Food Manager

negotiable Expires in 9 months


Reports To: Hotel Manager, shipboard Britannia Ship Service Limited Operations shore side

Direct Reports: Entire shipboard food operation crewmembers

Position Summary

The Food Manager ensures the smooth and efficient operation of the entire food preparation and services on board, in line with the company’s rules and regulations.

Essential Duties and Responsibilities


  • Designate specific responsibilities to key management personnel who work under the direction of the Food Manager, including the Chef, Dining Room Manager, Sanitation Officer, Assistant Food Managers, Provision Master and Buffet Manager.
  • Is accountable for entire cycle of the food operation including ordering, loading, storing, preparing and service .
  • Ensure that all rules and regulations stipulated by the Company are followed at all times.
  • Personally signs off on each order placed to the office.
  • Minimize food costs according to the Company budgets and procedures.
  • Manage the food inventory with efficiency, avoiding spoilage and overstocking.
  • Maintain the par stocks.
  • Has working knowledge of the Food Operation Manual, VSP Operations Manual, ICS/FBS Manual, Human Resources Operation Manual, and Welcome Aboard procedures.
  • Follow all Island Cruise Company Policies not covered in the previously listed manuals.
  • Oversee the entire operation and maintenance of Food Department areas, including: Guest dining rooms, Buffets and grills, Room service, And private functions, Food storage rooms and areas, Galleys, Crew and Staff Mess
  • Verify operating hours for all venues, confirming on-time opening.
  • Ensure food preparation, presentation and service standards are met in all venues.
  • Conduct spot checks and unannounced Shipsan- and USPH-type inspections as needed.
  • Ensure that food is served according to the menus and photos provided by the company.
  • Conduct a detailed USPH-type inspection prior to arrival into port to assure a high score in the event of a real inspection.
  • Ensure Shipsan and United States Public Health standards are followed at all times.
  • Conduct a training program for all food personnel regarding the cleaning schedule for designated areas.
  • Oversee crewmembers compliance with the ships’ rules and regulations.
  • Conduct training and familiarization for all new hires to their new job and living environment.
  • Ensure that all safety procedures are followed in cooperation with the Staff Captain and Safety Officer in the Ship’s Safety Program.
  • Train all food operations staff in the garbage separation and processing procedures to be done according to the Ships Waste Management Plan and Environmental program.
  • Maintain a high level of crew morale within the Food Department, ensuring that all crew are treated in a fair and unbiased manner.
  • Conduct daily meetings with his Department Heads and Assistants when necessary to ensure a good flow of communication between the Service and the Production departments.
  • Update the Hotel Manager on all relevant issues regarding the ship’s operations, and requests logistic support when necessary.
  • Ensure that all performance evaluations are completed to company standards and schedules.
  • Confirm that the HACCP procedures are implemented daily and proper performance is maintained.
  • Identify critical limits and monitors corrective action, based on the manual, Managing Food Safety: A Guide for The Voluntary Use of HACCP Principles for Operators of Food Service and Retail Establishments
  • Reports all malfunctions and needed repairs that affect the daily operation and violate USPH requirements to the technical department by issuing AVO’s.
  • Compile outstanding repairs recap and distributes to all concerned.
  • Complete any special tasks assigned by the Hotel Manager and Shore side Operations.

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.