The Restaurant Manager is responsible for the smooth and efficient operation of the restaurant and other food service outlets and achieving and maintaining total guest satisfaction in line with the company rules and regulations.
Essential Duties and Responsibilities
Possess complete knowledge of company’s high standards of service and food quality, in order to anticipate and fulfill the needs of the guests.
Possesses complete knowledge of food operations, including knowledge of menus cooking methods applied, menu cycles, and service standards.
Manage restaurant reservations doing the utmost to honor guest requests.
Communicate daily with the Food Manager and the Executive Chef to ensure the restaurant and the galley work in perfect harmony to achieve a high level of guest satisfaction.
Correct any guests concerns immediately.
Keep the Hotel Manager, Food Manager and Front Office Manager informed on all guest related Issues such as special requests, suggestions or complaints.
Communicate daily with the Bar Manager to discuss wine and bar service in the restaurant, and beverage staff performance. Possess a sound knowledge of wines and wine service in order to monitor the wine service performance.
Create team spirit by motivating and leading by example.
Delegate appropriate responsibilities to Head Waiters who are in charge of the various sections of the restaurant.
Assign work schedules, days off and side duties to Head Waiters and all restaurant staff.
Ensures that crew signs all work schedules on a weekly basis.
Assign service stations to all restaurant personnel without any sort of discrimination, and based on their performance, attitude and ability.
Order all equipment and ménage necessary for the daily operation of the restaurant.
Advise the Food Manager of any shortages or difficulties regarding equipment and ménage.
Control all equipment and takes inventories whenever required by the Food Manager.
Oversee all special requests and extras required by the Guests by first evaluating them, and then submitting them to the Food Manager.
Ensure that all personnel use company property with care, issues repair requests when necessary, and follows up on progress of such.
Ensure that all service personnel report to work on time, and that personal appearance, uniform, and personal hygiene are in accordance with company rules and regulations.
Conduct a menu briefing before each meal with active participation of the restaurant personnel.
Organize and supervise training programs for restaurant personnel covering all aspects of service, menu education, and etiquette.
Ensure that all restaurant staff are trained and work according to Shipsan, the European sanitation program, and United States Public Health Rules and Regulations.
Develop and maintain a restaurant cleaning schedule in order to be ready for any announced or unannounced Shipsan/USPH-type inspection.
Discuss strengths and weaknesses with each individually, giving special attention to the new employees. Provide evaluation form to be given to crew, discussed and signed before their sign off.
Work with Food Manager to review and create optimum crew rotation schedule, taking into consideration seasonal adjustments and predicted passenger numbers.
Possess complete knowledge of the Restaurant Operations Manual.
Training & Development
Attend all meetings, training activities or classes related to assigned position as required.
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.
Know and comply with Shipsan, the European sanitation program, and United States Public Health Rules and Regulations pertaining to assigned working area.
Participate in safety drills as required.
Comply with Marella Cruises’ Safety and Pollution Prevention Program
Comply with Marella Cruises’ Operating Procedures Resources.
Other Duties and Responsibilities
Knowledge, experience, skill, and/or ability
Fluent in written and spoken English,
Must be able to communicate effectively with the senior management.
Ability to lead and make decisions.
Good administrative skills.
Experienced in coaching subordinates.
Must be cost and quality conscious.
Must adhere to specific scheduled work hours, yet be flexible if circumstances require it.
Work with international team members.
Perform assigned duties under pressure (time constraints).
Fluency in additional languages
Required computer skills
Knowledge of Microsoft programs to include but not limited to, Outlook, Word, Excel, and Power Point
FBS/ICS Apollo Inventory system
High School education or better.
Degree or diploma in Hospitality Management preferred or five to eight years of food related experience.
Equivalent combination of education and experience.
Knowledge of general office practices, procedures and equipment.
Ability to prioritize tasks and work independently.
Strong organizational, interpersonal and communication skills.
Ability to interact with senior-level management and owner representatives.
Able to add, subtract, multiply and divide in all units of measure using whole numbers, common fractions, and decimals.
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
Ability to deal with problems involving several concrete variables in standardized situations.
Work Environment & Physical Demands:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions for this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job the employee is regularly required to: Stand; Use hands to finger, handle, or feel; Reach with hands and arms; Talk or hear and smell.
The employee must be able to lift or move up to 55 pounds (25 kilograms) without assistance.
Ability to adjust focus, depth perception, peripheral vision, distance vision and close vision and to be able to otherwise perform the essential functions of the job in a manner that does not present danger to the employee or others with or without a reasonable accommodation.