Job expirat
1. Ensure that superior and quality guest service is provided in the Lido restaurant as dictated by MHD 419 – Perfect Lido Set-Up.
2. Works directly with the Food and Beverage Manager, Assistant Food and Beverage Manager, Maitre d' Hotel, Bar Manager, Chief Steward and Executive Chef regarding schedules of persons assigned to the Lido and Lido deck. This includes overall service and food presentation of all food items served in the Lido, according to Marine Hotel directives and standards.
3. Prepare weekly requisitions and submit to the Food and Beverage Manager. Helps monitor and control consumption of all supplies used in the Lido area.
4. Responsible for the implementation and execution of food handling, food service and cleaning procedures in accordance with USPH and HAL standards in the assigned work areas. Responsible for the implementation and enforcement of all NLV codes/protocols.
5. Coaches, directs, and supervises all subordinates as related to their performance and duties.
6. Schedules per voyage all employees working in the Lido area as dictated by volume of business.
7. Controls actual hours worked in his/her department and has these recorded and reported on the appropriate forms as per standards set by the company. Works directly with Executive Chef and Maitre d’ Hotel to ensure overtime-working hours are properly monitored.
8. Prepares objective performance evaluation reports for all employees assigned to the Lido.
9. Responsible for the performance, personal conduct, dress and grooming of all subordinate employees.
10. Responsible for reporting and executing proper maintenance procedures in all assigned areas in order to ensure good appearance and condition of these areas.
11. Report and monitor all out of order equipment and furnishings in need of repair. Follow through with the Chief officer and or Day service Engineer on all items to be repaired or scheduled for preventative maintenance. Report all discrepancies and outstanding issues to Food and Beverage Manager.
12. Prepares or assists in the preparation of all reports as requested by the Food and Beverage Manager.
13. Responsible to lead and up-keeping morale to achieve maximum productivity.
14. Works closely with other department heads in Guest service and ship's maintenance.
15. Attends and is an active member of the weekly sanitation committee.
16. Prepares or assists in the preparation of all requisitions for supplies from stores and/or other departments.
The following courses and/or certificates are mandatory:
1. NEOP, Fam/Pers Surv (STCW)
2. ECP Tier I/II
3. ECP Tier III
The following courses and/or certificates are required:
1. Leadership In Action Workshop
2. Quality Customer Service
3. Wine Svc Training
4. English Testing
5. Sexual Harassment
6. Crew Fraternization
7. Team Building
8. Performance Appraisal
9. Onboard Fire Fighting
10. Lifeboatman
11. Basic Sanitation
12. Hazardous Materials
13. Beverage Svc Training
14. T.I.P.S.
The following courses and/or certificates are desired:
1. Advanced Sanitation
2. First Aid/CPR/Heim
3. Pest Control
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