Colonnade Restaurant Manager

Colonnade Restaurant Manager

The Restaurant  Manager oversees all food and beverage service at the Colonnade, ensuring guest satisfaction and team morale. They work closely with Executive Chef de Cuisine to enhance guest experience and contribute to the company's goal of providing an exceptional travel experience. The  manager is also responsible for supervising, training, and evaluating staff within the team.

Key Responsibilities

Guest and Team Member Experience

• Contributes positively to guest satisfaction by fostering interpersonal relationships with guests, proactively addressing service and product deficiencies, and following up on feedback. As a brand ambassador, assists guests by providing accurate information.
• Leads and  effectively communicates with Team Members, Managers, and Guests.
• Provides excellent service. Showcases attentiveness and patience for customers through positive body language even when under pressure, with a genuine smile.

Operational Effectiveness and Managing Company Resources

• Maintains comprehensive knowledge of food and beverage menus, service standards, classical cuisine, and the ability to identify international items and their allergens, with broad knowledge of international beverages by geography.
• Ensures compliance to standar operating procedures.
• Supervises The Colonnade team during service, ensuring proper execution, support, and coordination, while overseeing special orders, standing orders, and guest dietary requirements.

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

Safety and Compliance

• Ensures compliance to safety protocols of public health as defined by internal processes, external, and governmental regulations.  Maintains a safe and healthy work environment by following organization standards and sanitation regulations.
• Regularly participates in onboard safety trainings & procedures.
• Always complies with all Fleet Safety regulations, including mustering guests  

NOTE: In addition to the performance items listed in this Role Description, the team member also performs any other duties as assigned by management. Colonnade Manager, is part of the Management team, takes part in all service-related functions, and will be utilized in various outlets including bars. Therefore, functions, duties, obligations, and activities may change at any time, with or without notice.

All duties and responsibilities are to be performed by the Company's standards and uncompromising Commitment to the Safety and Sustainability of our Environmental.

Qualifications

Education: 

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

Experience:

• A minimum of Three years’ experience as Restaurant Manager or onboard a  Five Star Cruise ship or luxury hospitality establishments like hotels, high streets restaurants or exclusive clubs.
• Working experience with an international clientele.

Knowledge, Skills & Abilities:

• Managing & operating Restaurant Systems e.g., Micros, Symphony, MXP, Silverwhere, Crunchtime 
• United States Public Health rules and regulations
• HACCP 
• Tech Savvy and able to perform task using Microsoft office tools.

Physical Demands & Travel

Physical Demands:

• For the safety of yourself and others on board certain physical abilities shall be maintained.
• Must be able to bend, climb, perform repetitive motion, and repetitively heavy lift.
• Must maintain physical fitness to perform tasks associated with job.

WORK CONDITIONS:

Working on a cruise ship is very different from any land-based occupation. Working hours are longer and work is more intense due to the constant demand of the guests. You have to be very flexible in your working hours, which on occasion might have to be changed due to unforeseen circumstances. The Maritime Labour Convention of 2006 however strictly regulates these. Apart from the working hours there are strict rules which all members of the ship’s company need to adhere to as stipulated by the Master’s standing orders. You work in close proximity with your fellow crewmembers and therefore respect among all is essential