Restaurant Manager for Orient Express Sailing Yachts

Plan and supervise service across all food outlets on the vessel, upholding the Orient Express Service DNA while interacting with guests to assess satisfaction and prompt corrective action. Manage the Head Sommelier's department, conduct daily team briefings, and perform continuous on-the-job training regarding grooming, hygiene, and operational routines. Collaborate with the Executive Chef, Maître D', and inventory manager to control consumables deliveries, manage beverage and paper inventories, and ensure department cleanliness. Coordinate staff rotation plans, oversee performance evaluations, and prepare voyage reports, while maintaining close communication with superiors and establishing cooperative relationships with other departments.