mgr, Restaurant operationsRoyal Caribbean Cruises

Position Summary / Job Purpose:
This position is responsible for management and coordination of all MDR and Speciality Restaurant Operations Fleet-wide. This includes ensuring the consistency of existing & future levels of service and any other Restaurant Operations initiatives associated. This also includes Fleet-wide Crew Dining Venues and F&B related venues/activities on any current or future Private Destinations.
In addition, the positions primary focus will be the development and continuous improvement of products, concepts, and standards to ensure Royal Caribbean International remains a market leader in service delivery. The position needs to partner up with the Director of F&B/ Restaurant Operations on staffing of shipboard and Private Destinations Supervisory, Manager positions and developing hiring, employee training related initiatives to support this. This position is also responsible and accountable for financial aspects of Restaurant Operations and Private Destinations.
Essential Duties and Responsibilities:
1. Defines departmental objectives, develops strategic plans and deploys supporting tactics and project work for Restaurant Operations that support F&B and Hotel Operations business objectives.
2. Monitors shipboard and shipboard restaurant payroll, time and attendance, ILO compliance and other HR related matters for F&B Ops.
3. Supports My Time Dining and other flexible dining seating and flexible dining products necessary to remain in a position of leadership within the industry.
4. Continually support shipboard ROYAL Way standards for Restaurant Operations in all venues, partnering with Shipboard and Private Destination Management to drive continuous improvement and to take corrective action when and where necessary, communicating as necessary with shoreside Directors and shipboard and Private Destination Management.
5. Provides leadership, guidance, coaching, support and supervision to the Senior Traveling Restaurant Operations Managers (STRM) and other F&B operations Management to help accomplish department and brand goals, objectives, and to maximize output and business effectiveness.
6. Provide leadership, guidance, support, coaching to the Restaurant Operation Managers,
Maitre'D, Windjammer Managers/AMDs Fleet wide, including all Private Destination F&B Ops Leadership.
7. Performs oversight of hiring, employment decisions and placement of Private Destination staff and supervisor level as needed.
8. Supervises and participates in developmental reviews and annual reviews of, Senior Traveling Restaurant Managers (STRM) including, workplace safety, ILO and Time & Attendance, SQM, USPH compliance, managing hiring, terminations, and disciplinary actions as necessary.
9. Work closely with all members of the shore side Food & Beverage Operations Management Team to evolve Dining concepts, service styles, menus and any other work associated with Restaurant or Private Destinations. Partner closely with the Senior Corporate Executive Chef and his Traveling Corporate Chef Team to ensure alignment in philosophies and direction, as well as establishing a strong support mechanism for all culinary/food production initiatives.
10. Support all new building and Revitalization projects as well as new concept development and implementation in all capacities that involve Restaurant Operations and Private Destinations.
11. Manage all financial aspects of Restaurant Operations and Private Destinations, with a particular focus on fostering a culture of fiscal responsibility and accountability with our shipboard and Private Destination Leadership Teams. Develop budgets and forecasts for the departments and identify product and operational efficiencies that drive cost reductions and product enhancements.
12. Works closely with shipboard and Private Destination management teams to actively place qualified management to the appropriate assignments, coordinate fleet leadership schedule and satisfy career development needs based on shipboard feedback on suitable candidates.
13. Oversight of Fleet-wide Restaurant Operations and Private Destination operational expenses, such, overtime payroll and consumable/replaceable expenses.
14. Performs other duties as required. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their Supervisor or Management.
15. Drives revenue platforms, sets and managers OBR for Speciality restaurant tragets
Education, Experience, Knowledge & Skills:
Specific Knowledge:
Minimum of a Bachelor¿s degree required. Minimum of 5 years in a professional or supervisory position within the hospitality industry, including dining services or restaurant operations, where a quality standards program existed, was reviewed, and enforced.
Must have demonstrated a high level of proficiency in hospitality management general business management.
Speaks and writes English and demonstrated a high level of interpretative skills for oral, written, schematic, or diagrammed instructions.
General Knowledge:
Must have a working knowledge of personal computers within a Windows environment with e-mail, Microsoft Word, Excel, PowerPoint and related printers and equipment. Excellent interpersonal skills required, communicating in a multicultural environment with all levels of employees and management. Ability to work in a fast-paced environment and manage multiple projects and priorities. Able to travel (up to 50% of the time) on trips of 2-14 days depending on itinerary.
Language Skills
Ability to read, analyzes, and interprets general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.
Mathematical Skills
Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.
Reasoning Ability
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
Royal Caribbean Cruises

Philippines
Permanent
Full-time