Assistant Food Manager

negotiable Expires in 9 months


Reports To: Food Manager

Position Summary

The Assistant Food Manager supervisees the food operation onboard in a specific work area and schedule assigned by the Food Manager, and in line with the Company’s Rules and Regulations.

Essential Duties and Responsibilities


  • Schedule work duties, side jobs and days off for assigned crew.
  • Ensure that subordinates follow their schedules and produce the required tasks as per their job descriptions.
  • Meet new employees and explain the rules and regulations, onboard routines, duties and job descriptions.
  • Ensures that assigned crew are well groomed and in proper uniform when reporting for duty.
  • Has knowledge of entire food operation and total understanding of Shipsan, the European sanitation program & United States Public Health Rules and Regulations.
  • Train assigned crew on the Shipsan sanitation program, the United States Public Health standards and the Ship’s garbage separation system.
  • Possesses thorough understanding of how Time and Attendance operates, contracts and work schedule hours/week and supporting documentation.
  • Advise Food Manager of discipline issues or poor performance.
  • Maintain proper sanitation standard per Shipsan & USPH.
  • Coach and evaluate subordinates, while encouraging and motivating them toward self improvement.
  • Monitor the food temperatures, log refrigerator temperatures, and take action when temperature doesn’t meet requirements in the assigned area.
  • Ensure that food adheres to menus and presentation standards.
  • Issue repair requests through the Sanitation Officer to ensure equipment is in good working condition.
  • Monitor ships events to ensure all venues start and finish at the designated times.
  • Responsible for inventory and requisitioning materials and/or food items to maintain par levels.
  • Inventory all food related items and equipment when requested by Food Manager.
  • Monitor overproduction or waste of food, and advise the Food Manager and the Chef to keep food costs down.
  • Work in conjunction with the Sous-Chef.
  • Have assigned area ready for Shipsan- & United States Public Health-type inspection.
  • Evaluate staff based on company procedures.

Training & Development

  • Attend all meetings, training activities or classes related to assigned position as required.

Safety Responsibilities

  • 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 Pollution Prevention Program
  • Comply with Marella Cruises’ Operating Procedures Resources.

Other Duties and Responsibilities

  • As assigned


Knowledge, experience, skill, and/or ability


  • Fluent in written and spoken English,
  • Must be able to communicate effectively with the senior management.
  • Ability to lead and make decisions.
  • Good administrative skills.
  • Experienced in coaching subordinates.
  • Must be cost and quality conscious.
  • Must adhere to specific scheduled work hours, yet be flexible if circumstances require it.
  • Work with international team members.
  • Perform assigned duties under pressure (time constraints).


  • Fluency in additional languages

Required computer skills

  • Knowledge of Microsoft programs to include but not limited to, Outlook, Word, Excel, and Power Point
  • FBS/ICS Apollo Inventory system


  • High School education or better
  • Minimum of five years food related experience and/or training
  • Equivalent combination of education and experience.

Other Skills:

  • Knowledge of general office practices, procedures and equipment.
  • Ability to prioritize tasks and work independently.
  • Strong organizational, interpersonal and communication skills.
  • Ability to interact with senior-level management and owner representatives.

Math Ability:

  • Able to add, subtract, multiply and divide in all units of measure using whole numbers, common fractions, and decimals.

Reasoning Ability:

  • Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
  • Ability to deal with problems involving several concrete variables in standardized situations.

Work Environment & Physical Demands:

  • The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions for this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
  • While performing the duties of this job the employee is regularly required to: Stand; Use hands to finger, handle, or feel; Reach with hands and arms; Talk or hear and smell.
  • The employee must be able to lift or move up to 55 pounds (25 kilograms) without assistance.

Vision Requirements:

  • Ability to adjust focus, depth perception, peripheral vision, distance vision and close vision and to be able to otherwise perform the essential functions of the job in a manner that does not present danger to the employee or others with or without a reasonable accommodation.