Manager of a restaurant / F&B outlet on a passenger vessel, responsible for service quality, staff, revenue and hygiene.
Responsibilities
Lead outlet operations, service standards and guest satisfaction
Roster, train and appraise service staff
Control revenue, costs and inventory for the outlet
Ensure USPH / food-safety compliance in service areas
Handle guest feedback and complaints
Qualifications
STCW / Mandatory
STCW VI/1 Basic Training (PST, FPFF, EFA, PSSR)
STCW VI/6-1 Security Awareness Training
STCW V/2 Crowd Management (passenger ships – if designated on muster list to assist passengers)
Passenger-ship safety familiarization for personnel providing direct service to passengers (STCW V/2 / I/14)
STCW VI/2-1 PSCRB (if assigned to survival craft / rescue boat crew)
STCW V/2 Crisis Management & Human Behaviour (passenger ships, if designated)
Other / Company
Valid PEME / medical fitness certificate (STCW I/9; MLC 2006 Reg 1.2) and ship-specific familiarization (STCW I/14) before assuming duties
Food safety & hygiene training for catering staff (MLC 2006 Std A3.2)
USPH Vessel Sanitation Program (VSP) / food-safety training (cruise ships calling US ports)
Food & Beverage Services NC II / hospitality management qualification
Responsible alcohol service training
Leadership / supervisory training