Restaurant Operation Manager - Luxury Cruise Line

Position Summary

The Restaurant Operations Manager is responsible for delivering a refined, personalized, genuine and consistent dining experience across all restaurants and food service areas onboard. This role ensures seamless coordination between dining venues, maintains Silversea F&B Core Service Standards and Silversea Way service principles, optimizes revenue opportunities, and leads the entire restaurant team to achieve guest satisfaction and operational excellence. The Restaurant Operations Manager oversees all Restaurant Managers and supports them in ensuring flawless day-to-day performance of each venue.

Reporting Structure

Reporting to: Food & Beverage Director

Shoreside reporting to: Senior Fleet Manager Food & Beverage Service - Fleet Manager Food & Beverage Service

Subordinates: Restaurant Managers, Restaurant Supervisors, Waiters, Assistant Waiters, Restaurant Attendants

Essential Duties and Responsibilities

Guest Experience & Service Excellence

Ensures the highest level of service across all restaurants and food service areas, consistently aligned with Silversea F&B Core Service Standards.

Maintains a visible presence during peak dining periods, greeting guests by name, resolving concerns promptly, and creates memorable interactions.

Oversees ship wide seating arrangements, reservation flows, VIP coordination, dietary needs, preferences, and special requests are met.

Works closely with the Executive Chef and Sommelier/Beverage leadership to enhance menu presentation, wine pairing programs, and overall dining experience.

Operational Leadership

Ensures all dining outlets are fully operational, appropriately staffed, prepared, and aligned with service schedules and standards.

Conducts daily walkthroughs of all outlets, assessing service readiness, cleanliness, equipment status, and guest flow.

Oversees remote ordering systems, POS accuracy, training, maintenance, and correct operational usage across all restaurants.

Ensures consistent and equitable scheduling across all restaurants, including duty rosters, staff rotations, and In-Port Manning (IPM) planning in compliance with ILO/MLC regulations.

Leads shipwide pre-service briefings with the Executive Chef, ensuring daily menus, allergen information, and service standards are clearly communicated.

Coordinates cross-venue planning for special events, theme nights, galley operations, and service logistics.

Performs any other duties assigned by senior leadership, demonstrating flexibility to meet operational needs.

Effectively and efficiently oversees all restaurant operations shipwide, ensuring Silversea Service Standards are met and Restaurant Service, Food Quality, and Wine Service targets are achieved.

Team Leadership & Development

P a g e | 2

Leads, coaches, and develops all Restaurant Managers and their teams, ensuring consistent delivery of service excellence.

Conducts shipwide training sessions focusing on service technique, menu knowledge, wine basics, guest engagement, and Silversea Core Service Standards.

Implements structured performance management, including Professional Performance Interviews (PPIs), coaching plans, succession planning, and cross-training.

Ensures all team members adhere to grooming, uniform, and professional conduct expectations.

Fosters a collaborative, respectful, and guest-focused team culture across all restaurants.

Supports department evaluation, promotion, and scheduling processes in collaboration with Fleet F&B Support and HR.

Keeps departmental training programs organized and regularly facilitated, ensuring new hires and newly promoted crew are scheduled appropriately and all mandatory trainings are kept up to date and documented.

Revenue & Cost Management

Works closely with the Food & Beverage Director to optimize restaurant revenue, including specialty dining, à la carte programs, and wine/beverage sales.

Supports beverage and wine sales strategies in collaboration with Beverage Operations and Sommelier teams.

Oversees inventory control of china, glassware, silverware, linen, and consumables for all restaurants.

Monitors equipment usage to reduce breakage, shrinkage, and operational loss.

Reviews and approves restaurant requisitions, ensuring cost control and adherence to budget targets.

Evaluates menu performance, guest preferences, and sales data to support ongoing revenue initiatives.

Public Health & Safety Compliance

Ensures strict adherence to Public Health, HACCP, and sanitation standards across all restaurants and service areas.

Verifies completion and accuracy of temperature logs, cleaning checklists, and sanitation records.

Ensures all dining venues are fully prepared for internal, external, or unannounced inspections, correcting deficiencies promptly.

Oversees shipwide Integrated Pest Management (IPM) compliance for all restaurant areas.

Coordinates deep cleaning schedules and ensures standards are met consistently.

Safety Duties:

Participates in crew and guest safety drills according to instructions

Always complies with the Company's safety and pollution prevention regulations and operating procedures.

Participates in all mandatory training

Leads by example by taking care of Health and Safety of self and others

Ensures that all work equipment, personal protective equipment, chemicals and safety devices are being used correctly. Delivering training, guidance and supervision on how to use and maintain them

Qualifications

Valid STCW95 certification.

Proven experience as a Restaurant Manager, Assistant Restaurant Manager, or equivalent senior dining leadership role in a 5-star luxury environment (shipboard or land-based).

Strong understanding of international cuisine, premium dining, wine programs, and luxury service standards.

P a g e | 3

Experience in cost control, budgeting, and revenue optimization.

Physically and medically fit.

Strong leadership presence and professional demeanour.

Knowledge and Skills

Advanced leadership, coaching, and team development skills.

Strong guest interaction abilities, with cultural awareness and emotional intelligence.

Expertise in shipboard or large-scale restaurant operations and service coordination.

Ability to multitask, prioritize, and maintain effectiveness during high-pressure service periods.

Excellent communication and conflict-resolution skills.

Language requirements:

Advanced leadership, coaching, and team development abilities.

Strong guest interaction skills, with cultural sensitivity and adaptability.

Expertise in operational management, scheduling, and service coordination.

Ability to multitask and remain effective under pressure.

Excellent interpersonal communication and conflict resolution skills.

Computer knowledge:

Proficiency in Microsoft Office Suite (Excel, Word, Outlook).

Experience with Fidelio, Micros POS, and Silversea in-house systems (Cockpit, Table Admin, My Silversea, Compass Web).

Familiarity with time & attendance tracking systems.

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of the job with or without reasonable accommodations. The environment includes multiple venues, office locations, and moving/working inside/outside these. A high noise level is possible if visiting shipboard, shipyard, dry dock, or offsite locations. Personal protective equipment will be provided as needed in these situations.

This role involves standing, walking long distances, reaching, sitting, the repetitive motion of bending, going up and down stairs and lifting or pushing up to 50lbs.

The position requires irregular schedules.

Company Message

It is the policy of the Company to ensure equal employment and promotion opportunity to qualified candidates without discrimination or harassment based on race, color, religion, sex, age, national origin, disability, sexual orientation, sexuality, gender identity or expression, marital status, or any other characteristic protected by law. Royal Caribbean Group and each of its subsidiaries prohibit and will not tolerate discrimination or harassment.

Privilege Grid

P a g e | 4

Status

Officer.

Salary

Refer to contract.

Rotation

Refer to contract.

Accommodation

Single cabin with every second day cleaning.

Dining Privileges

Crew Dining Room. Guest venues as per privilege grid. Hosting as requested by senior management

Laundry

All uniforms are free of charge; $50 personal laundry allowance per month.

Family visit

14 days per every 6 calendar months, after completion of first contract

Private medical insurance

Yes, after completion of first contract