The Dining Room Manager directs the activities of subordinates engaged in food service and food related beverage service in the dining rooms. Identifies and implements improvements to increase the effectiveness and consistency of the Dining Services operations. Responsible for the implementation and execution of food handling, food service and cleaning procedures.
Directs, supervises and trains all subordinates in the performance of their duties in accordance with the quality standards set by the company. Responsible for all employee work schedules and controls overtime. Sets objectives and performance evaluations for all direct reports in the restaurant organization.
Ensures proper reservations and seating assignments are administered accurately for all guests in accordance to standards. Responsible for implementing and executing proper maintenance and cleaning procedures in all restaurant areas.
Requirements:
– Preferred College or University degree in hospitality management, business administration or related field preferred. International equivalent suffices.
– Minimum 3 years leadership experience in the hospitality Industry.
– Preferred 3 years of shipboard experience within the Dining Services environment.
– Must possess strong leadership, organizational and training skills.
– Working knowledge of computers and software programs such as Excel, Word and PowerPoint.
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