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
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 

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

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

WORK 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