Sr. Manager - Restaurant Services

The Gig:
Our Sr. Manager - Restaurant Services develops and executes the award winning Virgin Voyages Restaurant Experience fleetwide in partnership with the Virgin Voyages Fleet Experience team.

You will collaborate with the Sr Director Food & Beverage Operations, Director, Food & Beverage Experience & Strategic Partnerships and Director of Culinary Program Development to establish short-term and long-term goals, financial targets, and performance indicators for restaurant operations and leads the front-of-house service teams within all shipboard restaurants to ensure seamless operations, commercial success, and an exceptional Sailor experience.

This gig is based at VVHQ - our swanky Virgin Voyages Head Office in Plantation, FL where we follow a hybrid work environment. We can't wait to 'sea' you in person during our Collaboration Days, Tuesdays, Wednesdays, and Thursdays, while you enjoy Mondays and Fridays' as remote days.

What You'll Be Up To:

Leadership and Team Management

• Provides overall leadership and direction for the restaurant service teams onboard, ensuring alignment with Virgin Voyages’ high standards.
• Supports Restaurant Operations Managers to drive Rockstar Service and operational efficiency.
• Develops and ensures an effective talent acquisition, onboarding, scheduling, training, and development program to build a highly skilled and motivated restaurant team.
• Creates and delivers training programs to support leadership development, Rockstar Service standards, and Sailor engagement.
• Ensures a fair and transparent crew development and promotion process.
• Communicates company objectives effectively to leadership teams, ensuring coaching, accountability, and performance management at all levels.

Financial Management

• Accountable for revenue generation related to restaurant service and initiatives.
• Identifies and implements cost-saving measures to optimize operating budgets and expenses.
• Monitors the performance of revenue incentive programs within restaurant service to ensure they drive the expected results.
• Restaurant Service Operations and Optimization
• Leads fleet-wide restaurant service initiatives and special projects.
• Oversees and optimizes restaurant operations to maintain Virgin Voyages’ high service and experience standards.
• Develops and refines restaurant service policies, procedures, revenue strategies, and cost controls to maximize efficiency.
• Monitors and analyzes restaurant service performance and Sailor satisfaction metrics, identifying areas for improvement and implementing corrective action plans.
• Oversees the operating budgets for restaurant service and consumables.
• Ensures public health compliance and maintains above-industry-average health inspection scores.
• Works closely with Fleet Experience to continuously improve restaurant service based on Sailor feedback and Post Voyage Surveys.
• Works closely with Red Hot Support and the Shoreside Dining Support team to ensure that the restaurant's reservation model is optimized.
• Interacts with the Shoreside Dining Support team to solve any pre-voyage restaurants reservation challenges
• Works closely with the Charters, Groups and Weddings team to support their restaurant requirements

Equipment & Systems

• Oversees sourcing, procurement, and cost negotiation for restaurant service equipment.
• Acts as a liaison with the Apollo Purchasing team to ensure ships are stocked with all essential restaurant service items.
• Works closely with Virgin Voyages’ IT teams to ensure that the restaurant reservation system and service-related technology systems are optimized at all times
• Ensures the training and development of teams in utilizing IT and operational systems efficiently.

Superpowers Required

• Bachelor’s degree in Hospitality Management, Culinary Arts, or a related field (Advanced degree preferred).
• Strong background in restaurant service operations, onboard leadership experience preferred.
• Extensive experience in restaurant management within the cruise industry or luxury hospitality sector.
• Proven leadership skills with the ability to motivate and manage teams across multiple locations.
• Strong business acumen and the ability to develop and execute strategic plans.
• Excellent communication, negotiation, and relationship-building skills.
• Solid understanding of global dining trends, dietary preferences, and high-end restaurant service standards.
• Expertise in health, safety, and sanitation regulations, including USPH regulations.
• Willingness to travel to cruise ship locatio