Assistant Restaurant Manager

Knowledge, experience, skill, and/or ability

• Maintain positive Sailor relations at all times.
• Maintain complete knowledge of all menu items, cooking methods and beverage selections available in the assigned outlet.
• Responsible for providing supervision, leadership and support to all restaurant team members, helping to provide a professional and welcoming atmosphere and service to all Sailors and Crew.
• Responsible for training restaurant teams on respective food/beverage menus, standards and steps of service.
• Responsible for cross training crew members in other departments in order to find the right fit of future teams.
• Maintain complete knowledge of table/seat/station numbers, proper table set ups, room capacity, hours of operation, menus, price range and dress code of assigned restaurant and/or outlet.
• Regularly visits each table of their respective restaurant and/or outlet engaging with and receiving feedback regarding the food and service ensuring Sailors have the utmost satisfaction.
• Ensures all restaurant team members perform and adhere to company guidelines and policy at all times.
• Ensure that all restaurant products, equipment and cleaning materials are used in a cost-effective manner.
• Informs the Maître d’ on all Sailor issues, special requests, suggestions and complaints and where possible, seek to resolve.
• Assigns service stations to the service staff from the respective assigned outlet based on performance, and ability without discrimination or favoritism.
• Ensures that all health rules and regulations such as USPH are maintained and adhered to and where necessary, provide training to other members of the Restaurant team.
• Ensures that Sailor orders are correctly entered into the system and monitors tab for any corrections necessary.
• Monitors and assists clear down routines after service and ensures the appearance and condition of all items including cutlery and tableware meet Virgin Voyages’ standards.