·         Manages the financial aspects of the assigned food operation, including the successful identification of expense reduction through cost control.  Records and review the production and operational data on specified forms.  Analyzes operational problems such as over production, wastage, pilferage, and establishes controls.  Reviews the food requests against production levels to determine appropriate needs and approves amounts accordingly. Prepares a variety of reports and correspondence utilizing Company and or personal computer system and equipment.  Utilizes reports and data as a tool to enhance product, control production quantity, develop crew member and communicate to shore side support team.

·         On a daily basis, meets with the Executive Chef, to review the requirements of the day’s meals and timeframes for restaurant service.  Forecast menu planning, special events, itinerary changes, to estimate food and time requirements to ensure speed and efficiency.  Meets with Sous Chef to review daily special requests and special event. Review guest comments on all food and service related dining experience, make notes of all complains and offer revisions and improvements.

·         Maintains food cost at reasonable levels without affecting quality of set standards. Reviews and approves the food requisitions on designated workstations as per discretion of the Executive Chef.  Requires the items be requisitioned in correct quantities, within acceptable timeframes and in accordance with established control procedures.