? Supervision/support of a professional welcoming and sales orientated F&B Service
? Coordinate with the Executive Chef dietary needs for guests according to manifest
? Ensuring absolute cleanliness and order in accordance with HACCP rules
? Operation of service procedures according to standards (e.g. menus, decoration,)
? Organization and execution of F&B related ship functions and special events
? Responsible for sales for on-board products such as aperitifs, digestives and wines
? Preparation of opening and closing ships at start and end of season
? Act as Deputy Hotel Manager when Hotel Manager and Asst. HM are not available
? Organization, management and motivation of restaurant and bar (7-16 crew)
? Management of work schedules & Training of service department
? Luggage duty on embarkation and disembarkation day
? Responsible for cost control and adherence to set budgets
? Cost control (incl. stock supply/inventory in accordance to the budget &standards)
? Daily closing of restaurant and bar area cash register
? Welcoming of guests and socializing during meal times
? Conduction of daily menu presentation in coordination with the Executive Chef