Set sail with Carnival and help us bring the FUN to life aboard one of our fantastic vessels as a
Specialty Restaurant Manager. You will oversee Food and Beverage services in the specialty
restaurant to ensure guest satisfaction during dinner
Ensure the correct mise-en-place and set-up of the restaurant before service begins.
Check all tables for correct set-up, the furniture and fixtures are in well maintained and the
carpet and floors are clean
Check that the right ambiance is created by adjusting the lighting and music to the
appropriate levels
Check with every table whether the food and service was to their satisfaction and take
necessary action if needed
Communicate effectively and timely with all members of the team regarding procedural
changes and upcoming events
Enforce employee discipline in a fair impartial manner where needed
Ensure all paperwork is submitted in a timely manner
Ensure all USPH Regulations are followed and maintained
Ensure correct and timely check-in of employees before service commencesEnsure fair scheduling and station assignment
Ensure that all accidents/incidents are reported immediately
Ensure that all inventories are accurate and submitted in a timely manner
Ensure that all Restaurant Servers follow the “Carnival Look” standards and are properly
attired as per company standards
Ensure that all Servers place the food and beverage orders correctly for the galley
Ensure that all side stations are clean and tidy and have been set up correctly
Ensure that all special requests made by guests are accommodated as far as is possible
Ensure that all tables have been serviced by Servers for food and bar orders.
Ensure that the linen, uniform, menu, ménage lockers and cabinets are always kept clean
and tidy. Par stocks for all the above should be established and always maintained
Ensure that the Servers provide professional yet friendly service in accordance withcompany standards that will exceed our guests’ expectations
Greet and seat all guests as they enter the Restaurant
Have a thorough knowledge of the reservation procedures
Liaise with the FOM/Chef regarding shortages, guest counts, special diet requests,
occasion cakes and VIP tables
Make evaluations for all Servers
Monitor areas in the Restaurant during service ensuring safe working practices are carried
out
Open the Restaurant for service on time
Perform other tasks related to Restaurant service operations that may be assigned by the
management
Perform the necessary administrative tasks
Present and serve occasion cakes
Provide proper and effective training to the Servers