Restaurant Manager - Odyssey & Spirit of Boston

Hornblower•Boston, MA

18h•Onsite

About The Position

The 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.

Requirements

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.
Strong customer service, organization, and interpersonal skills.
Maintain a high level of organization, detailed oriented and meet deadlines.
Handle multiple tasks/projects at one time.
Establish and maintain effective working relationships as required by job responsibility.
Listen effectively, assess the situation, determine relevant issues, & suggest solutions.
Have a working knowledge of computer skills, including but not limited to proficiency with Microsoft Office Suites.
Must be able to effectively understand and convey written and verbal information to coworkers and guests.
Maintain uniform and personal grooming in compliance with appearance standards.

Responsibilities

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.
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.
Ensures that all staff consistently follows and adheres to all health department sanitation codes and requirements.
Resolves guest service issues by utilizing strong customer service skills and exercising diplomacy.
Observes and identifies line-staff that require further training and development.
Recommends and executes approved programs that improve the level of service and product quality.
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.
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.