Aim of the position : Supports the F&B Director in all Guest and Crew Food and Beverage Services in order to ensure the best and highest service quality to Guests and Crew in accordance with Company standards.
Main Responsibilities : Assists to manage, organize, direct and supervise all Crew Food and Beverage outlets, both in the Crew messes and Crew recreational areas, in order to improve Crew satisfaction, as per Company standardsSupervises and assist the operation in the Guest Buffet Service, outdoor barbecues, special groups and event requests, when assigned to any Food & Beverage catering, in order to provide the best service quality and Guests satisfactionCompletes operational reports, identifying issues and opportunities, to offer feasible solutions to given problems, through clear and concise written and verbal indications, according to Company proceduresFacilitate a work environment that supports a successful safety culture.
Is responsible for ensuring that his / her team implements and maintains an effective Hess management system. Enforce and promote Safety procedures in the team / Department under responsibilityAssists and resolves operational matters in both Guest and Crew areas, taking responsibility and accountability when required by F&B Director, in order to provide best possible customer service for both internal and external guestsPresents accurately technical subjects, such as maintenance issues and requests, in order to provide a fast and effective solution, in compliance with Company maintenance standardsTrains, inspires and develop all assigned human resources in order to foster professional and personal growth in accordance with Company standardsCommunicates goals and objectives to all collaborators, and when requested, makes presentations in front of groups in order to deliver information efficiently and effectively in adherence with Company standardsFacilitate a work environment that supports a successful safety culture.
Is responsible for ensuring that his / her team implements and maintains an effective Hess management system. Enforce and promote Safety procedures in the team / Department under responsibility Secondary School in Hotel or Tourism (hospitality)At least 4 years experience in Hotel, Resorts or Cruise Industry, in dining, bar or culinary services orAssociate Degree or Bachelor Degree in Hotel or Tourism management (AS oBS) and at least 2 years experience in Hotel, Resorts or Cruise IndustryHACCPTeam organization : scheduling and managementControlling : cost and revenue management skill basicsGuest handling : issue resolution process and communicationBar : beverage trends and product knowledgeGalley : knowledge of galley functioning and structure, operational hours and production timesRestaurant : floor management, rank assignments and dutiesMS Office package (Word, Excel, Powerpoint), mailing systemEnglish : B2, Italian : B1, Another Language : B1