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Main Responsibilities

Guest and Team Member Experience

• Positively contributes to guest satisfaction, by building interpersonal relationships with the guest. Proactively helps to resolve all service and product deficiencies and follows up on guest comments. As a brand advocate, assists guest, providing accurate information.
• Leads and effectively communicates with Team Members, Managers, and Guests.

Operational Effectiveness and Managing Resources

• Creates an atmosphere of success within the Restaurant and Bar department with the primary focus on delivering excellent service and maximizing guest satisfaction. Manage quality control processes within operations.
• Respond efficiently and accurately to guest complaints and feedback, includes the acknowledgement and appreciation of positive guest feedback.
• Regularly review service quality and share open and facts with Hotel Director and Corporate supervisors on all service-related topics and action plans for improvement.
• Administer performance review and feedback as per Seabourn standards.
• Ensure that all service staff and managers are scheduled as per standards.
• Manager & control operational costs and identify measures to improved financial performance.
• Ensures that all outlets are set up according to company’s operational manuals and SOPs. Implement new policies, protocols as directed by Head Office.
• Ensures that promotions & career development are dealt with in accordance with established procedures.

Team Engagement and Communication

• 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.

Qualifications

Education:

• Possess a diploma from an international recognized hotel school or university.

Experience:

• A minimum of Five years’ experience as F&B Manager, onboard a five start cruise ship or luxury hospitality establishment like hotels, high street restaurants or exclusive clubs
• Knowledge, Skills & Abilities:
• Managing & operating restaurant systems e.g., Micros, Silverwhere, MXP, CrunchTime and Symphony.
• United States Public Health rules and regulations
• HACCP