~6mo ago

CARNIVAL - SPECIALTY RESTAURANT MANAGER

Remote WorldwideRemotemid

Hospitality & Food ServiceRestaurant ManagerFood Service

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Quick Summary

Key Responsibilities

To greet and seat all guests as they enter the Restaurant. To ensure that all tables have been serviced by Servers for food and bar orders.

Requirements Summary

Degree/Diploma in Hotel Management / Hospitality or other similar vocational education. Mandatory previous ship experience of working on restaurant management position!

Technical Tools

Hospitality & Food ServiceRestaurant ManagerFood Service

The Specialty Restaurant Manager is responsible for the overall running of a Specialty Restaurant. To oversee the Food and Beverage service activities in the Restaurant and to ensure the guests satisfaction during dinner.

free food and accommodation on board
First joining ticket is provided by company
medical insurance provided during the work contract
contract 6-8 months, followed by 2 months vacation
Activities for crew
Opportunity to save money and travel while working
Meet new friends from all over the world
No safety certificates needed
Great chance to show yourself and build a career

Responsibilities

~2 min read

→To greet and seat all guests as they enter the Restaurant.
→To ensure that all tables have been serviced by Servers for food and bar orders.
→ To ensure that all special requests made by guests are accommodated as far as is possible.
→ To ensure that all Servers place the food and beverage orders correctly for the galley.
→ To check with every table whether the food and service was to their satisfaction and take necessary action if needed.
→ To present and serve occasion cakes.
→ To have a thorough knowledge of the reservation procedures.
→ To perform the necessary administrative tasks.
→ To ensure correct and timely check-in of employees before service commences.
→ To ensure that all Restaurant Servers follow the “Carnival Look” standards and are properly attired as per company standards.
→ To ensure that the Servers provide professional yet friendly service in accordance with company standards that will exceed our guests’ expectations.
→ To monitor areas in the restaurant during service ensuring safe working practices are carried out.
→ To ensure that all accidents/incidents are reported immediately.
→ The ensure the correct mise-en-place and set-up of the restaurant before service begins.
→ To check all tables for correct set-up, the furniture and fixtures are in well maintained and the carpet and floors are clean.
→ To ensure that all side stations are clean and tidy and have been set up correctly.
→ To check that the right ambience is created by adjusting the lighting and music to the appropriate levels.
→To liaise with the FOM/Chef regarding shortages, guest counts, special diet requests, occasion cakes and VIP tables.
→To ensure that the linen, uniform, menu, ménage lockers and cabinets are always kept clean and tidy. Par stocks for all the above should be established and always maintained.
→ To enforce employee discipline in a fair impartial manner where needed.

Requirements

~1 min read

Degree/Diploma in Hotel Management / Hospitality or other similar vocational education.
Mandatory previous ship experience of working on restaurant management position!
Extensive wine and fine dining service standard knowledge required with minimum 3 years’ experience in a high volume Hotel / Restaurant / Cruise Line (4+ star) serving contemporary international cuisine in a similar setting.
Minimum 3 years Supervisory or Management experience in a Restaurant.
Previous experience with managing employees.
Ability to work under pressure with minimal supervisor
Good level of English language
Age: min. 21 years old
Strong communication skills and comfortable speaking to English speaking guests ⠀
Hospitable, positive attitude, motivated ⠀