F&B Operations Excellence Controller

We would like to bring to your attention “Excellence Controller” job opportunity onboard one of the largest and luxury cruise line company in the world-ROYAL CARIBBEAN!

Position offers:

1. Contract 29 Weeks on
2. Vacation 2 Months OFF
3. Shared accommodation
4. 2 Stripe Officer
5. salary - to be discussed
6. Flight tickets, accommodation, meals, uniforms and medical insurances covered by the company

POSITION SUMMARY:

The F&B Ops Excellence Controller position is responsible for the operational techniques and activities used to fulfill requirements for quality adherence, following SOPs, and waste management and help team develop actionable plans to deliver the best F&B experience to our guests. They’re responsible for inspecting processes in place to ensure consistency, examining and testing products to determine conformity. Products, processes, and various other results can be inspected to make sure that all food items being prepared is correct and meets specifications.

First off, the position leads the conformity of F&B SOPs, second leads the food and beverage waste reduction and prevention and company goals. This includes collection of related data and maintaining the information, monitoring the stability of automated resources and information platforms and technologies.

Responsible for the periodic reports pertaining food results in accordance with the meal plan. Updates data for the food artificial intelligence records. Controls and accounts the left-overs after each service closing of the target food production and service venues. Support the programs and initiatives from shoreside F&B Waste Management. F&B Waste Controller is oriented to minimize the waste on foods and beverage in our operation.

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.

KEY RESPONSIBILITIES:

Responsible for account the raw and prepared protein products planned for the consumption on the different food production venues in accordance with meal plan. From time to time, controlling by spot check portioning and quality of product.

Detect and report discrepancies products and reporting any spec deviation to shoreside teams for follow up, oversize portioning, incorrect handling of products. Identify that utensils standardized in the process are consistent to weighing and estimations.

Review and account pastry production target items that will be send to the guest’s food service areas.

Produce, distribute and spot check the Meals Product Charts on the different controllable food production venues. Verifies consistency of products per day-parts and menu plan.

Responsible for accounting, recording and reporting of the different left-overs and residual proteins to be discarded or repurposed.

Check connectivity of the different devices aligned on the automation of data input and guest flow counts.

Supervises that temperature control devices and reports are correctly kept and that variances are addressed.

Responsible for the balancing of revenue specialty dining main protein ingredients with cover charges via POS system.

F&B Waste Controller will be responsible to verify the accuracy and recording of accounted adjustments for inventoried products exposed by spoilage, damage, expiration date and other incidentals that becomes food and beverage operational expenses. Not limited to foods and beverages, this position will observe the waste on chemicals and other date sensitive products.

Conduct failure assessments using an auditing tool to ensure SOPs are followed and used to compare actual conditions with requirements. These assessments to be used to identify 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.

QUALIFICATIONS:

Bachelor’s degree in accounting, business administration or hospitality; or three years of experience in food and beverage operations; with basic accounting and computer literacy.

REQUIRED SKILLS:

• Ability to proactively prioritize needs and effectively manage provided resources.
• Ability to troubleshoot computer-generated documents and data.
• Able to reconcile accounts and create reports for management.
• Proficient in Microsoft Office Excel.
• Knowledge of Microsoft Office PowerPoint, Word and Outlook.
• Ability to redact memorandums, reports and maintains organized data and documents.
• Team work oriented, flexibility to work at certain times during the day, related to operational needs.
• Attention to detail and continuous improvement, driven for results.
• Logic and attention to details.
• Effective communication skills.
• Problem solver.
• Effective interaction with other departments.
• Sound judgment and decision making.

LANGUAGE REQUIREMENTS:

Applicant must be able to speak, write and read English.