Restaurant Supervisor for Silversea Cruises

V.Group; Remote; GBP 30,000 - 45,000; Full time

Job summary

A leading cruise line is looking for a Restaurant Supervisor to support the dining experience on board. This role focuses on coordinating guest flow, managing service team activities, and ensuring that the highest standards of service and hygiene are upheld. Applicants should have a valid STCW95 certification and at least 2 years' experience in luxury hospitality. The position requires excellent communication skills, strong guest interaction, and the ability to lead a team effectively in a fast-paced environment.

Qualifications

• Experience in luxury hospitality roles, either shipboard or land-based.
• Knowledge of Public Health regulations and ship dining operations.
• Physically and medically fit to perform duties.

Responsibilities

• Coordinate guest flow and manage seating efficiently.
• Support Restaurant Manager to achieve outlet rating targets.
• Ensure adherence to sanitation standards and public health regulations.

Skills

Guest interaction

Team leadership

Fine dining service techniques

Conflict resolution

Strong communication skills

Education

Valid STCW95 certification

Minimum 2 years in luxury restaurant leadership

Tools

Fidelio

Micros POS

Microsoft Office Suite

Job description

Restaurant Supervisor for Silversea Cruises

Department: Hotel

Employment Type: Contract

Location: Shipboard

Description

V.Ships Leisure is looking for Restaurant Supervisor on behalf of Silversea Cruises. The Restaurant Supervisor supports the Restaurant Manager in delivering a refined, personalized, genuine, and consistent dining experience in the assigned restaurant. The role focuses on floor coordination, guest flow, and team support while upholding Silversea F&B Core Service Standards and Silversea Way service principles. By guiding the service team, managing seating and reservations, and supporting upselling initiatives, the Restaurant Supervisor contributes directly to revenue targets, guest satisfaction, and day-to-day operational excellence.

Key Responsibilities

• Welcomes guests warmly, manages seating, and ensures a smooth dining flow based on reservations and guest preferences.
• Provides personalized support for guest needs including dietary requirements, allergies, and special occasions.
• Monitors guest satisfaction during service and supports prompt resolution of concerns.
• Assists with Groups & Charters service execution, ensuring guest expectations are met consistently.
• Maintains presence on the floor during peak periods, ensuring adherence to Silversea Core Service Standards.
• Supports the Restaurant Manager in achieving outlet rating targets through effective complaint management, professional guest service, and accurate reservation and seating management.
• Oversees daily readiness of dining venues including table setup, cleanliness, mise en place, and ambiance.
• Assists with dining room logistics, ensuring smooth table rotation, section balancing, and efficient service flow.
• Coordinates with galley, bar, and hotel departments to guarantee accurate and timely service.
• Monitors equipment, linen, menus, and operational tools; reports maintenance as necessary.
• Supports inventories and stock control processes for service-related items.
• Performs any other duties assigned by the Restaurant Manager, even if not listed, demonstrating flexibility and leadership.
• Ensures Silversea Way service principles and F&B Core Standards are delivered and monitored appropriately.
• Ensures revenue and guest satisfaction targets are achieved.
• Ensures strict adherence to all Public Health, HACCP, and sanitation standards.
• Conducts sanitation checks and ensures service areas are always inspection‑ready.
• Supports cleaning routines and correct handling of equipment, chemicals, and waste.
• Reinforces hygiene and safety requirements with the service team.
• Assists with section assignments and supports daily planning of service teams.
• Leads or participates in pre‑service briefings, communicating menu updates and service priorities.
• Coaches and mentors team members, promoting high performance and continuous improvement.
• Supports onboarding and training of new Waiters, Assistant Waiters, and Restaurant Attendants.
• Ensures grooming, uniform, and professional conduct standards are upheld.
• Actively supports ongoing training initiatives within the restaurant, reinforcing standards and helping new and existing team members improve skills and product knowledge.

Education/Experience/Qualifications:

• Valid STCW95 certification.
• Minimum 2 years of experience in luxury restaurant or hospitality guest‑facing leadership roles (shipboard or land‑based).
• Strong knowledge of fine dining service techniques and premium guest service.
• Familiarity with Public Health regulations and shipboard dining operations.
• Physically and medically fit.
• Professional demeanor and high personal integrity.
• Strong guest interaction and service leadership skills.
• Excellent communication and interpersonal abilities.
• Ability to multitask and perform effectively under pressure.
• Strong organizational skills and attention to detail.
• Confidence with POS systems and tablet‑based tools.
• Proactive, supportive, and team‑oriented leadership style.
• Advanced leadership, coaching, and team development abilities.
• Strong guest interaction skills, with cultural sensitivity and adaptability.
• Expertise in operational management, scheduling, and service coordination.
• Ability to multitask and remain effective under pressure.
• Excellent interpersonal communication and conflict resolution skills.
• Proficiency in Microsoft Office Suite (Excel, Word, Outlook).
• Experience with Fidelio, Micros POS, and Silversea in‑house systems (Cockpit, Table Admin, My Silversea, Compass Web).
• Familiarity with time & attendance tracking systems.