Conform to predefined standards lead the entire ship’s food and beverage operation and ensuring to achieve and exceed company targets for revenue, guest satisfaction, shareholder value, and employee satisfaction. Implements and manages fleet-wide programs and initiatives. Responsible for excellent food and beverage customer experience in all venues as well as promptly resolving Guest concerns. Manages every aspect of front and back of house operations for 3200 guests which includes 13 Restaurants and 22 Bars with a team of 650+ employees.

Ensured unhindered project operations by overseeing entire beverage operation which includes 22 Bars and 120 employees. Maintaining adequate stock of product and supplies on hand, in accordance with par levels and all bar requisitions, inventories, bar par levels, and transfers. Devised and implemented tactical plan and new ideas to achieve targets and goals as well as improve revenue and operational efficiencies. Empowered team through encouragement and recognition of outstanding performance and resolving conflict with fact-based communication. Represented organization as an active ambassador of the brand’s modern luxury concept and company’s standards.

Introduced and enforced development and beverage training programmes for capacity building. Communicated effectively with the guests and crew to collate feedbacks related to the service delivery. Contributed effectively to the safety and accident prevention programmes including weekly emergency drills as well as achieving operational and financial goals. Adhered to the organisational policies and procedures and accordingly managed USPH, innovations, development, and inventory. Kept up-to-date with maritime and international beverage laws.

Managing Bar Department in absence of Bar Manager, contact with a head office in Miami, taking direct rapports from the Sommeliers, Head Bartenders, Bar Servers, Bar Utility and Private Bar Attendant. Manages and supervises Bar Department in conjunction with the Bar Manager and assists with the day-to-day operation of the Department. Improves and maintains sales, cost and profitability and reduces or eliminate guest’s complaints. Ensures company standards are followed as per Beverage Operations Manual, responsible for all bar equipment (soda machines, PO’s, cash registers) and for reporting any malfunctions. Makes recommendations regarding personnel action such as new hire requests and discharges, to ensure adequate and continuous staffing.

Managing and developing stuff, production and selling of all F&B service products, menu development, managing cost and stock. Also increasing sales, particularly coffee, food, cocktails and wines. Carrying out inspections of property and services.