Responsibilities
- Lead, train, and supervise restaurant servers, bartenders, host/hostesses, and busboys/girls.
- Schedule and allocate tasks to restaurant personnel.
- Ensure guests receive exceptional service by monitoring the dining experience, addressing guest concerns, and resolving any issues promptly.
- Oversee food and beverage quality and presentation, ensuring that all items meet established standards.
- Conduct regular inspections of the dining areas to maintain cleanliness and organization.
- Assist in managing restaurant inventory, including tracking usage and reordering supplies as necessary.
- Collaborate with the Food and Beverage Manager to manage food and beverage costs within budgetary guidelines.
- Have an in-depth understanding of the menu offerings and be able to answer guest questions regarding ingredients, preparation methods, and dietary restrictions.
- Ensure compliance with health and safety regulations, including sanitation, hygiene, and food safety standards.
- Maintain accurate records related to staff scheduling, attendance, and performance evaluations.
- Assist in preparing reports on restaurant performance and guest feedback.
- Foster a positive work environment by providing ongoing training and development opportunities for restaurant staff.
- Previous experience in restaurant management, preferably in a cruise ship or upscale dining setting.
- Strong leadership and interpersonal skills.
- Knowledge of food and beverage service techniques, menu items, and wine pairing.
- Excellent communication and problem-solving abilities.
- Ability to work in a fast-paced, multicultural environment