F&B Operational Excellence Controller (Cruise) – Worldwide

A major cruise line is looking for Food and Beverage Operational Excellence Controllers to join their ships. Responsible for two key areas consisting of quality adherence and waste reduction helping to develop actionable plans to deliver the best F&B experience to guests onboard.

First, the position leads the operational techniques and activities related to quality adherence within the F&B operational procedures conforming with all company SOPs. They’re responsible for examining processes in place to ensure product consistency and conformity. All products and processes should be inspected on an ongoing basis to ensure that everything meets proper protocols and specifications, and any recommendations to improve the procedure should be shared with both the onboard and shoreside F&B teams for rectification.

Second, the FOEC leads the food and beverage waste reduction initiative onboard the ship. This includes collecting data during service hours, monitoring the stability of automated resources and information platforms and technologies, proposing actionable plans/recommendations to F&B leadership, and communicating any program flaws, improvements or best practices. This person champions the War on Waste initiative onboard the ship and works to create and promote a culture within the operation and its teams to reduce food waste.

Responsibilities:

• Champions the program onboard the ship. Leads discussion and shares insights with F&B managers, crew members and shipboard leadership to promote and execute the War on Waste, the company’s initiative to reduce food waste.
• The FOEC ensures control, maintenance, and continuous improvement of operational standards, according to corporate policies, USPH and customer requirements, and in accordance with the shoreside team.
• Responsible for the measuring, recording and reporting Direct or Repurposed food waste at all program venues.
• The individual will be responsible for supporting the achievement of the WoW targets as defined by the shoreside team. Responsible for measuring, recording and reporting Direct or Repurposed food waste at all program venues.
• Maintains a close relationship with shoreside team in order to be continuously providing ideas, improvements and solutions to facets of the program. Ensures communication and know-how sharing processes between ships. Reports on KPIs as agreed with shoreside and onboard teams.
• Detects and reports product and data discrepancies to shoreside teams for follow-up. This includes product or spec deviation, oversized portioning, incorrect handling of products, etc..
• Spot checks recipe compliance in line with daily operational production sheets and standard operating procedures, verifies the different controllable food production for each venue for consistency of product per day-parts and menu plan.
• Supervises temperature control devices and reports and ensures that variances are addressed.
• Ensures connectivity of all relevant devices and reports any issues aligned on the automation of data input and guest flow counts.
• Responsible for verifying the accuracy and recording of accounted adjustments for inventoried products exposed by spoilage, damage, expiration date and other incidentals that become food and beverage operational expenses. Not limited to foods and beverages, this position will observe the waste on chemicals and other date sensitive products.
• Conducts failure assessments to compare actual conditions with SOP-requirements using an auditing tool to ensure SOPs are being followed. After identifying the issues, the FOEC needs to list the possible solutions, document the agreements and execute the plan with shipboard leadership to permanently eliminate them through process improvements and training.
• Implement and drive continuous improvement across ship in close coordination with ship management.
• Support ship in the implementation of Operational Excellence strategy, tactics, guidelines and policies.
• Support shipboard management teams to achieve business targets (KPI’s).
• Detect and analyze cost reduction potential; Accountable for delivering results related to food waste reduction and productivity/process improvements.

Requirements:

• Bachelor’s degree in process/industrial engineering, business administration or hospitality; or three years of experience in food and beverage operations with computer literacy
• Applicant must be able to speak, write and read English
• Ability to proactively prioritize needs and effectively manage provided resources.
• Must have the ability to achieve results through others and mobilize resources accordingly.
• Project Management and Change Management experience is a plus.
• Ability to troubleshoot computer-generated documents and data.
• Able to reconcile accounts and create reports for management.
• Sound delegation skills accompanied by the effective ability for follow-up.
• Proficient in Microsoft Office Excel.
• Knowledge of Microsoft Office PowerPoint, Word and Outlook.
• Ability to redact memorandums, reports and maintain organized data and documents.
• Team-work oriented with flexibility to work at certain times during the day, depending on operational needs.
• Attention to detail and continuous improvement, driven for results.
• Logic and attention to details.
• Excellent communication skills (verbal and written); ability to effectively interact with all levels of the organization.
• Strong analytical and problem-solving skills.
• Effective interaction with other departments.
• Sound judgment and decision making.

Other details:

• Rotations are 26 weeks on and 42 days off
• All travel to and from ship/home is paid for
• All meals onboard are covered

You will be required to obtain the following at your own expense:

• C1/D Visa
• Security awareness certificate
• Medical (using their pre-approved facilities and medical forms)

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Navis is acting as an Employment Agency in relation to this vacancy.

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