Manager, Specialty Restaurant Operations

Position Summary

The Manager, Specialty Restaurant Operations is responsible for providing strategic direction and support fleetwide operation & newbuild based Restaurant & F&B Leadership to achieve brand and company goals.

Main goal is to achieve revenue target on each vessel.

Essential Duties and Responsibilities :

Leadership

• Provide all necessary tools to the shipboard team to achieve all KPI’s results in Specialty operations from quality of food to specialty service rating & revenue.
• Create and maintain SOP for each specialty venue and culinary activities.
• Provide Training & Development tools for all Assistant Maitre D’, Maitre D’ and ROM.
• Provides leadership, schedule, training & development to the Senior Traveling F&B Director (TFBD) to help accomplish department and brand goals and objectives as well as maximize output and business effectiveness.
• Provides insights and guidance on operational, performance, and conduct challenges when required.
• Provides strategic direction to the F&B Director & Restaurant Operations Fleetwide, by providing guidance, technical expertise, tools, and resources to achieve the company goals and vision.
• Create and maintain specialty training guide for the wait staff assigned to each specialty venue.
• Create, adjust and maintain specialty inventories for all specialty venues and culinary activities with the assistance of TVL Team and shoreside SR Director Restaurant Operations.
• Provide support to the Dining Coordination Team based in Miami as needed.
• Be an expert of the new Dining Management Program X-dining with a future implementation fleetwide with the assistance of the dining team based in Miami and TVL F&B Team.

Strategic

• Defines departmental objectives, develops strategic plans, and deploys supporting tactics and project work for Restaurant Operations that support F&B department objectives with the assistance of TVL F&B Team and shoreside Senior Manager MDR / F&B Director, day-to-day-operation.
• Continually supports and role models the ROYAL Way standards for Restaurant Operations through recognition, documentation, training, communications, and on-the-job demonstrations.

Safety

• Drives the compliance with USPH Standards along with all Leadership Teams.
• Communicates areas for improvement or best practice with stakeholders.

Financial

• Manages all financial aspects of specialty restaurants operation with a particular focus on fostering a culture of fiscal responsibility and accountability with our Shipboard and Leadership Teams.
• Develop budgets and forecasts for the departments and identify product and operational efficiencies that drive cost reductions and product enhancements.
• Owns the management of inventory of all restaurant inventories with the dining team based in Miami.
• Own the Point-of-Sale System set up and maintenance ensuring smooth communication and reporting as well as expense management (i.e., cost of sales).

Human Resources

• Performs oversight of hiring, employment decisions, succession planning, and placement of AMD & MD for all specialty venues.
• Develops and implements the department succession planning structure for the training plans and knowledge requirements to grow within the F&B organization.
• Ensures Team Members are provided with the path for growth in a fair and equitable manner.
• Monitors areas of compliance for the Restaurant Operations.

Operational Excellence

• Owns the execution of all aspects of operational excellence for Specialty Restaurant Operations fleetwide.
• Partners closely with the Senior Corporate Executive Chef and his Traveling Corporate Chef team to ensure alignment in philosophies and direction, as well as establishing a strong support mechanism for all culinary / food production initiatives including matrices and menu engineering.

Development

• Works closely with all members of the Shoreside Food & Beverage Operations Leadership to evolve dining concepts, service styles, menus, and any other work associated with Restaurant Operations.
• Supports all New Build, Revitalization, and Product Development projects as a subject matter expert for new concept development and implementation in all capacities that involve Restaurant Operations and Private Destinations.
• Leads all development activities and operational product and services standards.

Change Management

• Executes all change management regarding all Restaurant Venues programs.
• Ensures timely and accurate information is provided to all stakeholders through multiple channels including but not limited to newsletters, memos, culinary guides, SOPS, and more.

Business Excellence

• Authors and approves all policies (i.e., SQM), processes, and procedures for all restaurant Venues across the fleet.
• Supports the achievement of Key Performance Indicators across all Specialty Restaurant Venues.
• Provide guidance and corrective action objectives for continuous improvement.

Marketing

• Leads partnership efforts with marketing to ensure all entities are informed and aligned with the branding and communications strategies, brand guidelines and overall and corporate strategic goals.
• Generates, increases, and engages consumer awareness of existing or new onboard offerings or experiences delivered.
• Manages the creation of all physical, digital, and multi-media content; ranging from physical signage to Cruise Compass.
• Owns the systematic review and assessment of collateral for accuracy.

Team Member Engagement

• Drives the Team Member F&B Experience across the Shipboard Teams by fostering a feeling of care and community.
• Focuses on internal communications and learning opportunities within the public spaces in each commissary to enhance Crew Member and Team Member Engagement.

Qualifications, Knowledge & Skills :

• Minimum of a Bachelor’s degree required.
• Minimum of 5 years in a professional or supervisory position within the hospitality industry, including dining services or restaurant operations, where a quality standards program existed, was reviewed, and enforced.
• Must have demonstrated a high level of proficiency in hospitality management general business management.
• Speaks and writes English and demonstrated a high level of interpretative skills for oral, written, schematic, or diagrammed instructions.
• Must have a working knowledge of personal computers within a Windows environment with e-mail, Microsoft Word, Excel, PowerPoint and related printers and equipment.
• Excellent interpersonal skills required, communicating in a multicultural environment with all levels of employees and management.
• Ability to work in a fast-paced environment and manage multiple projects and priorities. Able to travel (up to 50% of the time) on trips of 2-14 days depending on itinerary.
• Ability to read, analyzes, and interprets general business periodicals, professional journals, technical procedures, or governmental regulations.
• Ability to write reports, business correspondence, and procedure manuals.
• Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general audience.
• Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume.
• Ability to apply concepts of basic algebra and geometry.
• Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
• Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
14 days ago