitment and selection of Staff, develop a succession plan for key positions, minimize Staff turnover; support on-board Training Programs through direct participation.
• Be engaged and fully committed to the Company Performance Management procedures by monitoring Team performance, providing coaching and timely constructive feedback and guidance, completing performance appraisals in a timely manner and documenting progressive disciplinary issues.
• Foster passion and enthusiasm; acts with integrity and shows personal commitment to the individuals and Teams’ success.
• Demonstrates self-awareness, recognizes and manages emotions, and builds positive working relationships.
• Remain flexible, open and curious to new ideas, adapting quickly and positively to change; fostering meaningful and insightful innovation.
• Conveys information and ideas clearly to their Team; thoughtfully tailors the message to create shared understanding; listens effectively.

Skills & Abilities

• Able to read, write and speak fluently in English
• Degree in Hospitality Management or related field preferred
• Certification in Sanitation and Public Health preferred
• Minimum of 5 year’s relevant experience on a luxury cruise ship, in a private country club or similar,  luxury hotel or resort
• Experience in Inventory Management required
• One additional language (German, French, Italian, Spanish) preferred
• Good computer skills to include Word, Excel and Outlook
• Working knowledge of point of sales systems, inventory management systems, Fidelio and computerized reservation systems
• Excellent administrative, planning and organizing skills

Physical Conditions

• Ability to work seven (7) days a week for an extended period, including day or night, weekends and holidays.
• While performing the essential functions of this job, all Crew are required to stand, walk long distances on the Ship and may include the repetitive motion of bending, climbing, going up and down the stairs and lifting up to 23 kilograms.
• All Team members must be physically able to participate in emergency life-saving procedures and drills. All vessel positions require full use and range of arms and legs as well as full visual, verbal and hearing abilities to receive and give instructions in the event of an emergency including the lowering of lifeboats.
• Work within different temperature changes – indoors to outdoors.
• Ability to pass STCW safety course.
• Able to live harmoniously in close quarters.

Along with worldwide travel opportunities, The World offers many other benefits. Our team members are afforded comfortable accommodations, delicious meals, facilities including a fitness center, state- of- the- art bicycles, crew bar, outside sun / seating deck, and a variety of crew enrichment activities. In addition, we have the most generous Tuition Reimbursement Program in the industry.

At The World we are one team, always passionate and caring and supporting one another in mutual respect. We have a unified, empowered, and strong team culture that values diversity and recognizes, develops and retains talent.