Restaurant Manager for Orient Express Sailing Yachts

V.Ships Leisure is looking for Restaurant Director on behalf of Orient Express Sailing Yachts. The Director of Restaurants supervises all restaurant outlets on the vessel and is responsible for the overall staff management and guest satisfaction in all food outlets (Guests and crew). He is assisted in his duties by the Maître D’ who oversee each individual outlets.

Key Responsibilities: Plans and supervises the service in all food outlets onboard the vessel. Responsible for upholding the Orient Express Service DNA throughout the restaurant department, ensuring excellence in the delivery of all services. Interacts with Guests continuously, assessing overall satisfaction and prompting correcting action as needed. Follow-up with Guests on issues when resolved. Participates to Guest receptions and parties as needed. Continuously gives "on the job" training to his/her staff. Controls the appearance of his/her personnel as regards grooming, hygiene, cleanliness of uniforms and shoes. Establishes check-in/out procedures, schedules the working hours for the restaurant staff according to the workload, defines work routines in collaboration with the Maître D’s. Handles and controls all consumables deliveries i.e. cutlery, china, glasses, menu covers, and all other paper material (related to the department). Responsible for ordering and storing all beverages and consumables and keeping regular spot check and month-end inventories in collaboration with the inventory manager. Responsible for the maintenance and cleanliness of the restaurant department. Responsible for conducting USPH self-inspections and formal inspections and generating reports; following-up on all note discrepancies. Conducts and/or attends daily team (management and staff) briefings. Works in close collaboration with the Executive Chef to ensure a prompt and efficient service in all outlets. Creates and distributes all administrative reports and work for the restaurant department. Accountable for the proper filling out of administrative documents such as working hours, resting hours, etc. Establishes and maintains a spirit of co-operation with all other Departments. Acts as a coach towards his direct reports, informs his/her staff periodically about the quality of their performance and keeps performance reports which he/she passes on to the Hotel Director. Manages, in collaboration with the inventory manager and hotel controller, all regularly scheduled inventories, as well as the department budget. Communicates with his/her superior routinely and participates to meetings as directed. Prepares a voyages report in the end of each cruise. Responsible for the management of the Head Sommelier’s department and team. Responsible for the management, update and communication of the rotation plan for crew members in collaboration with the hotel director and assistant purser. Conducts staff’ orientation and mid/end contract performance evaluations and makes recommendations for promotion. Introduces new crew members to their working areas and to the rules and regulations on board.

Education/Experience/Qualifications:: Languages: Fluent English. Additional languages are a plus. Education: A high-school degree or equivalent in Hospitality or related field. Previous professional experience: 3 years experience as Maître D or Restaurant Manager. Shipboard experience: Not required but strongly preferred. Valid STCW certificates. Valid Pre-Employment Medical. C1D visa mandatory for all positions.