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Fleet Operations Manager

vor 1 Woche


Genf, Genf, Schweiz TN Switzerland Vollzeit

Job Title: Fleet Operations Manager

About the Role:

The Travelling Fleet Supervisor - Dining is responsible for ensuring the correct execution of Food and Beverage product and service delivery in all Dining Venues onboard cruise ships.

Main Responsibilities:

  1. Standards Compliance: Assist with establishing and maintaining consistent quality standards in all Dining Services venues, including dining rooms, buffets, room service, and crew messes.
  2. Operational Oversight: Monitor and report on the correct execution of key operational processes, such as training, quality control, steps of service, inventory management, and ordering processes.
  3. Safety and Compliance: Ensure that food handling and serving procedures comply with U.S.P.H, Anvisa, and Shipsan standards, as well as Ship's deployment and Covid-19 Service protocol requirements.
  4. Operations Improvement: Observe operations and assist in establishing standard operating procedures to enhance service delivery and daily operations.
  5. Performance Management: Monitor managers and supervisors' performance, attitude, and behavior, ensuring swift correction when required, as indicated by the shore-side Dining Team.
  6. Inventory Management: Monitor equipment par levels, verify endowments with the onboard management, and suggest revisions when necessary.
  7. Customer Satisfaction: Continuously monitor customer satisfaction and comment form results per cruise, ensure alignment with Company targets, report on trends analysis, and suggest improvements.
  8. Beverage and Food Sales: Monitor beverage and food sales, ensure alignment with assigned targets, support management, and suggest improvements.
  9. Concept Development: Support the shoreside Dining team in developing dining concepts, training documents, and software enhancements.
  10. Training and Development: Conduct formal and informal training sessions with all dining staff on service standards, service skills, up-selling of food and beverage products, sales techniques, and food and wine pairing.
  11. Relationship Building: Build positive and effective relationships with the entire shoreside/onboard Dining and F&B teams to create a positive environment, enabling employees to maximize their potential.
  12. Reporting: Present an end-of-season report to be shared with the corporate office.