Sr. Assistant Maître D’

Department: Restaurant

Employment Type: Fixed Term Contract

Reporting To: Restaurant Operations Manager

Description

Responsible for overseeing various aspects of restaurant operations within the company standards and expectations. Key responsibilities include to ensure restaurant is ready for service before opening time, monitoring guests experience, waiters’ performance, beverage service including sales and product quality. Need to conduct true and regular inventories to control costs. The position requires comprehensive knowledge of various software such as XDining and Microsoft Office programs. Has accountability to provide training to elevate the knowledge and performance of service team.

Key Responsibilities

Key Responsibilities:

• Ensure that all Team Members are impeccably groomed and attired in accordance with company standards while on duty.
• Oversee, instruct, and mentor Lido supervisors on a daily basis to enhance performance and operational efficiency.
• The focus during Breakfast and Lunch operations will be on the Dining Room operation, while the evening focus will be on the Lido Operation
• Monitor the punctuality, performance, and hospitality of service staff, providing coaching, guidance, or corrective action as deemed appropriate.
• Guarantee that the Dining Room is punctually open on all meal periods.
• Ascertain that table setups align strictly with the brand guidelines and standards.
• Verify that beverage service is offered to all seated guests and monitor the corresponding sales metrics.
• Conduct a daily inventory of dry stock items, placing orders as needed while maintaining diligent cost control.
• Establish and sustain operating par stocks for essential silverware and tableware items.
• Consult the Maître D' and ROM concerning any deficiencies in equipment par levels.
• Frequent guest tables to solicit feedback on their Dining Room experience for continuous quality improvement.
• Review and implement all recently updated procedures as applicable.
• Administer all lost and found items in accordance with HAL lost and found procedures.
• Oversee the performance evaluations for Waiters, ensuring comprehensive and fair assessments.
• Aid the Maître d' in the efficient execution of Dining Room operations, necessitating comprehensive knowledge of XDining, financial protocols, and scheduling mechanisms.
• Maintain meticulous accuracy in all Dining Room-related tracking systems.
• Prepare to assume the role of Maître d' when required, including undergoing cross-training as needed for role versatility.
General Responsibilities:
• Advise Maître d’ ahead of time if there are any challenges with the schedules
• To ensure all accidents or incidents are reported immediately to Maître D’ / Restaurant Operations Manager / Food and Beverage Director, and properly logged in Aims and followed up
• Attend any meetings as required by the Maître D’
• Communicate with Maître D’ about weekly Dining Room service rating and improve where necessary, discuss guest’s comments with those concerned, and act where appropriate
• Cooperate with Sous-Chef during the operation if any challenges occur
• Coordinate with AMD’s on a daily basis and assist them with their future development
• Ensure that the furniture, decorations & all the restaurant areas are in impeccable condition, and constantly maintain the same by creating work orders and that all refurbishment requests are conducted in a timely manner
• Follow correct procedures for machine maintenance & cleaning
• Comply with United States Public Health standards and they are carried out as per standard
• Ensure that Environmental Compliance Plan policy is followed at all times
• To be aware of fiscal responsibilities, working together with the management to review the expectations to meet and/or exceed targets.
• Build strong teams and encourage collaboration.
• Leading by example and providing regular and focused performance feedback, thus creating a dynamic team.
• Acts as a brand ambassador with the onboard teams supporting the company goals and brand direction.
• Fosters regular and structured communications within the Restaurant Operations team.
• Always maintains a visible presence throughout the department and encourages meaningful and strong guest interaction.
• Promotes efficiencies in time management and resources through holding structured, documented, and concise meetings and inspections.
• Perform other job-related functions within the position of accountability.
Perform other miscellaneous duties and tasks as assigned by the Head of Department.

Skills, Knowledge & Expertise

The ability to work effectively and constructively across the organization both shipboard and corporate. The ability to lead and motivate staff. The ability to be flexible, decisive, and quick thinking. The ability to handle constantly changing priorities. A genuine interest in working with and helping guests, the ability to handle complaints and deal with difficult situations. Must possess strong leadership and TEAM leadership skills. Must possess strong organizational, multi-tasking and presentation skills. Able to write and produce operational documentation

Physical & Travel Requirements

Must be able to maintain the qualification of the Seafarer Medical Examination and pass the basic safety course. 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; and talk, hear, taste, and smell. All vessel positions require repetitive motion of bending, climbing, going up and down stairs, and lifting more than 25 pounds. 
Must be able to work within different temperature ranges and changes— e.g., indoors to outdoors, hot climate, etc.