Onboard Luxury Dining Manager

Belmond; Johor Bahru; On-site; MYR 120,000 - 180,000; Full time

Benefits offered by this job

Competitive salaries and insurance

Complimentary experiences at iconic &…

Wellness programs

Meals allowance

Health & Life Insurance

Job summary

Belmond's Eastern & Oriental Express is seeking a Restaurant Manager to oversee onboard dining, ensuring flawless service and world-class cuisine for guests throughout their journey.

You will lead the onboard restaurant team, maintain luxury standards, collaborate with culinary staff on menu execution and wine service, and manage inventory while aligning operations with train itineraries.

Qualifications

• Diploma or Degree in Hospitality Management, Culinary Arts, or related field.
• Minimum 5 years in fine dining, luxury hotels, cruise ships, or premium hospitality.
• Proven expertise in managing restaurant operations and staff.
• Knowledge of international dining standards and wine service.
• Experience with inventory control and cost management.

Responsibilities

• Lead onboard restaurant team to deliver flawless service.
• Ensure dining operations meet luxury standards.
• Coordinate with culinary staff for menu execution and wine service.
• Manage inventory, ordering, and storage of F&B supplies.
• Implement service improvement programs and projects.
• Oversee table settings and dining room ambiance.
• Align operations with train schedules and itineraries.
• Communicate between restaurant, kitchen, and management.
• Compile performance metrics and guest feedback; recommend improvements.

Skills

Staff leadership

Guest service

F&B coordination

Inventory management

Multicultural teamwork

Hospitality excellence

Education

Diploma/Degree in Hospitality Management

Tools

POS systems

Job description

Belmond's Eastern & Oriental Express is seeking a Restaurant Manager to oversee onboard dining, ensuring flawless service and world-class cuisine for guests throughout their journey.

You will lead the onboard restaurant team, maintain luxury standards, collaborate with culinary staff on menu execution and wine service, and manage inventory while aligning operations with train itineraries.