 Fully in charge of all F&B outlets with almost 600 staff.  Second in charge of hotel operations and assisting the Hotel Director.  Developing new concepts and adapting to frequently changing itineraries.  Planning outlets, and activities and assuring sufficient provisions during our first three-week cruises through the Middle East and Asia. These cruises led from Europe through U.A.E., Oman, Jordan, Israel, Hong Kong, China, Sri Lanka, India, Singapore, Thailand, Vietnam, Cambodia, Indonesia, Malaysia, Australia, and New Zealand with 30 new ports of call.  Received ship’s highest guest rating on the last Asian three-week cruise to Singapore.  Successfully achieved financial targets of food cost and amongst the top three ships for beverage sales with a peak of 2300 beverage packages.  Compiling complete Dry Dock specs.

 In charge of the overall Restaurant operation and exclusive bars with 16 F&B outlets and 210 staff.  Preparing relevant container orders for beverages and consumables.  Assuring the company’s service and public health standards are adhered to.  Successfully planning and executing the 14-day Trans-Atlantic cruise.  Setting up the Caribbean season with 14-day, split embarkation cruises. Besides granting a smooth Restaurant operation, I also was performing the duty of muster station leader on two pax drills and a crew drill every voyage.  Active guest interaction and problem-solving with direct report to the Hotel Manager.  Assuring revenue goals for exclusive products are met per cruise, which was also honored by a bonus.  During my stay, beverage revenue goals were exceeded on average by 10%.  Meeting and increasing guest satisfaction scores (results honored by a bonus), which were consistently exceeded during my stay with a peak of 92% for F&B/Restaurants.

 Leading the F&B operation with 8 dining options and 10 beverage outlets.  Overlooking and assuring sufficient stores and rotation for all cruises.  Assuring the company’s service and public health standards are adhered to.  Introducing and executing strict environmental policies.  Reaching top scores in environmental and quality audits.  Active guest interaction and problem-solving with direct report to the Hotel Director.  Assuring voyage revenue goals are met and exceeded.