Restaurant Manager - Odyssey & Spirit of Boston

Boston Harbor City Cruises is seeking a Restaurant Manager for our operation onboard the Odyssey and Spirit of Boston in Boston, MA.

About You: 

This person will be adaptable, dynamic, and embody City Experiences’ RESPECT Service System. 

About the Opportunity:

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.

Essential Duties & 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.
• Communicate effectively in oral and written form.
• Recruit front-line restaurant staff.
• Train, develop and motivate staff.
• Analyze and solve problems.
• Ability to read, write, and speak English to comprehend and communicat