ASTORIA GRANDE - F&B SUPERVISOR - РУКОВОДИТЕЛЬ БАРА И РЕСТОРАНА

Location: ASTORIA GRANDE, Worldwide ISMIRA Agency is hiring F&B SUPERVISOR for ASTORIA GRANDE cruise ships! ASTORIA GRANDE invites Russian-speaking employees to join its team to work on a cruise ship to Turkey and Egypt with departure from Sochi to the shores of the Black, Aegean, Marmara and Mediterranean Seas. Astoria Grande visits the unique ports of the Turkish coast — Istanbul, Cesme, Amasra, Sinop, Trabzon, Ordu, Izmir, Kusadasi, and also stops at the largest port of Egypt - ancient Alexandria, and in the new season also in the beautiful ports of Greece. POSITION SUMMARY: The F&B Supervisor assists the Restaurant Manager in directing the Restaurant Operation onboard to ensure company, divisional and ship performance objectives set forth by the company are met and/or exceeded by performing the following essential duties and responsibilities personally or through subordinates. WHAT COMPANY OFFERS: Opportunity to travel to the ports of Turkey, Egypt and Greece Free meals and accommodation The ticket is at the expense of the employer The contract is 6-7 months The salary is paid in euros. A bonus system for rewarding employees, as well as tips No visa required REQUIREMENTS: Age 18+ Recruitment is conducted from the following countries: Armenia, Azerbaijan, Belarus, Georgia, Moldova, Russia, Uzbekistan, Kazakhstan, Kyrgyzstan. Fluency in Russian is mandatory Knowledge of English - from intermediate depending on the position (knowledge of English is pre-intermediate for basic positions, fluency in both Russian and English is required for higher and administrative positions) A full package of STCW certificates and a seafarer's passport/seafarer's identity card are required. Degree in hospitality management, business administration or related field from an accredited college or the international equivalent preferred. Five or more-year progressive management experience in an upscale hotel or cruise ship in the food and beverage area of which, 2 years as Assistant Maitre d’ Hotel. Strong communication, problem solving, decision making, and interpersonal skills. Strong management skills in a multicultural and dynamic environment. Demonstrated leadership capabilities. Superior customer service, team building and conflict resolution skills. Knowledge of the principles and processes involved in business and organizational planning, coordination and execution. This includes strategic planning, resource allocation, workforce 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 manage the international subordinates in a positive and productive manner by motivating, developing and effectively managing crew members. Intermediate computer software skills required. Ability to work well under pressure and in a constantly challenging environment. RESPONSIBILITIES: Assist the Restaurant Manager to plan, organize, support, control, and evaluate the operation in the Restaurants and the Wine Service.  Accomplishes the targets set forth by the company through the management of the department heads and supervisors. Assist the Restaurant Manager in preparing the restaurants “in circulation” silverware, chinaware, glassware, linen and equipment weekly and monthly inventories and monitors working practices to minimize breakages. Enforce best practices for proper inventory and stock control by checking that all stations are provided with the necessary equipment and material. Ensures that the amount of silverware, chinaware, glassware, linen and equipment necessary to run his station is always kept up to par level. Assists the Restaurant Manager to update the Restaurant Operation Manual. Assists the Restaurant Manager in adhering to departmental budgets. Submits requisitions for supplies and equipment from the stores to the Restaurant Manager for his final approval. Assist the Restaurant Manager to implement the business operating budget plan set by the company in order to ensure on-going optimum total guest satisfaction, cost control and revenue potential. Continually encourages communication and cooperation between all sub-hotel departments, deck and technical departments. Keeps the Restaurant Manager informed of all activities and pending issues that require cooperation or immediate attention such as equipment maintenance, etc… Establishes and maintains effective internal communications including regular departmental meetings to ensure optimum scheduling, teamwork and productivity. In conjunction with the Restaurant Manager, ensures the highest level of guest satisfaction by overseeing the delivery of quality guest services and amenities within company’s standards. etc. The number of spots is limited! Send us your RESUME here via the APPLY TO POSITION button Last update:  14 декабря 2024