• 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