manager, groups, charter f&b OperationsRoyal Caribbean Cruises

Position Summary:
The Manager of Groups, Charter, Food and Beverage Operations is responsible for providing guidance and support for all operational aspects for Food & Beverage Operations and for Groups and Charters as it relates to F&B Operations. He / She is the main go-to person for initial enquiry stage and the finalization for the Group and Charter operation.
Essential Duties and Responsibilities:
Provides tactical leadership in the day to day running of company¿s F&B group and charter operation as well as special Food & Beverage Special Projects as assigned by manager.
Supports the vessels in the execution of Group and Charter F&B Programming.
Maintains performance management programs (Execution Guides, F&B Traveling Director Schedules, Group and Charter execution plans etc.) used on fleet wide bases to ensure tracking and targeting of all business performance indicators and makes the appropriate recommendations to the functional directors of each department, to better target and drive performance.
Analysis of Group and, charter programs & expense programs vs. financial goals fleet wide, researches fluctuations and reccomends adjustments to programs to meet profitability targets.
Coordinates meetings with the Charter and Groups departments to assist in closing any pending business as it relates to F&B request. Driving F&B revenue through pre-cruise commitments and securing long-term business.
Provides support in the coordination for all F&B needs of all special group function, charter and other shipboard requests.
Manages the Traveling F&B Directors and ensures their effectiveness in driving performance.
Supports Beverage Director in establishing guidance for budgets for G and A spend to support Group and Charter requests
Performs other duties as required
Qualifications:
Education & Experience: Bachelors degree from an accredited college or university in related field, Hospitality preferred required; Industrial Engineering a plus. MBA Degree preferred.
Five to ten years of experience developing and implementing food and beverage profitability goals, policies, products and services in the hospitality industry.
Previous experience with Point of Sale systems (i.e. Micros, Infogenesis etc...) Financial background, controls and operating systems.
Travel requirement of up to 33%
Knowledge and Skills:
Judgment and decision-making, i.e. weighing the relative costs and benefits of a potential action.
Critical Thinking; using logic and analysis to identify the strength and weaknesses of different approaches.
Ability to develop and implement Process Reengineering practices to improve efficiencies and develop cost saving initiatives.
Ability to respond to common inquiries or complaints from customers, regulatory agencies, or members of the business community.
Ability to negotiate project contracts and services as needed.
Ability to work with various computer programs and applications such as Microsoft office programs, restaurant reservations programs, email, and web based applications, electronic management applications & approval processes, etc.
Physical Demands:
The physical demands described here are representative of those requirements employees must meet to perform the essential functions of this job with or without reasonable accommodations. While performing job functions the employee is regularly required to sit, and stand, write, review and type reports, compile data, operate a pc, communicate, listen, and assess information. The employee may move out the office complex, may travel to other office locations and may lift, push, pull or move 10-15 pounds. The employee is occasionally required to walk to the dock, ascend and descend the vessel. This position may regularly travel domestically or internationally. Visual requirements include distant, close and color vision, and ability to adjust focus.
Royal Caribbean Cruises

Philippines
Permanent
Full-time