Working closely with the shore-side Dining Services Team, the Travelling Fleet Supervisor Dining, ensures the correct execution of F&B product and service delivery in all Dining Venues in line with company guidelines.
The Travelling Fleet Supervisor is constantly in contact with the shoreside management reporting achieved results, providing appropriate feedback, and promptly addressing issues.
The Travelling Fleet Supervisor supports the on-board team actively assesses the operation, addresses corrective actions, identifies training needs, and evaluates managers and supervisors’ performance.
Assists with establishing and maintaining standards for consistent quality in all Dining Services venues(dining rooms, buffet, room service and crew messes);
Monitors and reports the correct execution of key operational processes, such as training, quality control, steps of service, inventory, and ordering processes;
Ensures that food is handled and served in compliance with U.S.P.H, Anvisa and Shipsan standards in accordance with Ship’s deployment and Covid-19 Service protocol;
Observes operations and assists in establishing standard operating procedures to improve service delivery and daily operations;
Monitors managers and supervisors’ performance, attitude, and behavior, ensuring swift correction when required as indicated by the shore-side Dining Team;
Monitors equipment par levels, verifies endowments with the onboard management and suggests revision when required;
Constantly monitors customer satisfaction and comment form results per cruise, ensures alignment with Company targets, reports on trends analysis, and suggests improvements;
Monitors beverage and food sales, ensures alignment with assigned targets, supports the management,and suggests improvements;
Supports the shoreside Dining team in the development of dining concepts, training documents, and software improvements;
Assists the shoreside Dining team in further developing the performance of wait staff, managers and supervisors and puts forward suggestions for promotions;
Ensures that employee services duties are carried out in accordance with company policies and standards;
Conducts formal and informal training sessions with all dining staff in service standards and service skills, up-selling of food and beverage products, sales techniques, and food and wine pairing;
Builds positive and effective relationships with the entire shoreside / on board Dining and F&B teams to create a positive environment, enabling employees to maximize their potential;
Assists the shoreside Dining team and the Crew Office in scheduling the on-board Dining managers and supervisors;
Presents an end of season report to be shared with the Corporate office.
QUALIFICATIONS (skills, competencies, experience)
At least five years’ experience in large cruise ship management positions such as Dining Operations Manager, Head Maitre d’ hotel,or Travelling Restaurant Supervisor;
Fluent English is compulsory; any other European languages is an advantage;
Bachelor’s degree in Hotel Management or equivalent work experience;
Extensive knowledge of Food Safety standards;
Experience in Dining table assignment using Silverwhere, Otalio or other specific software;
Proficient level of experience in MS Excel and PowerPoint;
Sommelier certification is an advantage;
Excellent interpersonal and communication skills;
Strong leadership and influencing skills;
Experience in large operation crew scheduling dynamics;
Customer service driven;
Ability to plan, organize and complete work in accordance with time deadlines;
Strong business acumen with ability to create and enhance revenue opportunities;
Ability to travel extensively.
VISA REQUIREMENTS (if any)