Overall responsible for the entire food delivery across the vessel, including food safety, back of house cleanliness, training, revenue and cost management, food and consumables inventories, loading and ordering, planning and scheduling for all related services. Leading the Culinary department in delighting and serving our guests and achieving the highest level of customer service, product consistency, and profitability in line with the Jalesh Values, and overall commercial, operational, and human resources strategy.
Product Delivery & Effectiveness
• Directs the day-to-day operational efficiency of the Culinary Operations and back of house team in collaboration with the FOH Services Team and shoreside team. Constantly oversees the activities, assignments, and projects of their management team.
• Ensures crewmembers adhere to all Hotel Policies & Procedures to achieve total guest satisfaction in a clean, safe, and healthy environment.
• Collaborates in the development of shipboard plans to ensure maintenance periods run successfully. Works closely with the Technical department to minimize the effect of Hotel maintenance issues on guests' cruise experience.
Development & Planning
• Constantly analyzes current processes to identify areas for improvement and increased operational effectiveness; develops long-term strategies to increase the onboard Culinary department's operational effectiveness.
• Regularly reviews manning levels and the departmental organizational structure; develops innovative proposals that optimize the use of resources and decrease costs.
Revenue Management
• Responsibly oversees the financial performance of all revenue-generating areas within the Culinary Operations department in line with Company targets and guidelines.
• Consistently guides their team in promptly adjusting and improving revenue- generating programs in line with Company standards and policies.
Staff Development & Management
• Knows team’s role descriptions, delivers them to direct reports (new joiners, returning officers, and promoted officers), and communicates clear expectations based on each role description.
• Promptly completes performance appraisals that are fair, objective, and accurate measurements based on observed behavior.
• Observes each crewmember’s performance using his or her role description as a guide and delivers prompt and appropriate correction, improvement, or reinforcement. Coaches and develops skilled, engaged team members to become the Consummate Host.
Cost Management
• Carefully monitors costs, expenditures, and inventory for Culinary Operations Department and achieves targets within established budget.
Corporate Culture
• Demonstrates commitment to the Company’s values, beliefs, goals, and initiatives.
• Acts as a Company representative and always portrays a positive image of Jalesh Cruises to all guests, officers, and crew.
Communication
• Clearly, promptly, and reliably communicates Company policy and strategy to the Culinary Operations Team
Safety & Compliance
• Ensures compliance with Hotel Policies & Procedures, Fleet Regulations, and other applicable internal, external, and governmental regulations at all times.
• Ensures that all issues found during internal and external audits are appropriately and timely addressed, and thoughtfully coordinates plans to prevent repeat occurrences.