Search

RESPONSIBILITIES:

• Maintain set budget and monitor time management.
• Provide ongoing training and ensure that the standards set by the Corporate Offices are followed.
• Ensure safe, quality food products and complete guest satisfaction.
• Work within organizational requirements, being systematic and factual when dealing with colleagues.
• Handle conflict with logic until a solution is achieved.
• Evaluate situations, calculate and reduce risk, justify and defend correctness, give reasons for views and
• provide shrewd judgment in any situation.
• Generate monitoring systems that determine whether the organization is achieving the sett company
• objectives.
• Ensure that corrective action plans are formulated and implemented.
• Ensure the quality and standards of all tasks undertaken.
• Resolve problems in a timely and thorough manner.
• Provide practical advice and solutions to problems.
• Ensure that tasks are completed, loose ends are tied up and the job is completed.
• Seek direction and authority from others when needed.
• Ensure full adherence within assigned area, to menus, recipes, methods and operational specifics provided
• by the company.
• Conduct food tastings on a daily basis.
• Correct discrepancies (quality, taste, appearance) immediately.
• Fully responsible of the creativity of destination dishes when applicable.
• Monitor and assist Section Heads to prepare the daily electronic food requisitions according to the
• forecasted figures.
• Conduct the Dinner Service Line in assigned location.
• Ensure smooth and efficient service, presentation and final plating.
• Conducts menu explanation to the Dining Room Staff before the start of the Dinner.
• Collect and enter all Meal Count Figures for assigned location into the ABS.
• Communicate with guests in a positive and composed manner.
• Accept criticism in a positive manner.
• Visit Restaurant as often as possible during the course of dinner.
• Ensure that Guests are provided with the best meal and service possible.
• Follow up on negative feedback received.
• Maintain and ensure that Public Health regulations (US, Anvisa, Shipsan, Canadian, Australian, etc.) are
• followed at all times on board.
• Report any malfunctions and necessary repairs that affect the daily operation in the galley, and that violate