Restaurant Manager 2025

YOU ARE…

CURIOUS
Future-focused, inquisitive and open- minded; seek out evolving and innovative ways to add value to the organization.

COLLABORATIVE
To work effectively and inclusively with a range of multicultural people, both within and outside of the organization.

A ROLE MODEL
Consistently being an example of integrity, impartiality, motivation and respectful communication. 

COURAGEOUS and CONFIDENT
To speak up skillfully, challenging the status quo and to work under pressure.

TRUE HOSPITALITY
A passionate host, proud of your own personal appearance, with the satisfaction and wellbeing of guests and colleagues at the core of what you do and you have a ‘Yes I can’, ‘Yes I want’ attitude.

AN EFFECTIVE COMMUNICATOR
You know when to talk and when to listen, able to explain to your team everything, from company’s goals to specific tasks. You communicate effectively at all levels, one on one, to the department and to the entire staff, via phone, email and social media. You keep your team proud, motivated and inspired.

YOUR POSITION
Leads Restaurant and Bar teams. Reports to Hotel Manager and is relieved by Senior Waiter as per vacation schedule.

WHAT YOU NEED TO DO

• Provide active, friendly, efficient and professional service in all Food and Beverage venues and areas onboard. 
• Ensure dietary requests are fulfilled and inform guests of their choices at every meal.
• Train regularly your team and ensure they perform as per Uniworld standards and HACCP cleanliness and hygiene procedures.
• Have regular monthly talks with your team to set goals and follow up on them.
• Organize your work and manage your times around daily program times and events.
• Prepare the on / off duty schedule for your team.
• Supervise your reports regarding their sign in and off duty as per duties and working schedules.
• Organize, supervise and lead your team to become independent and empowered in their role.
• Explain the menus and all listed beverages, as per set recipes and standards.
• Organize your work and manage your times according to daily program times, events and daily assigned schedules.
• Manage the entire food and beverage operation onboard, including meeting the set revenue and guests’ satisfaction goals, and keeping the costs within the given range.
• Ensure the cleanliness of glassware, china and cutlery; cleanliness, tidiness and hygiene of the entire department, including directed parts on the sundeck, pantries, stores, back office and workrooms as per guidelines.
• Manage inventories of food and beverage supplies and equipment as per procedures.
• Minimize and keep track of breakage.
• Handle food and beverage supplies, other working materials and use and maintenance of equipment according to guidelines.
• Make sure new team members go through the onboarding program and get your support, care for their wellbeing and training to integrate them in the flow of the team.
• Conduct Appraisals with your team members.
• Take part in loading supplies for the ship to check quality and amounts ordered; and in luggage distribution if scheduled.
• Lead and contribute to meetings and daily briefings with food and beverage teams, other head of departments and senior management onboard.
• Host and socialize with guests. Own special requests and report complaints to the Hotel Manager. 
• Be part of preparing the ship at the end of season for the start of season.
• Practice the “Up serve” approach – increased cruise experience for the guests along with the impact on the onboard profit targets set by GRC.
• Comply with the maximum working hours per day/week/month given by law and announced by GRC, ensure that the accurate records are taken.
• Participate in any learning activity, trainings and programs assigned, safety and emergency drills.

WHAT YOU NEED TO KNOW

• Luxury food and beverage skills gained in four and five stars operations in hotels and/or ships. Best practice and trends in the food and beverage world. Leadership skills. English language