cThis is a Training Programme covering all aspects of the Food and Beverage Department - on successful completion of six months the trainee will be promoted to Assistant Food and Beverage Operations Manager. To assist the Food and Beverage Management in the overall operations of the food production, auxiliary guest services, planning, organizing, and executing assigned tasks. To ensure all company procedures and specifications are adhered to.

Duties and Responsibilities:

• 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 & subsequent wash down of galleys after service.
• Assist the Food Operations manager in monitoring and management of all Food Operations areas.
•  Management of supply financial plans with focus on ensuring expenditures are maintained within set parameters both monthly and fiscally.
• Management of supply ordering and issuing with an understanding on the difference between master and non-master supply orders. Ensuring that minimal storeroom inventory levels on all food operations supply items is maintained
• ·Managing all applicable supply operational inventory levels and setting up of 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 & monitor scheduled maintenance of galley equipment in coordination with the Culinary arts & technical team.
• Investigating route cause malfunctioning of equipment by reviewing spare parts ordered and 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 & escalate long pending work orders to FOM.
• Lead & engage with Galley supervisors & 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 & responsibilities, Carnival Vision Statement Culture Essentials, Carnival Values, Safety, workplace conduct, & Regulatory compliance.
• Ensure that all paperwork assigned to this position is completed and submitted in a timely manner.
• Prepare a detailed night & days 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  Always apply hospitality standards in guest and crew areas. Extend appropriate greetings 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 team is clearly aware of their duties as an able-bodied seaman to assist the ship's US Coast Guard goals.

Waste Management:

•  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 onboard.