Head Butchery Operations Manager

We are seeking a seasoned and skilled Meat Department Supervisor to oversee our Butchery operations.

• Oversight of daily butchery tasks, ensuring smooth and efficient operation according to established company standards.
• Management of direct reports, including direction, coaching, support, supervision, and evaluation.
• Responsibility for thawing, butchering, and preparation of meat and poultry for daily menus.
• Maintenance of complete knowledge of United States Public Health Rules and Regulations, with adherence to these guidelines on a daily basis.
• Cleaning of the Butchery and Thawing Rooms as per Executive Chef's schedule, minimizing equipment damage through proper methods.
• Preparation of Butchery and Thawing Rooms for announced or unannounced USPH inspections by Ship Management or USPH Inspectors.
• Storage of received meats and poultry into freezers on loading days.
• Requisition and transportation of necessary items from freezers to Thawing Rooms according to Executive Chef's thawing schedule.
• Ensuring product yields and portions comply with the Butcher Manual provided by the corporate office, effective utilization of trimmings, and completion of Daily Butcher Recaps as required.
• Assistance with inventory management in meat and poultry storage rooms as required by the Food & Beverage Director.
• Monitoring of Butchery personnel punctuality, uniforms, and personal appearance in line with company policy.

• Minimum 2 years experience as Head Butcher in upscale hotel, resort, cruise ship, or convention banqueting service (shipboard experience preferred).
• Culinary school degree required.
• Strong management skills in multicultural environments.
• Excellent communication, problem-solving, decision-making, and interpersonal skills.
• Superior customer service, team building, and conflict resolution skills.
• Knowledge of personalized services principles, including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
• Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
• Intermediate computer software skills required.
• Fundamental understanding of basic accounting principles such as numbering flow, debits/credits, adjusting entries, and corrections.
• Able to write reports and business correspondence and establish good rapport with Senior Officers and corporate office.

• Cost containment through proper use, handling, and maintenance of records, reports, supplies, and equipment.
• Potential expense reductions through cost control analysis.
• Operational problem identification and establishment of controls.
• Review of timesheets and forwarding them to Sous Chef for approval.
• Preparation of various reports and letters utilizing personal computer system and equipment.
• Proper requisitioning of items in correct quantities, within acceptable timeframes, and in accordance with established control procedures.
• Conduct of workstation spot checks to ensure items are correctly stored to minimize deterioration and waste.

• Monitoring and managing assigned workstation functions.
• Assignment of duties and responsibilities to staff.
• Evaluation of staff performance and work procedures to ensure quality standards and service are met.
• Recommendations regarding personnel actions such as new hires and discharges to ensure adequate and continuous staffing.
• Inspection of workstations, work areas, equipment, etc. to ensure efficient service and conformance to standards.
• Mentorship, development, and on-the-job training to strengthen current performance and prepare for future advancement.