Assistant Food and Beverage Manager I

Set sail with Carnival and help us bring the FUN to life aboard one of our fantastic vessels as an Assistant Food Operations Manager. You will support the Food Operations Manager in the overall operations of food production auxiliary guest services and in planning organizing and executing assigned tasks.

Duties and Responsibilities include but are not limited to

Lead by example always keeping the Carnival Vision statement Culture Essentials and Values always at the forefront

Ensure compliance auditing and managing of all regulatory procedures and protocols as outlined in GHESS and VSP Manual Section 7 as applicable to the position and department

Ensure operational galley efficiency and excellence during service periods are achieved in collaboration with Auxiliary Culinary and Restaurant teams. Manage breakdown and subsequent washdown of galleys after service

Assist the Food Operations manager in monitoring and management of all Food Operations areas

Management of supply financial plans with a focus on ensuring expenditures are maintained within set parameters both monthly and fiscally

Management of supply ordering and issuing with an understanding of the difference between master and non-master supply orders. Ensuring that minimal storeroom inventory levels on all food operations supply items are maintained

Managing all applicable supply operational inventory levels and setting up operational inventory par levels as required

Monitor & prepare Funtime records and schedules in due compliance with the MLC regulations as it relates to the Auxiliary and Food Ops management positions

Oversee the monitor all galley equipment to ensure that they are handled and used as per policy and operating parameters to prevent breakdowns. Conduct and monitor scheduled maintenance of galley equipment in coordination with the Culinary Arts and technical team

Investigating route cause malfunctioning of equipment by reviewing spare parts ordered and the ability to garner the needed cost of repairs information if needed. Update work order status and repair requests to ensure that the equipment is repaired in a timely manner. Communicate and escalate long pending work orders to FOM.

Lead & engage with Galley supervisors and galley attendants in objectively driven briefings and training. Consistently track Galley Attendants progression to promotions and successful completion of tests & training

Monitor Galley Supervisors & Galley Attendants for their work ethics and performance standards and ensure periodic Performance reviews are conducted to develop team members in their career progression

Conduct new hire & returning crew induction along with the Galley Supervisor. Place specific emphasis on their roles and responsibilities Carnival Vision Statement Culture Essentials Carnival Values Safety workplace conduct and Regulatory compliance. Ensure that all paperwork assigned to this position is completed and submitted in a timely manner

Prepare a detailed night and day shift report ensuring proper handover from shift to shift

Perform other duties as directed by the Food Operations manager as it applies to the position and within the scope of operations

Always apply hospitality standards in guest and crew areas. Extend appropriate greeting to all guests and crew at every opportunity

Inspect storage lockers for inventory upkeep & proper storage compliance.

Ensure punctuality & grooming standards Carnival Look of the Galley Supervisors & Galley Attendants

Ensure that the team is clearly aware of their duties as an able-bodied seaman to assist the ships US Coast Guard goals

Waste Management

Responsible for the overall operational management of waste generated within the Food operations department. Ensuring compliance with regulatory and company policies and procedures pertaining to garbage separation and disposal within the department. Owns the responsibility for operational management compliance and application of all current processes procedures and operating equipment pertaining to the management of food waste with a focus on ensuring proper separation and disposal of Processable soft and Non-Processable hard food waste is achieved

Owns the tracking and reporting process of food waste volumes generated when applicable and disposed of on board

Minimum Requirements

Minimum age 21

Fluency in the English language

Diploma or degree in hospitality hotel management or other related field or relevant technical training and experience

Minimum 3 years of supervisory or management experience within the food operations department of a cruise ship resort or full-service hotel

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