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Assistant Dining Room Manager

Date Posted
10th August 2017
Reference
VAC-26575
Sector
Hospitality, Tourism & Food Service
Job Type
Permanent
Location
Cruise Ship
Salary
Not Disclosed

Job Summary

Assists the Dining Room Manager in providing superior food and beverage service and product by managing and directing staff in the dining room and other outlets

Job Description

Major Responsibilities:

  1. Responsible for an assigned section in the dining room. Ensures continued presence in the work area during meal times and verifies daily with guests that their service and food satisfaction expectations are met
  2. Responsible for the preparation and implementation of all table reservations and seating assignments with final approval by the Dining Room Manager.
  3. Responsible for ensuring that all Dining Room Stewards and Assistant Dining Room Stewards offering and selling all beverages (except wines by the bottle and After Dinner Drinks) and meeting or exceeding set beverages revenue targets.
  4. Ensure resetting of tables occurs without delays. Open seating tables should be maximized with efficiency by ensuring that each table is set one at a time as per the MOM.
  5. Handles and addresses all guest-related concerns immediately with the aim to solve all problems to ensure guest satisfaction.
  6. Assists the Dining Room Manager in directing, supervising and training of all subordinates in the performance of their duties in accordance with set HAL standards.
  7. Reviews and studies monthly dining services MOM requirements. Ensures that the monthly MOM attendance and tracking report is properly completed, documented and submitted to the Dining Room Manager.
  8. Assists the Dining Room Manager in the preparation of performance objectives and evaluations for the Crew Care Supervisor, Host and other employees in the dining services areas.
  9. Supports galley management with ensuring a proper food count system
  10. Responsible for all subordinates conduct, attitude and performance. Reports on all issues positive and negative objectively in a timely manner to the Dining Room Manager.
  11. Responsible for the grooming of all subordinates as per MR-1000
  12. Executes a correct and fair assignment for each steward in fixed and open seating. Ensures fair rotation of all staff between both areas.
  13. Ensures that set levels of section productivity are met with high level of service. Communicates with section staff and assist if need be with expediting service and needs.
  14. Assists in the preparation of work schedules for all employees in the restaurant organization. Manages and controls scheduling of overtime
  15. Is responsible for manpower re-distribution as needed in the operation.
  16. Ensures attendance of the 10 minute mandatory daily management corner meeting set by their Dining Room Manager. Shares and addresses current concerns.
  17. Works closely and assist the Lido Manager at Breakfast and Lunch service.
  18. Checks each Dining Room Steward?s work area before service begins in order to monitor table setup, commode organization, condition of china, glassware, silverware and silver products.
  19. Responsible for the implementation and execution of food handling, food service and cleaning procedures in accordance with USPH standards.
  20. Responsible for the implementation and execution of beverage service in the dining room; ensures the selling and upselling of revenue beverages and provides support to the Dining Room Steward in problem solving solutions as well as unsatisfied guest recovery.
  21. Adhere to all Marine Operation Manuals; Marine Hotel Directives; enforce NLV protocols and oversee training in his areas.
  22. Implements and executes proper maintenance and cleaning procedures in all restaurant areas
  23. Assists in the preparation of reports and results as required or requested by the Dining Room Manager.
  24. Adapts and adjusts to projects and assignments as dictated by ship and or corporate management.
  25. Supervise daily manifest for gift order delivery (or IRD Mgr on Vista Class ship).

 
Requirements:

  • Preferred College or University degree in hospitality management, business administration or related field preferred. International equivalent suffices
  • Minimum 2 years shipboard leadership experience
  •  Minimum 2 years of shipboard experience within the Dining Services environment
  • Marlins English Test score 90 and above
  • Fluency in German, Dutch or Spanish in addition to fluency in English
  •  Experience supervising people from other countries/cultures
  • Ability to multi-task and handle constantly changing priorities
  • Must possess strong leadership skills
  • Must possess strong organizational skills
  • Experience conducting employee performance appraisals and identifying employees for training and advancement Extensive knowledge of Public Health procedures (USPH)


Note: Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities.

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