Holland America Line

Operates cruise ships to global destinations

Assistant Food & Beverage Director

Food & Beverage Operations ManagementUpdated on Nov 14

Full-timeNew York, NY, USANo salary listed

About the Job

Requirements

A bachelor’s degree in hospitality management, business administration, or a related field is preferred.
At least five years of experience as a Food & Beverage Director in a large cruise ship or multi-venue, high-volume luxury hotel or resort is required.
Current knowledge of the U.S. Vessel Sanitation Program is required.
Excellent computer software skills, including Word, Excel, and Outlook, are required.
Fluent spoken and written English is required.
Knowledge of business and organizational planning, coordination, and execution, including resource allocation, workforce planning and management, leadership techniques, and production methods, is required.
Knowledge of principles and processes for providing personalized services, including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques, is required.
Knowledge of human resources policies and practices is required.
Ability to lead teams positively and productively by inspiring and developing individuals and effectively managing processes is required.

Responsibilities

Assist the Food & Beverage Director in the daily operation and administration of the entire Food & Beverage Department, coordinating onboard day-to-day operations, including storeroom operations.
Monitor and advise outlet managers on operational requirements and quality standards in accordance with established Standard Operating Procedures.
Oversee service operations in the Lido Restaurant, Lido Deck, and Team Dining areas, including service, food preparation, beverage revenue, and stewarding functions.
Ensure proper food signage and menu program compliance across all Food & Beverage areas, including the Lido Restaurant, Main Dining Room, Specialty Restaurants, Bars & Lounges, and Team Dining.
Coordinate and support new initiatives and scheduled special events, such as pop-up experiences and holiday celebrations, with the Executive Chef, Beverage Manager, and Outlet Maître D’s.
Oversee Team Dining operations and ensure adherence to established menu cycles and Standard Operating Procedures.
Ensure the efficiency and quality of Room Service operations.
Maintain a visible floor presence during peak service times to support smooth operations and guest satisfaction.
Conduct periodic equipment inventory spot checks across Food & Beverage outlets, bars, bar stores, storerooms, and lockers; ensure adherence to company par levels; and support inventory and purchasing management.
Train subordinates in Beverage, Culinary, and Dining areas on proper operating, handling, and cleaning procedures for assigned equipment and spaces.
Supervise, train, and motivate Food & Beverage team members to maintain service excellence and operational efficiency.
Support implementation and enforcement of food handling, service, and sanitation standards under USPH, HAL, HESS, and HACCP requirements; collaborate with the ship’s Public Health Officer on routine VSP internal inspections and provide guidance and corrective action to ensure team adherence.
Report malfunctioning equipment or furnishings to the appropriate department heads and the Food & Beverage Director for timely repair, refurbishment, and sustainable maintenance.
Follow stipulated House Rules and disciplinary rules and procedures.
Perform other assigned job-related duties and functions.
Review and analyze guest feedback on service standards, menu offerings, and promotional initiatives with Food & Beverage department heads, and submit recommendations to the Food & Beverage Director to improve guest satisfaction and operational performance.
Prepare the Food & Beverage department pro forma for each cruise in liaison with the Beverage Manager and Executive Chef.
Deliver Food & Beverage services consistent with Holland America Line brand standards and guest expectations to support guest satisfaction.
Promote use of the Navigator App and related digital guest experience tools to enhance onboard revenue opportunities and guest satisfaction.
Model the company’s Culture Essentials and use Management Essentials training in areas of oversight.
Set objectives, provide ongoing feedback, and complete timely, fair, and objective performance reviews based on observed behavior and individual performance.
Coach and develop team members, oversee career progression in collaboration with Food & Beverage department heads, and focus on guest experience.
Identify poor performers, coach them on needed improvement, and oversee performance improvement plans through completion in collaboration with Learning and Development and Human Resources Management.
Maintain documentation and reports relevant to Performance Improvement Plans, Performance Journals, and Appraisals in the Star Appraisal system.
Oversee team member social and welfare programming with the Food & Beverage Director, and ensure back-of-house and team member areas are maintained in accordance with brand standards.
Implement and ensure adherence to safety and security policies and procedures for Food & Beverage department team members to protect guests and crew.
Ensure compliance with company policies for waste segregation, environmental protection, and sustainability.
Conduct regular departmental training on food waste management, waste separation, and environmental compliance in accordance with Global HESS policies.
Assist the Food & Beverage Director with compliance across Food & Beverage areas through scheduled and unannounced audits, including USPH, RAAS, PHAC, and Ship San.
Ensure adherence to accounting and financial policies and procedures within the Food & Beverage Department.
Review cost center expenditures with Food & Beverage department heads against budget expectations, identify variances, develop corrective action plans, and provide follow-up reports to the Food & Beverage Director.
Update budget result explanations for Restaurants on a per-voyage basis as stipulated in the Budget Result file.
Ensure proper and accurate administration of the PRP program within the Restaurant Department in collaboration with the Maître d’, maintaining compliance with company standards and reporting requirements.
Provide oversight and accountability within the Restaurant team to achieve supplemental sales objectives aligned with company revenue goals.
Keep the Food & Beverage Director updated on departmental financial performance and guest satisfaction metrics.

Desired Qualifications

Proficiency in Dutch, Spanish, or German is advantageous.

Responsible in assisting the directing and oversight in all aspects of the vessel’s Food & Beverage operations. This includes efficient management of service operations, inventory control, and strict compliance with Public Health standards. The role ensures excellence in service delivery, product consistency, and guest satisfaction across all dining venues and bars onboard.

Assists the Food & Beverage Director in the daily operation and administration of the entire Food & Beverage Department; plans and coordinates all day-to-day aspects of F&B operations onboard, including storeroom operations.
Monitors and advises all outlet managers regarding operational requirements and quality standards in accordance with established Standard Operating Procedures (SOPs).
Oversees the overall operation of services provided in the Lido Restaurant, Lido Deck, and Team Dining areas, including service, food preparation, beverage revenue and stewarding functions.
Ensures proper food signage and menu program compliance in all F&B areas, including but not limited to the Lido Restaurant, Main Dining Room, Specialty Restaurants, Bars & Lounges, and Team Dining.
Coordinates and supports the successful execution of new initiatives and scheduled special events—such as pop-up experiences and holiday celebrations—in collaboration with the Executive Chef, Beverage Manager, and Outlet Maître D’s.
Oversees Team Dining operations, ensuring adherence to established menu cycles and Standard Operating Procedures.
Ensures the efficiency and quality of all aspects of Room Service operations.
Maintains a proactive and visible presence on the floor during service peak times to ensure smooth operations and guest satisfaction.
Conducts periodic spot checks of equipment inventory across all F&B outlets, bars, bar stores, storerooms, and lockers, ensuring adherence to company par levels and supporting the Food & Beverage Director in maintaining effective inventory and purchasing management throughout the department.
Provides training to all subordinates in Beverage, Culinary and Dining areas on proper operating, handling, and cleaning procedures for assigned equipment and spaces.
Supervise, train, and motivate F&B team members to maintain service excellence and operational efficiency.
Supports the Food & Beverage Director in the implementation and enforcement of all food handling, service, and sanitation standards in accordance with USPH, HAL, HESS, and HACCP requirements. Collaborates with the ship’s Public Health Officer to plan and execute routine VSP internal inspections, ensuring F&B team adherence through ongoing guidance and corrective action as necessary.
Reports any malfunctioning equipment or furnishings to the appropriate Dept. Heads and the Food & Beverage Director to ensure timely repair, refurbishment, and sustainable maintenance solutions.
Understands and adheres to stipulated House Rules, disciplinary rules & procedures.
Performs other job-related duties and functions as assigned

Guest Experience

Reviews and analyzes guest feedback regarding service standards, menu offerings, and promotional initiatives in coordination with F&B Department Heads and submits recommendations to the Food & Beverage Director to enhance guest satisfaction and operational performance.
Takes ownership of and prepares the proforma for the Food & Beverage department in liaison with Beverage Manager & Executive Chef for each cruise.
Ensures the highest level of guest satisfaction by delivering premium Food & Beverage services consistent with Holland America Line’s brand standards and guest expectations.
Promotes and champions the use of the Navigator App and related digital guest experience tools to enhance onboard revenue opportunities and overall guest satisfaction performance.

Team Leadership & Development

Leads by example and promotes company’s Culture Essentials and uses Management Essentials training in all areas of oversight.
Sets objectives, provides ongoing feedback, and completes timely performance reviews that are fair and objective, based on observed behavior and individuals’ performance.
Coaches and develops skilled, engaged team members with strong focus on Guest Experience further to overseeing their career progression in collaboration with F&B Dept. Heads.
Identifies poor performers and coaches them on areas of needed improvement – oversees performance improvement plans to conclusion in close collaboration with L&D and HRM.
Maintains requisite documentation and/or reports relevant to Performance Improvement Plans, Performance Journals and Appraisals within the Star Appraisal system.
Oversees, in conjunction with the Food & Beverage Director, all aspects of the team member social & welfare programming and ensures all back-of-house & team member areas are well maintained and in accordance with brand standards.

Safety, Security & Environmental Compliance

Ensures that all safety and security policies and procedures are properly implemented and adhered to by all Food & Beverage department team members, maintaining the wellbeing of both guests and crew.
Ensures full compliance with company policies regarding waste segregation, environmental protection, and sustainability standards.
Conducts regular training sessions for all departmental team members on food waste management, waste separation, and environmental compliance in alignment with Global HESS policies.
Assists Food & Beverage Director on compliance within all F&B areas through scheduled and unannounced audits viz – USPH, RAAS, PHAC, Ship San etc.

Financial Management & Reporting

Ensures strict adherence to all Accounting and Financial policies and procedures within the Food & Beverage Department.
Regularly reviews, in collaboration with F&B Department Heads, all cost center expenditures in relation to budget expectations, identifying variances, developing corrective action plans, and providing follow-up reports to the Food & Beverage Director.
Updates budget result explanations for Restaurants on a per voyage basis as stipulated on the Budget Result file.
In collaboration with the Matre’d, ensures the proper and accurate administration of the PRP program within the Restaurant Department, maintaining compliance with company standards and reporting requirements.
Provides oversight and ensures appropriate accountability within the Restaurant team to achieve established supplemental sales objectives in alignment with company revenue goals.
Continuously updates the Food & Beverage Director on departmental financial performance and guest satisfaction metrics, ensuring transparency and alignment with company goals.

Bachelor’s degree in hospitality management (preferred), Business Administration or related field from an accredited college or university or the international equivalent.
Minimum of five years’ experience as a Food & Beverage Director in a large cruise ship or
multi-venue, high volume, luxury hotel or resort is required.
Current knowledge of the US Vessel Sanitation Program (U.S.P.H.)
Exceptional communication and interpersonal skills.
Excellent computer software skills required (Word; Excel; Outlook etc.)
Ability to speak and write English fluently. Proficiency in at least one of the following languages would be an advantage - Dutch, Spanish, or German.
Ability to lead with a perspective in a culturally diverse and dynamic environment.
Knowledge of the principles and processes involved in business and organizational planning, coordination and execution. This includes resource allocation, work force planning and management, leadership techniques and production methods.
Knowledge of the principles and processes for providing personalized services, including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
Knowledge of policies and practices involved in the human resources function.
Ability to lead teams in a positive and productive manner by inspiring and developing individuals and effectively managing processes.

About the Company

Holland America Line

Operates cruise ships to global destinations

Holland America Line operates a fleet of 11 ships that offer cruise vacations to destinations around the world. Its main product is a variety of guided cruises, with itineraries ranging from popular Caribbean and European trips to exotic routes in Alaska, South America, the Panama Canal, Australia, Asia, and unique voyages to places like the Amazon and Antarctica. The cruises work by combining planned routes, on-board services, and shore excursions; guests enjoy meals, entertainment, and activities while traveling to multiple ports. The company differentiates itself with a long history (over 150 years), a focus on “modern classic” ships, and a wide mix of traditional itineraries plus extended Grand Voyages and special itineraries that emphasize destination immersion and comfort. Its goal is to deliver excellence by creating once-in-a-lifetime experiences for guests, supported by a strong employee program, travel perks, health plans, and professional training for staff.

Company size: 5,001-10,000
Company stage: Not listed
Total funding: Not listed
Headquarters: Seattle, WA
Founded: 1873

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