Fleet Bar & Restaurant Manager for Silversea Cruises

V.Group; Greater London; On-site; GBP 60,000 - 90,000; Full time

Job summary

A leading hospitality management company is seeking an experienced Fleet Bar & Restaurant Manager for Silversea Cruises. The role focuses on maintaining high service standards across the fleet and involves training, compliance audits, and collaboration with various departments. Ideal candidates have at least 5 years in luxury F&B leadership, strong project management skills, and must be fluent in English. Cruise experience is preferred but not mandatory. This position offers unique opportunities for career advancement in an upscale environment.

Qualifications

• 5+ years in department/corporate-level leadership within luxury F&B.
• Advanced knowledge of fine dining service, bar operations, international cuisine, wines, and cocktails.
• Leadership presence and professional demeanor.

Responsibilities

• Own and enforce fleet-wide service standards for Silversea vessels.
• Develop and implement corrective action plans based on audit findings.
• Conduct regular ship visits for audits focused on service quality and compliance.

Skills

Leadership of multi-site teams

Guest and crew-focused communication

Conflict resolution skills

Strong project management

Commercial acumen in cost control

Ability to multitask

Fluent English (verbal and written)

Education

B.S. in Hotel/Hospitality Management

Tools

Microsoft Office (Excel, Word, Outlook, PowerPoint)

Fidelio

Micros POS

Job description

Fleet Bar & Restaurant Manager for Silversea Cruises

Department: Hotel

Employment Type: Contract

Location: Shipboard

Description

V.Ships Leisure is looking for Fleet Bar & Restaurant Manager on behalf of Silversea Cruises. The Fleet Bar & Restaurant Manager is responsible for elevating and maintaining the highest standards of service across the Silversea fleet of vessels, with a specific focus on Silversea’s Core Service Standards and Forbes Travel Guide benchmarks. This role leads the development and execution of training programs, conducts regular audits, and ensures accountability through structured action plans and performance follow-ups. This position works closely with the Fleet Traveling Chef Onboard Operation acts as a key liaison between shoreside leadership and shipboard teams, driving consistency, excellence, and guest satisfaction. There are one Fleet Bar & Restaurant Manager for the Classic Fleet and one for the Nova Class.

Key Responsibilities

• Owns and enforces fleet-wide service standards aligned with Core Standards and Forbes benchmarks for the Silversea Nova or Classic Class vessels.
• Develops and implements corrective action plans based on audit findings.
• Maintains the master repository of service SOPs, checklists, and venue playbooks, ensuring version control and proper rollout.
• Conducts regular ship visits for audits focused on service quality, compliance, and brand alignment; issues corrective actions and follow-ups.
• Partners cross-functionally with Culinary, Housekeeping, and other departments to deliver seamless guest experiences.
• Acts as the decision point for restaurant and bar service procedures, rollout schedules, corrective action plans, and rotation schedules of Restaurant Managers and Bar Managers.
• Ensures consistent execution of key brand dining and bar experiences (e.g., High Tea, Brunch, embarkation service, Venetian Society events).
• Oversees the readiness and effectiveness of reservations, Table Admin, and ordering systems to support smooth operations.
• Designs and deploys training programs focused on service craft, guest engagement, and leadership.
• Leads development and execution pre-service briefings and ongoing coaching to reinforce standards and expectations.
• Reviews guest feedback and survey data to identify training needs and recognize excellence.
• Holds shipboard teams accountable for service delivery and compliance.
• Tracks performance metrics and ensures timely follow-up on service gaps.
• Partners with shipboard leadership to drive continuous improvement and operational discipline.
• Aligns shipboard teams to quarterly and monthly service goals.
• Owns scheduling governance for shipboard Restaurant Managers and Bar Managers, including rotation planning, relief planning, and vacation alignment.
• Coordinates with Crewing and Scheduling teams to secure proper coverage and backfill when needed.
• Oversees succession planning and development opportunities for Restaurant and Bar Managers across Silversea’s Nova Class or Classic Fleet vessels.
• Provides ongoing problem-solving and support to shipboard leaders, removing operational obstacles and securing resources.
• Ensures alignment with regulatory and labour requirements for working hours and rest periods.
• Monitors and manages cost control for food, beverage, inventory, and waste.
• Reviews operational reports and identifies corrective actions with shipboard teams.
• Oversees inventory practices, ensuring proper par levels, stock hygiene, and alignment across voyages and itineraries.
• Supports inter-vessel transfers and stock reallocations to optimize fleet efficiency.
• Guides shipboard managers in delivering consistent revenue‑enhancing initiatives through events, pairing strategies, and upselling activities.
• Issues clear communications regarding new initiatives, SOP updates, and service rollouts.
• Maintains standardized reporting formats for audits, training coverage, and operational reviews.
• Provides regular reports and updates to the Fleet F&B Director, summarizing fleet service performance, audit findings, and rollout progress.
• Ensures strict compliance with USPH, HACCP, and sanitation standards across all restaurant and bar outlets.
• Verifies logs, cleaning schedules, and readiness for inspections during ship visits.
• Oversees the Integrated Pest Management (IPM) program within F&B service areas.
• Participates in mandatory training and safety drills when onboard, and models correct practices for the teams.
• Breaks annual goals into quarterly and monthly objectives and aligns shipboard leaders to them.
• Utilizes centralized dashboards to monitor performance across ships and guides teams proactively.
• Oversees operational consistency across the fleet, ensuring initiatives are implemented on time and to standard.
• Monitors guest feedback, service quality, and operational variances to guide strategic decision-making.

Education/Experience/Qualifications

• 5+ years in department/corporate-level leadership within luxury F&B.
• Advanced knowledge of fine dining service, bar operations, international cuisine, wines, and cocktails.
• B.S. in Hotel/Hospitality Management (or related field).
• Cruise experience preferred but not required.
• Familiarity with Public Health standards and compliance requirements.
• Physically and medically fit.
• Strong leadership presence and professional demeanor.
• Guest and crew-focused with strong communication and conflict resolution skills.
• Leadership of multi-site teams; coaching, performance management, scheduling, and succession planning.
• Commercial acumen in cost control, revenue generation, inventory accuracy, and event performance.
• Strong project management, cross-functional communication, and change governance.
• Ability to multitask, delegate effectively, and uphold high standards under pressure.
• Excellent fluent English (verbal and written) is mandatory. English is the working and safety language on board Silversea vessels. This also includes the ability to give and receive instructions in verbal and written forms and to effectively and efficiently engage with guests and crew members. Any other language is a plus.
• Strong working knowledge of Microsoft Office (Excel, Word, Outlook, PowerPoint).
• Familiarity with Fidelio, Micros POS, Table Admin, Remote Ordering, and reporting dashboards preferred. Efficient at all computer-based tasks.