~6mo ago

CARNIVAL - ASSISTANT FOOD AND BEVERAGE MANAGER

Remote WorldwideRemotemid

Hospitality & Food ServiceFood ServiceFood and Beverage Manager

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Quick Summary

Key Responsibilities

Lead by example, always keeping the Carnival Vision statement, Culture Essentials, and Values always at the forefront Ensure compliance, auditing,

Requirements Summary

Diploma or degree in hospitality, hotel management,

Technical Tools

Hospitality & Food ServiceFood ServiceFood and Beverage Manager

free food and accommodation on board
First joining ticket is provided by company
medical insurance provided during the work contract
contract 6-8 months, followed by 2 months vacation
Activities for crew
Opportunity to save money and travel while working
Meet new friends from all over the world
No safety certificates needed
Great chance to show yourself and build a career

Responsibilities

~2 min read

→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 ETC as per Job Description.

Requirements

~1 min read

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
Previous ship experience is a plus
Good level of English language
Age: min. 21 years old
Strong communication skills and comfortable speaking to English speaking guests ⠀
Hospitable, positive attitude, motivated ⠀

NOTE: Nationalities that we can process: 🇱🇹 🇱🇻 🇪🇪 🇵🇱 🇲🇩 🇰🇿 🇦🇲 🇬🇪 🇦🇿 🇹🇯 🇺🇦 🇷🇺 🇧🇾