Manager, Rest Ops Specialty

Position Summary:

The Manager, Specialty Restaurant Operations is responsible for providing strategic direction and support fleetwide operation & newbuild based Restaurant & F&B Leadership to achieve brand and company goals. Main goal is to achieve revenue target on each vessel.

Essential Duties and Responsibilities:

• Leadership
  • Provide all necessary tools to the shipboard team to achieve all KPI’s results in Specialty operations from quality of food to specialty service rating & revenue.
  • Create and maintain SOP for each specialty venue and culinary activities.
  • Provide Training & Development tools for all Assistant Maitre D’, Maitre D’ and ROM.
  • Provides leadership, schedule, training & development to the Senior Traveling F&B Director (TFBD) to help accomplish department and brand goals and objectives as well as maximize output and business effectiveness.
  • Provides insights and guidance on operational, performance, and conduct challenges when required.
  • Provides strategic direction to the F&B Director & Restaurant Operations Fleetwide, by providing guidance, technical expertise, tools, and resources to achieve the company goals and vision.
  • Create and maintain specialty training guide for the wait staff assigned to each specialty venue.
  • Create, adjust and maintain specialty inventories for all specialty venues and culinary activities with the assistance of TVL Team and shoreside SR Director Restaurant Operations.
  • Provide support to the Dining Coordination Team based in Miami as needed.
  • Be an expert of the new Dining Management Program “X-dining” with a future implementation fleetwide with the assistance of the dining team based in Miami and TVL F&B Team.
• Strategic
  • Defines departmental objectives, develops strategic plans, and deploys supporting tactics and project work for Restaurant Operations that support F&B department objectives with the assistance of TVL F&B Team and shoreside Senior Manager MDR/F&B Director day-to-day-operation.
  • Continually supports and role models the ROYAL Way standards for Restaurant Operations through recognition, documentation, training, communications, and on-the-job demonstrations.
• Safety
  • Drives the compliance with USPH Standards along with all Leadership Teams. Communicates areas for improvement or best practice with stakeholders.  
• Financial
  • Manages all financial aspects of specialty restaurants operation with a particular focus on fostering a culture of fiscal responsibility and accountability with our Shipboard and Leadership Teams. Develop budgets and forecasts for the departments and identify product and operational efficiencies that drive cost reductions and product enhancements.
  • Owns the management of inventory of all restaurant inventories with the dining team based in Miami.
  • Own the Point-of-Sale System set up and maintenance ensuring smooth communication and reporting as well as expense management (i.e., cost of sales).
• Human Resources
  • Performs oversight of hiring, employment decisions, succession planning, and placement of AMD & MD for all specialty venues.
  • Develops and implements the department succession planning structure for the training plans and knowledge requirements to grow within the F&B organization. Ensures Team Members are provided with the path for growth in a fair and equitable manner.
  • Monitors areas of compliance for the Restaurant Operations.
• Operational Excellence
  • Owns the execution of all aspects of operational excellence for Specialty Restaurant Operations fleetwide.
  • Partners 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 including matrices and menu engineering.
• Development
  • Works closely with all members of the Shoreside Food & Beverage Operations Leadership to evolve dining concepts, service styles, menus, and any other work associated with Restaurant Operations.
  • Supports all New Build, Revitalization, and Product Development projects as a Subject Matter Expert for new concept development and implementation in all capacities that involve Restaurant Operations and Private Destinations.
  • Leads all development activities and operational product and services standards.
• Change Management
  • Executes all change management regarding all Restaurant Venues programs. Ensures timely and accurate information is provided to all stakeholders through multiple channels including but not limited to newsletters, memos,