Food and Beverage is the largest department aboard the ship and it's members are responsible for all dining rooms, restaurants, bars, galley (kitchen), clean up (utilities) and provisions operations.

 

The Food and Beverage Manager / Director is the head of the entire department. The jobs within the F&B Department aboard a cruise ship are subdivided into several groups - Food and Beverage Administration, Restaurant, Bar, Room Service and Culinary (Galley) divisions. 

 

The Restaurant Division is also subdivided into five areas of operations - Main Dining Room(s), Top Deck Buffet / Casual Dining Restaurant, Specialty Restaurants, Room Service and Officer / Staff / Crew Mess.

 

Food and Beverage Manager / Director

The F&B Manager is the head of the department and is responsible for the overall supervision of the entire food and beverage team onboard the cruise ship including all food and beverage outlets - dining rooms, top deck buffet, specialty restaurants, bars, galley, officer's / staff/ crew mess etc.

 

Assistant Food and Beverage Manager

Designated also as Associate F&B Director with some cruise lines - the "second in command" within the entire department aboard the cruise ship.

 

Senior Assistant Food Manager

Reports to the Asst. F&B Manager and supervises the Asst. Food Managers, Food and Beverage Management Trainee

 

Assistant Food Manager

Reports to the positions listed above and supervises on day-to-day basis

 

Food and Beverage Manager Trainee

Follows the training program put forward on board by the F&B Manager. In order to train in all areas of the department - galley, bars, storeroomsetc.

 

 

Main Dining Room / Restaurant Jobs

 

Restaurant Manager / Maitre d'

A three stripe officer who is in charge of all food service functions in the dining room(s), specialty restaurants and all other food outlets aboard the cruise ship.

 

Assistant Maitre d'

Assists the Restaurant Manager in supervising all dining room services and functions as well as other food outlets aboard the ship while maintaining the quality standards set by the cruise line.

 

Cellar Master

Reports to the ship's Bar Manager and Maitre D' and directly supervises, supports and evaluates the performance of the subordinate beverage operation positions.

 

Head Waiter / Chef de Rang

One stripe officer who reports to the Assistant Maitre D' and to the ship's Restaurant Manager and directly supervises, trains and monitors the performance of the subordinate F&B positions.

 

Head Sommelier / Head Wine Waiter

Reports to ship's Assistant Bar Manager and to the Beverage Director and supervises supports and evaluates the performance of the subordinate beverage operation positions. He / she is responsible for providing courteous and professional wine and beverage service

 

Waiter / Waitress

Reports to the Head Waiter, the Asst. Maitre D' and to the Restaurant Manager. He/ she directly supervises, trains and monitors the performance of the subordinate Restaurant Operation positions assigned to his/ her work station.

 

Sommelier - Wine Waiter

Reports to the ship's Head Wine Waiter and Assistant Maitre D’ and directly supervises supports and evaluates the performance of one subordinate beverage operation position - Assistant Sommelier.

 

Assistant (Junior) Waiter

Reports to the Waiter, Head Waiter and Assistant Restaurant Manager. He/ she directly supervises, trains and monitors the performance of the subordinate Restaurant Operation positions assigned to his/ her station.

 

Assistant Sommelier

Reports to ship's Head Sommelier. He/ she assists the Sommeliers and the Head Sommelier in providing an excellent wine and other beverages service to guests aboard the ship.

 

Dining Room / Specialty Restaurant Utility Cleaner

Reports to the superior restaurant operation positions. The Restaurant Utility is responsible for cleaning and maintaining the assigned Dining Room on a daily basis as directed by his supervisors.

 

Buffet / Snack Attendant

Reports to the ship's Buffet Restaurant Manager. The Buffet Attendant is responsible for assisting with the set up and decoration of buffets, midnight snacks and replenishing the food and beverages in his/ her assigned station in the buffet line. The Snack Attendant takes part in food and beverage stock.

 

 

                                                 Bar / Beverage Jobs

 

Bar Manager / Bar Supervisor / Beverage Manager

Reports to the ship's Food and Beverage Manager and directly supervises supports and evaluates the performance of the subordinate beverage operation positions - Assistant Bar Manager, Head Bartender, Bartender, Head Sommelier.

 

Assistant Bar Manager/ Bar Supervisor/ Beverage Manager

Reports to the ship's Bar Manager and directly supervises supports and evaluates the performance of the subordinate beverage operation positions - Head Bartender, Bartender, Head Sommelier, Bar Server, Private Bar Attendant and Bar Utility.

 

Head Bartender

The Head Bartender reports to the ship's Assistant Beverage Manager and to the Bar Manager. He / she supervises, trains and monitors the performance of a team of subordinate beverage operations positions - Bartender, Assistant Bartender, Bar Server/ Waiter/ Waitress, Bar Utility.

 

Bartender

Reports to the Head Bartender and Assistant Bar Manager and directly supervises supports and evaluates the performance of subordinate beverage operations positions.

 

The Bar Waiter

reports to the superior Beverage Operations positions aboard the cruise ship - Bartender, Head Bartender, Assistant Bar Manager, Beverage Director.

 

Bar Utility

Reports to the Bartenders and the Head Bartender. He/ she is responsible for assisting the bartenders in maintaining and keeping the bar, lounge, pantry areas, all glassware and equipment clean and properly organized. The Bar Utility is also responsible for re-stocking of bar items

 

 

 

                                                         Room Services Jobs

 

Room Service Manager / Supervisor

Reports to the Restaurant Manager and Assistant Food and Beverage Director and directly supervises supports and evaluates the performance of the subordinate room service operation positions - Room Service Attendant and Room Service Telephone Operator, as well as Waiters and Assistan Waiters in the dining room.

 

Room Service Attendant

Reports directly to the Room Service Supervisor and his/ her main duty is to deliver food and beverage orders to passengers staterooms in a professional and courteous manner according to the standards set by the cruise line. The Room Service Attendant must posses a thorough knowledge about the food menus and wine lists in order to be able to discuss and suggest.

 

Private Bar Attendant

Reports to the ship's Assistant Bar Manager and to the Beverage Director. He / she is directly responsible for the passengers' cabin (stateroom) private bars. He / she would inspect the staterooms on daily basis and would ensure that all private bars are properly stocked and replenished as per the par levels

 

Room Service Telephone Operator

Reports to the Room Service Manager. She / he is responsible for operating the room service switchboard to take room service orders in a timely and accurate manner, organizes all room service orders, including special requests, relays them to the appropriate venues for preparation and advices room service attendants about the specifics of the job.

 

 

 

 

 

FOOD AND BEVERAGE DEPARTMENT