5+ years of experience as Restaurant or Food Services Manager within a high-end hospitality and/or restaurant environment.
Thorough knowledge of food products, production processes, quality control, and the effective distribution of goods.
Extremely meticulous when it comes to quality of food services personnel, customer service, food/meal products, presentation and department facilities.
Ability to work in a fast-paced, frequently evolving environment.
Ability to make decisions and solve problems quickly and effectively.
Effective organizational and time management ability, including being able to prioritize tasks based on company, vessel and crew needs.
