Cruise Front‑of‑House & Events Manager

Hornblower Corp; Toronto; On-site; CAD 70,000 - 90,000; Full time

Job summary

Hornblower Corp. is seeking a Restaurant and Events Manager to oversee front-of-the-house cruise execution, ensuring high-quality service and profitability.

You’ll recruit, train, and coach staff, rotate as shift manager, and coordinate with departments to fulfill guest requests while upholding safety and sanitation standards. The role requires 3+ years in high-volume restaurant work, 2+ years supervisory experience, TIPS and ServSafe certifications, and strong budgeting skills.

Qualifications

• 3+ years total restaurant experience in high-volume settings.
• Degree or equivalent work experience in hospitality.
• minimum 2 years of supervisory experience in a restaurant.
• TIPS Certification required for alcohol service.
• ServSafe Certification required for sanitation and safety.
• Solid math skills to interpret reports and budgets.
• Strong customer service and organizational abilities.
• Ability to multi-task and meet deadlines.

Responsibilities

• Oversees front-of-house cruise execution to ensure quality, service, and guest satisfaction.
• Manages recruitment, training, coaching, and staff retention as shift manager on cruises.
• Ensures adherence to Product Management Guide procedures and cruise scripts.
• Coordinates with departments to fulfill guest requests and special arrangements.
• Ensures safety standards, alcohol service guidelines, and sanitation codes are followed.
• Conducts pre-cruise meetings and trains staff on procedures and seating plans.
• Handles guest issues diplomatically to support customer retention.
• Schedules staff and manages payroll in line with cost controls.

Skills

Staff management

Customer service

Leadership

Budgeting

Staff training

Safety compliance

TIPS Certification

Microsoft Office

Education

Bachelor's degree in Hospitality or related field

Tools

Microsoft Office

Job description

Hornblower Corp. is seeking a Restaurant and Events Manager to oversee front-of-the-house cruise execution, ensuring high-quality service and profitability.

You’ll recruit, train, and coach staff, rotate as shift manager, and coordinate with departments to fulfill guest requests while upholding safety and sanitation standards. The role requires 3+ years in high-volume restaurant work, 2+ years supervisory experience, TIPS and ServSafe certifications, and strong budgeting skills.