Senior F&B Sanitation Supervisor

The F&B Sanitation Controller is responsible for governing sanitation, hygiene, and public health compliance across all food and beverage production and service areas onboard, as well overall in charge of Galley Stewarding and Utility onboard the ship. This role provides hands-on leadership, coaching, and technical guidance in collaboration with Food & Beverage leadership and the Public Health team to ensure adherence to regulatory, corporate, and operational sanitation standards.

The position lead preparation for internal and external public health inspections, drives implementation of sanitation programs, and delivers operational oversight across galleys, bars, restaurants, provision areas, and waste-handling processes and high performance of Galley Stewards and Galley Utilities at the areas of work. The role supports the broader F&B organization by aligning sanitation execution with operational efficiency, safety, and environmental compliance.

Primary accountability includes implementation and monitoring of:

Outbreak Prevention Plan (OPP)
Food safety and sanitation programs
Waste segregation and environmental compliance
Cleaning and maintenance schedules for equipment and facilities
Public health readiness and audit performance
Galley Utilities Day to day performance, schedules, mid and end of contract performance appraisals and trainings

ESSENTIAL DUTIES AND RESPONSIBILITIES

All duties must be performed in accordance with Royal Caribbean Group policies, The Silversea Way, SQM standards, USPH/VSP requirements, HACCP principles, CAWG, AWP protocols, and environmental and occupational safety procedures.

Professional conduct consistent with Silversea service philosophy is required at all times in guest and crew environments. This consists of physical and verbal interactions between guests or fellow shipboard employees and/or in the presence of guest contact and crew areas.

Operational Leadership

Conduct daily coordination meetings with F&B leadership to review operational requirements, equipment status, staffing gaps, and safety improvements.
Partner with the Executive Chef to control cleaning material costs, support water conservation initiatives, and ensure effective breakage prevention practices.
Ensure effective deployment and participation of Culinary Stewarding teams in operational sanitation delivery. Analyze efficiencies in scheduling, equipment utilization, and workflow.
Provide real-time feedback to the F&B team in terms of Public Health Compliance and operational improvements and outline good practices.
Review and approve timesheets and overtime based on operational demand.
Monitor task assignments, schedules, and procedures to ensure sanitation standards are consistently achieved. Support onboarding and training of new team members.
Training and Compliance

Deliver hands-on training covering:
CAWG (Clean As We Go)
AWP usage
USPH compliance
MSDS awareness
Time Control Plans
PPE utilization
Food and warewashing equipment operation and operational maintenance.
Develop and implement standardized training materials related to sanitation, food safety, and outbreak readiness.
Conduct evaluations, goal-setting sessions, and succession planning for Stewarding personnel in collaboration with Kitchen Steward leadership.
Maintenance & Systems Management

Report and track equipment malfunctions through onboard maintenance systems (AMOS/work order platforms). Ensure timely closure and documentation.
Promote proper handling and maintenance of loose and fixed equipment across all F&B venues.
Inspection & Audit Oversight

Conduct daily sanitation spot checks covering galleys, sculleries, pantries, storage areas, and equipment lockers.
Lead weekly internal public health inspections and produce corrective action reports for Executive Committee and F&B leadership.
Perform comprehensive sanitation audits across:
Guest and crew dining areas
In-suite dining operations
Bars and pantries
Provision areas
Chemical storage
Private destinations where applicable
Support initiatives to reduce inspection deficiencies and improve USPH/Public Health scoring metrics.
Establish and share best practices through procedural auditing and continuous improvement initiatives.
Environmental & Outbreak Management

Ensure proper use of Advanced Wastewater Purification (AWP) systems and compliance with waste segregation requirements.
Manage timekeeping and attendance compliance within stewarding teams.
Coordinate with F&B leadership during outbreak events in accordance with OPP protocols and implement corrective measures to prevent recurrence.
Safety Leadership

Serve as the principal Workplace Safety Ambassador for the F&B division.
Ensure compliance with occupational safety standards and promote proactive hazard mitigation.
General

Perform additional duties as assigned (example - inventories). This description outlines primary responsibilities but does not limit operational requirements expected of shipboard personnel.

Qualifications

Hiring Requirements

Demonstrated experience conducting public health or environmental inspections in hospitality or cruise environments
Extensive knowledge of USPH/VSP regulations
Certifications preferred:
SERV Safe
HACCP
UKPH or equivalent international certification
Proven training and facilitation capability across multiple organizational levels
Proficiency in standard business software (Excel, Word, PowerPoint)
Bachelor's degree in hospitality, Business, Food Science, or related discipline preferred
Demonstrated ability to build cross-functional partnerships across Culinary, Beverage, and Service teams
Experience working in multicultural environments
Ability to interact with regulatory bodies, auditors, and vendors
Culinary or galley operations background required
Strong leadership, communication, and motivational capability

Internal Candidate Requirements

Prior supervisory shipboard F&B experience
Deep understanding of:
Food microbiology
Sanitary design
Food production processes
International food regulations
Quality management systems
Familiarity with shipboard platforms (AMOS, SQM, Workorder systems)
Strong influence, conflict resolution, and engagement skills
Ability to drive crew compliance with sanitation standards
Understanding of Silversea service philosophy

Language Requirements

Fluent spoken and written English
Ability to prepare reports and present operational information clearly
Additional languages (Spanish, French, German) preferred

Physical Requirements

Ability to stand, walk, reach, and handle equipment for extended periods
Full sensory capability including visual acuity and hearing
Capability to participate in emergency procedures and drills
Ability to lift/move up to 50 lbs.
Full mobility required for emergency response and lifesaving equipment handling