MSC CRUISES Pty Ltd Hiring for Restaurant Operations Manager at Fort Lauderdale, FL, United States Full Time

JOB PURPOSEMSC Cruises, the world’s third largest and fastest growing cruise line, is growing. We are seeking a problem-solving Restaurant Operations Manager who is passionate about hospitality and wants the chance to be part of a team creating extraordinary guest experience.

This person will oversee all aspects of the restaurant operations, including complimentary main dining rooms, buffet, Yacht Club restaurant operations and Specialty Restaurants, helping to create meaningful and contemporary restaurants concepts designed to increase guest awareness of the MSC brands and position MSC as the industry leader rather than just a competitor.

LI-LC1KEY ACCOUNTABILITIESReview Brand Standards for relevance in market and develops updates in collaboration with the shoreside Food & Beverage director, and Shipboard Food & Beverage Operations.

Evaluate Restaurant concepts for US suitability and alignment with Brand Standards and makes corrective recommendations for US based vessels and Ocean Cay, MSC Marine ReserveConduct and update, market research to ascertain regional suitability of concepts, competitive set, target audience and economic factorsAble to execute any electronic reservation system as assigned by company directives and to be able to train and guide on board restaurant team members competently in the system.

Acting as project manager during corporate department implementations and US destined new ship launches, including occasional shore side work for limited periods.

Ensuring cooperation and coordination of activities with all other departments, with special focus on the relationship with the Galley Department / Executive Chef and Beverage Department / Bar Manager.

Leading “by example” by knowing manuals and guidelines, including latest updates, and teaching / coaching on board teams for optimal results.

Evaluate and identifies business opportunities for new and additional conceptsEnsure tracking of progress with Restaurant brand initiatives & programs underway, ongoing, and in developmentReviewing revenues target, food cost budgets and operational expenses taking any necessary action towards meeting company goals and targets while working with on board department heads.

Through consistent and continual checks and follow-ups of audits ensuring that policies and procedures are followed as per department and company standards.

Working closely with the Travelling Fleet Supervisor – Dining, providing feedback and suggestions to shoreside local F&B Director (US), Senior Dining Manager (Global) and Crew Development Geneva on potential areas for opportunity for middle management / management.

Leading training sessions and following up as needed; continually monitor success to ensure training is achieving set goals.

Providing guidance and oversight of all inventory matters for each vessel, including liaising with Inventory Officers to ensure proper inventories are ed and replacements are delivered.

Auditing schedules and “time and attendance” records for accuracy and ensuring compliance with all company directives and that correct procedures are followed.

Conducting USPH inspections with the shipboard management team, ensuring 100% compliance, including equipment status and maintenance s.

Meeting with a random selection of department crew members during each visit in an open forum format, crew focus groups, separate from on board management view.

Monitoring NPS Scores and by engaging the management team immediately follows up on both success and failure to create an environment of acute awareness and positive re-enforcement.

Ensure appropriate talent is identified to meet staffing plan and develops current talent to achieve strategic goals and performance.

Oversees the operation of the Specialty Restaurants, maintaining a close watch on market behavior and competitor trends to anticipate emerging needs and proactive propose strategy plan.

Reviews Specialty Restaurants performance s, evaluate business processes, and propose changes as needed to guarantee optimal profitability while exceeding Guests’ expectations.

Collaborates with the recruiting department and the Genève headquarters on hiring, training, scheduling, and performance coaching.

Participates on monthly basis on conference calls, prepared to discuss monthly results, opportunities to improve and manning status.

Additional duties may, and will, be assigned by the shoreside management with expectation of execution.QUALIFICATIONS (skills, competencies, experience)High School Diploma or GEDFive (5) years of Restaurant Manager experience preferably cruise line experienceFour (5) years’ experience in Food & Beverage Operations, service techniques, current Food & Beverage trends and conceptsExperience managing across regions : USWorking knowledge of various computer software programs (MS Office)VISA REQUIREMENTS (if any)US passport or Green Card