The Assistant Food and Beverage Manager supports the Food and Beverage Manager in overseeing the daily operations of the kitchen and dining areas at one or more Carnival Corporation owned and operated global destinations. This includes assisting with staff supervision, inventory management, compliance with health and safety standards, and ensuring an exceptional dining experience for guests. The ideal candidate will be highly organized, collaborative, and capable of stepping into a leadership role when needed.

ESSENTIAL DUTIES & RESPONSIBILITIES: 1.

Operational & Service Excellence:

• Day-to-day execution of kitchen and dining services, customer satisfaction, and emergency response.
• Assist in supervising daily kitchen and dining operations to ensure seamless service flow
• Monitor food preparation and presentation for quality, portion control, and consistency
• Help coordinate food and beverage service with front-of-house and kitchen teams
• Work closely with service staff and other departments to deliver an outstanding guest experience
• Respond promptly and professionally to guest inquiries, feedback, or complaints
• Report equipment malfunctions or facility issues to the appropriate team
• Assist in managing emergency situations involving food safety or operational disruptions

2.

Staff Supervision & Development:

• Supporting the leadership, training, and scheduling of food and beverage personnel.
• Support the recruitment, onboarding, and training of kitchen and service staff
• Assist with maintaining and adjusting staff schedules based on operational demands
• Provide real-time coaching and feedback to maintain service and productivity standards
• Foster a positive work environment that encourages collaboration and accountability
• Help ensure team adherence to company policies and service expectations

3. Inventory, Procurement & Compliance

• Inventory control, supplier coordination, and regulatory compliance.
• Help manage inventory levels, monitor stock usage, and prevent shortages
• Assist with ordering and receiving supplies to ensure continuous availability
• Ensure proper storage, handling, and rotation of food and beverage stock to minimize waste
• Support compliance with health, safety, and sanitation guidelines
• Participate in internal audits, inspections, and implementation of corrective measures

4.

Financial & Administrative Support:

• Budget alignment, cost monitoring, and recordkeeping.
• Assist in tracking and managing labor and food costs to align with budget goals
• Support cost-control initiatives and identify areas for operational efficiency
• Contribute to daily, weekly, and monthly reporting of inventory, labor, and expenses
• Maintain accurate documentation and logs as directed by the Food and Beverage Manager

SPECIFIC SKILLS: EDUCATION & QUALIFICIATIONS:

• Associate’s or Bachelor’s degree in hospitality management or a related field (preferred), or equivalent work experience.
• Minimum of 2–3 years of experience in food and beverage operations or supervisory roles

LANGUAGE REQUIREMENTS:

• Excellent written and verbal communication and interpersonal skills.

PHYSICIALREQUIREMENTS:

• Must be physically fit.
• Ability to work in an outdoor environment as needed.
• May need to stand for long periods of time.

OTHER REQUIREMENTS:

• Strong communication and team leadership skills
• Knowledge of food safety, sanitation, and compliance standards
• Proficiency in inventory and scheduling systems; familiarity with Microsoft Office
• Ability to work flexible hours, including weekends and holidays
• Positive, hands-on attitude with a focus on guest satisfaction and operational efficiency
• Strong organizational and time-management skills, with the ability to multitask effectively.
• Proficiency in Microsoft Office Suite and familiarity with data entry and reporting tools.
• Detail orientated with a proactive approach to problem solving.
• Ability to multi-task and think critically
• Problem-solving and decision-making abilities
• Strong planning and coordination skills, especially in handling multiple priorities under tight deadlines.
• May be requested to work a shift schedule while at any of the destinations.

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