Fleet Restaurant Manager (Shipboard)

Department: Restaurant

Employment Type: Fixed Term Contract

Reporting To: Director, Restaurants & Bars

Description

Primary responsibility is oversight and support of the operations of the fleet. The Fleet Restaurant Manager is an extension of the Corporate Leader, working shipboard when needed and in close communication with the shore side team. Additionally, provides support as needed to the F&B Director with the supervision and execution of all aspects of the Restaurants operations in all other food and beverage venues. Acts as a partner to the Corporate Team with the development and Implementation of all Restaurant initiatives and tests. Works closely with multiple supporting departments and roles to create a world class work dining environment and guest experience. Identifies opportunities for staff development and nurtures talent including maintaining comprehensive on-boarding and on-going training programs. Drives sanitation and Public Health standards at the highest level. Overall, The Fleet Restaurant Manager will be responsible for launching new ships, creating efficient processes, introducing novel concepts and providing unparalleled training and support to the shipboard team.

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities required of the Lady or Gentleman for this job. Functions, duties, responsibilities, and activities may change at any time with or without notice. All duties and responsibilities are to be performed in accordance with the Company's Safety, Quality and Environmental standards.

Essential Duties

1. Leads and supports the Restaurant teams in luxury Food and Beverage service and identifies, develops and mentors current outstanding employees for future leadership roles.
2. Ensures training and development is deployed to the Restaurant teams in product knowledge and service ensuring that all the standards are met and systems are in place.  
3. Supervises and motivates the Ladies and Gentlemen by ensuring all Standard Operating Procedures are in place and executed before, during and after service as well as oversees and assist with L&G and restaurant management team schedule based of guidelines established by Corporate Office.
4. Ensures proper inventory processes including requisitions, receiving, moving and stocking product in accordance with first in, first out (FIFO). 
5. Prepares for and leads all Sanitation and Public Health inspections.
6. Advance planning, coordination and oversight of execution of special events and Banquets.
7. Provides assistance to the Food and Beverage Director and Restaurant Manager in the execution of the shipboard operations of the Restaurant venues and conducts and evaluates Restaurant Operational Audits to ensure that all operational standards that are critical to the outlets success are being met.
8. Manages the financial performance to exceed expectations for all Food and Beverage venues in partnership with Senior Leadership. 
9. Looks for Operational Efficiencies that support and improve overall Customer Experience. Helps update and continually develop the Guest Satisfaction Score improvement plan.
10. Ensures that all employees have the training and information they need on daily basis to execute their job and provide upbeat and knowledgeable customer service. 
11. Reviews dining revenues and expenses to ensure they are properly recorded against appropriate budgets and those variations from budgeted amounts, are properly documented. 
12. Works with Restaurant Leadership team to ensure that they have financial understanding on how to operate their business. 
13. Monitors and communicates potential needs for restaurant service equipment needs. Works with Corporate team to ensure that all ships needs are represented and included in the annual budget process. 
14. Helps to develop and curate unique onboard concepts, experiences and amenities that align with the company’s luxury positioning, ensuring each yacht has a distinct identity. 
15. Collaborate with onboard teams to streamline processes related to dining, entertainment, guest services and other key touchpoints. 
16. Regularly solicit and analyze guest feedback to identify areas for improvement and implement appropriate actions plans. 
17. Monitors key performance indicators (KPI’s) to measure the success of guest experience initiatives, tracking progress and making data-driven decisions for ongoing refinement. 
18. Works closely with shipboard managers, department heads and executives to align initiatives, share best practices and ensure seamless execution of guest-focused strategies. 

People Management

1. Model and hold others accountable for promoting the Gold Standards, respect and fair treatment
2. Ensures the daily execution of Line-up in accordance with company standards and Brand Guidelines
3. Sets the department’s expectations for desired behavior, knowledge and skill levels
4. Coaches others by providing constructive feedback; helps others identify developmental needs and monitors progress; promoting an environment where everyone is valued and included
5. Demonstrates alignment with corporate strategies and initiatives while ensuring alignment throughout the yacht organization
6. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty and integrity; leads by example
7. Coordinates and maintains on-going training program and its’ execution to ensure all F&B Ladies and Gentlemen always have access to all pertinent training materials and are regularly tested on all information including menus, hours of operation, steps of service, Gold Standards and other divisional, Yacht and brand information
8. Maintains and delivers a comprehensive and engaging on-boarding program which successfully welcomes and integrates new Ladies and Gentlemen into the operation and provides the foundation for their career with the brand to grow

Qualifications

1. Valid Standards of Training, Certification and Watchkeeping for Seafarers (STCW) and flag certification for the duration of the contract and appropriate to position
2. WSET Level 2, Court of Master Sommeliers Certified or equivalent certification in beverage knowledge
3. Previous Maître D’, Restaurant Manager or Director of Restaurant experience in a five-star restaurant or onboard a luxury cruise restaurant environment
4. Superior knowledge and experience in Public Health rules and regulations related to USPH and HACCP
5. Excellent working knowledge of food, beverage (wine, beer, spirits, cocktails, coffee, tea) and an international cuisine

• While performing the duties of this job, the employee is regularly required to stand; walk; use hands to touch, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The Lady or Gentleman must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
• All Yacht Ladies and Gentlemen must be physically able to participate in emergency lifesaving procedures and drills. Full use and range of arms and legs as well as full visual, verbal and hearing abilities are required to receive and give instructions in the event of an emergency including the lowering of lifeboats. Ability to lift and/or move up to 50 pounds.
• All Yacht Ladies and Gentlemen must be able to communicate in the English language in order to understand and interpret written procedures. This includes the ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from guests, supervisors and co-workers.