Collaborating closely with the Maître'D, Senior Maître'D, and Restaurant Operations Manager to maintain consistent, high-level service and ensure guest satisfaction in all your assigned venues. Position Duties and Responsibilities - Oversee food and beverage services throughout designated venues, which includes Team
Dining, Inclusive Dining venues, Room Service, and other areas involved in food and
beverage operations or related activities. - Ensure a consistent and high level of service in accordance with company standards.
- Oversee the performance of Restaurant Team Leaders assigned to their area of
responsibility. - Monitor employees’ hospitality, attendance, attitude, cleanliness, neatness, and service,
and enforce fair employee discipline and follow-up - Deliver impactful, effective, and interactive training for all Servers while remaining vigilant in
identifying potential training opportunities. - Communicate effectively and timely with team members regarding procedural changes and
upcoming events. - Check correct venue set-up and ensure all equipment and fixtures are in clean and
presentable condition. - Conduct orientation for all team members assigned to their area of responsibility.
- Maintain operating par levels for silverware and equipment and ensure accurate and timely
inventory submission. - Consult with other managers and departments to ensure functions are set up as per
specifications and replenishing is done in a timely manner. - Monitor and control costs and be revenue and TGEM-oriented.
- Support team members who need assistance in performing their duties and maintaining
smooth service and guest satisfaction. - Ensure compliance with the Restaurant SOP plan, United States Public Health standards,
HESS MS procedures and other regulatory policies. - Report accidents/incidents immediately to the Maître'D, Sr. Maître'D', Restaurant Operations Manager and F&B Director
- Perform other job-related duties and responsibilities as necessary or directed by management
Team Responsibilities - Uphold and enforce professional grooming standards and punctuality in accordance with
company guidelines. - Implement fair and equitable employee discipline, using the company Performance platform
to evaluate, provide constructive feedback, and recognize the good performance of team
members. - Ensure timely completion and discussion of evaluations for team members under supervision with the Maître'D and/or Sr. Maître'D
- Foster a culture of open communication, active listening, learning, respect, and continuous
improvement in operations and standards. Encourage team members to embrace the company Culture Essentials, ensuring a supportive and inclusive work environment.
Minimum experience and qualification requirements for position: - International restaurant/hotel management certification
- Must have at least 3+ years of operating - cruise/hotel/hospitality, high-volume restaurant and multi-venue experience is required
- Must have experience in leading and supporting an operating team of 60+
- Must have solid administration skills. Well-versed with Microsoft Office suite
- Demonstrated ability to manage schedules, budgets, and inventory control
Contract length: 6 months
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