Set sail with Carnival and help us bring the FUN to life aboard one of our fantastic vessels as an Assistant Food Operations Manager. You will support the Food Operations Manager in the overall operations of food production, auxiliary guest services, and in planning, organizing, and executing assigned tasks.

Duties and Responsibilities include but are not limited to:

• Lead by example, always keeping the Carnival Vision statement, Culture Essentials, and Values always at the forefront
• Ensure compliance, auditing, and managing of all regulatory procedures and protocols as outlined in GHESS and VSP Manual Section 7 as applicable to the position and department
• Ensure operational galley efficiency and excellence during service periods are achieved in collaboration with Auxiliary, Culinary, and Restaurant teams. Manage breakdown and subsequent washdown of galleys after service
• Assist the Food Operations manager in monitoring and management of all Food Operations areas
• Management of supply financial plans with a focus on ensuring expenditures are maintained within set parameters both monthly and fiscally
• Management of supply ordering and issuing with an understanding of the difference between master and non-master supply orders. Ensuring that minimal storeroom inventory levels on all food operations supply items are maintained
• Managing all applicable supply operational inventory levels and setting up operational inventory par levels as required
• Monitor & prepare Funtime records and schedules in due compliance with the MLC regulations as it relates to the Auxiliary and Food Ops management positions
• Oversee the monitor all galley equipment to ensure that they are handled and used as per policy and operating parameters to prevent breakdowns. Conduct and monitor scheduled maintenance of galley equipment in coordination with the Culinary Arts and technical team
• Investigating route cause malfunctioning of equipment by reviewing spare parts ordered and the ability to garner the needed cost of repairs information if needed.
• Update work order status and repair requests to ensure that the equipment is repaired in a timely manner. Communicate and escalate long pending work orders to FOM.
• Lead & engage with Galley supervisors and galley attendants in objectively driven briefings and training. Consistently track Galley Attendants' progression to promotions and successful completion of tests & training
• Monitor Galley Supervisors & Galley Attendants for their work ethics and performance standards and ensure periodic Performance reviews are conducted to develop team members in their career progression
• Conduct new hire & returning crew induction along with the Galley Supervisor. Place specific emphasis on their roles and responsibilities, Carnival Vision Statement Culture Essentials, Carnival Values, Safety, workplace conduct, and Regulatory compliance.
• Ensure that all paperwork assigned to this position is completed and submitted in a timely manner
• Prepare a detailed night and day shift report ensuring proper handover from shift to shift
• Perform other duties as directed by the Food Operations manager as it applies to the position and within the scope of operations
• Always apply hospitality standards in guest and crew areas. Extend appropriate greeting to all guests and crew at every opportunity
• Inspect storage lockers for inventory, upkeep & proper storage compliance.
• Ensure punctuality & grooming standards (Carnival Look) of the Galley Supervisors & Galley Attendants
• Ensure that the team is clearly aware of their duties as an able-bodied seaman to assist the ship's US Coast Guard goals

Waste Management:

1. Responsible for the overall operational management of waste generated within the Food operations department. Ensuring compliance with regulatory and company policies and procedures pertaining to garbage separation and disposal within the department. Owns the responsibility for operational management, compliance, and application of all current processes, procedures, and operating equipment pertaining to the management of food waste with a focus on ensuring proper separation and disposal of Processable (soft) and Non-Processable (hard) food waste is achieved Owns the tracking and reporting process of food waste volumes generated (when applicable) and disposed of on board

Minimum Requirements:

• Minimum age 21
• Fluency in the English language
• Diploma or degree in hospitality, hotel management, or other related field or relevant technical training and experience
• Minimum 3 years of supervisory or management experience within the food operations department of a cruise ship, resort, or full-service hotel