Restaurant Manager ofertas em Grã-Bretanha

Department: Hotel

Employment Type: Contract

Location: Shipboard

V.Ships Leisure is looking for Restaurant Manager on behalf of Silversea Cruises. Overall responsibility of delivering high quality, efficient, individualized and technically excellent dining service in the Dining Room, specialty restaurants and back‑of‑house dining outlets in accordance with Company Policies, strictly upholding any Public Health standards and towards a goal of achieving total guest satisfaction. Reporting to the Hotel Director and F&B Manager (where applicable). Subordinates – Assistant Restaurant Manager (where applicable), Maitre d’ Outlets, Waiters, Service Assistants, Baristas, Head Sommelier, Sommeliers.

• Provides guests with highest quality food and beverage service by managing and overseeing the food and beverage operation.
• Ensures that all dining outlets are properly staffed, stocked, set up and open as scheduled.
• Ensures efficient food and beverage services in the restaurants, actively participating in the restaurant supervision at all times.
• Visits and constantly walks all dining outlets at peak hours to verify their smooth running, acting on and following up on any issues found to ensure standards are not effected.
• Proactively interacts with all guests in order to identify expectations and needs fulfilling them promptly.
• Demonstrates utmost sincerity and hospitality with all guest interactions.
• Ensures together with the Head Sommelier that the wine and bar service in the dining outlets and ensuring that guest orders are handled quickly and knowledgeably.
• Ensures that all guest requests, enquiries and complaints are responded to immediately and are followed up on efficiently and to the guests satisfaction.
• Responsible for seating arrangements for the guests in the main restaurant.
• Organizes hosted tables for formal and informal nights.
• Coordinates guests special orders and dietary requirements. Ensuring that all dietary requirements are met and the needs of the guest are observed in the delivery of the highest possible service.
• Regularly monitors customer satisfaction and ensures personal responsibility and accountability. Reviews all mid cruise and end of cruise comment cards and acts accordingly. Guest satisfaction being measured on a cruise by cruise basis by guest rating scores.
• Supervises and ensures that an equitable and effective work schedule for Asst. Restaurant Manager, Head Waiters, Waiters and Service Assistants / Baristas is in place on a cruise by cruise basis and at least one day in advance.
• Ensures that the restaurant reservations of guests on board are managed in accordance with the Company’s operation standards and by using the corresponding reservation system.
• Ensures that the Waiters are trained in and confidently use the remote ordering system.
• Ensures the issuance, safe storage and maintenance of the remote ordering equipment.
• Supervises and ensures that an equitable In Port Manning schedule for the dining room team is maintained and displayed in an area accessible to all dining room team members.
• Supervises and ensures that duty sign in sheets are available in each outlet and that they are properly used and maintained.
• Ensures confidentiality when handling sensitive information.
• Practices good administrative housekeeping for all employee records (i.e. assessments, training attendance sheets, test results, verbal counsels, resting hours).
• Organizes and leads training sessions for all dining room team members to continuously develop their knowledge, techniques, skills, guest focus and sense of service.
• Prepares cruise reports and ensures the maintenance of F&B complaint log and daily outlet logs.
• Follows company product and service standards and procedures.
• Liaises with the F&B Manager / HR Manager with regards to personnel issues, so they can be effectively dealt with, aiming to continuously improve the service offered (i.e. staff planning, skills, shortages, service standards and other training).
• Maintains a consistent and fair corrective action system.
• Carries out pre‑service staff meetings to ensure that all necessary information is properly communicated to all concerned. Ensures that all the dining room team receive all the information they need to perform their duties, including guest numbers, VIP information and any information pertinent to the restaurant guest services.
• Ensures that the Silversea product and service standards and procedures are in place and maintained.
• Carries out regular inspections on the conditions of equipment, checking the maintenance log on a regular basis, following up on items still pending until closed.
• Organizes and ensures the set up of restaurant and pool area for themed and special event dinners.
• Supervises the food and beverage service during private cocktail parties and special events, i.e. Captain’s Welcome and Farewell Cocktail, Venetian Society Party, Virtuoso Party, culinary demonstrations, etc.
• Full cooperation to assign crew for loading duties, luggage embarkation and disembarkation.
• Supervises and ensures that the water machines (Culligan system) in all food service areas are properly maintained and filters exchanged as required.
• Supervises and ensures that the Vitality juice machines in all food service outlets are properly maintained and replenished as required.
• Supervises and ensures that the coffee machines in all food service outlets are properly cleaned and maintained.
• Adheres to Public Health and Company cleaning and maintenance standards and ensures that the entire dining room team is properly trained on Public Health standards, retaining training records as standard.
• Supervises and ensures the logging of all fridge, freezer and dishwasher temperatures in accordance with Silversea Cruises procedures and legal guidelines in all dining outlets.
• Executes strict Public Health practices in all aspects of the position.
• Ensures the readiness for any announced or unannounced Public Health inspection, whether it’s completed internally or by external authorities.
• Provides information and consultancy during inspections.
• Ensures that the Integrated Pest Management plan is in place and followed in the dining room area as per Silversea policy and procedures.
• Schedules and oversees the regular deep cleaning of all dining room areas.
• Inducts, trains, coaches and leads crew to consistently deliver superior levels of performance.
• Ensures that new employees are properly inducted to the team and the new work environment and receives all necessary training in a timely manner.
• Communicates standards of performance to employees and train employees effectively on them.
• Leads and supervises the daily menu briefing in collaboration with the Executive Chef, thus ensuring that the dining room team is knowledgeable about the menu and the preparation of the dishes.
• Communicates on a daily basis with the Hotel Director, F&B Manager and Executive Chef in order to ensure that the restaurant and galley work in perfect coordination.
• Oversees all administrative aspects of the department.
• Ensures that Maitre d’ Outlets evaluate the performance of their team members and record evaluations by preparing bi‑monthly assessments of each team member.
• Complete bi‑monthly assessments for the Head Sommelier and Maitre d’Outlets.
• Fully implements the Professional Performance Interview system and complies with the process.
• Complies fully with the Company procedures for talent management including the policies for cross training, promotion and transfer.
• Observes and enforces uniform and grooming standards according to Silversea standards and policies.
• Ensures the food and beverage operation in the Crew and Officer mess rooms, ensuring crew satisfaction, conducting spot checks at each meal time to ensure the quality, quantity and choice of food is provided.
• Strives to create and maintain a positive work environment. Successfully leading subordinates into productive working methods by setting an example and utilizing all available tools.
• Mentors Assistant Restaurant Manager (if applicable), utilizing effective delegation and preparing him/her for taking over the Restaurant Managers responsibilities if necessary.
• Keeps self and team members aware of costs, budgets and monitoring procedures.
• Maintains an accurate inventory of consumable and durable items in all dining outlets.
• Supervises and ensures an accurate inventory of all table linen is carried out as well as stored properly.
• Supervises and ensures regular inventory spot checks in all dining outlets. 59. Supervises and ensures that a full and complete inventory and consumption record is maintained for all supplies and equipment assigned to the dining outlets.
• Controls the cost of china, silver, glass and consumable items by training and supervising the dining room team to minimize breakage, loss and damage of equipment. Takes the necessary steps in order to maintain maximum cost control.
• Maximizes revenue and minimizes operating expenses without negatively affecting the product delivered to the guests and crew.
• Participates in budget preparation as required by the F&B Manager and/or Hotel Director.
• Supervises and approves requisitions for sundries and consumables according to activity projections.
• Prepares cost productive orders for consumable and non‑consumable items for all dining outlets according to order schedule.
• Controls and approves dining room staff overtime and working hours. Making the best use of manpower by managing the hours worked by each crew member and monitoring the financial impact on the business, ensuring each employee works according to his/her contractual hours and in compliance with ILO and MLC work/rest hours. Completing all relevant documentation and finding alternative solutions in case of an anticipated increase in overtime, in order to fully comply with Silversea policy and procedures at all times. Record keeping as standard.
• Proactively responds to issues or potential problems quickly and efficiently involving relevant people as required. Communicates any challenges, complaints or service difficulties to immediate supervisor. Keeping the F&B Manager and Hotel Director promptly and fully informed of all problems and matters of significance.
• Displays a thorough knowledge of the ships daily activities to be able to advise the guests.
• Practices preventative maintenance.
• Incorporates Company service standards, personalized service and sincere hospitality by creating positive experiences for guests, efficiently engaging with guests and anticipating guest needs.
• Lead, train and develop subordinates ensuring effective reviews, feedback, coaching and performance management. 71. Accountable for meeting Public Health requirements.
• Practices good people management, maintaining proper conduct with all departments around the ship.
• Observes and enforces uniform and grooming standards according to Company policies.
• All other duties as assigned.

• Valid STCW 95 certification.
• Previous Maitre d’Hotel or Dining Room Manager experience in a 5 star establishment, hotel, restaurant or cruise ship.
• Proven experience of budget and financial management within a hospitality environment.
• Excellent knowledge of food, beverage and international cuisine.
• Knowledge of Public Health policies and procedures.
• Physically and medically fit.
• Moral integrity is required.