Restaurant Operations Development Senior Manager

Management support for all practices, procedures, and training related to existing and new restaurant concepts. Assist with management of shipboard projects in restaurant operations fleet-wide, while ensuring that service standards and revenues are achieved and maintained within the targets established by the company. Work in close cooperation with the ship's management teams in tandem with the Director of Restaurant Development and Operations.

• Research and development of all practices, procedures, and equipment specifications for new and existing restaurant concepts.
• Review and evaluate all aspects of onboard restaurant operations continuously, including development of strategic choices and analysis before determining appropriate courses of action to facilitate implementation.
• Follow-up consistently to ensure accountability to plans. Drive implementation of food and beverage programs by motivating and supporting the ship management teams in developing and implementing action plans that meet operational objectives.
• Liaise with the Inventory Controllers to ensure that food & beverage service related inventory levels are maintained in a cost-effective manner.
• Ensure dining revenues and expenses are properly recorded against appropriate budget, and variations from budgeted amounts, are properly documented.
• Analyze and evaluate detailed costs and consumption of onboard dining rooms, buffets, specialty restaurants against financial targets considering the best interests of the company.
• Analyze and review ship / shore generated reports in relation to restaurant service area costs and revenues, satisfaction ratings and material (consumable/durable) management on a continuous basis. Identify deficiencies within existing service delivery systems and initiate and develop efficient and effective alternative courses of action.
• Develop and maintain positive working relationships with all fleet operations departments to facilitate a team oriented and supportive approach to onboard restaurant service operations. Recognize and reinforce restaurant management ship accomplishments by using existing business indicators as well as by finding new, effective methods of recognition.
• Liaise with Sales and Reservations for special functions, service requests, group requests, dining room reservation and any other restaurant service related issues.
• Manage administration and operational functionality of all restaurant service related capital investment equipment onboard the vessels.
• Participate in the design and layout of buffets, restaurants and other food service related outlets and undertake special projects as needed.
• Prepare a Trip Report after each visit to a vessel with the main focus on general Food & Beverage.
• Must be familiar with the Safety and Environmental Protection Policy and the SEMS, and carry out the policies and procedures appropriate for position. Ensure restaurant operations comply in accordance with USPHS standards.
• Perform other job related functions as assigned.

Bachelor's Degree in Hotel Management, Business Administration or related field of study; or any equivalent combination of education and relevant work experience

10 years of experience in industry food and beverage management position. Extensive experience and knowledge in all aspects of hotel/cruise ship operations

Expert knowledge of restaurant operations including: service practices, purchasing systems, records procedures and UK/USPH sanitation standards. Fluent in overall beverage knowledge and an understanding of beverage operations in general. Certified Level 1 Court of Master Sommelier preferred in service practices. Working knowledge of Microsoft Office Suite, to include Excel, Word, PowerPoint and Outlook. Strategic planner with innovative and practical management approach to build and develop a successful team.

Highly motivated self-starter with complete attention to detail. Ability to maintain confidential proprietary company and personnel related information. Detail-oriented in interpreting and implementing company and work rules, practices and procedures. Solid communication skills to work effectively with subordinates, peers and superiors. Excellent leadership and management skills with ability to develop, motivate, and train a smooth functioning team. Ability to organize and complete work in accordance within established timelines.

Ability to work under pressure, manage multiple projects and shift priorities based on business demands. Ability to travel extensively. Ability to work nights, weekends, and occasional holidays.