Job expirat
- Implements and maintains standards for the consistent quality and execution of all food & beverage service operations, including alternative dining and other service areas such as officers and crew mess rooms.
- Implements and maintains policies and procedures, and effective training programs.
- Ensures that procedures and policies are effectively communicated and followed through in order to maximize guest satisfaction, to reduce costs and to increase net profitability.
- Ensures that the department exceeds guests’ expectations on a consistent and continuous basis.
- Ensures that the high standard of cuisine, service and guest handling is developed and maintained.
- Continuously reviews all service related aspects on an ongoing basis including the development of strategic choices and analysis before determining the appropriate course of action to facilitate implementation.
- Responsible for ensuring 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 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 the line's high standards are maintained in the following areas:
- Freestyle service and dining experience.
- Galley service, operation and philosophy.
- Restaurant service, operation and philosophy.
- Bar service, operation and philosophy.
- Provisions and inventory control.
- Public Health.
- Crew assigned to the F&B Department.
- General standards in the F&B Department.
- Quality control of all F&B products.
- Planning and organizing.
-Ensures that all F&B service related food items are being properly handled according to U.S. Public Health Service policy.
- Must be familiar with the Safety and Environmental Protection Policy and the SEMS, and maintains Environmental, Safety, ISM and SEMS regulations as they pertain to F&B areas.
MANAGEMENT:
- Supervises all food & beverage staff.
- Establishes and develops a highly motivated and pro-active F&B team with the highest ethical standards that delivers a cost effective and quality orientated service product.
- Sets up production schedules and operation flow.
- Meets periodically with his/her management team 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.
- Ensures that promotions are dealt with in accordance with established procedures.
- Keeps the shipboard Hotel Director and the VP, Food & Beverage Operations informed on any matters, relating to his/her field of activity (promotions, wine sales, budgeting, purchasing, etc.)
EDUCATION AND TRAINING:
- Conducts formal and informal training sessions with all food & beverage staff including F&B Administration, Galley Department, Restaurant Department and Bar Department.
- Keeps the ship’s staff informed about the availability of new educational material, such as professional books, etc.
- Continues his/her own education by staying abreast of trends.
- Conducts formal seminars/lectures on board the vessels for staff.
Functional Expertise:
-Solid progression through F&B ranks
-Experience with very busy banquet operations
-Experience implementing new F&B concepts
-Track record developing profitable F&B promotions
- Establish and maintain proper inventories
Leadership Requirements:
-Ability to manage change effectively
-Ability to conceptualize the mission
-Provide leadership to the departments to achieve their goals and objectives
-Communicate the goals and objectives and inspire employees to achieve those goals
Managerial Requirements:
-Clear, concise written and verbal communication skills
- Experience making presentations in front of groups
-Ability to clearly and concisely present technical subjects
- Demonstrate team building experience
-Track record promoting an atmosphere of teamwork
-Demonstrate to lead by example
-Build morale and spirit
-Participative management style
-Use a hands-on approach to management
-Abilities to inspire, train, and develop people for promotion
- Experience communicating, training, and managing multi-lingual staffs
-A mentor who has inspired, trained, and developed people for promotion
- Experience training and cross-training employees
- Instill a guest service attitude in all employees
- Experience training and developing employees with limited education/experience
- Instill a -can-do attitude in employees
-Coach employees how to resolve and de-escalate conflicts
- Instill a calm, organized approach in all situations
Business Skills:
- Excellent time management skills
-Strong organizational skills
- Good knowledge of computers
- Strong customer service orientation and skills
- Excellent listening skills
- Exceptional detail in follow-up
- Strong budgetary, projections, and cost control skills
- Ability to produce consistent profits
- Follow/enforce company policies and procedures
- Resolve problems
- Assume responsibility/accountability
- Excellent safety, sanitation and environmental skills
- Provide overall direction, coordination, and ongoing evaluation of operations
- Ability to quickly evaluate alternatives and decide on a plan of action
- Think creatively
- Teach suggestive selling techniques
- Juggle and balance needs of the organization
Special Job Requirements:
- Ability to work odd hours and on weekends and holidays
-Ability to work under pressure and handle stress
Educational Requirements:
-BA/BS 3-4 year degree or foreign equivalency
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.
