JOB PURPOSE
Reporting directly to the Vice President of Food & Beverage in our Florida based offices, the Culinary Manager oversees the culinary operations for the US-based ships, Caribbean and Ocean Cay MSC Marine Reserve. The Culinary Manager ensures the delivery of the best food experience to our Guests and Crew and handles costs, planning, logistics, and other administrative tasks related to the culinary department.
This position is a hybrid position requiring 2 days in the office weekly. #LI-AR1
KEY ACCOUNTABILITIES
Conduct market research to ascertain the regional suitability of culinary concepts, competitive set, target audience and economic factors.
Leading “by example” by knowing SOPs, including the latest updates, and teaching/coaching on board teams for optimal results.
Evaluate and identify business opportunities for new and additional concepts, proposal to be submitted to the VP of F&B USA for validation.
Manage, lead and involve Exec Chef USA on all culinary operations for the US-based ships and Ocean Cay MSC Marine Reserve.
Collaborate with Traveling Fleet Supervisors - Executive Chef and Traveling Fleet Supervisors - Executive Pastry Chef, in coordination with the VP of F&B USA
Collaborate with onboard management to manage pastry-related inventory and order necessary ingredients and supplies
Collaborate with US F&B team on alignment and coordination with Restaurant and Bar Operations
Review revenues targets, food cost budgets and operational expenses, taking necessary actions to meet company goals and targets.
Perform consistent and continual checks and audits. Ensure that policies and procedures are followed as per company standards.
Implement food products and verify product/food cost consistency by conducting frequent on-board and private destination Ocean Cay visits and inspections (checking portions, food items used in preparation and appearance/taste of food) Guest and Crew area and provide feedback to the VP of F&B USA
Ensure that all food safety and sanitation regulations are adhered to and conducting regular health inspections to maintain high standards of hygiene and USPH results are met.
Monitor NPS Scores and Medallia scores by engaging the shipboard and shoreside management team and immediately follow up on both success and failure to create an environment of acute awareness and positive re-enforcement.
Create and suggest menu changes, request ingredients, and handle special menu for events and guests with special needs.
Communicate and monitor the product list changes and new product implementations per SOP’s.
Support operations on product forecasting for all new resourced products.
QUALIFICATIONS (skills, competencies, experience)
5 years of culinary management experience within the cruise industry
Relevant experience as Manager in F&B in US
High School Diploma or GED
Fluent in English
Excellent communication and organizational abilities.
Good knowledge of Microsoft Office package.
Adaptability and the ability to work in a fast-paced, ever-changing cruise environment.
VISA REQUIREMENTS (if any)
US Passport or Green Card
MSC is an E-Verify employer
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