Assistant Maitre D

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Department: Restaurant
Oversees and is responsible for service and product quality in a section of a main restaurant, specialty restaurant or
buffet venue.
Directs, coordinates, supports and assists the service provided to guests by the respective wait staff teams under his/her
direct supervision.
In order to consistently exceed guest expectations and provide the highest levels of product and services, additional
duties and responsibilities may be assigned as needed.
• While performing the essential functions of this job, all team members are required to stand; walk long distances on
the ship; use hands to touch, handle or feel; reach with hands and arms; talk or hear and taste or smell. All vessel
positions require repetitive motion of bending, climbing, going up and down stairs and lifting more than 25 pounds. This
job requires specific vision abilities to include close vision, distance vision, color vision, peripheral vision, depth
perception and ability to adjust focus.
• All team members must be physically able to participate in emergency life saving procedures and drills. All vessel
positions require full use and range of arms and legs as well as full visual, verbal and hearing abilities to receive and give
instructions in the event of an emergency including the lowering of lifeboats.
• Work within different temperature changes—indoors to outdoors.
• Able to pass basic safety course.
• This is a minimal description of duties. Other work requirements may be necessary and assigned as business or
maritime law dictates.
• Secondary Education degree or equivalent is mandatory; Hotel School or University degree is preferable.
• Courses in safety, environmental, public health and sanitation regulations and procedures are required.
• Proof of continuing education translated in certificates or letters of participation in professional F&B courses and
seminars is required.
• Minimum of two years experience as an Assistant Maitre D’, Headwaiter or Senior Waiter in a large cruise ship or a
combination of ship and/or large hotel experience in the positions Restaurant Manager, Team Lead or Supervisor.
• Managerial experience in handling one specialty restaurant, a section of a large main restaurant or a buffet-style
• Proven ability to manage and direct a multinational and/or multicultural team.
• Proven track record in meeting and exceeding industry service standards and guest satisfaction results.
• Computer literacy and knowledge of Word Perfect and Excel.
• Experience with computerized Restaurant Reservations and Table Management systems preferred.
• Responsible for assisting in achieving the departmental guest satisfaction targets and the food and beverage revenues
determined by the Company for the restaurant organization.
• Ensures that all company service standards and sequences of service are being followed and adhered to by the staff.
• Helps to ensure that assigned restaurant or section is in compliance with all company policies, rules and regulations.
• Resolves in a satisfactory and proactive manner all service and product deficiencies and follows up on guest comments
and/or concerns.
• Ensures that the staff on his/her Team follows and is compliant with all Public Health rules and regulations.
• Maintains and safeguards records, reports and other documents pertinent to the staff under his/her responsibility as
dictated by policy and as direct by the Company.
• Conducts the continuous training of his/her Team using only company approved training materials.
• Issues and follows up on maintenance requests and ensures that all equipment and furniture is in proper condition
and meets the safety standards.
• Helps to maintain and oversee the working inventories and pars of menus, menu covers, china, silver, linen, glass and
all other restaurant equipment that is in circulation and in use in his/her restaurant or section.
• Controls and documents breakages, abuse of equipment and negligent behavior when it comes to the improper use of
Company property and assets.
• Helps to manage and achieve the budgets that are determined for the restaurant when it comes to all departmental
expenses, salaries and manning.
• Assists in overseeing guest table assignments on the ships that still have a two seating environment.
• Must be familiar with the Safety and Environmental Protection Policy and the SEMS, and carry out the policies and
procedures appropriate for his/her position.

SIDC Group
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Job added by SIDC Group

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