Galley Manager

Job Requirements

• Bachelor’s degree in culinary management, Hospitality Management, or a related field

• 3–5 years of relevant experience in galley operations, catering, hospitality, or victualing management

• Familiarity with international shipping is an advantage, but not a requirement

• Ability to prepare reports including analyses and conclusions

• Excellent English communication skills, written and spoken

• Demonstrate ability to drive change and continuous improvement proactively

• Willingness to travel occasionally as required

Responsibilities

The Manager – Galley Management is a shore-based position responsible for overseeing galley operations and accommodation services across the fleet. The role ensures high standards of food quality, cleanliness, and accommodation services, while maintaining effective coordination between vessels, internal stakeholders, and external suppliers. The position is accountable for the proper implementation of galley procedures and operational processes, including cleaning standards, recruitment and staffing for the galley department, and ongoing quality assurance. In addition, the role carries financial responsibilities, including budgeting, cost control, and contract and supplier management, to ensure efficient, complaint, and cost-effective operations across all vessels.

AREAS OF RESPONSIBILITY:

• Oversee and support fleet-wide galley and victualing operations in a shore-based managerial role, ensuring consistent quality, safety, cleanliness, and company standards

• Act as the primary point of contact for third-party victualing providers

• Follow up on service delivery, performance, and operational matters with victualing providers

• Monitor provisioning and catering costs, supporting budgeting, forecasting, cost control, and budgeting planning initiatives

• Mentor and provide professional guidance to Chief Cooks and onboard galley personnel

• Assist Fleet Managers and TSI with budgeting, forecasting, and cost monitoring related to galley operations

• Support MPS in the sourcing, screening, and recruitment of new galley crew in cooperation with relevant departments

• Assist the Competence Department with training initiatives and competence development for galley personnel

• Promote company values related to safety, wellbeing, and operational excellence

TASKS:

The Manager – Galley Management:

• Serve as the primary point of contact between vessels and the third?party victualling/catering provider

• Conduct regular follow?ups and coordination with the victualling provider to ensure service quality, compliance, transparency, and continuous improvement

• Coordinate and resolve operational issues, feedback, and service?related concerns between ships and suppliers

• Ensure alignment and consistent implementation of provisioning practices, catering standards, and procedures

• Facilitate monthly operational follow?ups and performance reviews with service providers

• Ensure transparency in substitutions, supply challenges, and service quality deviations

• Supervise ordering processes and provide input on operational improvements and efficiencies

• Provide guidance, coaching, and structured follow?up to Chief Cooks and onboard cooks to support consistent standards, performance, and day?to?day galley operations

• Monitor onboarding support and ongoing performance of galley crew

• Share best practices, standardized recipes, and operational guidance with onboard teams

• Follow up on competency development plans, training progress, and role readiness

• Support recruitment screening, certification, and competency compliance for galley personnel

• Support MPS in sourcing, mobilizing, and staffing galley crew in line with operational needs and competency requirements

• Work closely with the Competence Department to support training delivery, competence development, and readiness of galley personnel

• Assist the Fleet Manager and TSI with catering and victualling budget planning, cost monitoring, and cost control

• Monitor catering budget performance, cost efficiency, and adherence to approved budgets

• Track catering cost per person per day and overall fleet victualling spend

• Review supplier invoices, provisioning costs, and key cost drivers

• Discuss budget deviations and improvement initiatives with fleet management and procurement stakeholders

• Identify cost optimization opportunities without compromising food quality, nutrition, or crew satisfaction

• Provide decision?support tools such as price calculators, menu planning support, and cost benchmarks

• Conduct benchmarking of catering and food?related costs

• Ensure compliance with food handling, storage, hygiene, and cleanliness standards

• Verify compliance with HACCP, MLC, and company policies and procedures

• Participate in galley inspections, audits, and training conducted by third?party providers

• Follow up on audit findings and ensure timely implementation of corrective and preventive actions

• Support menu planning to ensure balanced, nutritious, culturally diverse meals

• Facilitate menu trials, crew feedback collection, and continuous improvement initiatives

• Promote food quality campaigns, inspiration sessions, and knowledge?sharing activities

• Ensure menus align with nutritional standards, wellbeing initiatives, and crew expectations

• Promote crew wellbeing, healthy living, and retention through improved catering practices