Restuarant Operations Manager

My Client is seeking a problem-solving Restaurant Operations Manager who is passionate about hospitality

My Client is seeking a problem-solving Restaurant Operations Manager who is passionate about hospitality and wants the chance to be part of a team creating extraordinary guest experience. This person will oversee all aspects of the restaurant operations, including complimentary main dining rooms, buffet, Yacht Club restaurant operations, and Specialty Restaurants, helping to create meaningful and contemporary restaurant concepts designed to increase guest awareness of the brands and position my clients as the industry leader rather than just a competitor. 

Key Responsibilities and Outputs

• Review Brand Standards for relevance in the market and develops updates in collaboration with the shoreside Food & Beverage director, and Shipboard Food & Beverage Operations.
• Evaluate Restaurant concepts for US suitability and alignment with Brand Standards and make corrective recommendations for US-based vessels.
• Conduct and update, market research to ascertain regional suitability of concepts, competitive set, target audience and economic factors
• Able to execute any electronic reservation system as assigned by company directives and to be able to train and guide on-board restaurant team members competently in the system.
• Acting as project manager during corporate department implementations and US destined new ship launches, including occasional shoreside work for limited periods.
• Ensuring cooperation and coordination of activities with all other departments, with special focus on the relationship with the Galley Department/Executive Chef and Beverage Department/Bar Manager.
• Leading “by example” by knowing manuals and guidelines, including the latest updates, and teaching/coaching on board teams for optimal results.
• Evaluate and identify business opportunities for new and additional concepts
• Ensure tracking of progress with Restaurant brand initiatives & programs underway, ongoing, and in development
• Reviewing revenue targets, food cost budgets, and operational expenses taking any necessary action towards meeting company goals and targets while working with on-board department heads.
• Through consistent and continual checks and follow-ups of audits ensuring that policies and procedures are followed as per department and company standards.
• Guiding and reviewing performance evaluations to ensure they are carried out in compliance with business standards. Provide feedback and suggestions to shoreside F&B Director on the potential for growth for middle management/managers.
• Leading training sessions and following up as needed; continually monitoring success to ensure training is achieving set goals.
• Providing guidance and oversight of all inventory matters for each vessel, including liaising with Inventory Officers to ensure proper inventories are reported and replacements are delivered.
• Auditing schedules and “time and attendance” records for accuracy and ensuring compliance with all company directives and that correct procedures are followed.
• Conducting USPH inspections with the shipboard management team, ensuring 100% compliance, including equipment status and maintenance reports.
• Meeting with a random selection of department crew members during each visit in an open forum format, crew focus groups, separate from onboard management view.
• Monitoring NPS Scores and by engaging the management team immediately follows up on both success and failure to create an environment of acute awareness and positive re-enforcement.
• Ensure appropriate talent is identified to meet the staffing plan and develop current talent to achieve strategic goals and performance.
• Oversees the operation of the Specialty Restaurants, maintaining a close watch on market behavior and competitor trends to anticipate emerging needs and proactive propose strategy plans.
• Reviews Specialty Restaurants' performance reports, evaluate business processes, and proposes changes as needed to guarantee optimal profitability while exceeding Guests' expectations.
• Collaborates with the recruiting department and the Genève headquarters on hiring, training, scheduling, and performance coaching.
• Participates on a monthly basis on conference calls, prepared to discuss monthly results, opportunities to improve and managing status.
• Additional duties may, and will, be assigned by the shoreside management with an expectation of execution.

  
Job Requirements: skills, competencies, experience

• Ability to engage audiences
• Collaborative and interpersonal teammates, who build positive relationships, exhibit tact and earn trust Strong communicators, both verbally and in writing, who effectively communicate at all levels of the organization
• Problem solvers, who are flexible and creative in finding solutions for hard problems
• Self-starters, who take the initiative in leading goals, utilize analytical skills and possess the adaptability to change
• Accountable individuals, who take ownership of projects, effectively communicate results, and recommend improvements
• Respectful teammates, who possess a good work ethic and a high degree of integrity
• High School Diploma or GED
• Five (5) years of Restaurant Manager experience preferably cruise line experience
• Four (5) years experience in Food & Beverage Operations, service techniques, current Food & Beverage trends and concepts
• Experience managing across regions: US
• Working knowledge of various computer software programs (MS Office)

  
Information about visa requirements if any

• US Passport or US Permanent Residents