Job expirat
-Ensures that standards for the consistent quality and execution of all food & beverage service operations are maintained, including alternative dining and other service areas such as officers and crew mess rooms. This is to be done in accordance with established procedures.
-Ensures that procedures and policies are effectively and efficiently communicated, executed and followed through in order to maximize guest satisfaction, to reduce costs and to increase net profitability.
-Ensures that performance evaluations of all food & beverage personnel are carried out as per company policy in a fair and equitable manner based upon actual performance and results achieved.
-Monitors the performance of all rank & file staff in his/her area of responsibility, to ensure that their duties and services are carried out in accordance with regulations and current instructions provided by NCL.
-Ensures that all F&B service related food items are being properly handled according to U.S. Public Health Service policy.
-Responsible for the general supervision of cleanliness, maintenance and repairs.
-Responsible for the maintenance of Public Health standards, Grooming Policy and Hygiene guidelines and principles.
-Assists the F&B Director in maintaining Environmental, Safety, ISM and SEMS regulations as they pertain to F&B areas.
-Ensures that special requirements are catered for.
-Performs duties as assigned by the Food & Beverage Director.
MANAGEMENT:
-Supervises all rank & file food & beverage staff.
-Assists in developing, supporting and maintaining a highly motivated and pro-active F&B team with the highest ethical standards that delivers a cost effective and quality orientated service product.
-Meets periodically with the F&B Director to discuss the objectives of his/her observations, progress made and results achieved.
-Develops a positive working relationship with all shipboard departments to facilitate a team orientated and supportive approach towards Food & Beverage operations.
-Keeps the F&B Director informed on any matters, relating to his/her field of activity.
EDUCATION AND TRAINING:
-Conducts formal and informal training sessions with rank & file food & beverage staff including F&B Administration, Galley Department, Restaurant Department and Bar Department.
-Continues his/her own education by staying abreast of trends.
PLANNING / ORGANIZATION / COST CONTROL:
-Supervises all food and beverage functions.
-Ensures that all cost control procedures are properly carried out to ensure minimum waste.
-Assists the F&B Director in the review of all food, service, beverage and hotel supplies related costs and consumptions in accordance with financial targets.
-Assists in analyzing ship-generated reports in relation to costs and revenues, satisfaction ratings and consumable/durable material.
-Identifies deficiencies within the existing service delivery systems and initiates and develops efficient and effective alternative courses of action.
-Maintains procedures for minimum/maximum par-stocks in all outlets, as well as storerooms.
-Ensures that goods delivered to the vessels(s) are in compliance with the line's specifications.
-Maintains up-to-date inventory of all food, wine, spirits and hotel supplies delivered to the
ships.
-Conducts physical food, beverage and hotel supplies inventory spot-checks on a regular basis.
-Assists in projecting quantities required for any period of time.
-Monitors food and beverage record keeping for accuracy in revenue generating matters and cost control.
-Maintains procedures for storeroom operations including, ordering, receiving, storing,
issuing, and inventory control.
-Oversees the garbage separation and ensures that all garbage is divided into main garbage type as per company policy.
SPECIFIC JOB REQUIREMENTS:
- Thorough knowledge and understanding of food and beverage.
- Thorough knowledge of purchasing systems, records and procedures.
- Thorough knowledge of food and beverage equipment.
- Maintains the confidentiality of personnel and payroll records and private company
information.
- Efficient and effective bottom-line operator.
- Highly motivated self-starter with complete attention to detail.
- Effective planner, implementer and problem solver.
EDUCATION / TRAINING:
- Should have a degree in hotel/catering business from a recognized institution.
- Must have at least 2 years of F&B management related working experience in land based
five-star establishments.
- Must have at least 2 years of shipboard F&B management experience with an upscale cruise
line.
KNOWLEDGE / SKILLS / ABILITIES:
- Knowledge of quality control standards and practices.
- Ability to apply knowledge to his/her coworkers.
- Ability to coordinate special promotions, etc.
- Ability to maintain confidentiality of company and personnel related issues.
- Ability to plan, organize and complete work in accordance with time deadlines.
- Ability to identify potential within the crew for advancement.
- Ability to develop pride, professionalism and a high level of moral amongst crew
along with a commitment to quality.
- Ability to select, train, supervise, and evaluate work staff.
- Ability to delegate tasks and check work in progress and upon completion.
- Ability to see that his/her staff receives the necessary training for the efficient
execution of their duties.
SPECIAL JOB REQUIREMENTS:
- Ability to work odd hours and on weekends and holidays.
- Ability to work under pressure and handle stress.
C.T.N. JOB SELECTION, Brasov este cea mai renumita firma de recrutare si plasare de forta de munca pentru Vase de Croaziera,. consultanta pe piata muncii in domeniul hotelier
Avem o traditie de 14 ani in aceasta industrie si colaboram cu cele mai bune companii de croaziera americane si nu numai.
