Monitor and evaluate service standards daily and identify ongoing
improvement opportunities for all Quick Service outlets – Deck 9 buffet, fast
food outlets, Room Service, and Officers/Crew Mess operations
Monitor and evaluate all F&B set-ups around the ship – conference and
meeting rooms, special events, Crew events, etc.
Responsible for the overview of Deck Pantry operation
Oversee organization and monitor process for all VIP room deliveries

HIS/HER RESPONSIBILITIES INCLUDE, BUT ARE NOT LIMITED TO THE FOLLOWING:

ESSENTIAL DUTIES & RESPONSIBILITIES

Promote salesmanship and revenue in Room Service and Casual Dining
venues towards allocated PPD (Per guest Per Day spending)
Responsible for upholding and maintaining USPH standards by training of
crew and frequent inspections.
Develop and oversee operation department schedules
Maintain and monitor inventory control (par levels)
Responsible for meeting all allocated budgetary targets
Monitor Guest Satisfaction and service levels by conducting department quality
assurance check-ins
Maintain Location Operating Guidelines and OJT materials for area of
responsibility
Follow up and ensure resolution of guest complaints
See that hazardous materials are used and stored properly in operation under
their control
Hold leaders accountable for daily service excellence training focus
Facilitate department meetings
Provide leadership for all direct reports; Responsibilities include, but are not
limited to:
- Managing personnel files
- Conducting performance reviews, including discipline as needed
- Ensuring Project Onboard compliance
- Monitoring STAR, while making necessary corrections
- Onboard training, new hire and ongoing
- Succession planning
- Crew recognition and communication

Minimum experience and qualification requirements for position:

·        Minimum three years experience managing multiple Food and Beverage outlets

Contract length: 4 months on/2 months off

Salary: Not available

Necessary documents:

·        CV

·        Passport or ID card

·        Photo