+40 770.451.175 •

Food and Beverage Manager

Cerinte minime

  • Five to seven years progressive food and beverage managerial experience, preferably in an upscale  hotel or cruise ship, restaurant, or high volume food service facility (shipboard experience preferred).
  • Extensive knowledge of the restaurant and/or food service industry.
  • Ability to manage the financial aspects of a food and beverage operation, including the successful identification of expense reduction through cost efficiencies and revenue growth through promotional and up-selling activities.
  • Ability to manage headcount within area as it relates to and supports the business needs of the vessel.
  • Extensive knowledge of food handling procedures with regard to public health standards.
  • Ability to work positively and cooperatively in a diverse team environment to meet overall established timeframes for the entire operation. 
  • Very strong communication, problem solving, decision making, and interpersonal skills.
  • Demonstrated leadership capabilities.
  • Superior customer service, teambuilding 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   department heads in a positive and productive manner by motivating, developing and effectively managing crew.  Ability to utilize and administer the company’s disciplinary action process through coaching and counseling to improve performance or terminate employment.
  • Superior alignment with the AMAZE philosophy.
  • Working knowledge of computers, Internet access, and the ability to navigate within a variety of software packages such as Excel, Word, or related programs.
  • Bachelor’s degree in hospitality management, business administration or related field from an accredited college or university or the international equivalent.

Detalii contract


Contract : 4 luni

Vacanta : 2 luni

Salariul : 7485 USD

INFORMATII JOBNivel job : Management

Facilitati : oferite GRATUIT la bord ( cazare, masa, servicii medicale )

Cazarea : cabina single 

Programul de lucru : 7 zile / saptamana , 8-10 ore /zi 

Taxe Agentie : NU se percept taxe de recrutare/ imbarcare

Cost imbarcare : in functie de data/ portul de imbarcare 


To support Azamara Club Cruises' mission of sustaining an upmarket cruise experience with a destination-driven brand image. All duties and responsibilities are to be performed in accordance with the AMAZE Standards, Safety is Everybody's Business, ISM/ISO and SQM standards, USPH guidelines, and environmental regulations.  This position will help to achieve this goal by overseeing all the food and beverage operations throughout the vessel. 

This position will ensure the food and beverage operations are to the standard expected by  Azamara Club Cruise guests along with facilitating a culture of commitment to Azamara's AMAZE Standards.

Responsible to carry out the responsibilities in case of a mass casualty incident, as described in the "Situation Management Plan - RCCL" Manual.



Each shipboard employee may be required to perform all functions in various service venues and throughout the ship.


1.         In accordance with Azamara Club Cruises’ AMAZE Standards each employee conducts oneself in a professional and courteous manner at all times. This consists of physical and verbal interactions with guests or fellow shipboard employees and/or in the presence of guest contact and crew areas.

2.         Directs, coaches, supports, supervises and evaluates (in conjunction with the Hotel Director) the performance of all direct reports.

3.         Oversees the operation of all food and beverage outlets and the galley area.

4.         Oversees the overall food and beverage budget by reviewing financial transactions and monitoring the budget to ensure an efficient operation, and to ensure expenditures stay within budget limitations (including but not limited to food cost, bar revenue and labor overtime).

5.         The Food & Beverage Manager is held accountable for entire cycle of the Food & Beverage Operations: ordering, loading, storing, preparing and final delivery. Ensures that all rules and regulations stipulated by the company are followed at all times regarding each specific step of the operation as per the SQM. Must physically sign off on each order.

6.         Must be familiar with SQM and the Food Operation Manual, Restaurant Operation Manual, Human Resources Operation Manual, and Welcome Aboard Procedures.

7.         Ensures that all safety procedures are adhered to, cooperating with the Staff Captain and Safety Officer in the Ship’s Safety Program at all times and that all the ship’s rules and regulations are followed.

8.         Advises shore side management of position changes (promotions), payroll changes, crew requests, crew certifications, compassionate leave, resignations, medical ashore /parole, missed ship, and terminations of employment.

9.         Constantly reviews current operating procedures for revenue-enhancement opportunities.

10.       Observes and evaluates employees and work procedures to ensure quality standards and service is met.

11.       Mentors, develops and provides on-the-job training to subordinates to strengthen their current performance and preparation for future advancement.

12.       Oversees all service and culinary presentations, activities and quality in all assigned venues.  Observes preparation to ensure quality standards are met.  Oversees the care and maintenance of all equipment, props, supplies, etc.

13.       Monitors at all times USPH procedures for sanitation and cleanliness and monitors workstations and staff for adherence to those procedures.  Enforces and follows USPH cleaning procedures for work surfaces, all related equipment and utensils.

14.       Conducts spot checks and unannounced USPH type inspections as deemed necessary. Prior to arrival in U.S. ports makes a meticulous USPH type inspection to ensure a high score in the event an inspection should take place (copy of the report to be sent to operation M.F & B Operations).

15.       Ensures that the HACCP HAZARD report is implemented daily and proper performance maintained, identifying critical limits and monitoring corrective action. 

16.       Participates in the crew cabin inspection announced by the Master and ensures that cabins assigned to the Food & Beverage Department are well maintained and kept clean.

17.       Reports to the technical department all malfunctions and necessary repairs that affect the daily operation and violate USPH requirements. Compiles the outstanding repairs recap report and distributes it to all concerned.

18.       Participates in all ship meetings called by the Master or Hotel Director and conveys all the necessary information to his department heads.

19.       Conducts daily short meetings with his department heads and assistants whenever deemed necessary to ensure a good flow of communication between the service and the production departments.

20.       Conducts once a cruise a Department Head Meetings.

21.       Keeps the main office updated with all relevant issues regarding the ship’s operations, requesting the necessary logistic support.

22.       Inspects the service and culinary aspects of all venues on a daily basis.  Monitors the assembly of the workstation during the current shift and the next meal preparation shift. 

23.       Confers with food and beverage personnel to plan menus and related activities such as dining room, bar and banquet operations.

24.       Oversees food and beverage inventory and ensures proper inventory controls are in place while managing carrying costs effectively.

25.       Investigates and resolves quality and service complaints in a timely fashion, and always with a view to exceeding the expectations of our guests.

26.       Works with department managers and staff to ensure overall communication and motivation is optimized to promote a cooperative and harmonious working climate that will be conducive to maximum employee morale, productivity, and efficiency.

27.       Coordinates food and beverage functions with the Restaurant Manager, Bar Manager, and Executive Chef.

28.       Is aware of, and/or acquires the necessary knowledge to comply with the ship’s standard operation, in order to assist guests and crew with inquiries.

29.       Attends meetings, training activities, courses and all other work-related activities as required.  Where appropriate, initiates meetings to address and resolve quality concerns and to continuously identify improvement opportunities.

30.       Performs related duties as required.  This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position.  Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management.




Financial responsibilities for budget, expenses and/or achievement of revenue targets.

                             This position is responsible for all of the Food & Beverage Department’s financial matters.


§   Manages the financial budget for the assigned area, including the successful identification of expense reduction through cost control.  Ensures the continuous operation of computer related equipment.  Records production and operational data on specified forms.  Analyzes operational problems and establishes controls.  Reviews the overtime requests against production levels to determine appropriate needs and approves amounts accordingly.  Reviews timesheets and discusses any related issue with the appropriate Department Head prior signing final approval.  Prepares a variety of reports and letters utilizing personal computer system and equipment.

This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment.


§   Reviews requisitions from subordinate staff and forwards to Hotel Director for final approval.  Requires the items be requisitioned in correct quantities, within acceptable timeframes and in accordance with established control procedures.  Conducts workstation spot checks to ensure items are correctly stored to minimize deterioration and waste. 




People management responsibilities to ensure optimal performance of the function.


  • Monitors and manages the various assigned workstation functions.  Monitors the assignment of duties and responsibilities to his/her staff.  Observes and evaluates staff and work procedures to ensure quality standards and service are met.  Makes recommendations regarding personnel actions such as new hire requests and discharges, to ensure adequate and continuous staffing.  Inspects workstations, work areas, equipment, etc. to ensure efficient service and conformance to standards.
  • Works with department managers and staff to ensure overall communication and motivation is optimized to promote a cooperative and harmonious working climate that will be conducive to maximum employee morale, productivity, and efficiency.
  • Mentors, develops and provides on-the-job training to his/her staff to strengthen their current performance and preparation for future advancement. 

Intrebari frecvente - Food and Beverage Manager - Vase croaziera - personal ospitalitate

  • Royal Caribbean Cruise Lines: detine in prezent o flota de 23 de nave de croaziera , urmand sa lanseze in urmatoarea periaoda inca 2 vase cu capacitate de peste 4000 pasageri. Royal Caribbean oferă opțiuni de croazieră care fac apel la cea mai largă piață , variind de la clienti standard pana  la segmentul de clienti premium.
  • Celebrity Cruises: compania este orientata doar spre  segmentul de clienti premium , avand in prezent o flota de 10 de nave de croaziera . Vasele Celebrity Cruises sunt clasate in topul vaselor de croaziera de lux din lume. 
  • Azamara Club Cruises: compania este destinata pentru servirea segmentul de clienti lux și premium. Azamara are in flota 2 vase de croaziera.
  • Pullmantur: ofera servicii exclusiv pe piețele din America Latină și Spania și vizează segmentul de clienti standard. Pullmantur are o flota de 4 vase de croaziera.

Durata contractelor variaza intre 6-8 luni, in functie de postul obtinut, cu 2 luni pauza intre contracte. Angajarea are forma unei colaborari pe durata nedeterminata, cu vacante de 6-8 saptamani intre contracte.

Contract pe perioada nedeterminata. Contractele de munca sunt intre 6 si 8 luni, iar vacanta de 8 saptamani.In general,este vorba de doua tipuri de contracte, pentru personal cu salariu fix si pentru personal cu venit obtinut din bacsis. Compania ofera un salariu minim garantat pentru personalul care lucreaza in sistem de tips, insa venitul lunar variaza in functie de marimea statiei, itinerariu, performanta...

NU. Vasele flotelor sunt active 365 zile/an, cu exceptia perioadelor de revizii si reparatii, perioade in care membrii de echipaj sunt activi la bordul vaselor.

Vasele parcurg itinerarii pe marile si oceanele lumii, in zone cu interes turistic ridicat, destinatii exotice, sau destinatii cu insemnatate istorica si culturala.

Vasele flotelor sunt echipate cu tehnologie de navigatie de ultima generatie, avand siguranta maxima de operare.

Un loc de munca pe un vas de croaziera de lux ofera multe oportunitati, iar avantejele sunt considerabile:

  • Este de asteptat sansa unui castig financiar relevant, chiar spectaculos, valoarea castigului depinzand in mare masura de pozitia ocupata, de nivelul profesional, de capacitatea de a furniza servicii specializate.
  • Economisirea veniturilor. Cheltuielile zilnice, cum ar fi masa, cazarea, asiguarari medicale sunt acoperite de angajator. 
  • Conform legislatiei internationale a muncii,persoanele care isi desfasoara activitatea pe mare nu platesc taxe si impozite pentru veniturile obtinute.
  • sansa de a calatorii in jurul lumii fara a plati pentru aceasta. 
  • Ocuparea unui post cu reale perspective de realizare si promovare profesionala
  • Loc de munca dinamic, departe de rutina unui loc de munca pe uscat.
  • Obtinerea de tarife de calatorie reduse pentru membrii de familie care doresc sa petreaca o vacanta de neuitat.
  •  Garantia unui loc de munca stabil, mai ales in aceasta perioada dificila din punct de vedere economic si social.

Aplicantii trebuie sa intruneasca urmatoarele caracteristici:

  • Varsta minima 20 de ani
  • Nivel mediu de comunicare in limba Engleza, pentru pozitiile de intrare ( entry level)
  • Nivel avansat de comunicare in limba Engleza, pentru pozitiile ce solicita un grad mai ridicat de responsabilitati
  • Capacitate de comunicare la nivel avansat in alte limbi de circulatie internationala ( Franceza, Germana, Italiana, Spaniola, Chineza, Japoneza), pentru aplicantii interesati de obtinerea unui loc de munca in departamentele de receptie, hosting, youth, ghid turistic, etc.
  • Nivel de calificare corespunzator, experienta anterioara pentru pozitia dorita.
  • Profilul personal orientat catre domeniul hotelier;
  • Motivatie, dorinta de dezvoltare a unei cariere pe termen lung
  • Disponibilitate de relocare pe perioade intre 6 si 8 luni
  • Rezistenta la efort si program prelungit
  • Adaptabilitate
  • Cazier juridic fara antecedente penale,
  • Apt din punct de vedere medical

Pentru preselectie

  • Completarea aplicatiei online pe site-ul agentiei Job Cruise
  • Stabilirea datei de sustinere a interviului de preselectie
  • Pentru aplicantii rezidenti in Bucuresti, sau in localitati anexe, interviurile se desfasoara la sediul agentiei din Bucuresti.
  • Pentru aplicantii din tara sau strainatate, interviurile se sustin prin intermediul  video Skype, ID: office.job.cruise
  • Completarea documentatiei necesare pentru interviul final cu angajatorii

Interviul final cu angajatorul

  • Inregistrare in baza de date a angajatorului
  • Participarea la interviul final de angajare. Interviurile se pot desfasura la sediul agentiei din Bucuresti. Frecvent, interviurile se desfasoara si prin intermediul video Skype.


  • Confirmarea contractului, obtinerea Scrisorii de imbarcare
  • Obtinerea vizei C1D / alte vize de tranzit necesare in functie de portul de imbarcare
  • Efectuarea analizelor medicale la unul din centrele autorizate de Angajator.
  • Efectuarea examenului psihologic
  • Obtinerea cazierului juridic
  • Completarea documentelor de imbarcare

  • Curriculum Vitae in limba Engleza

Conceperea unui Curriculum Vitae profesional este un element esential in procesul de aplicare. Pentru unii candidati, acesta este o simpla bucata de hartie, pentru altii insa, aceasta bucata de hartie este cel mai eficient instrument de promovare personala, element care poate face diferenta. Un Curriculum Vitae scris intr-o forma profesionista atrage instantaneu atentia agentului de recrutare. Intr-o competitie deschisa cu alti candidati, uneori pentru un numar restrans de joburi, tocmai acest document poate inclina balanta decizionala in favoarea Dvs. Alegerea formei si a continutului acestui document va apartine in totalitate. Recomandarea noastra este sa tineti cont de faptul ca un CV atragator trebuie sa contina informatii exacte, clare, detaliate si complete.

  • Carte de identitate
  • pasaport turistic( nu este obligatoriu pentru etapele de intervievare, insa devine obligatoriu in vederea angajarii, dupa ce candidatul a fost aprobat)
  • Scrisori de recomandare / evaluari profesionale de la locurile anterioare de munca (constituie un avantaj);
  • Copie viza C1D ,alte vize de tranzit inca valabile ( China, Australia, Canada etc )  copie Seaman’s Book si certificate IMO ( pentru detinatori)

In limba Engleza

Este criteriu principal de recrutare,  o comunicare fluenta este o garantie a intelegerii si interpretarii corecte a sarcinilor de post, a regulamentelor interne, a exprimarii intrebarilor dvs, si implicit, a adaptarii rapide in sistem.

Compania angajatoare face eforturi de a angaja cupluri pe acelasi vas de croaziera, insa nu se poate garanta imbarcarea in aceeasi zi pentru ambii parteneri. Nevoile de personal ale companiei primeaza. Se accepta candidati care pot dovedi fie ca sunt casatoriti , fie ca locuiesc la aceeasi adresa. Inregistrarea cuplurilor se face doar la bordul vasului cand ambii parteneri s-au imbarcat, cu toate acestea este foarte important sa ne mentionati inca de la prima discutie ca doriti sa aplicati in cuplu pentru a va putea programa imbarcarea pe acelasi vas.

  • ZAMBET, atitudine pozitiva, flexibila, politete,  
  • Contact vizual permanent cu agentul de recrutare,
  • Exprimarea motivatiilor care stau la baza deciziei de a obtine un loc de munca pe un vas de croaziera in cadrul companiei, prezentarea caracteristicilor personale
  • Folosirea unei terminologii corespunzatoare calificarii;
  • Simplitate, naturalete, spontaneitate

  • Completarea aplicatiei de pe site-ul agentiei Job Cruise;
  • Atasarea unui CV redacatat in limba Engleza, cu mentiuni referitoare la locurile de munca anterioare;
  • Sustinerea unui interviu de preselectie cu reprezentantii Job Cruise. 
  1. Pentru aplicantii rezidenti in Bucuresti, sau in localitati anexe, interviurile se desfasoara la sediul agentiei din Bucuresti.
  2. Pentru aplicantii din tara sau strainatate, interviurile se sustin prin intermediul telefonic ( telefon-0040.722.127.386), sau video Skype, ID: office.job.cruise

In perioada de preselectie, aplicantii au obligatia sa declare:

  • Orice conditie medicala aparte care implica supraveghere medicala.
  • Existent tatuajelor vizibile ( brat, antebrat, gambe, gat, etc)
  • Existenta inscrierilor din cazierul judiciar;

70 de ore/saptamana ( 7 zile / saptamana , 10-12 ore/ zi )

Intr-o zi de lucru exista in mod normal minim 3 pauze.

Timpul de lucru este foarte atent monitorizat la bordul unei nave de croaziera, prin metode de pontaj electronic. Se poate efectua munca suplimentara doar la cererea expresa a managementului, in acest caz intervalul lucrat suplimentar fiind compensat cu timp liber echivalent sau fiind platit.

Cabinele ofera un confort decent pentru doua persoane, sunt echipate cu instalatie de aer conditionat, TV, acces internet( contra cost), baie.

La bordul unei nave de croaziera exista diverse modalitati de recreere si facilitati oferite in mod gratuit echipajului: bar, zona de recreere, internet café, biblioteca, sala de fitness, piscina echipajului (pe unele nave).

Pentru anumiti membri ai echipajului (ofiteri de rang superior, pozitii manageriale si membri ai staff-ului), pot exista si privilegii suplimenatare (acces in anumite zone destinate pasagerilor), intre anumite ore.



Pot exista zile libere prin rotatie, chiar si de 24 de ore, insa acestea raman la latitudinea managementului, NEEFIND GARANTATE PRIN CONTRACT. In mod normal, o zi libera tipica la bordul unei nave este echivalentul a unei zile de port libere, existand totusi cateva ore de munca.

Biletul de imbarcare se achita de catre angajatii din urmatoarele departamente:
Housekeeping, restaurant, bar, bucatarie, receptie, casino.
Biletul de imbarcare pentru angajatii urmatoarelor departamente sunt achitate de catre angajator:
Personal pentru activitati desfasurate cu copii ( Youth Staff),
personal divertisment ( Cruise Staff),
personal activitati sportive ( Sports staff),
personal tehnic departamentul de entertainment ( sound/ light/ stage technician, rigging specialist, digital content specialist, broadcast technician)
Biletele de debarcare se achita de angajator la sfarsitul contractului de munca, indiferent de postul/departamentul din care face parte angajatul.

Costurile de imbarcare pot fi diferite, functie de pozitia de aplicare, sau portul de imbarcare. Se recomanda detinerea unui buget care sa acopere urmatoarele cheltuieli:

  • Obtinere pasaport turistic - aproximativ 300 lei
  • Costuri analize medicale /vaccin- aproximativ 1100 lei;
  • Taxe consulare pentru viza C1D/ viza Americana- 160 USD ( taxa se ramburseaza de catre angajator la bordul vasului, pe baza chitantei obtinute de la banca)
  • Cost achizitie bilet avion:

                 estimativ : 70- 200 euro pentru imbarcari in porturi europene 

                 estimativ: 500-700 euro pentru imbarcari in porturi non-europene.

Agentia de recrutare Job Cruise NU percepe taxe sau comisioane pentru serviciile de mediere. Serviciile de recrutare, intervievare si asistenta in vederea inceperii raporturilor de munca sunt GRATUITE

Nu intodeauna. In procesul de imbarcare, reprezentantii JOB CRUISE va ofera informatii detaliate despre acces la mijloace de transport, locatia de cazare, persoane si date de contact.


Abonati-va la newsletter-ul nostru pentru a fi la curent cu toate oportunitatile!