Maitre D

Department: Restaurant

Employment Type: Fixed Term Contract

Reporting To: Food Beverage Manager

Description

MUST HAVE MAITRE D EXPERIENCE WITH A LUXURY BRAND TO BE CONSIDERED FOR THIS ROLE
The Maitre D’ Restaurant is ultimately responsible for supervising and directing all food and beverage service functions in the Main Restaurant and Room Service. Ensuring that daily programs are followed and all events related to the Main Restaurant and Room service are manned and all related tasks adhered to.
The Maitre D’ Restaurant has the essential task in managing his/her team as well as ensuring exceeded guest expectations. The decisions made by this position hugely impacts the overall experience of both guests and crew and therefor need to be made in clear concise measures, whilst always focusing on the success thereof.
Reporting relationships:
The Restaurant Manager reports directly to the Food and Beverage Manager with support of the Hotel Director. 

Has a direct relationship with 57 professional levels - Assistant Maître d’s 6, Senior Waiters 17, Waiter 26, Seating Hostess 1 and Utilities 6. 

Key Responsibilities

1. Responsible for the complete supervision, training and development [including evaluation] of all Assistant Maître D’s, Waiters and Utilities assigned and scheduled to the main Restaurant and Room service outlets.
2. Ultimately in charge of ensuring that all SOP’s linked to the main restaurant and Room service are followed and adhered to and that all approved newly created SOP’s are implemented accordingly and within the stipulated timeframes.
3. Responsible to supervise the Seating Hostess in ensuring her duties are fulfilled according to her Job Description and to oversee that all invitations of hosting tables are completed accurately and in a timely manner and guests are assigned in accordance to the approved hosting schedule. [incl. RSVP] – All related SOP’s linked to seating and dress codes are included in this responsibility.
4. Ultimately responsible for ensuring that all guest preferences and dietary requirements are met and catered for within the outlets supervised.
5. Apart from strict supervision for each breakfast, lunch and dinner service, it is also the duty of the Maitre D’ Restaurant to act as the main contact party for all guests dining in the venue and it is essential that each table is visited to ensure guest are exceedingly pleased with all services and product related to the outlet.
6. Respond efficiently and accurately to guest complaints and feedback regarding main Restaurant and room service feedback. This includes the acknowledgement and appreciation of positive guest. [Recommend guests for positive reinforcement policy].
7. It is the responsibility of the Maitre D’ Restaurant to ensure the restaurant readiness [15 minutes] prior to any advertised starting times and s/he is also accountable for any corrective measures that might be required.
8. It is required by the Maitre D’ Restaurant to establish a sound professional relationship with the Exe Chef de Cuisine which creates an atmosphere that promotes success and a comfortable working environment for both front and back of house personnel.
9. It is required by the Maitre D’ Restaurant to liaise with the Sommelier to ensure that all revenue wine lists are correctly updated and policies related to revenue wine service is understood and practiced by all service staff. This includes the understanding and knowledge related to both summer and winter complimentary programs by all service staff.
10. Responsible for the maintenance of all equipment, cleanliness of the outlet and the overall upkeep of all PH related aspects that ensures both the main restaurant and Room service meets with all CDC regulations. This includes developing cleaning schedules for the area of responsibility and oversees and follows up on execution.
11. In collaboration with the F&B manager, it is the duty of the Maitre D’ Restaurant to assign waiters, as per general schedule, to their assigned stations to allow for smooth coordinated service.
12. Attends all menu briefing in the restaurant [and Room Service] and ensures that all waiters are familiar both food and beverage items served for that evening. Also conducts regular F&B tests and relay any concerns to the F&B Manager.
13. Ensures that the name recognition policy is adhered and that name recognition is utilized on the floor.
14. Ensures that company guidelines for uniform and personal hygiene policies are followed.
15. Responsible for collaborating requirements to the F&B Manager for creating the daily schedule in conjunction with the daily Herald and cruise layout.
16. In charge administering the overtime within the Restaurant department.
17. In charge of the check out for all signing off Asst. Maître Ds and Waiters (Cabin cleanliness, Cabin key, Name tag etc.).
18. Inventory counts and managing breakage of restaurant products.
19. Works and coordinates with the F&B manager for the restaurant team planning rotations and manning concerns.

Public Health:

1. To be familiar with and execute the Seabourn HESS-MS appropriate to their position.
2. To be familiar with IPM program and attend training as directed.
3. To be familiar with the latest CDC VSP manuals and other regulations that adheres to PH factors [example: Canadian PH, Brazilian PH and European PH standards].

Qualifications

Education:

• Possess a diploma from an international recognized hotel school or university.

Experience:

• A minimum of three years’ experience as Assistant Maître D’ Hotel or equal offshore with international clientele as well as two years on board a 5-star ship.

Knowledge, Skills & Abilities:

• To be knowledgeable of the USPH and other international Public Health rules and regulations by participating in the company's Basic Food Hygiene course every 2 years and achieving a minimum of 80% pass.
• Completion of Advanced/Intermediate Food & Hygiene.
• Strong leadership (leading by example) and motivational skills.
• Needs to be very service and quality orientated – “attention to details”.
• Ability to plan, executes, follow up and be positive to change in a very flexible working environment.
• Ability to train and motivate with good public speaking skills.
• Friendly, outgoing, well presented personality.
• PC knowledge of: Word and Excel.

Physical Demands & Travel

Physical Demands: 

For the safety of yourself and others on board certain physical abilities shall be maintained. Must be able to bend, climb, perform repetitive motion, and repetitively heavy lift. 
Must maintain physical fitness to perform tasks associated with job. 

Travel Requirements:

• Passport – valid for a minimum of 6 month
• Flag state issued seaman book
• General flag state or flag state approved marine fitness medical United States C1/D visa
• English Marlin test at minimal score of 80% 
• Pre-employment medical examination 

Working Conditions:
Working on a cruise ship is very different from any land-based occupation. Working hours are longer and work is more intense due to the constant demand of the guests. You have to be very flexible in your working hours, which on occasion might have to be changed due to unforeseen circumstances. The Maritime Labour Convention of 2006 however strictly regulates these. Apart from the working hours there are strict rules which all members of the ship’s company need to adhere to as stipulated by the Master’s standing orders. You work in close proximity with your fellow crewmembers and therefore respect among all is essential.