Food & Beverage Manager, Bahamas

Duties and Responsibilities:
The food and beverage manager job duties are as follows:
• Maintains responsibility for sales, expenses and profits goals as outlined in the food & beverage department operating plans/budgets, while promoting the company goals of customer service and satisfaction, team work, reporting requirements and financial performance.
• Assist in planning and implementing of procedures for special group events and banquet functions
• Fulfills the objectives of increased sales in the areas of group sales, corporate clients, banquets and meetings
• Implement a sales plan of action including in-house request, booking appointment, outside sales, efforts, guide site inspections and researching sales leads as necessary
• Provides daily, weekly, monthly reports and other reports required

Skills and Specifications:
• A food and beverage manager hob skills needed to efficiently work in this field include:-
• Ensuring that each guest receives consistent services and products

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Sous Chef, Cruise Ship

Job Requirements:
– Knowledge of cruise ship catering operation.
– Knowledge of food preparation, presentation and preservation.
– Basic knowledge of Public Health and Sanitation regulations and procedures.
– Formal degree in food management from a recognized International culinary institution.
– Proof of continuing education translated in certificates or letter of participation in specialized courses.
– Basic command of English language combined with writing skills.
– Ability to train and motivate subordinates.
– Ability to innovate and foster creativity.
– Ability to organize and complete work in accordance to deadlines.

Experience in quality establishments and good knowledge of English are essential.

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Director of Food & Beverage, Dominican Republic

Functions as the strategic business leader of the property’s food and beverage/culinary operation, including Restaurants/Bars, Room Service and Banquets/Catering, where applicable. Position oversees the development and implementation of departmental strategies and ensures implementation of the brand service strategy and brand initiatives. The position ensures the food and beverage/culinary operation meets the brand’s target customer needs, ensures employee satisfaction, and focuses on growing revenues and maximizing the financial performance of the department. Develops and implements property-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand’s target customer and property employees and provides a return on investment.

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Kitchen Steward, Cayman Islands

To clean, transport and store all china, glassware and silverware. Maintain cleanliness in all kitchen areas and back dock.

Requirements
• Minimum lifting 50 lbs.
• Pushing, pulling, bending, stooping, upward reaching
• Exposure to cleaning chemicals
• Exposure to extreme temperatures
• Prolonged periods of standing and/or walking

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Cafeteria Manager, Jamaica

University in Jamaica invites applications from suitably qualified persons to fill the position of Cafeteria Manager.

The candidate will be required to:
• Manage food service operations including staff supervision, food production and service, and sanitation.
• Train, supervise and evaluate staff according to established procedures.
• Plan productions schedules and work assignments each week.

The successful candidate should displays a high level of initiative, effort and commitment towards completing assignments efficiently and demonstrate responsible behaviour and attention to detail.

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Restaurant Manager, Cruise Ship

The Restaurant Manager is to guarantee the most efficient restaurant operation possible. Offer guests maximum service and products by thorough planning and coordinating with related departments.

Education:
A) Hotel management degree with 3 years of experience in managing food & beverage service operation. (Four star and above: Hotel Resort, Restaurant)
Or
B) Hotel management degree with 2 years of experience in managing food & beverage service operation on cruise ship

Responsibilities:
• Organizes schedules for staff. Trains and supervises the entire restaurant staff.
• Staff and schedules according to forecast. Special functions and other ships’ events.
• Operate and manages the restaurant in such an efficient manner that proper service and maintenance of the restaurant is constant.
• Provides and maintains accurate and acceptable system for assigning guest tables in Restaurants.
• Establishes and plans training need with the corporate trainer.
• Supervises all delegated duties in order to maintain the consistent standards of the Restaurant.

http://www.caribbeanjobsonline.com/candidate/vacDetails2.asp?vacID=6574

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Waiter, Cruise Ship

We are searching for an experienced Waiter to join the high quality team onboard one of our 6* Cruise Ships.

Candidates will require a minimum of 2 years experience in a quality branded 5* hotel or Michelin standard restaurant. Hospitality education and or/apprenticeship is preferred.

All candidates are required to have fluent English as well as at least one of the following: German, French, Italian, Spanish or Portuguese.

Contracts will be for 6 months, earning a tax free salary, with accommodation and meals provided. If you are passionate about service and love to travel, this could be the opportunity you are looking for.

All candidates must be aged 21 years or over.

http://www.caribbeanjobsonline.com/candidate/vacDetails2.asp?vacID=6538

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Restaurant Manager, Bahamas

Must have at least two (2) years of Restaurant Management or Food & Beverage Management Experience.
Must have Strong Leadership Skills.
Must be Customer Service Driven.
Must be Results-Oriented & Articulate.
Must have Excellent Inter-Personal Skills.
Must have Excellent Oral & Written Communication Skills.

http://www.caribbeanjobsonline.com/candidate/vacDetails2.asp?vacID=6535

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Executive Sous Chef, St. Eustatius

BASIC FUNCTIONS:

• Responsible for the daily operations of the kitchen and provide professional leadership and direction to kitchen personnel.
• Ensure that all recipes, food preparation and presentation, meets restaurant’s specifications and commitment to quality.
• Maintain a safe, ordely and sanitized kitchen by use of proper food handling techniques.

ESSENTIAL FUNCTIONS:
• Prepare daily production list
• Ensure all stations remain stocked before and durine meal period
• Verify that kitchen staff follow all recipe and portion serving correctly
• Keep kitchen, dish and storage areas clean and organized
• Place food and supply orders as directed
• Receive product by verifying invoice and freshness of merchandise
• Train employees to company standards
• Manage staff throughout shift
• Oversee kitchen labour and food cost to budgetary requirements
• Perform additional responsibilities not detailed as requested by Chef at any time

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