Food and Beverage Supervisor
1 week ago
The Restaurant Operations Manager is responsible for overseeing the day-to-day activities of the front-of-the-house, including cruise execution, staff management, and administration. This role requires a high level of quality, service, and guest satisfaction while maintaining a high level of profitability.
Key Responsibilities- Cruise Execution
- Assist in managing the front-of-the-house staff, including recruitment, training, coaching/discipline, and retention of assigned vessel
- Provide assistance to restaurant managers changing shifts and ensures adherence to procedures detailed in the Product Management Guide
- Assist in gathering pertinent cruise event details from other departments to ensure special guest requests are fulfilled
- Participate in conducting pre-cruise meetings and communicates to front-line staff all necessary information regarding the cruise
- Ensure that staff and guests adhere to all safety standards and procedures
- Ensure that staff is trained and consistently follows and adheres to proper alcohol service guidelines
- Ensure that all staff consistently follows and adheres to all health department sanitation codes and requirements
- Resolve guest service issues by utilizing strong guest service skills and exercising diplomacy
- Observe and recommend line-staff that require further training and development
- Recommend approved programs that improve the level of service and product quality
- Staff Management
- Assist in recruiting all front-line staff when necessary to fill vacant positions
- Partake in delivering training to all new front-line staff
- Assist with scheduling front-line staff according to staffing matrix
- Adhere to Company's performance management guidelines for all discipline and termination situations
- Develop positive working relationships with city department heads and peers
- Develop strong teamwork within the staff
- Help develop and execute employee incentive programs
- Administration
- Adhere to established cash control procedures and ensures standards are maintained
- Monitor costs and maintain cost control for assigned areas of responsibility
- Administer payroll system including scheduling, checking, transmitting and processing
- Plan, negotiate and execute collateral duties as assigned by Senior Restaurant Manager
- Schedule front-line staff work periods to achieve maximum payroll efficiency
- Ensure that all states and local health and alcohol control requirements are met onboard
- Attend all scheduled meetings
- Operate all restaurant systems
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