Restaurant Manager

Position Summary:

The successful Restaurant Manager will successfully direct and oversee all activities of the dining cabin and galley to ensure high-quality food and drinks, hospitable and efficient customer service, and profitable operations.

Duties and Responsibilities:

Provide exceptional hospitality to guests and shipmates as prescribed in Our Service System (RESPECT)

Rotate as shift manager and ensure adherence to cruise scripts, supervision of staff, quality meal service and entertainment

Gather necessary information from other departments to ensure guest satisfaction (special requests, additional services, special timing, etc.)

Conduct pre-cruise meetings and communicate to employees all necessary information regarding the cruise (seating charts, special bar packages, boarding procedures)

Maintain highest standards of safety for customers and staff

Maintain highest standards of sanitation in accordance with local regulation and corporate guidelines

Develop and execute programs that improve the level of service and product quality

Lead by example; maintain highest level of professionalism, integrity, and strong work habits

Develop strong teamwork within the crew

Assist in hiring, training, and development of all restaurant shipmates

Help develop and execute shipmate incentive programs

Maintain good working relationships with other departments (marine, sales, and administration)

Attend all scheduled meetings

Operate all restaurant systems (point of sale, inventory/purchasing system, reservations system)

Reconcile onboard cash and credit sales with the point-of-sale system

Review timekeeping records for each shift to ensure accuracy

Create schedule for assigned department ensuring proper staffing within budgeted guidelines

Additional job duties as assigned

Requirements & Qualifications:

High school diploma or equivalent required

Minimum of five (5) years of total restaurant experience in full-service, high volume environment

Must have supervisory experience

Associates or Bachelor's degree in related field preferred

Responsible alcohol service requirements—RAMP Certification required

Responsible for meeting health department sanitation codes & requirements-SERV Safe Certification required

Physical Requirements:

Ability to work onboard a moving vessel in varying weather and sea conditions, including maintaining balance and stability while underway.

Ability to stand and walk for extended periods, frequently throughout a shift.

Ability to navigate stairs, ladders, narrow passageways, and confined spaces commonly found onboard vessels.

Ability to lift, carry, push, and pull supplies, equipment, and inventory weighing up to 40 pounds independently.

Ability to bend, stoop, kneel, crouch, reach overhead, and perform repetitive motions as required in food service and hospitality operations.

Ability to respond quickly and effectively during normal operations, guest service situations, and emergency procedures.

Ability to safely work in a fast-paced environment with exposure to moving equipment, wet surfaces, temperature variations, and moderate noise levels.

Ability to visually inspect service areas, food presentation, cleanliness standards, and safety conditions.

Ability to communicate effectively with guests, crew members, and management in person and via radio or other communication devices.

Successfully complete vessel-specific safety and emergency training.

Ability to work flexible schedules, including evenings, weekends, holidays, and extended shifts as operational needs require.

Work Environment:

Work is performed primarily onboard a Coast Guard-inspected passenger vessel, with duties split between dining, service, storage, galley-adjacent, and administrative areas.

Position requires regular movement throughout multiple decks and may involve occasional exposure to outdoor marine environments, including heat, humidity, rain, wind, and sunlight.

Must be able to safely perform duties while the vessel is docked or underway.