Restaurant Manager Oceania

Essential Duties and Responsibilities

Operational

 Coach and train employees.
 Plan and assign duties to subordinates.
 Handle guest issues, and take proactive measures to avoid issues.
 Ensure an overall pleasant dining experience.
 Possess thorough knowledge of the company operations policies as described in the Restaurant Operations Manual.
 Exhibit the company service culture, by being polite, courteous, and accommodating at all times.
 Manage all restaurant reservations, striving to honor all guest requests.
 Delegate specific responsibilities to the Assistant Restaurant Manager, Maître D’s, Headwaiters and Jr. Head Waiters who are assigned to work in the various sections of the restaurants.
 Ensure that procedures are in place for using expensive equipment to minimize breakage.
 Maintain the par level in place.
 Display appropriate body language when communicating with guests and crew.
 Possess knowledge of Food Operations such as menu knowledge, cooking methods applied, menu cycles and presentation standards.
 Ensure that all special diets special request are fulfill as per guests requirements.
 Remain confident when dealing with negative situations, convince others to have ideas and create new options.
 Assign work schedules and side duties for all restaurant staff.
 Keep the F&B Director informed of all guest issues such as special requests, suggestions and complaints.
 Ensure department cost-effective revenue.
 Minimize operating expenses without affecting product standards delivered to the guests.
 Conduct daily meetings with the Headwaiters and Maître d’s, to review daily revenue reports.
 Possess a sound knowledge of wines and wine service in order to monitor the Sommeliers performance.
 Monitor the assignment of service stations to all restaurant personnel based on their performance, attitude and ability, without showing preference or discrimination.
 Control all equipment and take inventories whenever required by the Food and Beverage Director.
 Provide all special requests and extras required by guests.
 Approach guests during meals to elicit impressions and comments related to food and service.
 Give special attention to VIP’s and demanding guests.
 Ensure close monitoring and continuous supervision of all restaurant outlets during meal hours, including the Crew and Staff mess.
 Ensure that all service personnel adhere to company grooming rules and regulations, regarding uniforms, personal appearance, and hygiene during the individual check-in process.
 Communicate with the Food & Beverage Director in order to plan and achieve an effective crew rotation schedule.
 Ensure that all guest requests, inquiries and complaints are addressed promptly.
 Supervise, train, and evaluate personnel according to company policy.
 Maintain and send the Monthly Performance Evaluation Tracker Log to the corporate office.
 Conduct employee meetings and counseling sessions.
 Determine and communicate standards of performance to employees.
 Maintain discipline.
 Ensure that staff is aware and understands ship rules and regulations.
 Practice professional and clear communication skills.
 Monitor supervisor performance, using correct language and ensuring fairness and respect to all.
 Conduct regular spot checks on related procedures and motivate the team to make the necessary effort to increase revenue.
 Conduct regular inspections of restaurant service areas to ensure proper organization, cleanliness and  maintenance.
 Be a self- starter in order to achieve tasks and overcome problems as well as provide direction for others.
 Keep the F&B Director and General Manager informed of all guest issues, special requests, suggestions and complaints.
 Possess full knowledge of current U.S.P.H rules and regulations and maintain U.S.P.H standards at all times.
 Ensure that the assigned location is up to U.S.P.H. standards.
 Conduct U.S.P.H. training of the restaurant staff.
 Maintain and encourage a positive relationship with other departments.
 Work closely and efficiently with the Executive Cellar Master/ Head Sommelier/ O” class - Cellar Master R” class to anticipate and communicate any guest remarks regarding the beverage service in the restaurants.
 Possess full knowledge of MLC regulations, and ensure compliance of the procedures.

Training & Development

 Attend all meetings, training activities or classes related to assigned position as required.
 Full Awareness of Cruise Control software with all applications including the Learning Management System (LMS) and being able to assist and support crew with basic questions.
 Set up and supervise a training program for the entire Restaurant Personnel covering all aspects of service, menu education, and etiquette, in view of future promotions.
 Provide orientation and training to Jr. Headwaiters, Headwaiters and Maître D’.
 Monitor the training program for the restaurant staff, by motivating them and encouraging future
promotion.

Financial

 Possess knowledge of the revenue aspects of the operation.
 Ensure cost-effective operation of department.
 Minimize operating expenses without affecting product standards delivered to the guests.
 Conduct inventory checks when required.

Safety Responsibilities

 Possess familiarity with the vessel layout in terms of safety and security.
 Have a full understanding of ship rules and regulations (SMS).
 Participate in all required safety drills/training
 Ensure that all safety procedures are followed.
 Cooperate with the Staff Captain in adhering to the Ship’s Safety Program.
 Follow the ship rules & regulations.
 Maintain a safe and sanitary environment for all guests and crew members.
 Follow proper procedures and instructions at all times to prevent damage of any kind to ship or company property.
 Participate in safety drills as required.

Resources

 Possess knowledge of the Human Resources Manual and Shipboard Training.
 Maintain a high level of crew morale within the administration department ensuring that all crew are treated in a fair and unbiased manner and the team works with a positive atmosphere.

Other Duties and Responsibilities

 Prepare well-organized End of Cruise Voyage Reports according to company guidelines.
 Possess full awareness of the Reservations Program.
 Possess full awareness of the Electronic Order System
 Supervise and lead the luggage operation when required.
 Attend any stand-by for USPH purposes.
 Ensure confidentiality when handling sensitive information.
 Achieve the primary objectives of the position and comply with the above-mentioned accountabilities in a timely and efficient manner in accordance with ICS policies.
 Project a favorable image of the company, promote its aims and objectives, and foster and enhance public recognition and acceptance of all its areas and endeavors.
 Comply with the safety and pollution prevention regulations and operating procedures at all times,
participating in all relevant meetings and training sessions.
 Participate in all mandatory training without excuse.
 Perform all other duties as requested by shipboard management or shore side.

Minimum experience and qualification requirements for position:

• High School education or better, or diploma in Hospitality Management; or five to eight years related experience; or equivalent combination of education and experience.
• Strong leadership and organization skills
• Minimum of 3 years experience in a 5-star hotel, restaurant or ship
• Five to eight years related experience
• USPH or HACCP certification

Contract length: 5 months

Salary: 6500$ AVG

Necessary documents:

• CV
• Passport or ID card
• Photo

Attached documents:
1Restaurant Manager.pdf