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Essential Duties and Responsibilities

Operational

• Lead, coach and motivate the Mess Steward and Utility Restaurant.
• Plan, assign, and monitor duties.
• Ensure that Crew and Officer Mess/Staff are ready for announced or unannounced USPH inspection.
• Ensure that subordinates follow work schedules and produce required tasks.
• Maintain fluent communication between subordinates.
• Responsible for the cleanliness and working condition of all equipment.
• Report damages or malfunctions to the Restaurant Manager or Assistant Restaurant Manager
• Provide the necessary cleaning materials and chemicals as required.
• Minimize loss and breakage of equipment.
• Control and maintain the equipment par levels for china, linen, silverware etc.
• Know all opening and closing times of the restaurant outlets.
• Possess knowledge of any events or schedule changes which may require adjustment of the mess opening hours.
• Inform the Restaurant Manager or Assistant Restaurant Manager of the mess operation and any performance issues.
• Create a positive atmosphere that encourages the staff to commit to the task at hand.