Restaurant Manager | City Cruises DC

Position Summary:
The successful Restaurant and Events Manager oversees front-of-the-house cruise execution to ensure consistently high levels of quality, service and customer satisfaction while maintaining a high level of profitability.
Duties and Responsibilities:
Cruise Execution

Manages front-of-the-house staff, including recruitment, training, coaching/discipline, and retention.
Rotates as shift manager on cruises and ensures adherence to procedures detailed in the Product Management Guide. This includes thorough pre-cruise preparation, adherence to cruise scripts, supervision of front-line staff, proper execution of food & beverage service, and entertainment.
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.
Recommends and executes approved programs that improve the level of service and product quality. Staff Management.
Recruits all front-line staff when necessary to fill vacant positions.
Delivers training to all new front-line staff.
Schedules front-line staff according to staffing matrix.
Adheres to Company’s performance management guidelines for all discipline and termination situations.
Recommends to the F&B 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.
Helps develop and execute employee incentive programs.

Administration

Adheres to established cash control procedures and ensures standards are maintained.
Monitors costs and maintains cost control for assigned areas of responsibility, i.e. bar costs, concessions, etc.
Administers payroll system including scheduling, checking, transmitting and processing.
Plans, negotiates and executes collateral duties as assigned by F&B Director: bar, laundry/linen, gift shop, uniforms, galley, entertainment; scheduling for servers, server assistants, bartenders and cruise directors.
Schedules front-line staff work periods to achieve maximum payroll efficiency.
Ensures that all states and local health and alcohol control requirements are met onboard and that all employees are familiar with these requirements.
Attends all scheduled meetings.
Operates all restaurant systems (PC, restaurant cost analysis software, cash registers).
Additional job duties as assigned.

Requirements & Qualifications:

Minimum of 3 years of total restaurant experience in full-service, high volume environment.
Degree preferably in a discipline related to the work of the position OR equivalent work experience.
Must have a minimum of 2 years restaurant supervisory experience.
Responsible alcohol service requirements. TIPS Certification required.
Health department sanitations codes & requirements. ServSafe Certification required.
Mathematical skills (addition, subtraction, multiplication and division) necessary to interpret reports and budgets.
Strong customer service, organization, and interpersonal skills.
Maintain a high level of organization, detailed oriented and meet deadlines.
Handle multiple tasks/projects at one time.
Establish and maintain effective working relationships as required by job responsibility.
Listen effectively, assess the situation, determine relevant issues, & suggest solutions.
Have a working knowledge of computer skills, including but not limited to proficiency with Microsoft Office Suites.
Must be able to effectively understand and convey written and verbal information to coworkers and guests.
Maintain uniform and personal grooming in compliance with appearance standards.
Will be required to be available for work nights, weekends and on all major holidays.

Physical Requirements

Ability to work onboard a moving vessel in varying weather and sea conditions, including maintaining balance and stability while underway.
Ability to stand and walk for extended periods, frequently throughout a shift.
Ability to navigate stairs, ladders, narrow passageways, and confined spaces commonly found onboard vessels.
Ability to lift, carry, push, and pull supplies, equipment, and inventory weighing up to 40 pounds independently.
Ability to bend, stoop, kneel, crouch, reach overhead, and perform repetitive motions as required in food service and hospitality operations.
Ability to respond quickly and effectively during normal operations, guest service situations, and emergency procedures.
Ability to safely work in a fast-paced environment with exposure to moving equipment, wet surfaces, temperature variations, and moderate noise levels.
Ability to visually inspect service areas, food presentation, cleanliness standards, and safety conditions.
Ability to communicate effectively with guests, crew members, and management in person and via radio or other communication devices.
Successfully complete vessel-specific safety and emergency training.
Ability to work flexible schedules, including evenings, weekends, holidays, and extended shifts as operational needs require.

Work Environment

Work is performed primarily onboard a Coast Guard-inspected passenger vessel, with duties split between dining, service, storage, galley-adjacent, and administrative areas.
Position requires regular movement throughout multiple decks and may involve occasional exposure to outdoor marine environments, including heat, humidity, rain, wind, and sunlight.
Must be able to safely perform duties while the vessel is docked or underway.