Restaurant Operations Manager

Department: Restaurant

Employment Type: Fixed Term Contract

Reporting To: F&B Director

Description

The Restaurant Operations Manager’s primary function is to ensure the smooth and efficient operation of all dining outlets on board. This role involves overseeing the performance of all managers and driving ratings and revenue targets in the main dining room, Lido Market, and specialty restaurants.

Key Responsibilities

• Operational Efficiency: Guarantee seamless operations across all dining outlets, including the main dining room, Lido Market, and specialty restaurants.
• Performance Oversight: Oversee the performance of all managers, ensuring adherence to company standards and policies.
• Revenue & Ratings: Drive ratings and achieve revenue targets for all dining venues.
• Team Leadership: Lead and train the restaurant operations team, fostering a collaborative and high-performance culture.
• Guest Satisfaction: Enhance guest satisfaction through exceptional service and proactive engagement.
• Compliance: Ensure compliance with all health, safety, and environmental regulations.

Desired Skills & Experience

• Bachelor’s Degree in Hospitality Management (preferred), or related field from an accredited college or university or the international equivalent. 
• Minimum of 3 years’ experience in managing a food and beverage service operation is required (Four star and above: Hotel Resort, Restaurant); or two years of experience in managing a food and beverage service operation on a cruise ship is required. 
• Current knowledge of the US Vessel Sanitation Program (U.S.P.H.) 
• Ability to speak and write English fluently. 
• Knowledge of the principles and processes involved in organizational planning, coordination and execution. This includes resource allocation, work force planning and management and leadership techniques. 

Note: Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities.