City Cruises DC - Restaurant Supervisor

Position Summary:The successful Restaurant Supervisor is responsible for ensuring that the front of house staff operates successfully. This position entails overseeing and leading the front of the house crew during cruise execution to provide wonderful dining experiences to guests while adhering to safety rules and maintaining a high level of customer satisfaction.

Duties and Responsibilities:

Supervise and coordinate the activities of restaurant front of house staff to ensure efficient and effective operations.Ensure that all food and beverages are prepared and served in accordance with quality standards and customer preferences.Train and develop restaurant staff to provide excellent customer service and maintain high levels of cleanliness and hygiene.Maintain accurate records of restaurant transactions, including sales, inventory, and customer feedback.Resolve guest complaints and ensure that all guest issues are handled in a timely and professional manner.Ensure compliance with all health and safety regulations, as well as restaurant policies and procedures.Collaborate with management to develop and implement strategies to improve restaurant performance and profitability.Assist with the recruitment and hiring of new restaurant staff as needed.Perform other duties as assigned by management.

Other Duties and Responsibilities

Additional job duties as assigned.

Requirements & Qualifications:

High school diploma or equivalent required; associate degree in hospitality management or a related field is a plus.

Minimum of two (2) years guest service supervisory experience.Strong leadership, communication, and interpersonal skills.Certification in Health & Hygiene- SERV SafeCertification in Alcohol Service- TIPS for managing onboard bars.Excellent guest service skills and a passion for delivering exceptional dining experiences.Proficiency in computer systems and software such as POS systemsAbility to work in a dynamic and fast-paced environment, including evenings, weekends, and holidays.

Physical Requirements

Ability to work onboard a moving vessel in varying weather and sea conditions, including maintaining balance and stability while underway.Ability to stand and walk for extended periods, frequently throughout a shift.Ability to navigate stairs, ladders, narrow passageways, and confined spaces commonly found onboard vessels.Ability to lift, carry, push, and pull supplies, equipment, and inventory weighing up to 40 pounds independently.Ability to bend, stoop, kneel, crouch, reach overhead, and perform repetitive motions as required in food service and hospitality operations.Ability to respond quickly and effectively during normal operations, guest service situations, and emergency procedures.Ability to safely work in a fast-paced environment with exposure to moving equipment, wet surfaces, temperature variations, and moderate noise levels.Ability to visually inspect service areas, food presentation, cleanliness standards, and safety conditions.Ability to communicate effectively with guests, crew members, and management in person and via radio or other communication devices.Successfully complete vessel-specific safety and emergency training.Ability to work flexible schedules, including evenings, weekends, holidays, and extended shifts as operational needs require.

Work Environment

Work is performed primarily onboard a Coast Guard-inspected passenger vessel, with duties split between dining, service, storage, galley-adjacent, and administrative areas.Position requires regular movement throughout multiple decks and may involve occasional exposure to outdoor marine environments, including heat, humidity, rain, wind, and sunlight.Must be able to safely perform duties while the vessel is docked or underway.

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