The Restaurant Manager ensures efficient day-to-day F\&B operations, delivering high service standards and guest satisfaction in line with company guidelines. Responsibilities include team leadership, scheduling, and performance management; training staff in service excellence, salesmanship, and public health compliance. Oversees inventory control, equipment maintenance, reservations, and guest service recovery. Ensures adherence to USPH, hygiene, safety, and environmental standards. Conducts regular inspections, manages budgets, and supports cross-department coordination. Actively leads service operations, responds to guest feedback, and promotes a positive, guest-oriented culture. Facilitates team meetings, succession planning, and onboard training, contributing to financial goals and continuous service improvement.
Qualifications
- Minimum 3 years experience as Restaurant Manager in a high-volume or premium hospitality environment.
- Shipboard experience preferred or required * Proven ability to lead and motivate a multi-national team.
- Formal hospitality training or hotel school education preferred.
- Strong knowledge of American-style cocktails, wine, and food & wine pairing.
- Proficient in POS systems and Microsoft Office tools.
- Excellent English communication skills, both written and verbal.
- Guest-focused, service-oriented, and team-driven personality.
- Professional appearance, strong work ethic, and high hygiene standards.
- Knowledge of USPH/public health regulations and safety compliance.
- Skilled in training, coaching, and team development.
