Restaurant Manager

Hornblower Corp; Philadelphia (Philadelphia County); On-site; USD 65,000 - 90,000; Full time

Job summary

Hornblower Corp. seeks a seasoned Restaurant Manager to lead dining cabin and galley operations aboard our cruise vessel, delivering high-quality food and drinks and exceptional guest service.

The role requires supervising staff, coordinating with other departments, ensuring safety and sanitation, and driving profitable operations while maintaining professional standards and teamwork.

Qualifications

• Minimum five (5) years of total restaurant experience in full-service, high-volume environment
• supervisory experience required
• Superb guest service and leadership abilities
• Certified in responsible alcohol service (RAMP) and sanitation standards (SERV Safe)

Responsibilities

• Direct and oversee dining cabin and galley operations to ensure quality service and profitability
• Rotate as shift manager; supervise staff and ensure adherence to cruise scripts
• Coordinate with other departments to fulfill guests' special requests and timing
• Conduct pre-cruise meetings and communicate essential information to staff
• Maintain safety and sanitation standards in compliance with regulations and guidelines
• Hire, train, and develop restaurant crew; lead by example and foster teamwork

Skills

Restaurant management

Supervisory experience

Customer service

Crew leadership

Education

High school diploma or equivalent

Associates or Bachelor's degree in related field preferred

RAMP Certification

SERV Safe Certification

Job description

Position Summary:

The successful Restaurant Manager will successfully direct and oversee all activities of the dining cabin and galley to ensure high-quality food and drinks, hospitable and efficient customer service, and profitable operations.

Duties and Responsibilities:

• Provide exceptional hospitality to guests and shipmates as prescribed in Our Service System (RESPECT)
• Rotate as shift manager and ensure adherence to cruise scripts, supervision of staff, quality meal serviceand entertainment
• Gather necessary information from other departments to ensure guestsatisfaction (special requests, additional services, special timing, etc.)
• Conduct pre-cruise meetings and communicate to employees all necessary information regarding the cruise (seating charts, special bar packages, boarding procedures)
• Maintain highest standards of safety for customers and staff
• Maintain highest standards of sanitation in accordance with local regulation and corporate guidelines
• Develop and execute programs that improve the level of service and product quality
• Lead by example; maintain highest level of professionalism, integrity, and strong work habits
• Develop strong teamwork within the crew
• Assist in hiring, training, and development of all restaurant shipmates
• Help develop and execute shipmate incentive programs
• Maintain good working relationships with other departments (marine, sales, and administration)
• Attend all scheduled meetings
• Operate all restaurant systems (point of sale, inventory/purchasing system, reservations system)
• Reconcile onboard cash and credit sales with the point-of-sale system
• Review timekeeping records for each shift to ensure accuracy
• Create schedule for assigned department ensuring proper staffing within budgeted guidelines
• Additional job duties as assigned

Requirements & Qualifications:

• High school diploma or equivalent required
• Minimum of five (5) years of total restaurant experience in full-service, high volume environment
• Must have supervisory experience
• Associates or Bachelor's degree in related field preferred
• Responsible alcohol service requirements—RAMP Certification required
• Responsible for meeting health department sanitation codes & requirements-SERV Safe Certification required

Physical Requirements:

• Ability to work onboard a moving vessel in varying weather and sea conditions, including maintaining balance and stability while underway.
• Ability to stand and walk for extended periods, frequently throughout a shift.
• Ability to navigate stairs, ladders, narrow passageways, and confined spaces commonly found onboard vessels.
• Ability to lift, carry, push, and pull supplies, equipment, and inventory weighing up to 40 pounds independently.
• Ability to bend, stoop, kneel, crouch, reach overhead, and perform repetitive motions as required in food service and hospitality operations.
• Ability to respond quickly and effectively during normal operations, guest service situations, and emergency procedures.
• Ability to safely work in a fast-paced environment with exposure to moving equipment, wet surfaces, temperature variations, and moderate noise levels.
• Ability to visually inspect service areas, food presentation, cleanliness standards, and safety conditions.
• Ability to communicate effectively with guests, crew members, and management in person and via radio or other communication devices.
• Successfully complete vessel-specific safety and emergency training.
• Ability to work flexible schedules, including evenings, weekends, holidays, and extended shifts as operational needs require.

Work Environment:

• Work is performed primarily onboard a Coast Guard-inspected passenger vessel, with duties split between dining, service, storage, galley-adjacent, and administrative areas.
• Position requires regular movement throughout multiple decks and may involve occasional exposure to outdoor marine environments, including heat, humidity, rain, wind, and sunlight.
• Must be able to safely perform duties while the vessel is docked or underway.

#CityCruisesUS