RESTAURANT OPERATIONS MANAGER

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 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.