Why Them:
- Join a team dedicated to crafting extraordinary dining experiences.
- Oversee a diverse range of restaurant operations, from main dining rooms to specialty restaurants.
- Help redefine industry standards and position our brand as a leader, not just a competitor.
- Collaborate with our shoreside Food & Beverage director and Shipboard Food & Beverage Operations to update and enhance Brand Standards.
- Evaluate and refine restaurant concepts to ensure they resonate with the US market and align with our Brand Standards.
- Conduct thorough market research to tailor our offerings to regional preferences and economic factors.
- Master and teach electronic reservation systems, ensuring onboard teams are proficient.
- Lead projects during corporate department implementations and new ship launches.
- Foster strong interdepartmental collaboration, particularly with the Galley Department/Executive Chef and Beverage Department/Bar Manager.
- Set the example by staying up-to-date with manuals and guidelines, and coach onboard teams for optimal results.
- Identify new business opportunities and track the progress of ongoing restaurant brand initiatives.
- Review budgets, expenses, and revenue targets, taking action to meet company goals.
- Ensure strict adherence to department and company policies and procedures.
- Conduct USPH inspections to maintain 100% compliance.
- Engage with crew members in open forums to understand their perspectives and enhance crew satisfaction.
- Monitor NPS Scores and take immediate action to create a positive environment.
- Identify and nurture talent to meet staffing needs and achieve strategic goals.
- Oversee Specialty Restaurants, proactively responding to market and competitor trends.
- Collaborate with recruiting and Genève headquarters on hiring, training, scheduling, and performance improvement.
- Participate in monthly conference calls to discuss results and improvement opportunities.
- Embrace additional responsibilities assigned by shoreside management, always striving for excellence.
- A knack for engaging audiences.
- Collaborative and tactful interpersonal skills.
- Exceptional verbal and written communication abilities.
- Creative problem-solving skills.
- Initiative and adaptability in tackling challenges.
- Strong accountability and integrity.
- High School Diploma or GED.
- Five (5) years of Restaurant Manager experience, preferably in cruise line operations.
- Four (4) years of experience in Food & Beverage Operations, including current trends and concepts.
- Experience in managing across US regions.
- Proficiency in various computer software programs (MS Office).
- US Passport or US Permanent Residency.