Restaurant Director for ORIENT EXPRESS SAILING YACHTS

• Job ID: 47565
• Rank: Restaurant Manager
• Employment Type: Contract
• Joining Date: Mar 1, 2026
• Type of Vessel: Passenger Ship
• Engine Details: Wartsila 25DF
• DWT / GRT: 16200

For the past 140 years, Orient Express has been sublimating the Art of Travel with luxury trains, unique experiences and collections of rare objects. And soon the heritage of this legendary train will be transported to a collection of hotels and sailing yachts around the world. Introducing a new art de vivre, a different kind of journey that promises unforgettable moments along the way and the same destination since the beginning: to make dreams come true.

V.Ships Leisure are the exclusive hiring partner for Orient Express and are now recruiting for roles for the new build team, based in the shipyard before sailing with the vessel.

We are looking for an experienced Restaurant Director ready to join the vessel in early 2026

Position Summary

The Director of Restaurants supervises all restaurant outlets on the vessel and is responsible for the overall staff management and guest satisfaction in all food outlets (Guests and crew). He is assisted in his duties by the Maître D’ who oversee each individual outlets.

Required Responsibilities 

• Plans and supervises the service in all food outlets onboard the vessel. 

• Responsible for upholding the Orient Express Service DNA throughout the restaurant department, ensuring excellence in the delivery of all services. 

• Interacts with Guests continuously, assessing overall satisfaction and prompting correcting action as needed. Follow-up with Guests on issues when resolved. 

• Participates to Guest receptions and parties as needed. 

• Continuously gives "on the job" training to his/her staff. 

• Controls the appearance of his/her personnel as regards grooming, hygiene, cleanliness of uniforms and shoes. 

• Establishes check-in/out procedures, schedules the working hours for the restaurant staff according to the workload, defines work routines in collaboration with the Maître D’s. 

• Handles and controls all consumables deliveries i.e. cutlery, china, glasses, menu covers, and all other paper material (related to the department). 

• Responsible for ordering and storing all beverages and consumables and keeping regular spotcheck and month-end inventories in collaboration with the inventory manager. 

• Responsible for the maintenance and cleanliness of the restaurant department. 

• Responsible for conducting USPH self-inspections and formal inspections and generating reports; following-up on all note discrepancies 

• Conducts and/or attends daily team (management and staff) briefings. 

• Works in close collaboration with the Executive Chef to ensure a prompt and efficient service in all outlets. 

• Creates and distributes all administrative reports and work for the restaurant department.
Accountable for the proper filling out of administrative documents such as working hours, resting hours, etc. 

• Establishes and maintains a spirit of co-operation with all other Departments. 

• Acts as a coach towards his direct reports, informs his/her staff periodically about the quality of their performance and keeps performance reports which he/she passes on to the Hotel Director. 

• Manages, in collaboration with the inventory manager and hotel controller, all regularly scheduled inventories, as well as the department budget. 

• Communicates with his/her superior routinely and participates to meetings as directed. 

• Prepares a voyages report in the end of each cruise. 

• Responsible for the management of the Head Sommelier’s department and team. 

• Responsible for the management, update and communication of the rotation plan for crew members in collaboration with the hotel director and assistant purser. 

• Conducts staff’ orientation and mid/end contract performance evaluations and makes recommendations for promotion. Introduces new crew members to their working areas and to the rules and regulations on board. 

Key Performance Indicators (KPI’s) 

• Attain target KPI’s, any deviation of target is required to have an explanation with plan to reach goal 

• KPI’s will be measured on Onboard Costs and Crew & Guest Satisfaction; goals and expectations will be defined by Orient Express shore management 

• KPI’s are used as a measure for performance 

Key Behavioral Indicators (KBI’s) 

• All KBI targets are expected to be attained 

• What gets measured, gets managed – daily assessment of costs, guest & crew engagement is required with adjustments made when targets are not reachedYou must inspect what you expect – validating Restaurant Department performance and standards 

• Feedback – Consistent review of feedback from management, modify any behaviors or practices as needed and address any challenges with the assistance of shoreside management 

• Management by Walking Around – Visibility is essential, communicate with crew and guests
• In the Absence of facts, perception becomes reality – Follow Orient Express’s SOPs to ensure you have an objective view of standards. Manage perception by managing standards. 

• Adheres to perfect grooming and uniform standards consistently (shaving, body odor, appropriate hair style with no non-natural color, no excessive jewelry, clean hands, clean/pressed uniform as per standard) 

• Lead by example: The restaurant director is an ambassador of Orient Express’ work philosophy and demonstrates a congenial yet effective management style, treating crew members with respect and fairness at all times 
Qualifications and Experience required 

• Languages: Fluent English and French mandatory. Additional languages are a plus
• Education: A high-school degree or equivalent in Hospitality or related field

• Previous professional experience: 3 years experience as Maître D or Restaurant Manager

 • Shipboard experience: Yes  

Certification required 

• Valid STCW certificates 

• Valid Pre-Employment Medical 

• C1D visa mandatory for all positions 

General requirements 

• Must be at least 21 years of age 

• Be physically fit to stand for at least 10 hours per day and be able to lift at least 50 lbs (~22 kgs) without assistance
Male candidates must be at least 5’1” (156 cm) tall. Females must be at least 4’9” (150 cm) tall 

• Ability to speak, understand and comprehend English at an acceptable level. Additional language requirements are applicable for certain front of the house positions 

• Ability to work and live in a structured yet multi-cultural, multi-ethnic environment

• Ability to apply common sense and to carry out instructions furnished in written or oral form 

• Ability to bend, kneel, crouch, crawl and balance 

• No visible tattoos when wearing short sleeved, shorts or skirts