Restaurant Manager for Azamara

• Rank: Restaurant Manager
• Employment Type: Permanent
• Joining Date: Sep 1, 2022
• Type of Vessel: Passenger Ship
• Engine Details: Wartsila 12V-32
• DWT / GRT: .

Why join Azamara?

Our global guests come to us for the destinations we visit and the cultural connections we make, but they return to Azamara for the unforgettable hospitality that our crew provides. Our staff-to-guest ratio is 1.7 staff to 2 guests, and this allows us to offer personal, hands-on and friendly service from the first point of contact to the end of the voyage. Our crew comes from every corner of the world, and are the men and women at the heart and soul of our brand.

We would like to welcome you to the best team on the high seas & invite you to apply for incredible career opportunities in our Food & Beverage department. Come & join us to share your amazing personality & talents with us.

We are looking for a Restaurant Manager to join Azamara Cruises!

Your role will be to ensure a smooth and efficient operation of the Restaurant and other food service outlets throughout the ship towards the goal of achieving total guest satisfaction following company policies.

Essential Duties/Responsibilities:

To support Azamara Cruises' mission of sustaining an upmarket cruise experience with a destination-driven brand image. All duties and responsibilities are to be performed in accordance with the AMAZE Standards, Safety is Everybody's Business, ISM/ISO and SQM standards, USPH guidelines, and environmental regulations.

Each  shipboard  employee  may  be  required  to  perform all  functions  in  various  service  venues  and throughout the ship.

1.in a professional and courteous manner at all times. This consists of physical and verbal interactions with guests or fellow shipboard employees and/or in the presence of guest contact and crew areas.

2.Directs, coaches, supports, supervises and evaluates (in conjunction with the Food & Beverage Manager) the performance of all direct reports.

3.Is thoroughly versed with the company’s high service and food standards, anticipating and fulfilling guests’ needs.

4.Has full knowledge of Food Operations: menus knowledge and cooking methods applied, menu cycles and service standards.

5.Responsible for the Restaurant operations doing the utmost to honor all guest requests.

6.Communicates daily with the Food & Beverage Manager and the Executive Chef/Chef so that the Restaurant and the galley work in perfect harmony to achieve a high level of guest satisfaction and immediately addresses and corrects any guests concerns.

7.Keeps the Food & Beverage Manager informed on all related guests issues such as special requests, suggestions or complaints.

8.Communicates daily with the Bar Manager to discuss wine and bar service in the restaurant and beverage staff performance.

9.Possesses a sound knowledge of wines and wine service in order to monitor the Wine Sommelier’s performance.

10.Creates team spirit by being a leader and a motivator and leading by example.

11.Designate specific responsibilities to the Assistant Maître d’s and Head Waiters who are in charge of the various sections of the Restaurant, as well as the Specialty Restaurant Manager.

12.Oversees work schedules, days off and other duties to Assistant Maître d’s, Head Waiters and the Specialty Restaurant Manager.Monitors work schedules of Waiters, Assistant Waiters, Café Attendants, and Mess Attendants.

13.Oversees service stations to all Restaurant personnel based on their performance, attitude and ability without any form of discrimination.

14.Orders all equipment necessary for the daily operation of the Restaurant, keeping the Food & Beverage Manager informed of any shortages or difficulties.

15.Keeps a close control of all the equipment and takes inventories whenever required by the Food & Beverage Manager.

16.Oversees all special requests and extras required by the guests; evaluates and submits these items to the Food & Beverage Manager.

17.Ensures that all personnel take excellent care of the company’s property.  Ensures repair requests have been issued and monitors their follow up.

18.Ensures Restaurant Management team is visiting all tables once a day and paying special attention to VIPs and difficult guests.

19.Ensures that all service personnel adhere to the company’s policies regarding uniforms, personal appearance and hygiene through the individual check in process.

20.Ensures that a menu briefing is held before each meal with active participation of the Waiters and Asst. Waiters.

21.Sets up and supervises a training program for all Restaurant personnel, covering all aspects of service, menu education and etiquette, in consideration of future promotions.

22.Responsible for the training program of the Cafe Attendants and Mess Attendants, motivating and encouraging them for futures promotions.

23.Ensures that all Restaurant staff is trained and performs their duties according to the United States Public Health rules and regulations.

24.Sets up and ensures that a Restaurant cleaning schedule is being maintained in order to be prepared for any announced or surprise USPH type inspection.

25.Ensures that all safety procedures are adhered to, cooperating with the Staff Captain and the Safety Officer in the ship’s Safety Program and that all staff follows the ship’s rules and regulations at all times.

26.Evaluates his/her staff and discusses their strengths and weaknesses giving special attention to the new employees. The Food & Beverage Manager must countersign all written warnings.

27.Communicates with the Food & Beverage Manager in order to plan and achieve a good staff rotation schedule.

28.Conducts “Welcome on board Meeting” for all new sign on crew together with the Hotel Director, Food & Beverage Manager and Bar Manager.

29.Must be thoroughly familiar with the Restaurant Operations Manual.

30.Has a thorough understanding of Time and Attendance procedures, shipboard training, and is familiar with the contracts and work schedule hours/week and supporting documentation, as outlined in SQM.

31.Is aware of, and/or acquires the necessary knowledge to comply with the ship’s standard operation, in order to assist guests and crew with inquiries.

32.Attends meetings, training activities, courses and all other work-related activities as required.

33.Performs related duties as required.  This position description in no way states or implies that these are the only duties to be performed by the  shipboard employee occupying this position. Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management.

Hiring requirements:

• Minimum of five to eight years hospitality management experience (shipboard experience preferred), or an equivalent combination of experience and education.

• Bachelor’s degree in hospitality management, business administration or related field from an accredited college or university or the international equivalent preferred. USPH certification required.
• Very strong management skills in a multicultural and dynamic environment.
• Very strong communication, problem solving, decision making, and interpersonal skills.
• Superior customer service, teambuilding and conflict resolution skills.
• Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.

• Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.

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