餐饮经理

•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,)
•Organisationand 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
Management and motivation of the service crew
•Organisation, 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
•Participation in loadings and waste management
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