Assistant Restaurant Manager- Pride Of America
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| Employer: | Norwegian Cruise Line |
| Job Ref: | 30013 |
| Industry: |
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Cruise Line |
| Country: | United States |
| Post Date: | 06/12/2012 08:00 AM |
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Responsible for the operation and supervision of an assigned restaurant on the ship. • Assists with the direction, supervision, performance, training and evaluation of all positions within the restaurant. • In order to consistently exceed guest expectations and provide the highest levels of product and services, additional duties and responsibilities may be assigned as needed. Education: • BA/BS 3-4 year degree or foreign equivalency and/or previous restaurant management experience Experience: • Minimum of two years experience as a Restaurant Assistant Manager or Maitre 'd in a large cruise ship or multi-venue, high volume, luxury hotel or resort. Knowledge: Functional Expertise: o Solid progression through F&B ranks o Experience with high-volume banquet operations o Experience implementing new F&B concepts o Track record developing profitable F&B promotions o Establish and maintain proper inventories o Good computer skills to include spreadsheets, word processing and e-mail o Working knowledge of point of sales systems and computerized reservation systems o Excellent knowledge of USPH/FDA regulations Leadership Requirements: o Ability to manage change effectively o Ability to conceptualize the mission o Provide leadership to the departments to achieve their goals and objectives o Communicate the goals and objectives and inspire employees to achieve those goals Managerial Requirements: o Clear, concise written and verbal communication skills o Experience making presentations in front of groups o Ability to clearly and concisely present technical subjects o Demonstrate team building experience o Track record promoting an atmosphere of teamwork o Demonstrate to lead by example o Build morale and spirit o Use a "hands-on" approach to management o Abilities to inspire, train, and develop people for promotion o Experience communicating, training, and managing multi-lingual staffs o Instill a guest service attitude in all employees o Experience training and developing employees with limited education/experience o Instill a "can-do" attitude in employees o Coach employees how to resolve and de-escalate conflicts o Instill a calm, organized approach in all situations Business Skills: o Excellent time management skills o Strong organizational skills o Good knowledge of computers o Strong customer service orientation and skills o Excellent listening skills o Exceptional follow up abilities o Strong budgetary, projections, and cost control skills o Ability to produce consistent profits o Follow/enforce company policies and procedures o Resolve problems o Assume responsibility/accountability o Excellent safety, sanitation and environmental skills o Provide overall direction, coordination, and ongoing evaluation of operations o Ability to quickly evaluate alternatives and decide on a plan of action o Think creatively o Teach suggestive selling techniques o Juggle and balance needs of the organization Responsibilities: Crew Responsibility • Lead by example utilizing a "hands-on" approach to management. • Assist with establishing and developing a highly motivated, pro-active Restaurant team with the highest ethical standards that delivers a cost effective and quality oriented service product. • Facilitate an environment in which restaurant crew members are comfortable utilizing the open-door policy. o Acts as a mentor for new restaurant employees during their first two weeks onboard through open communication and availability. Assist with conducting new-hire training for employees. • Assist with scheduling crew members based off of guidelines established by the Corporate Office and the Collective Bargaining Agreement. • Assist with reviewing time clock reports to ensure accuracy of pay for crew members. • Ensure restaurant crew members are being treated in a fair and equitable manner. • Ensure that restaurant crew member issues are resolved in a timely manner. • Ensure that crew members are in compliance with the grooming and uniform standards of the company. • Communicate with the restaurant staff through daily line-ups and monthly meetings. These meetings are to have a set agenda and not be held during meal periods. • Provide continuous training to the crew members. • Facilitate cross-training between restaurants. o Ensure restaurant crew members are promoted into specialty restaurants in a fair and equitable manner. • Continue own education by staying abreast of trends and sharing this information with the team. • Monitor the performance of all restaurant staff to ensure that their duties are carried out in accordance with Company policy, and safety and environmental regulations. • Monitor restaurant crew member performance. Identify strengths and weaknesses and provide timely feedback to the individual. Make recommendations to the Restaurant Manager regarding succession planning. • Recognize restaurant crew members for their accomplishments. • Coach and counsel employees in a timely manner and in accordance with Company policy. • Ensure that performance evaluations of all restaurant personnel are carried out as per Company policy in a fair and equitable manner, based on actual performance and results achieved. • Ensure that restaurant employee promotions/transfers are handled according to Company policy. • Communicate staffing needs to the Restaurant Manager as needed. • Monitor restaurant crew turnover and present ideas to the Restaurant Manager on how to decrease. Operational Responsibility • Have knowledge of the goals of the company and department and the action plans that will be followed to achieve these goals. • Communicate the goals of the company and department and the action plans to the crew members. • Develop a positive working relationship with all shipboard departments to facilitate a team oriented atmosphere. • Ensure that all departments within F&B are working together as a team and supporting each other in a professional manner. • Regularly communicate with the Director of Outlets and Restaurant Manager in regards to restaurant related matters. • Ensure that assigned restaurant is maintained in accordance with Company policy, USPH, SEMS and safety and environmental regulations. • Ensure that cleaning schedules for assigned restaurant are in place and being followed. • Ensure that service schedules for equipment in assigned restaurant are in place and being followed. • Submit work orders for repairs to assigned restaurant and/or equipment and follow up on these requests to ensure timely completion. • Must be familiar with the Safety and Environmental Protection Policy and SEMS. Participate in daily USPH inspections as needed. • Ensure that the company's standards are maintained in the following areas: o Freestyle service and dining experience o Restaurant service, operation and philosophy o Public health o Crew assigned to the restaurant department o General standards in the restaurant department o Planning and organizing for assigned restaurant operations • Enforce Company standards for consistent, quality service. • Ensure that the F&B department achieves satisfactory guest satisfaction ratings on a consistent basis. • Enforce policies and procedures in a fair and equitable manner. • Continuously review the operation and make recommendations on how to enhance the product to the Restaurant Manager. • Assist with implementing new policies, standard operating procedures and Company initiatives as assigned. • Always available on the floor to assist crew and to interact with guests. • Schedule crew members according to business levels and monitor overtime. • Enforce cost control procedures and monitor waste and breakage. • Ensure the restaurant reservation system is maintained and that the reservationists are adhering to the seating guidelines. • Ensure that guest complaints are dealt with in a timely, professional manner and in accordance with Company policy. • Maintain an outlet log for assigned restaurant. Frequently review this information with the Restaurant Manager and Director of Outlets. • Complete reports in a timely manner (cover count report, monthly inventory reports, manning reports, etc.) and forward them to the Restaurant Manager. • Assist with reviewing all ship generated reports to identify areas of deficiency in assigned restaurant and determine appropriate courses of action to correct. • Properly plan and prepare for events and cruises. • Develop and maintain par stocks for equipment. • Place equipment orders according to the Provisioning Schedule. • Order equipment based on consumption history and par levels. • Conduct monthly equipment inventories in accordance with Company policy. • Ensure that restaurant equipment items delivered to the vessel are in compliance with Company specifications. • Monitor slow moving item reports to ensure that discontinued equipment items are not being reordered. Financial Responsibility • Responsible for ensuring that assigned restaurant operates within the established budgetary guidelines for the vessel. • Assist with planning orders for assigned restaurant based off of the budgetary guidelines for the vessel. • Assist with reviewing all food and beverage related costs and consumptions in accordance with financial targets. • Assist with ensuring that all food and beverage revenues and expenses are properly recorded against the appropriate budget, and the variations from the budgeted amounts are properly documented. • Assist with monitoring revenue reports for accuracy. • Submit budget requests to the Restaurant Manager and Director of Outlets in a timely manner. Special Requirements: • Special Job Requirements: o Ability to work odd hours and on weekends and holidays o Ability to work under pressure and handle stress o Able to work 7 days a week for a minimum period of 16 weeks o Ability to live in close quarters, share limited space with other cabin-mates | |
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