Position Summary

Restaurant Manager is responsible for overseeing all aspects of onboard dining and beverage service, including staff management, inventory control, service standards, hygiene, and guest satisfaction.

Essential Duties and Responsibilities

Operational

• Oversee entire service department, ensuring professional, courteous, and consistent service aligned with company standards.
• Maintain up-to-date knowledge of company SOPs and ensure their implementation.
• Communicate relevant information effectively within the team and across departments.
• Support daily operations, including stepping in at service stations when required.
• Prepare staff duty schedules in compliance with labor regulations.
• Ensure the team is knowledgeable about the vessel’s itinerary, docking locations, and shore excursions.
• Foster a positive, collaborative working environment across all departments, promoting open and respectful communication.
• Conduct regular briefings and meetings to ensure smooth information flow; participate in department meetings led by the Hotel Manager.
• Lead frequent training sessions with the team and train properly new team members.
• Evaluate performance of the team providing feedback and implementing performance-enhancing action plans when necessary.
• Monitor and enforce disciplinary actions according to company standards.
• Support talented team members by recommending career development steps following HR policies.
• Maintain thorough knowledge of food and beverage menus and guest offerings.
• Review cruise feedback and address issues within the team, taking appropriate corrective actions.
• Accommodate guests’ dietary requirements and recommend suitable alternatives.
• Conduct guest presentations, such as menu briefings or service demonstrations.
• Ensure cleanliness and hygiene compliance in both front-of-house and back-of-house areas according to HACCP and legal standards.

Training & Development

• Attend all meetings, training activities or classes related to assigned position as required.

Financial

• Strive to achieve cost, revenue, and guest satisfaction targets, implementing improvements as needed.
• Monitor slow-moving stock items and manage expiration control.
• Oversee monthly inventories, purchase orders, equipment, and delivery control.
• Follow up on pending maintenance or stock requests and ensure proper storage practices.
• Ensure correct handling of all equipment and machinery.

Safety Responsibilities

• Maintain a safe and sanitary environment for all guests and crew members.
• Always follow proper procedures and instructions to prevent damage of any kind of ship or company property.
• Know and comply with the European sanitation program and regulations pertaining to his/her working area.
• Participate in safety drills as required.
• Participate in safety training as required.
• Identify and report any potential safety hazards immediately.

Other Duties and Responsibilities

• Assist with monthly inventories and other administrative tasks as instructed by supervisors.
• Collaborate with other departments to ensure smooth and efficient operations across the ship.
• Perform additional duties as assigned, including luggage handling, loading, and garbage off-loading.
• As assigned and instructed by supervisor.

Qualifications

Knowledge, experience, skill, and/or ability

Required

Required

• Experience as a Restaurant Manager.
• Excellent command of spoken and written English.
• Experience with inventory management and revenue control.
• Leadership abilities with a focus on team development.
• Organized, disciplined, and dependable.
• Able to perform well under pressure.
• Comfortable working in multicultural environments.
• Outgoing and personable, with strong guest service orientation.
• Capable of delivering training and coaching to team members.

Preferred

• Knowledge of additional language, preferably German.