The opportunity
About the role
Segoe UI; Verdana; \* \*Default Paragraph Font; \*Hyperlink; \*Normal Table; \* •â; ; •â; ; •â; ; •â; ; •â; ; •â; ; •â; ; •â; ; •â; ; ; \* WHAT'S EXPECTED AND WHAT YOU'LL BE UP TO •â0 Responsible for the upkeep and maintenance of all ship ’â s food outlets and service standards •â0 Delivers outstanding customer service to Sailors throughout dining service and engages with them to gain feedback on service and food •â0 Knowledgeable with all Food & Beverage Operations aspects including but not limited to menu knowledge, cooking methods, menu cycles and presentation standards •â0 Conducts regular inspections of all food service areas and outlets ensuring that any shortfalls in cleanliness or standards are corrected •â0 Monitors work/rest hours of all restaurant staff ensuring MLC guidelines are adhered to •â0 Responsible for the restaurant reservations and ensures the execution is as planned •â0 Designates specific responsibilities to Ma îà tre d ’â s and Assistant Ma îà tre d ’â s who are assigned to work in various sections of the food service areas •â0 Ensures that all special diets and/or special requests are fulfilled as per Sailor ’â s requirements •â0 Ensure all Restaurant Operations staff operate above USPH standards •â0 Ensures the highest possible standards of guest service are provided and listens and responds to Sailor and Crew concerns and feedback •â0 Ensures that all new staff within restaurant areas receive ongoing training on the •â0 Restaurant Operations and other company ’â s policies and procedures •â0 Reports to the Food & Beverage Director any guest complaints and feedback and, where possible, resolves •â0 Responsible for the appearance and manner of the Restaurant Operations ’â crew •â0 Monitors and reports on restaurant and food outlet sales and costs ensuring that outlets within their department operate within established budgetary guidelines •â0 Responsible for cost containment through proper use and care of records, reports, supplies and equipment •â0 Identifies potential expense reductions through cost control •â0 Analyzes operational problems and establishes controls. •â0 Reviews timesheets and forwards to the Food & Beverage Director for approval \* \* 89504e470d0a1a0a0000000d49484452000000010000000108060000001f15c489000000017352474200aece1ce90000000467414d410000b18f0bfc61050000000d49444154185763f8ffffff7f0009fb03fd054345ca0000000049454e44 Share
