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Assistant Restaurant Manager




Description:

JOB SUMMARY

Directly responsible for the operation and supervision of an assigned restaurant on the ship, Crew Mess or Room Service, and assisting with operations in the Main Dining Rooms and Buffet. Assists with the direction, supervision, performance, training and evaluation of all positions within the restaurant department.

In order to consistently exceed guest expectations and provide the highest levels of product and services, additional duties and responsibilities may be assigned as needed.

DIMENSIONS

- Must be able to manage, organize, direct and supervise a large scale restaurant, buffet operation, specialty restaurant, crew mess or Room Service operation.
- Must be able to manage a brigade comprised of up to 50 service personnel.
- Needs to help to manage and administer operating budgets that include wages, overtime, travel, uniforms and operating equipment accounts.

Requirements:

QUALIFICATIONS

- Minimum of one year experience as an Assistant Restaurant Manager or Maitre Dā€™ in a multi-venue, high volume, luxury hotel or resort, or as an Assistant Maitre ā€˜d, Head Waiter for a large cruise ship.

EDUCATION

- BA/BS 3-4 year degree or foreign equivalency and/or previous restaurant management experience.

PHYSICAL REQUIREMENTS

- The U.S. Coast Guard (USCG) requires all crew members for the Hawaii based ship to hold a Merchant Mariner Credential (MMC). In order to qualify for a MMC, applicants must demonstrate the following physical abilities necessary to perform shipboard duties per USCG guidelines (COMPDTPUB 16700.4 NVIC 04-8).
- If the applicant has a Body Mass Index (BMI) of 40.0 or higher, or if the verifying medical practitioner doubts the applicants ability to successfully perform any of the following functions, a suitable practical demonstration is required for those functions. The verifying medical practitioner, in consultation with any other qualified practitioners he/she deems appropriate, determines whether a practical demonstration is necessary, and whether the applicant is physically competent or not physically competent.

- Is able to maintain a sense of balance without disturbance while walking and standing
- Is able to climb up and down vertical ladders and stairways
- Is able to step over a door sill or coaming up to 24 inches in height
- Is able to move through a restricted opening of 24 inches by 24 inches
- Is able to open and close watertight doors that weigh up to 55 pounds. Must be able to move hands/arms in vertical and horizontal directions, rotate wrists and reach above shoulder height to turn handles
- Is able to lift at least a 40 pound load off the ground, and to carry, push or pull the same load
- Is able to grasp and manipulate common tools such as wrenches, hammers, screwdrivers and pliers
- Is able to crouch, kneel and crawl
- Is able to distinguish differences in texture and temperature by feel
- Is able to intermittently stand on feet for up to four hours with minimal rest periods
- Is able to react to visual alarms and instructions
- Is able to react to audible alarms and instructions
- Is capable of normal conversation
- Is able to pull an uncharged 1.5 inch diameter, 50ā€™ fire hose with nozzle to full extension, and to lift a charged 1.5 inch diameter fire hose to firefighting position
- Is physically able to put on a Personal Flotation Devise (PFD) without assistance from another individual
- Has no physical limitations that would hinder or prevent the performance of duties

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