Asst Maitre D' @ Celebrity Cruises

Assists the Restaurant Manager in the supervision of the Restaurant personnel ensuring total guest satisfaction regarding food quality and service in accordance with company policies.

To support Celebrity Cruises’ mission of becoming “the world’s ultimate premium cruise line with a taste of luxury,” all duties and responsibilities are to be performed in accordance with Celebrity Cruises’ Pillars of Safety, Service and Style, ISM/ISO standards, USPH guidelines, and environmental regulations.

Each shipboard employee may be required to perform all functions in various service venues and throughout the ship.

1. In accordance with Celebrity Cruises’ Pillars of Safety, Service and Style, as well as through Celebrity Connections, each employee conducts oneself in a professional and courteous manner at all times. This consists of physical and verbal interactions with guests or fellow shipboard employees and/or in the presence of guest contact and Celebrity Family Member (CFM) areas.

2. Directs, coaches, supports, supervises and evaluates (in conjunction with the Restaurant Manager)
the performance of all direct reports.

3. Individual will be responsible and held accountable for a section of the Restaurant and other specific duties assigned by the Restaurant Manager.

4. When assigned to work in the Midnight Buffet he/she will be responsible for the check in and coordination of the Restaurant personnel, assigning their respective duties (working in conjunction with the Assistant Food Manager).

5. Must be thoroughly versed with the company’s high food and service standards, anticipating and fulfilling guests’ needs.

6. Visits every table of his/her section on a daily basis, ensuring guests are totally satisfied with the food and service. Recognizes guests by their names and personally takes care of all special requests and VIPs in his/her section.

7. Responsible for keeping track of all special occasions such as birthdays or anniversaries and ordering the respective amenities for the celebration.

8. Notifies the Restaurant Manager of any unhappy or difficult guests in his section for further follow up.

9. Ensures that the Restaurant personnel follow company policies at all times regarding uniforms, personal appearance and hygiene.

10. Has sound knowledge of wines and wine service and whenever necessary assists the Wine
Sommelier with wine service.

11. Takes an active role in the training program for the Restaurant personnel, especially with newly hired personnel, giving them the necessary guidance to successfully integrate into the team.

12. Ensures the cleaning schedule set up by the Restaurant Manager is followed by the assigned personnel, and inspects his section thoroughly.

13. Ensures that all personnel are knowledgeable about, and follow at all times, the United States Public
Health rules and regulations.

14. Brings any disciplinary issues pertaining to Restaurant personnel to the attention of the Restaurant
Manager.

15. Has a thorough understanding of Time and Attendance procedures, shipboard training, and is familiar with the contracts and work schedule hours/week and supporting documentation (Section
8.8. Human Resources Manual).

16. Is aware of, and/or acquires the necessary knowledge to comply with the ship’s standard operation, in order to assist guests and CFMs with inquiries.

17. Attends meetings, training activities, courses and all other work-related activities as required.

18. Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position. Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management.

* This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment.

* Ensures that all communication costs are kept under control

* Ensures that guests are charged for pertinent special requests and services.

* Conducts workstation spot checks to ensure items are correctly stored to minimize deterioration and waste.