Food and Beverage Manager

Job Details

Role Expectations:

This is a hands‑on, floor‑driven operational leadership role. The Food and Beverage Manager is expected to be out in the operation — not behind a desk — ensuring every meal, every venue, and every event meets the highest standards of food safety, quality, and guest satisfaction.

1. Floor Supervision and Meal Service Excellence

Maintain a strong, highly visible presence across all venues during peak service periods.
Oversee breakfast, lunch, dinner, and all FandB‑related events to ensure smooth flow, proper staffing, and timely service.
Monitor buffet stations for replenishment, temperature control, presentation, and portion accuracy.
Coordinate closely with the Executive Chef and galley teams to align production with service needs.
Supervise food service during bar events, receptions, themed nights, parties, and special functions.
Ensure all venues are open on time, fully staffed, properly set, and compliant with safety standards.

2. Guest Engagement and Service Recovery

Actively interact with guests throughout service periods to confirm satisfaction and anticipate needs.
Lead immediate service recovery efforts, addressing concerns, delays, or complaints with urgency and professionalism.
Maintain an approachable, welcoming presence for both guests and crew.

3. Food Safety and Sanitation Leadership

Enforce strict compliance with FDA Food Code, VSP/USPH, and Viking sanitation protocols.
Conduct continuous walkthroughs of galleys, pantries, buffets, bars, dining rooms, and environmental rooms to identify and correct risks.
Ensure proper food handling, storage, labeling, allergen management, and time control and temperature control.
Lead pre‑service sanitation checks and post‑service breakdown procedures.
Prepare teams for internal audits and official health inspections through coaching and corrective action.

4. Team Leadership, Mentoring and Development

Lead, mentor, and develop Restaurant Managers, Senior Bartenders, buffet teams, and bar supervisors.
Provide on‑the‑floor coaching to reinforce service standards, food safety behaviors, and leadership skills.
Support scheduling, performance evaluations, and succession planning.
Foster a culture of hospitality, accountability, teamwork, and continuous improvement.

5. Operational Coordination and Event Management

Plan and supervise special events, holiday functions, and high‑volume service days.
Coordinate closely with culinary, bar, housekeeping, and entertainment departments to ensure seamless execution.
Verify that all floor equipment (warmers, chillers, carving stations, beverage equipment) is functioning safely and efficiently.
Communicate operational issues promptly and ensure rapid resolution.

6. Minimal Administrative Oversight

While the role is primarily operational and floor‑focused, the FandB Manager also:

Skills and Qualifications

Strong leadership presence with the ability to manage large, multicultural teams.
Expert knowledge of maritime food safety and sanitation regulations (FDA, VSP/USPH).
Proven ability to supervise multiple venues simultaneously in a high‑volume environment.
Exceptional guest‑service, communication, and conflict‑resolution skills.
Cruise line or large‑scale hospitality management experience strongly preferred.
Ability to work long hours on the floor, including peak service periods and special events.

About You

3+ years’ experience as a manager within a 5-star hospitality food and beverage environment; shipboard experience is an advantage
Guest-focused, service-oriented, positive attitude. Hands-on management style, prepared to work alongside the team and assist where necessary.
Passionate about developing our product, improving our service levels, and guiding and mentoring our team members.
Proven track record of compliance in exceeding public health standards and requirements
Must have experience in leading diverse teams, be flexible, and be able to operate in high-stress environments, and be a committed team player.
Strong administration skills including practical knowledge of Microsoft Word, Microsoft Excel, and Point of Sales systems. MXP database

Onboard our ship

Lodging, meals, Wi-Fi, uniforms, and laundry are free of charge for all crew members
Travel to/from the ship provided and paid for by Viking, unless you are within reasonable driving distance of embarkation or disembarkation ports
Crew-only deck and dedicated recreational activities

Viking Benefits:

US Mainland candidates:

Health, vision, and dental insurance with incredibly low premiums
401(k) plan with Viking match of 100% of employee contributions up to 4% per pay period
Retention bonus program

Puerto Rico and Guam candidates:

Mandatory requirements and at-will employment

U.S. Citizen or Permanent Resident (green card) to work onboard the ship, as required by federal regulations

Viking covers all travel arrangements and associated transportation costs from the airport to the ship
Employees must be fully vaccinated against Measles, Mumps, Rubella, Varicella, Tetanus/Diphtheria, and Hepatitis A and B before their start date. Viking will consider requests for reasonable accommodation for valid medical or religious reasons in accordance with applicable law.
Ability to satisfactorily pass a pre-employment drug test. Viking Mississippi is a drug-free and alcohol-free workplace
Must be 21+ years old, physically fit, and in good health to meet the demands of an intense shipboard role; must be able to carry heavy items and stand, kneel, and bend for prolonged periods of time
Viking Cruises is an At-Will Employer. As such, your employment with Viking is a voluntary one and is subject to termination with or without cause or notice, at any time by you or Viking. Nothing in this document or in any oral or written statement shall be interpreted to conflict with or limit the right to terminate employment at will