Job Description

The Food and Beverage Manager is responsible for overseeing all kitchen operations, including managing staff, cooks, and inventory at one or more Carnival Corporation owned and operated global destinations. This role involves ensuring high-quality food preparation and presentation, maintaining compliance with safety and health standards, and providing a seamless dining experience for guests. The ideal candidate will lead by example, foster teamwork, and ensure the efficient operation of all food and beverage services.

ESSENTIAL DUTIES & RESPONSIBILITIES: 

Operational Management 

• This segment includes overseeing day-to-day kitchen operations, inventory management, maintenance, and emergency response.
• Oversee daily kitchen operations to ensure timely and high-quality meal preparation
• Monitor food preparation and presentation for consistency and satisfaction
• Manage inventory levels and oversee supply ordering
• Ensure proper storage, handling, and rotation of inventory
• Ensure kitchen equipment and facilities are maintained
• Respond to and manage emergencies, including equipment or food-related issues

Staff Leadership and Development

• Focuses on recruiting, training, scheduling, and evaluating kitchen staff.
• Recruit, train, and supervise kitchen staff, including cooks
• Create and manage staff schedules to maintain appropriate coverage
• Conduct performance evaluations and provide feedback

Compliance and Safety 

• Covers health, safety, and sanitation requirements.
• Ensure compliance with food safety, sanitation, and health regulations
• Conduct routine inspections and implement corrective actions

Guest Service and Financial Oversight

• Encompasses customer interaction, budgeting, and expense monitoring.
• Collaborate with other departments for guest satisfaction
• Address and resolve guest concerns regarding food and beverage services
• Assist with budgeting and cost control
• Monitor and report financial performance

SKILLS SPECIFICS:

• Strong leadership and team management skills with the ability to motivate staff
• Excellent organizational and problem-solving skills
• Knowledge of food safety standards and compliance requirements
• Proficiency in kitchen management software, inventory systems, and Microsoft Office

EDUCATION & QUALIFICATIONS:

• Bachelor’s degree in hospitality management or a related field (preferred), or equivalent work experience, additional education in Hospitality or a related field is a plus 
• Minimum of five years’ experience in food and beverage management or kitchen operations
• Flexibility to work weekends, holidays, and extended hours as needed

LANGUAGE REQUIREMENTS: 

• Excellent written and verbal communication and interpersonal skills.

PHYSICAL REQUIREMENTS:

• Must be physically fit. 
• Ability to work in an outdoor environment as needed.
• May need to stand for long periods of time.

OTHER REQUIREMENTS:

• Flexibility to work weekends, holidays, and extended hours as needed
• May be requested to work a shift schedule while at any of the destinations. 

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