SBN - Solis Restaurant Manager
Department: Restaurant
Employment Type: Fixed Term Contract
Location: Global
Reporting To: Maitre D' Hotel
Description
The Solis Restaurant Manager oversees all food and beverage service functions at Solis, including Room Service during breakfast and lunch, as directed by the Maitre D' Hotel. They ensure high guest satisfaction and team morale, maintain a good working relationship with the Chef de Cuisine, and make decisions to enhance the guest experience. The manager is responsible for supervising, training, and evaluating staff, including the Assistant Maitre D' Hotel, Assistant Sommelier, Senior Waiters, Waiters, and Service Utilities.Key Responsibilities
Guest and Team Member Experience- Maintains a high level of guest satisfaction by ensuring seamless service and resolving guest concerns promptly. Makes key decisions aimed at enhancing the guest experience, contributing to the company’s goal of providing the ultimate travel experience.
- Directs and supervises all food and beverage service functions in the Solis, with a focus on overseeing Room Service operations during breakfast and lunch as directed by the Maitre D' Hotel.
- Establishes and maintains a strong working relationship with the Solis Chef de Cuisine to ensure smooth coordination between the kitchen and service teams.
- Ensures the continuous development and professional growth of the team by providing regular feedback, conducting training sessions, and performing performance assessments. Supervises, trains, and evaluates the performance of the Assistant Maitre D' Hotel, Assistant Sommelier, Senior Waiters, Waiters, and Service Utilities to ensure high standards of service and team effectiveness.
- Demonstrates and maintains comprehensive knowledge of food and beverage menus, service standards, and classical cuisine, including the ability to identify international food and beverage items by name and recognize their associated allergens.
- Maintains and demonstrates complete knowledge of food and beverage SOP, Standard Operation Procedures of The Solis and all dining venue set ups, all opening and closing duties of the Solis and all dining outlet.
- Supervises The Solis team during service, ensuring the proper execution, support, and coordination to provide excellent guest service, while also overseeing special orders, standing orders, and dietary requirements for each guest.
- Maintains a good working relationship with your team, all other departments, Managers & Superiors.
- Speaks up to share ideas or information on important issues.
- Demonstrates teamwork with the team and all other departments
- Ensures compliance to safety protocols of public health as defined by internal processes, external, and governmental regulations. Maintains a safe and healthy work environment by following organization standards and sanitation regulations.
- Regularly participates in onboard safety trainings & procedures.
- Always complies with all Fleet Safety regulations, including mustering guests
All duties and responsibilities are to be performed by the Company's standards and uncompromising Commitment to the Safety and Sustainability of our Environmental.
Qualifications
Education:- Possess a diploma from an international recognized hotel school or university.
- A minimum of Three years’ experience as Restaurant Manager or onboard a Five Star Cruise ship or luxury hospitality establishments like hotels, high streets restaurants or exclusive clubs.
- Managing & operating Restaurant Systems e.g., Micros, Symphony, MXP, Silverwhere, Crunchtime
- United States Public Health rules and regulations
- HACCP
- Tech Savvy and able to perform task using Microsoft office tools.
Physical Demands & Travel
Physical Demands:For the safety of yourself and others on board certain physical abilities shall be maintained.
Must be able to bend, climb, perform repetitive motion, and repetitively heavy lift.
Must maintain physical fitness to perform tasks associated with job.
WORK CONDITIONS:
Working on a cruise ship is very different from any land-based occupation. Working hours are
longer and work is more intense due to the constant demand of the guests. You have to be very
flexible in your working hours, which on occasion might have to be changed due to unforeseen
circumstances. The Maritime Labour Convention of 2006 however strictly regulates these.
Apart from the working hours there are strict rules which all members of the ship’s company
need to adhere to as stipulated by the Master’s standing orders. You work in close proximity
with your fellow crewmembers and therefore respect among all is essential
