RESTAURANT MANAGER-FRENCH SPEAKER

Position Summary / Job description We are looking for a Restaurant Manager’ ready to join immediately.   Primary Responsibility of the Role: · Leads the Restaurant teams and ensures training, development and supervision of the Restaurant teams in product knowledge and service. · Supervises and motivates the team by ensuring all Standard Operating Procedures are in place and executed before, during and after service. · Ensures proper inventory processes including requisitions, receiving, moving and stocking product in accordance with first in/ first out (FIFO). · Prepares for and leads all Sanitation and Public Health inspections. · Advance planning, coordination and oversight of execution of special events and Banquets. · Provides assistance to direct reports and the Assistant Food and Beverage Manager in the execution of the day-to-day operations of the Restaurant venues. · Manages the financial performance to exceed expectations for all Specialty venues in partnership with senior leadership. · Coaches others by providing constructive feedback; helps others identify developmental needs and monitors progress; promoting an environment where everyone is valued and included. · Coordinates and maintains on-going training programs and its’ execution to ensure all team members always have access to all pertinent training materials and are regularly tested on all information including menus, hours of operation, steps of service, Public Health and other divisional, brand information. · Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty and integrity. · Able to execute any electronic reservation system as assigned by company directives and to be able to train and guide on-board restaurant team members competently in the system. · Ensuring cooperation and coordination of activities with all other departments, with special focus on the relationship with the Galley Department/Executive Chef. · Leading “by example” by knowing manuals and guidelines, including the latest updates, and teaching/coaching on board teams for optimal results. · Conducting VSP inspections with the shipboard management team, ensuring 100% compliance, including equipment status and maintenance reports. · Monitoring NPS Scores and by engaging the management team immediately follows up on both success and failure to create an environment of acute awareness and positive re-enforcement. · Additional duties may, and will, be assigned by the shore side management with an expectation of execution.

Position Requirements:

Valid Standards of Training, Certification and Watchkeeping for Seafarers (STCW) and flag certification for the duration of the contract and appropriate to position.

Previous Restaurant Manager or Maître D experience on cruise line/passenger vessel.

Excellent verbal and written command of the English and French Language.

Superior knowledge and experience in Public Health rules and regulations related to VSP and HACCP.

Excellent working knowledge of food, beverage (wine, beer, spirits, cocktails, coffee, tea) and an international cuisine.

Collaborative and interpersonal, who build positive relationships, exhibit tact and earn trust.

Strong communicator, both verbally and in writing, who effectively communicate at all levels.

Problem solvers, who are flexible and creative in finding solutions for hard problems.

Self-starters, who take the initiative in leading goals, utilize analytical skills and possess the adaptability to change.

Accountable individuals, who take ownership of projects, effectively communicate results, and recommend improvements.

High School Diploma or GED

Working knowledge of various computer software programs (MS Office).

Employment Terms & Conditions

4 months +/-1 months

We would appreciate to receive your application including your CV with all references of employers, proof of previous sea service, completed training's and certificates by clicking on the “apply” button below.