Restaurant Manager (Shipboard)

About Four Seasons:

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.         

At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location:

Four Seasons Yacht I

With elegant lines and sweeping ocean views, our spectacular yacht is home to 95 expansive suites and guest rooms, alongside a world-class choice of dining, wellness, and entertainment. It delivers numerous industry firsts to the yacht category — including the largest accommodations in the class, virtually endless ways to connect and configure suites, and Four Seasons unparalleled hospitality extended across the world’s oceans for the very first time.

679 ft in length // 34,000 Gross Tonnage// 95 Suites // 1:1 Guest/Staff Ratio

Each of the yacht’s 95 suites will offer panoramic views through floor-to-ceiling windows and access to expansive private terraces.

About the role

The Yacht’s Restaurant Manager plays a crucial role in overseeing all guest and crew dining venues onboard, ensuring that each dining experience reflects the highest standards of luxury hospitality. This position is responsible for managing restaurant service operations, delivering exceptional quality and innovative dining experiences that align with Four Seasons’ commitment to excellence.

The Restaurant Manager’s primary responsibility is to provide outstanding service and create memorable dining moments while mentoring and developing the front-of-house team through an inspiring and inclusive leadership approach. Collaboration with the Yacht’s General Manager, Executive Chef, and Food & Beverage Director is essential to implement innovative dining concepts, manage budgets, and uphold the highest standards of service and hygiene.

What you will do

Leadership and Team Management:

• Inspire and lead a diverse front-of-house team, fostering a collaborative and high-performance culture.
• Develop and implement comprehensive SOPs and training programs focused on luxury service standards, empowering staff to excel in their roles.
• Cultivate a positive work environment that encourages open communication and team engagement.

Guest Experience Excellence:

• Deliver exceptional, personalized dining experiences that exceed guest expectations through attentive and intuitive service.
• Create and implement strategies to enhance guest satisfaction, swiftly addressing feedback and resolving issues to ensure a memorable experience.
• Utilize guest preferences and insights to tailor service and dining offerings, fostering lasting relationships with guests.

Operational Oversight:

• Oversee daily front-of-house operations for all restaurant and lounges, ensuring seamless coordination between service and kitchen staff for prompt and efficient service.
• Maintain high standards of cleanliness, organization, and efficiency in all dining areas, ensuring compliance with VSP health and safety regulations.

Service and Hospitality Excellence:

• Uphold the highest standards of luxury service, ensuring that every guest interaction is marked by attentiveness, warmth, and professionalism.

What you bring:

A degree in Hospitality Management is preferred but not mandatory, along with relevant experience in Leadership Management, Culinary Arts, Business Administration, or a related field. Advanced certifications in food and beverage management, wine service, and hospitality are considered ideal.

Minimum of 7-10 years in food and beverage management, with at least 3-5 years in a luxury restaurant management role. Proven experience in luxury hospitality or yacht/cruise line operations is preferred.

Exceptional leadership, strategic planning, and operational excellence are required. Strong comm