Responsible for overseeing assigned Quick Service area: either Crew and Officer Mess, Room Service, Buffet Restaurants and Fast Food
Outlets/Casual Dining, and/or open deck operation
Maintain and oversees assigned areas schedule; appropriately assigns daily areas of focus and direction of Quick Service Crew Monitor and evaluate service standards on a day to day basis and identify on
going improvement opportunities
Monitor Guest Satisfaction and service levels by conducting department quality assurance check-ins by interacting with Guest and Crew

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
Complete daily checklist of opening and closing procedures
Responsible for the overview of the Deck Pantry operation
Coordinate organization of all VIP room delivery of special amenities
Coordinate all group booking meeting and activities in regards to food and
beverage set-up
Maintain and work to exceed all USPH standards; focus on temperature and
maintain sanitation logs
Maintain and monitor inventory control (par levels)
Monitor implementation of garbage separation and disposal procedures
Educate Leaders/Crew on location specific safety and accident prevention
Act and fulfill duties of the Training Liaison for Quick Service areas
Maintain Operating Guidelines and OJT materials for areas of responsibility;
revises as necessary
See that hazardous materials are used and stored properly in operations
under their control including regular inventory and availability of MSDS
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 one year managerial experience in a high volume Food and Beverage venue. Front and Back of house

Contract length: 4 months on/2 months off

Salary: Not Available

Necessary documents:

·        CV

·        Passport or ID card

·        Photo