The F&B Ops Excellence Controller position is responsible for two key areas; quality adherence and waste reduction. In both areas, the position helps to develop actionable plans to deliver the best F&B experience to our guests.
First, the position leads the operational techniques and activities related to quality adherence within the F&B operational procedures conforming with all company SOPs. They’re responsible for examining processes in place to ensure product consistency and conformity. All products and processes should be inspected on an ongoing basis to ensure that everything meets proper protocols and specifications, and any recommendations to improve the procedure should be shared with both the onboard and shoreside F&B teams for rectification.
Second, the FOEC leads the food and beverage waste reduction initiative onboard the ship. This includes collecting data during service hours, monitoring the stability of automated resources and information platforms and technologies, proposing actionable plans/recommendations to F&B leadership, and communicating any program flaws, improvements or best practices. This person champions the War on Waste initiative onboard the ship and works to create and promote a culture within the operation and its teams to reduce food waste.
This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position. Employees may be required to perform any other job-related duties assigned by their supervisor or management. All duties and responsibilities are to be performed in accordance with the Company's Safety, Quality and Environmental standards.
Champions the program onboard the ship. Leads discussion and shares insights with F&B managers, crew members and shipboard leadership to promote and execute the War on Waste, the company’s initiative to reduce food waste.
Responsible for counting the raw and prepared protein products planned for consumption in the different food production venues in accordance with the menu matrix. From time to time, controlling by spot checking the portion size and quality of product.
Responsible for measuring, recording and reporting Direct or Repurposed food waste at all program venues.
Maintains a close relationship with shoreside team in order to be continuously providing ideas, improvements and solutions to facets of the program.
Detects and reports product and data discrepancies to shoreside teams for follow-up. This includes product or spec deviation, oversized portioning, incorrect handling of products, etc..
Spot checks recipe compliance in line with daily operational production sheets and standard operating procedures, verifies the different controllable food production for each venue for consistency of product per day-parts and menu plan.
Supervises temperature control devices and reports and ensures that variances are addressed.
Ensures connectivity of all relevant devices and reports any issues aligned on the automation of data input and guest flow counts.
Responsible for verifying the accuracy and recording of accounted adjustments for inventoried products exposed by spoilage, damage, expiration date and other incidentals that become food and beverage operational expenses. Not limited to foods and beverages, this position will observe the waste on chemicals and other date sensitive products.
Conducts failure assessments to compare actual conditions with SOP-requirements using an auditing tool to ensure SOPs are being followed. After identifying the issues, list the possible solutions, document the agreements and execute the plan with shipboard leadership to permanently eliminate them through process improvements and training.