The Food Sanitation Controller is responsible for coordinating the execution of the company’s Public Health Program and ensuring the company’s public health standards are met and/or exceeded in our Private Destinations. He/She oversees all initiatives related to food safety and island crew hygiene standard in Food and Beverage areas, audits all cleaning and sanitation procedures to ensure all F&B venues are in compliance with both company and international sanitation standards by following public health guidelines, and conducts food safety and public health training for F&B employees continuously.
This Position will aid Public Health policies and implementation of sanitation programs including the Outbreak Prevention Plan (OPP). They will and must provide strategic and operational direction and leadership in all F&B areas regarding administering Private Destination food safety and sanitation program. This position maximizes its time extensively to the PD in support of island FBDR, to conduct training, scheduled and unscheduled reviews to ensure compliance with The Royal Way Standards and regulations. Lead and follow all new project implementations, compliance, island operation procedures, and venue uniqueness to ensure the ultimate guest experience.
Essential Duties and Responsibilities:
All duties and responsibilities are to be performed in accordance with Royal Caribbean “The ROYAL Way” Standards, SQM and Shoreside SOPs, USPH, and HACCP guidelines, environmental, and workplace safety policies and procedures. Each employee may be required to perform all functions in various food and beverage service venues .
Partners with Hotel Operations, Shoreside F&B Operations, and any other department within RCCL assigned to that may affect restaurant, culinary, and beverage operations to ensure PD is meeting all public health standards.
Follows, encourages, and lives by venue standards as illustrated in company and USPH SOPs.
Can cohesively review new chemical, equipment, or other products while understanding current Island operations to support cost savings or increased functionality of cleaning products or procedures with shoreside team review.
Responsible for giving guidance and providing detailed action plans for F&B Directors when Island requires sanitation direction.
Supports PD management in maintaining compliance with internal and external requirements such as restaurant operations, Galley and Beverage Training Levels, USPH, inventory control, point-of-sale systems, promotional opportunity, etc.
Consistently reviews current standards and suggests improvements.
Shares best practices with management team.
Conducts training and guides Island staff. This may be conducted individually or group setting.
Monitors USPH standards in all areas of preparation including service and storage areas. Conducts regular simulated USPH and unannounced inspections.
Participates in departmental conferences and environmental health seminars and appropriate training courses.
Attends meetings, training activities, courses and all other work-related activities as required. Conducts compliance trainings in respective venues with individual teams for SOP knowledge
Follows and embraces “the ROYAL way” and its values.
Evaluates crew during operation for following procedures in sanitation and USPH protocols and can deliver delegation appropriately.
Can create time control plans and monitor ALL food thawing, temperature for holding and serving, and all food heating and cooling procedures to be within safety and compliance.
Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position.
Bachelor’s degree in hospitality management, business administration or related field from an accredited college or university or the international equivalent preferred.
Three to five years progressive managerial experience in Food and Beverage areas with 4 or 5 star hotels, restaurants or high volume food service facilities.
Extensive knowledge of Food, Beverage and Service Procedures.
Extensive knowledge of food and beverage handling procedures concerning public health standards.
Ability to effectively communicate non-compliance issues with employees and management at all levels throughout the shipboard and shore side organizations.
Ability to conduct training sessions at all levels including one-on-one to large groups.
Ability to apply customer service skills, according to Royal Caribbean International’s Royal Way Standards when interacting with guests and coworkers.
Ability to manage an international staff positively and productively by motivating, developing and managing employees as they work. Ability to utilize and administer the disciplinary action process through coaching and counseling to improve performance or terminate employment.
Working knowledge of computers, internet access, and the ability to navigate within variety software packages such as Excel, Word, and PowerPoint.
Ability to speak English clearly, distinctly and cordially with guests.
Ability to read and write English in order to understand and interpret written procedures. This includes the ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from guests, supervisors and co-workers.
Ability to speak additional languages such as French, Spanish, or Mandarin preferred.