Reports To: Restaurant Manager, Assistant Restaurant Manager (O-class), Maître D’s,
Direct Reports: Mess Steward, Utility Restaurant
The primary responsibility of the Crew Steward is to ensure quality service standards in the crew & officer /staff mess.
Essential Duties and Responsibilities
Lead, coach and motivate the Mess Steward and Utility Restaurant.
Plan, assign, and monitor duties.
Ensure that Crew and Officer Mess/Staff are ready for announced or unannounced USPH inspection.
Ensure that subordinates follow work schedules and produce required tasks.
Maintain fluent communication between subordinates.
Responsible for the cleanliness and working condition of all equipment.
Report damages or malfunctions to the Restaurant Manager or Assistant Restaurant Manager
Provide the necessary cleaning materials and chemicals as required.
Minimize loss and breakage of equipment.
Control and maintain the equipment par levels for china, linen, silverware etc.
Know all opening and closing times of the restaurant outlets.
Possess knowledge of any events or schedule changes which may require adjustment of the mess opening hours.
Inform the Restaurant Manager or Assistant Restaurant Manager of the mess operation and any performance issues.
Create a positive atmosphere that encourages the staff to commit to the task at hand.
Practice professional and clear communication skills.
Monitor supervisor performance, using correct language and ensuring fairness and respect to all.
Perform inventory of assigned area
Conduct regular spot checks.
Ensure that all service personnel adhere to company grooming rules and regulations, regarding uniforms, personal appearance, and hygiene during the individual check-in process.
Conduct employee meetings and counseling sessions.
Ensure that staff is aware and understands ship rules and regulations.
Conduct regular inspections of mess areas to ensure proper organization, cleanliness and maintenance.
Possess full knowledge of current U.S.P.H rules and regulations and maintain U.S.P.H standards at all times.
Ensure that the assigned location is up to U.S.P.H. standards.
Conduct U.S.P.H. training of the restaurant staff.
Responsible for the synchronization of the Food & Beverage set up from the galley and the replenishment of the buffet according to USPH standards.
Possess familiarity with the TAR and MLC regulations and ensure compliance of the procedures
Training & Development:
Attend all meetings, training activities or classes related to assigned position as required.
Train and develop subordinates to produce efficient candidates for the Restaurant Department.
Possess familiarity of Restaurant Routes of Service and service techniques.
Understand the cost of the china, linen and glassware, and carry out frequent breakage and loss prevention training.
Conduct training sessions with staff covering all aspects of service outlined in the Restaurant Operation Manual.
Evaluate staff giving special attention to new employees.
Possess knowledge of the revenue aspects of the operation.
Ensure cost-effective operation of department.
Minimize operating expenses without affecting product standards delivered to the guests.
Conduct inventory checks when required.
Possess familiarity with the vessel layout in terms of safety and security.
Have a full understanding of ship rules and regulations (SMS).
Participate in all required safety drills/training.
Ensure that all safety procedures are followed.
Cooperate with the Staff Captain in adhering to the Ship’s Safety Program.
Follow the Ship Rules & Regulations.
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.
Participate in safety drills as required.
Possess knowledge of the Human Resources Manual and Shipboard Training.
Maintain a high level of crew morale within the administration dept. ensuring that all crew are treated in a fair and unbiased manner and the team works with a positive atmosphere.
Other Duties and Responsibilities:
Report and evaluate the performance of the Mess Stewards and Utility Restaurants.
Ensure confidentiality when handling sensitive information.
Achieve the primary objectives of the position and comply with the above-mentioned accountabilities in a timely and efficient manner in accordance with ICS policies.
Project a favorable image of the company, promote its aims and objectives, and foster and enhance public recognition and acceptance of all its areas and endeavors.
Comply with the safety and pollution prevention regulations and operating procedures at all times, participating in all relevant meetings and training sessions.
Participate in all mandatory training without excuse.
Perform all other duties as requested by shipboard management or shore side.
Knowledge, experience, skill, and/or ability
Fluent in written and spoken English.
Communicate effectively with the senior management.
Possess ability to lead and make decisions.
Good administrative skills.
Experienced in coaching subordinates.
Must be cost and quality conscious.
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).
Standard European restaurant background.
Fluency in additional language(s)
Cruise Ship Experience.
Required computer skills:
Knowledge of Microsoft programs to include but not limited to, Outlook, Word, Excel, and Power Point
Possess sufficient computer knowledge to use the company software.
Familiarity with company proprietary and internal computer system, such as: ICS, Silverware, Apollo Solution and TAR.
Minimum of 3 years experience in waiter position with OCI.
High School education or international equivalent.
Diploma in Hospitality Management.
Five to eight years related experience.
USPH or HACCP certification.
Equivalent combination of education and experience.
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.
Able to add, subtract, multiply and divide in all units of measure using whole numbers, common fractions, and decimals.
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.
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.