Set sail with Carnival and help us bring the FUN to life aboard one of our fantastic vessels as a Specialty Restaurant Manager. You will oversee Food and Beverage services in the specialty restaurant to ensure guest satisfaction during dinner.

Position Duties and Responsibilities

• Ensure the correct mise-en-place and set-up of the restaurant before service begins.
• Check all tables for correct set-up, the furniture and fixtures are in well maintained and the carpet and floors are clean
• Check that the right ambiance is created by adjusting the lighting and music to the appropriate levels
• Check with every table whether the food and service was to their satisfaction and take necessary action if needed
• Communicate effectively and timely with all members of the team regarding procedural changes and upcoming events
• Enforce employee discipline in a fair impartial manner where needed
• Ensure all paperwork is submitted in a timely manner
• Ensure all USPH Regulations are followed and maintained
• Ensure correct and timely check-in of employees before service commences
• Ensure fair scheduling and station assignment
• Ensure that all accidents/incidents are reported immediately
• Ensure that all inventories are accurate and submitted in a timely manner
• Ensure that all Restaurant Servers follow the “Carnival Look” standards and are properly attired as per company standards
• Ensure that all Servers place the food and beverage orders correctly for the galley
• Ensure that all side stations are clean and tidy and have been set up correctly
• Ensure that all special requests made by guests are accommodated as far as is possible
• Ensure that all tables have been serviced by Servers for food and bar orders.
• Ensure that the linen, uniform, menu, ménage lockers and cabinets are always kept clean and tidy. Par stocks for all the above should be established and always maintained
• Ensure that the Servers provide professional yet friendly service in accordance with company standards that will exceed our guests’ expectations
• Greet and seat all guests as they enter the Restaurant
• Have a thorough knowledge of the reservation procedures
• Liaise with the FOM/Chef regarding shortages, guest counts, special diet requests, occasion cakes and VIP tables
• Make evaluations for all Servers
• Monitor areas in the Restaurant during service ensuring safe working practices are carried out
• Open the Restaurant for service on time
• Perform other tasks related to Restaurant service operations that may be assigned by the management
• Perform the necessary administrative tasks
• Present and serve occasion cakes
• Provide proper and effective training to the Servers

Minimum Requirements

• International restaurant/hotel management certification
• Must have at least 3+ years of operating - cruise/hotel/hospitality, fine dining experience
• Must have experience in leading and training a team small team
• Must be detail-oriented with an eye for guest experience and guest satisfaction. Strong organizational skills; effective communicator, both written and verbal
• Ability to communicate effectively with guests and onboard teams