Sr. Assistant Maitre'D

The Senior Assistant Maître D’ will oversee various aspects of restaurant operations, ensuring a high-quality guest experience and smooth service delivery. This role involves supervising the service staff, ensuring operational efficiency, controlling costs, and conducting inventory. The Senior Assistant Maître D’ will mentor and train staff to meet company standards while ensuring impeccable service quality

Key Responsibilities

• Ensure all team members are impeccably groomed and adhere to company dress code standards while on duty.
• Provide daily guidance, mentorship, and training to Lido supervisors to improve performance and enhance operational efficiency.
• Focus on Dining Room operations during Breakfast and Lunch, while managing the Lido operation during the evening.
• Monitor the punctuality, performance, and hospitality of the service staff, offering coaching and corrective actions as needed.
• Ensure the Dining Room is prepared and opened on time for all meal periods.
• Ensure table setups strictly follow brand standards and guidelines.
• Confirm beverage service is consistently provided to seated guests and track corresponding sales metrics.
• Conduct daily inventories of dry stock, place orders, and maintain strict cost control practices.
• Establish and maintain optimal stock levels for essential silverware and tableware.
• Coordinate with the Maître D' and ROM regarding equipment shortages and necessary reordering.
• Engage with guests at their tables to gather feedback and implement improvements to enhance the Dining Room experience.
• Review and implement updated procedures to maintain service quality.
• Manage lost and found items in accordance with company policies.
• Oversee the performance evaluations of Waiters, ensuring fair and comprehensive assessments.
• Support the Maître D' in executing Dining Room operations, with expertise in XDining software, financial protocols, and scheduling.
• Notify the Maître D’ in advance of any scheduling challenges.
• Report any incidents or accidents to the Maître D’, Restaurant Operations Manager, or Food and Beverage Director immediately, ensuring proper documentation and follow-up.
• Attend and participate in meetings as requested by the Maître D’.
• Collaborate with the Maître D’ to review weekly service ratings, address guest comments, and implement improvements as needed.
• Work closely with the Sous-Chef to resolve any operational issues during service.
• Regularly coordinate with Assistant Maître D’s, providing support for their ongoing development.
• Ensure that the restaurant’s furniture, décor, and facilities are consistently maintained to the highest standards, creating work orders and overseeing timely refurbishments.
• Follow proper procedures for machine maintenance and cleaning.
• Comply with all United States Public Health regulations and ensure standards are consistently met.
• Ensure adherence to the Environmental Compliance Plan policy at all times.
• Partner with management to review fiscal targets and ensure they are met or exceeded.
• Foster team collaboration, lead by example, and provide focused feedback to build a high-performance team culture.
• Serve as a brand ambassador, aligning with company goals and promoting the brand’s direction across the team.

Skills, Knowledge and Expertise

• Ability to work effectively and constructively across the organization, both shipboard and corporate.
• Strong leadership and team motivation skills.
• Flexibility, decisiveness, and quick thinking.
• Capability to handle constantly changing priorities.
• Genuine interest in working with and assisting guests, with the ability to handle complaints and resolve difficult situations.
• Strong organizational, multi-tasking, and presentation skills.
• Ability to write and produce operational documentation.
• College or University degree, or equivalent experience in hospitality management, business administration, or a related field (International equivalent also accepted).
• Minimum of 2 years of supervisory experience within a Front Office/Hospitality Environment.
• Minimum of 1 year of shipboard experience.
• Good working knowledge of computers, internet access, and the ability to navigate various software programs and internal onboard systems.