Restaurant Manager - Bateaux New York - Entertaiment Cruises (New York, NY)

Inspired by a commitment to excellence, the service team at Entertainment Cruises creates unforgettable memories for our guests. The successful senior restaurant manager for our elegant brand manage front-of-the-house (FOH) cruise execution to ensure consistent high levels of quality, service and customer satisfaction while maintaining a high level of profitability. Essential Functions: Cruise Execution -Manage front-of-the-house staff, ensuring service, customer satisfaction and quality standards are met, while maintaining high profitability -Gathers pertinent cruise event details from the other departments to ensure special guest requests are fulfilled thereby ensuring complete guest satisfaction -Conducts pre-cruise meetings and communicates to front-line staff all necessary information regarding the cruise (seating charts, special bar packages, boarding procedures, etc.) -Ensures that staff and guests adhere to all safety standards and procedures -Ensures that staff is trained and consistently follows and adheres to proper alcohol service guidelines thereby ensuring the safety of each guest -Ensures that all staff consistently follows and adheres to all health department sanitation codes and requirements thereby maintaining the Company's strict standards of sanitation -Resolves guest service issues by utilizing strong customer service skills and exercising diplomacy in keeping with company objective of customer retention -Observes and identifies line-staff that require further training and development to ensure proper and effective service -Manage beverage programs to maximize onboard bar sales -Continuous praising and coaching of staff -Must interact and touch the tables at least 3 times each cruise to ensure guest satisfaction -Recommends and executes approved programs that improve the level of service and product quality -Take ownership and accountability for cleanliness and aesthetics of the vessel and complete monthly walk-throughs with the Captain and Chef Staff Management -Engage in ongoing training and development of front of the house staff while holding them accountable for performance and maintenance standards -Manage front-of-the-house staff, including recruitment, training, coaching/discipline, and retention of assigned vessel -Delivers training to all new front-line staff -Conduct ongoing menu and product education and assessment of staff to improve their menu and product knowledge -Schedules front-line staff according to staffing matrix -Adheres to Company's performance management guidelines for all discipline and termination situations -Recommends to the Food & Beverage Director the promotion of front-line staff to full-time annual positions -Develops positive working relationships with city department heads and peers -Develops strong teamwork within the staff

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