Key responsibilities:
- Ensure all operational F&B areas are properly staffed, clean and ready before guest embarkation.
- Handle canapé and cake requests, assist the Hotel Inventory Manager with loading food and beverage stores, and keep maintenance logs and technical defects up to date.
- Update the food menu cycle in onboard systems (Ocean Concierge) and invoice picklists.
- Take full ownership of any negative service interactions and deliver timely, effective and personalized service recovery.
- Drive the service-excellence culture by circulating in assigned areas, reviewing guest and teammate feedback and ensuring satisfaction.
- Promote the integration of Princess Medallion Class products and applications across the team to enhance the guest experience.
- Provide the F&B Director and Executive Chef with the daily food cost worksheet and support central-store inventory counts.
- Work with Specialty Dining Managers to ensure accurate record-keeping and prepare reports on quality issues and product specifications.
- Carry out public-health duties as directed by the F&B Director, maintain records required by the company and authorities, and take part in pre-arrival inspections.