Vipul Dabhi Email and Phone Number

Areas of Responsibility · Responsible for the day to day-operation of the food & beverage department and all my sections, aboard the ship according to company´s instructions as directed by the Hotel Director. · Follow up on company´s policies, rules, regulations and procedures. · Responsible for the standards of service delivered to the passengers in the bars, dinning rooms, buffets and all other food & beverage outlets by F&B employees. ensure the quality of services in accordance with the company standard. · Ensure that all the F&B sections are organized, performed duties and maintain areas ans equipment in a manner in compliance with the company policy and instructions as directed by the Hotel Director. · Approves all F&B requisitions so as to ensure that they are prepared properly and placed in a proper and timely manner in compliance with company´s instructions. · Ensure that all F&B areas are received and inspected in a timely manner and are in compliance with company´s standards by checking for quality. · Maintains the highest level of sanitation throughout all food and beverage areas as prescribed by USPS. · Oversees the overall operation of the storerooms as per company´s instruction, including but not limited to rotation, preparation, distributions and bookkeeping. · Participates in the daily preparation of meal times scheduled of all F&B areas collaboration with the Cruise Director in Accordance with the company´s instructions. · Approves the indents for repairs of equipment prepared by his controller before submitting them to the chief Engineer and keeps an updated record of each request. · Responsible for the overall implements, consumption's of all F&B polices and procedures pertain to employees, work manuals, sanitation requirements,

Taking responsibility for the business performance of the restaurant. Analyzing and planning restaurant sales levels and profitability. Organizing marketing activities, such as promotional events and discount schemes. Preparing reports at the end of the shift/week, including staff control, food control and sales. Creating and executing plans for department sales, profit and staff development. Setting budgets and/or agreeing them with senior management. Planning and coordinating menus.Coordinating the entire operation of the restaurant during scheduled shifts.Managing staff and providing them with feedback.Responding to customer complaints.Ensuring that all employees adhere to the company's uniform standards.Meeting and greeting customers and organising table reservations.Advising customers on menu and wine choice.Recruiting, training and motivating staff.Organising and supervising the shifts of kitchen, waiting and cleaning staff