Windjammer Manager

PURPOSE

Directs all the service, and culinary aspects of the Windjammer Café and associated venues.

• Directs the overall culinary and service function of the Windjammer Café and associated venues. Oversees the assignment of duties, responsibilities and workstations to employees. Observes and evaluates employees and work procedures to ensure quality standards and service is met. Approves personnel actions such as new hire requests and discharges, to ensure proper staffing. Provides final approval for overtime needs.
• Mentors, develops and provides on-the-job training to subordinates to strengthen their current performance and preparation for future advancement.
• Reviews financial transactions and monitors budget to ensure efficient operation, and to ensure expenditures stay within budget limitations.
• Implements Company Standards for the service and culinary functions. Reviews audit comments, discusses with subordinate management, and implements audit recommendations.
• Oversees all service and culinary presentations, activities and quality in all assigned venues. Observes preparation to ensure quality standards are met. Oversees the care and maintenance of all equipment, props, supplies, etc. Oversees all special events conducted onboard the vessel requiring the culinary staff.
• On a regular basis, meets with subordinate managers and staff, to review the requirements of the day's culinary schedule, international guest requirements and disseminates any other company related correspondence, notices, policies, procedures, etc. Reviews schedule to estimate time requirements to ensure speed and efficiency. Meets with function managers and/or staff to review guest comments to implement revisions and improvements.
• Monitors at all times USPH and HACCP procedures for sanitation and cleanliness and monitors workstations and staff for adherence to those procedures. Enforces and follows USPH cleaning procedures for work surfaces, all related equipment and utensils.
• Inspects the service and culinary aspects of all venues on a daily basis. Monitors the assembly of the workstation during the current shift and the next meal preparation shift. This includes the preparation, cleaning and food storage areas. Enforces the storage or disposal of over production food items according to Royal Caribbean International's Gold Anchor Standards.
• Investigates and resolves culinary quality and service complaints in a timely fashion, and always with a view to exceeding the expectations of our guests.
• Attends meetings, training activities, courses and all other work-related activities as required. Where appropriate, initiates meetings to address and resolve quality concerns and to continuously identify improvement opportunities.

HIRING REQUIREMENTS

• Two to three years restaurant management experience with responsibility for both service and culinary functions, preferably in a 4 or 5 star hotel, restaurant, or high volume food service facilities.
• Extensive knowledge of food handling procedures with regard to public health standards.
• Ability to work positively and cooperatively in a diverse team environment to meet overall established timeframes for the entire food service operation. Ability to communicate tactfully with, department heads, coworkers and other shipboard employees to resolve problems and negotiate resolutions.
• Demonstrated aptitude for the financial aspects of a food operation, including the successful identification of expense reduction through cost control. Demonstrated aptitude for the management of headcount within assigned area, as it relates to and supports the business needs of the vessel.
• Knowledge of principles and processes for providing customer and personal service including needs assessment, problem resolution and achievement of quality service standards. Knowledge of policies and practices involved in the human resources function. Working knowledge of computers, Internet access, and the ability to navigate within a variety software packages such as Excel, Word, and PowerPoint.
• Bachelor's degree in hospitality management, business administration or related field from an accredited college or university or the international equivalent preferred.

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