Buffet Manager

Essential Duties and Responsibilities

Operational:
 Oversee the food and beverage operation in the buffet restaurants.
 Direct, coach, support, supervise and evaluate the performance of all subordinates.
 Ensure that the food outlets are open 5 minutes prior to the time published in the daily Cruise News (daily program).
 Ensure that all changes in 24-hour venues (Breakfast – Lunch) are not delayed.
 Maintain adequate staffing by the Restaurant, Galley, and Bar to provide guests with service that meets Marella Cruises standards.
 Monitor appearance and grooming of all personnel working in the area.
 Ensure that food is replenished in a timely manner, and that the buffets are maintained in an attractive condition at all times.
 Ensure that the Buffet area is fully set up for guest service as directed by the Food Manager.
 Ensure proper cleaning, handling and storage of a ll deck chairs, tables, chairs, and other equipment used for the buffet operation, if they are considered his area of responsibility as per ship’s regulation.
 Monitor the cleanliness of the areas, and take immediate corrective action if cleanliness is not up to
standard.
 Coordinate with the First Officer for the daily deep cleaning of the outer Deck areas.
 Meet with the First Officer/Food Manager regularly to discuss deck maintenance deficiencies.
 Ensures that proper and efficient beverage service is provided by Bar personnel and Restaurant Staff.
 Has working knowledge of the Food Operation Manual and Human Resources Operation Manual.
 Observe and evaluate employee work procedures to ensure quality standards and service are met.
 Record any disciplinary issues and bring them to the attention of the Food Manager.
 Moni tor all workstations and staff for adherence to Shipsan & USPH procedures for sanitation and
cleanliness.
 Enforce and follow Shipsan/USPH cleaning procedures for work surfaces, all related equipment and
utensils.
 Conduct spot checks and unannounced Shipsan & USPH type inspections as deemed necessary.

 Ensure that the HACCP plan is implemented daily and proper performance maintained, identi fying
critical limits and monitoring corrective action.
 Report to the Sanitation Officer, all malfunctions and necessary repairs that affect the daily operation and violate Shipsan or USPH requirements.
 Conduct short briefings with the Buffet Runners and Wait-staff when deemed necessary, to ensure a good flow of communication between the service and the production departments.
 Keep the Food and Bar Managers, Restaurant Manager, Executive Chef and Chief Housekeeper apprised of all day-to-day operational matters.
 Oversee food, beverage and equipment inventory.
 Ensure proper inventory controls are in place while managing carrying costs effectively.
 Investigate and resolve quality and service complaints in a timely fashion and in such a way as to exceed the expectations of our guests.
 Report each incident quality and service complaint to Food Manager.
 Initiate meetings to address and resolve quality issues and to identi fy improvement opportunities.
 Review requisitions from subordinate staff and forwards to the Food Manager for final approval.
 Conduct workstation spot checks to ensure items are correctly stored to minimize deterioration and
waste.
 Work with department managers and staff to ensure maximum employee morale, productivity, and
efficiency. Training & Development
 Mentor, develop and provide on-the-job training to subordinates to strengthen their current performance and preparation for future advancement.
 Provide evaluations per the company’s schedule.
 Attends meetings, training activities, courses and all other work-related activities as required.

Financial:
 Review current operating procedures for revenue-enhancement opportunities and coordinates all efforts with the Food and Bar Managers.

Safety Responsibilities:
 Ensure all safety procedures are followed
 Work with the Staff Captain and Safety Officer in the Ship’s Safety Program.
 Maintain a safe and sanitary environment for all guests and crew members.
 Follow proper procedures and instructions at all times to prevent damage of any kind to ship or
company property.
 Know and comply with Shipsan, the European sanitation program, and United States Public Health
Rules and Regulations pertaining to assigned working area.
 Participate in safety drills as required.
 Comply with Marella Cruises’ Safety and Pol lution Prevention Program
 Comply with Marella Cruises’ Operating Procedures Resources.