Job Description

Restaurant and Bar Manager for Hebridean Sky & Island Sky
Department: Hotel
Employment Type: Contract
Location: Shipboard
Description
V.Ships Leisure is looking for Restaurant and Bar Manager for Hebridean Sky & Island Sky cruise vessels on behalf of Oceanic Leisure.
The MS Hebridean Sky and MS Island Sky are sister vessels. These 118-passenger, all-suite ships are considered among the finest small cruise vessels in the world, offering unusually spacious accommodation, public areas, and outside decks.
Key Responsibilities

• Adherence to the company's health and hygiene standards in line with the acceptable Public Health Sanitation Programs and EU SHIPSAN procedures.
• Ensuring a safe operation and working practice of the Restaurant Department and any related matters affecting the safety of the ship, guests, and crew.
• Informing the Hotel Director immediately of any occurrence affecting the safe operation of the ship or the safety of persons onboard and/or the quality of services offered to guests.
• Liaising with other departments to ensure safe food temperatures throughout preparation and service.
• Ensuring the welfare and discipline of all members of the Restaurant department, including behavior whilst in guest public areas, in accordance with company policies and procedures.
• Ensuring the completion, checking and filing of food safety record logs in accordance with the acceptable Public Health Sanitation Programs and EU SHIPSAN procedures.
• Reporting defects or malfunctions of safety equipment and appliances e.g. expired or empty fire extinguishers, defective fire doors, broken or missing lifejackets, broken fire buttons, safety posters missing, etc.
• Ensuring Restaurant personnel are qualified in food hygiene to a level commensurate with the type of food they handle and as determined by the acceptable Public Health Sanitation Programs and EU SHIPSAN procedures.
• Reporting defective Restaurant and Bar equipment and required maintenance immediately to ensure the safe and hygienic operation of the ship.
• Participating fully in safety drills and statutory inspections commensurate to the role and as per company policies and procedures.
• Ensuring minimum Restaurant and Bar manning to comply with the In-Port Manning plan in accordance with international maritime law.
• Ensuring departmental compliance with the Maritime Labour Convention directive on working hours.
• Leading and directing the team in applying correct security measures.
• Environmental stewardship is central to this role and the entire operation of the ship. This role will engage in, comply with and promote all environmental regulations and policies, actively working with the Restaurant team and guests to promote sustainability and protection of the environment in all aspects of life on board.
• Efficient day to day management of the Restaurant and Bar department, including, but not limited to, managing, monitoring, developing and training team members, ensuring an efficient and cost-effective Restaurant and Bar service operation.
• Ensuring adequate resourcing of teams, completing appraisals, identifying development opportunities and supporting senior staff to guide, motivate and direct their respective teams.
• Managing the following ranks: Head Waiter, Bar Tender, Sommelier, Waiter, Restaurant Utility, Deck Steward, Messman.
• Achieving the lowest possible food, inventory and linen cost and minimum waste and breakage while serving food for guests, officers and crew to a quantity and standard that ensures customer satisfaction across all areas.
• Controlling and managing restaurant seating software, allocating tables and making reservations in accordance with guest preferences and group size.
• Controlling Restaurant requisitions to achieve efficient consumption analysis against the food, inventory and linen cost, supervising and training staff where necessary.
• Inspecting food quality and reporting rejected items to the Executive Chef.
• Managing Restaurant and Bar routines, section plans and rotations in accordance with operational needs and the Maritime Labour Convention.
• Supervising the handling and preparation of food items and ready to eat products to ensure the highest standards of food hygiene, food safety and food and drink presentation at every stage.
• Supervising the handling and preparation of crockery, glassware, cutlery and linen to ensure the highest standards of food hygiene, food safety and food and drink presentation at every stage.
• Ensuring a smooth and efficient food and bar service experience for guests, officers and crew.
• Contributing to the implementation of new Restaurant concepts and service experiences, making crockery, cutlery, linen and glassware recommendations.
• Effectively communicating menu changes and training staff to ensure smooth implementation.
• Meeting the specific dietary needs of guests, officers and crew.
• Ensuring effective communication and teamwork between the Restaurant team and galley.
• Reporting maintenance defects in line with company policies and procedures.
• Reviewing daily guest feedback with Hotel Director and Executive Chef and, where applicable, agreeing appropriate outcomes to ensure effective complaint resolution.
• Ensuring the planning, organization and setup of onboard functions and events in conjunction with the Executive Chef.
• Managing and promoting speciality Restaurant outlets.
• Managing stock takes in accordance with company policy and procedures.
• Ensuring the publication of correct daily dining room opening and closing times.
• Scheduling additional duties, including, but not limited to, embarkation, disembarkation, gangway duties, storing, light luggage, wheelchair assistance, cocktail parties, cocktail and canape service in the bars and refreshment service during tour dispatch and return.
• Ensuring cleaning standards and schedules for the restaurant area, pantry, refrigerators, ambient store cupboards and ice machines are adhered to and logs maintained in accordance with the acceptable Public Health Sanitation Programs and EU SHIPSAN procedures.
• Completing daily, weekly and end of cruise reports and documentation in accordance with company policy and procedures.
• Conducting daily inspections of restaurant outlets to ensure correct stock rotation of food and drink according to use by and best before dates (FIFO).
• Effective delegation of garbage duties to ensure safe disposal and environmental compliance in accordance with company policy and procedures.
• Ensuring daily food, inventory, crockery, glassware and linen consumption reporting in accordance with company policy and procedures.
• Contributing to daily meal count completion and reporting in accordance with company policy and procedures.
• Overseeing sanitation training for the Food and Beverage departments and maintaining efficient records.

Education/Experience/Qualifications:

• Valid STCW certificates
• Seamans Book
• Ship Experience

Skills Required