Search

Key Responsibilities

• Responsible for the administration of the respective galley or department generating and revising all the reports required by the Food & Beverage Manager and the corporate office.
• Prepares the weekly schedule for the Galley Staff, designating special duties, cleaning duties and time off.
• Has a thorough understanding of Time and Attendance procedures and is familiar with the contracts and work schedule hours/week and supporting documentation.
• Is accountable for the achievement of company budgets regarding food cost and inventory levels. Investigates and reports any discrepancies immediately.
• Ensures that food quality and portion control are always in line with the company’s specifications.
• Evaluate all staff upon sign off and in the evaluation, periods requested by the company. Assesses employees showing potential for further advancement and development of their managerial level of responsibilities.
• Ensures that personal appearance, uniforms, and personal hygiene are in accordance with the company’s regulations.
• Spot checks food requisitions for the various cooking stations and ensures that they have been revised and signed by the Chef.
• Visits the various food preparation stations and does random food tastings to ensure quality and standards are met.
• Meets daily with direct reports i.e., Sous Chefs and Head Cooks to forecast food production and discuss the daily schedule.
• Participates in the Food Department weekly meeting and keeps the Food & Beverage Manager informed of any problems or issues that are affecting the operation.
• Communicates daily with the respective Assistant F&B Manager's and Restaurant Manager in order to verify guests’ food acceptance and special requests. Communicates any shortages or last-minute changes.
• Ensures that food preparation is done according to the Recipe Book and United States Public Health Standards.
• Sets up and maintains a training program for all galley staff with emphasis on their specific jobs and in accordance with United States Public Health rules and regulations.
• Conducts a daily tour of the provision area ensuring that correct storing procedures are met and that there are no signs of spoilage.
• Keeps in direct communication with the Provision Master in order to manage the weekly inventory. Obtains a list of non-moving and fast-moving items and take necessary adjustment measures.