Restaurant Manager

To be responsible for a dedicated area of the restaurant department, providing a highly visible presence in the restaurant during service periods, ensuring a smooth and efficient operation, enhancing the passenger / crew experience and achieving the highest level of customer satisfaction throughout the dining experience.

Resposibilities:

• Maintain and improve standards continually striving to improve passenger satisfaction scores and effectively resolve passenger issues or complaints.
• Effectively manage area of responsibility, complete appraisals identifying development opportunities and provide support to supervisors to guide, motivate and direct their respective team members.
• Ensure the appearance and condition of all items including tables, crockery, silverware and linen meet the required standards.
• Coordinate and deliver coaching and training activities to develop the skills of the team, continually trying to improve passenger service.
• Ensure all work is carried out safely, efficiently and in accordance with all current safety and company regulations, including the Public Health Policies and Procedures.
• Maximise revenue, increasing opportunities for both cover charges and beverage sales within the designated restaurant/ outlets. Manage the onboard marketing / promotional material for own outlet as appropriate.
• Ensure table turnover is maximised to increase revenue generating opportunities and ensure all passenger billing is correctly entered into the relevant system in a timely manner.
• Monitor and manage costs and resources within own area and inform the Senior Restaurant Manager of any issues immediately. Maintain par stock levels and manage replacements for breakages or damaged items/equipment within budget.

Experience:

• Extensive experience of managing a busy high end restaurant
• Experience of managing a large team including appraisals, development plans and motivation of the crew
• Experience of COSHH, knowledge of United States Public Health (USPH) and Intermediate Food Hygiene Certificate is essential
• Drive and a genuine passion for the Food and Beverage industry.

This is a fantastic opportunity to work for one of the world’s leading Cruise brands. Life on board involves working 10 hours a day, 7 days a week for the 4 or 6 months that you are on board. Your ten hours will be split between morning, afternoon and evening activities.

We are currently recruiting for our Talent Pools to fill anticipated roles in 2016 and beyond. Please note that throughout the Recruitment & On boarding process you may not be advised of a start date. If you are successful, sufficient notice will be provided when we have a ship and start date for you.