For over 75 years, Argosy Cruises has been part of the Northwest fabric. Founded as the Spring Street Water Taxi and then through the years operating as Seattle Harbor Tours and now as Argosy Cruises, our family-owned and Seattle-operated company has become the Northwest's premier cruise company.

We offer must-see tourist attractions, like Seattle's Original Harbor Cruise™, host countless social parties and corporate events, and put on community activities, including the annual Christmas Ship™ Festival and other holiday events.

Position Summary:

The Food and Beverage Coordinator oversees the daily operation of Argosy’s onboard food and beverage program. They manage inventory tracking and movement throughout Argosy’s six establishments to facilitate efficient ordering and ensure that all establishments have sufficient products to maximize daily revenue. They also work directly with Marine Operations leadership to ensure all needs are met to ensure profitable food and beverage service that meets service standards.

Department Summary:

The goal of the Food, Beverage, and Retail (FBR) Team is to maximize on-premises revenue, enhance the guest experience of a top tier Pacific Northwest attraction, and control costs.

FBR oversees both the revenue and operational sides of all food, beverage, retail and experience upgrade programs. As such, the department works in equally close collaboration with revenue-generating and operational departments (Marine Operations, Shoreside Operations, IT, Port Operations/Engineering).

Essential Job Functions:

• Monitor inventory levels across all establishments, including overseeing and evaluating periodic inventory counts and making other manual adjustments
• Set seasonal inventory thresholds for all establishments based on historical data, current menus, and vessel-specific limitations or needs
• Oversee product transitions in all establishments to ensure that seasonal menu changes and other product changes are carried out seamlessly
• Manage day-to-day POS functionality, including basic hardware troubleshooting and backend management
• Coordinate and conduct inventory transfer to vessels away from the home dock for an extended period
• Receive and process food and beverage orders
• In collaboration with the Marine Operations leadership and FBR Manager, create and execute bartender service training for new hires
• Regularly audit beverage service to ensure compliance with service standards and to identify areas for improvement and growth
• Work directly with shift leadership in other departments to ensure frontline staff have all supplies they need to meet revenue and service expectations
• In collaboration with FBR Manager, purchase bar supplies to deliver quality service to guests while keeping costs low
• Troubleshoot basic beverage system problems (keg, dish sanitizers, soda systems, coffee brewers), track ongoing issues, and coordinate external tech appointments
• Assist the FBR Department Head with menu development
• Conduct routine food and beverage purchasing when the FBR Department Head is out of the office
• Complete assigned tasks with a sense of urgency
• All other duties as assigned

Compensation and Benefits:

This is a full-time, hourly position. Pay range is $24-$27 per hour. Medical benefits (medical, dental, vision, and more,) Paid time off, 401(k) matching after 6 months. The position is in Seattle, WA, and is on-site.

Required Qualifications:

• Current Washington State Food Handlers Card and MAST 12 Permit
• Minimum 1 year of bartending experience
• Valid driver’s license
• Excellent verbal and written communication
• Attention to detail and ability to manage many simultaneous tasks

Preferred Qualifications:

• 3-5 years of experience in food or beverage service, beverage industry, or related field
• Experience managing inventory
• Experience with POS systems and utilizing them for reporting and inventory management
• Experience with food or beverage service in nontraditional settings, such as on vessels, in which space and other constraints provide unique challenges
• Basic knowledge of beverage systems (keg systems, soda dispensing systems, dish sanitizers)
• Bachelor’s degree in hospitality management or related field

Physical Requirements and Work Environment:

• Must be able to sit for extended periods of times
• Must be able to operate computers and look at screens for long periods of time
• Must be able to lift and carry up to 50 pounds
• Must be able to be on boats.
• Must be able to occasionally navigate piers, docks, vessel decks, ramps and unpaved paths