SBN - Solis Restaurant Manager

Key Responsibilities

• Maintains a high level of guest satisfaction by ensuring seamless service and resolving guest concerns promptly. Makes key decisions aimed at enhancing the guest experience, contributing to the company’s goal of providing the ultimate travel experience.
• Directs and supervises all food and beverage service functions in the Solis, with a focus on overseeing Room Service operations during breakfast and lunch as directed by the Maitre D' Hotel.
• Establishes and maintains a strong working relationship with the Solis Chef de Cuisine to ensure smooth coordination between the kitchen and service teams.
• Ensures the continuous development and professional growth of the team by providing regular feedback, conducting training sessions, and performing performance assessments. Supervises, trains, and evaluates the performance of the Assistant Maitre D' Hotel, Assistant Sommelier, Senior Waiters, Waiters, and Service Utilities to ensure high standards of service and team effectiveness.

• Demonstrates and maintains comprehensive knowledge of food and beverage menus, service standards, and classical cuisine, including the ability to identify international food and beverage items by name and recognize their associated allergens.
• Maintains and demonstrates complete knowledge of food and beverage SOP, Standard Operation Procedures of The Solis and all dining venue set ups, all opening and closing duties of the Solis and all dining outlet.
• Supervises The Solis team during service, ensuring the proper execution, support, and coordination to provide excellent guest service, while also overseeing special orders, standing orders, and dietary requirements for each guest.
  
  

• 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

• 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  

Qualifications

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

• 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.

• 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