Restaurant Manager - Saga Cruises

YOUR ROLE:

The Restaurant Manager is responsible for delivering the most memorable dining experience for Guests onboard and monitor the performance of service in all food related areas.
They provide leadership, training and motivate all restaurant teams and ensure all food outlets operate in line with set company standards and policies outlined in the standard operation procedures.
They direct the daily operation in terms of administration, supervision and execution of programs in line with Saga Cruises standards.

MAIN DUTIES AND RESPONSIBILITIES

• Responsible for the upkeep and maintenance of all ship’s dining areas and service standards.
• Delivers outstanding customer service to Guests throughout dining service and engages with them to gain feedback on service and food.
• Knowledgeable with all Food & Beverage Operations aspects including but not limited to; menu knowledge, cooking methods, menu cycles and presentation standards.
• Conducts regular inspections of all food service areas and dining areas ensuring that any shortfalls in cleanliness or standards are corrected.
• Monitor work and rest hours of all restaurant staff ensuring MLC guidelines are adhered to.
• Responsible for restaurant reservations and ensure the execution is as planned, adhering to Saga Cruises Guest expectations.
• Designates specific responsibilities to Assistant Maître d’s who are assigned to work in various sections of dining areas.
• Ensures that all special diets and/or special requests are fulfilled as per Guests requirements.
• Ensure all Restaurant staff operate above USPH standards.
• Ensures the highest possible standards of Guest service are provided and listens and responds proactively to Guest and Crew concerns and feedback.
• Ensures that all new staff within dining areas receive ongoing training on the Restaurant Operations and other company’s policies and procedures.
• Reports to the Food & Beverage Director any Guest complaints and feedback and where possible proactively resolves.
• Responsible for the appearance and manner of the Restaurant crew members.
• This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment.
• Analyses operational problems and establishes controls.
• Reviews timesheets and forwards to the Food & Beverage Director for approval.
• May prepare a variety of reports and letters utilizing personal computer system and equipment.

ADDITIONAL RESPONSIBILITES:

• Prepare appraisals for individuals under their remit in accordance with company policies.
• Attends passenger functions as required by Head of Department.
• Partake in inspections, trainings and meetings as required by Head of Department.
• Ensures that the set standards are kept, and staff members work according to their respective job descriptions.
• Lead and Motivate using the Saga Leadership Model.
• Ensure the ‘Saga Way’ is delivered each and every day.

SKILLS REQUIRED:

• Previous experience as Restaurant/Dining Manager/Maitre d’ onboard a Cruise ship or 4/5 star hotel/resort.
• Bachelor’s degree in hospitality management, business administration or related field from an accredited college or university or the international equivalent preferred.
• Excellent organizational skills and able to juggle several operations at a time.
• Demonstrated experience in motivating, leading and engaging a diverse workforce to increase synergy and improve productivity.
• Passionate about people and able to handle guest complaints with a smile.
• All certificates as required by the STCW code for this position.
• Good command of the English Language

SAGA BEHAVIOURS:

• We help to create and maintain the strong Saga culture of ‘Better than ever’ and ‘Nothing is too much trouble’
• We believe that our greatest assets are our people, those who serve and those whom we serve
• We lead by example by always following Company safety rules and procedures and taking care of the Health and Safety of ourselves, colleagues and our guests
• We are encouraged to report all accidents, ‘near miss’ incidents and work-related ill health conditions to our manager
• We use work equipment, personal protective equipment, chemicals, and safety devices efficiently and correctly
• We take an active part in the operational and departmental training we receive and suggest ways of reducing risks
• We engage with our guests and seek advice when unsure of how to ‘do the right thing’

The information contained herein is not intended to be an all-inclusive list of the duties and responsibilities of the job, nor are they intended to be an all-inclusive list of the skills and abilities required to do the job. Management may, at its discretion, assign or reassign duties and responsibilities to this job at any time.” The duties and responsibilities in this job description may be subject to change at any time due to reasonable accommodation or other reasons.