Maitre D-Mandarin Speaker
Seamax International Cruise Ship Employment Services
Ottawa, Ontario, Canada
6d ago

Description : POSITION SUMMARY

POSITION SUMMARY

Maître D’ is directly responsible for the operation and performance of either a Main Dining Room or the Buffet. Assists with directing and overseeing the performance of the Assistant Maître D’s on the vessel.

Crew Responsibilities

  • Lead by example utilizing a hands-on approach to management.
  • Establish and develop a highly motivated, pro-active Restaurant team with the highest ethical standards that delivers a cost effective and quality oriented service product.
  • Facilitate an environment in which restaurant crew members are comfortable utilizing the open-door policy.
  • Acts as a mentor for new restaurant employees during their first two weeks onboard through open communication and availability.
  • Facilitate new-hire training for employees.

  • Schedule crew members based off of guidelines established by the Corporate Office and the Collective Bargaining Agreement.
  • Review time clock sheets to ensure accuracy of pay for crew members.
  • Ensure Assistant Maître D’s and restaurant crew members are being treated in a fair and equitable manner.
  • Ensure that restaurant crew member issues are resolved in a timely manner.
  • Ensure that Assistant Maître Ds and crew members are in compliance with the grooming and uniform standards of the company.
  • Communicate with the restaurant staff through daily line-ups and monthly meetings. These meetings are to have a set agenda and not be held during meal periods.
  • Facilitate continuous training to the crew members.
  • Facilitate cross-training between restaurants.
  • Ensure restaurant crew members are promoted into specialty restaurants in a fair and equitable manner.
  • Continue own education by staying abreast of trends and sharing this information with the team.
  • Monitor the performance of all restaurant staff to ensure that their duties are carried out in accordance with Company policy, and safety and environmental regulations.
  • Monitor Assistant Maître D performance. Identify strengths and weaknesses and provide timely feedback to the individual.
  • Make recommendations to the Restaurant Manager regarding succession planning.

  • Monitor restaurant crew member performance. Identify strengths and weaknesses and provide timely feedback to the individual.
  • Make recommendations to the Restaurant Manager regarding succession planning.

  • Recognize restaurant crew members for their accomplishments.
  • Coach and counsel employees in a timely manner and in accordance with Company policy.
  • Ensure that performance evaluations of all restaurant personnel are carried out as per Company policy in a fair and equitable manner, based on actual performance and results achieved.
  • Ensure that restaurant employee promotions / transfers are handled according to Company policy.
  • Communicate staffing needs to the Restaurant Manager as needed.
  • Monitor restaurant crew turnover and present ideas to the Restaurant Manager on how to decrease.
  • Operational Responsibilities

  • Ensure that all Assistant Maître Ds are knowledgeable of the goals of the company and department and the action plans that will be followed to achieve these goals.
  • Communicate the goals of the company and department and the action plans to the crew members.
  • Develop a positive working relationship with all shipboard departments to facilitate a team oriented atmosphere.
  • Ensure that all departments within F&B are working together as a team and supporting each other in a professional manner.
  • Regularly communicate with the F&B Director and Restaurant Manager in regards to restaurant related matters.
  • Ensure that assigned restaurant is maintained in accordance with Company policy, USPH, SEMS and safety and environmental regulations.
  • Ensure that cleaning schedules for assigned restaurant are in place and being followed.
  • Ensure that service schedules for equipment in assigned restaurant are in place and being followed.
  • Submit work orders for repairs to assigned restaurant and / or equipment and follow up on these requests to ensure timely completion.
  • Must be familiar with the Safety and Environmental Protection Policy and SEMS. Participate in daily USPH inspections as needed.
  • Ensure that the company’s standards are maintained in the following areas :
  • Freestyle service and dining experience
  • Restaurant service, operation and philosophy
  • Public health
  • Enforce Company standards for consistent, quality service.
  • Ensure that the F&B department achieves satisfactory guest satisfaction ratings on a consistent basis.
  • Enforce policies and procedures in a fair and equitable manner.
  • Continuously review the operation and make recommendations on how to enhance the product to the Restaurant Manager.
  • Assist with implementing new policies, standard operating procedures and Company initiatives as assigned.
  • Always available on the floor to assist crew and to interact with guests.
  • Schedule crew members according to business levels and monitor overtime.
  • Enforce cost control procedures and monitor waste and breakage.
  • Ensure the restaurant reservation system is maintained and that the Hosts / Hostesses are adhering to the seating guidelines.
  • Ensure that guest complaints are dealt with in a timely, professional manner and in accordance with Company policy.
  • Maintain an outlet log for assigned restaurant. Frequently review this information with the Restaurant Manager.
  • Complete reports in a timely manner (cover count report, monthly inventory reports, manning reports, etc.) and forward them to the Restaurant Manager.
  • Assist with reviewing all ship generated reports to identify areas of deficiency in assigned restaurant and determine appropriate courses of action to correct.
  • Properly plan and prepare for events and cruises.
  • Develop and maintain par stocks for equipment.
  • Place equipment orders according to the Provisioning Schedule.
  • Order equipment based on consumption history and par levels.
  • Conduct monthly equipment inventories in accordance with Company policy.
  • Ensure that restaurant equipment items delivered to the vessel are in compliance with Company specifications.
  • Monitor slow moving item reports to ensure that discontinued equipment items are not being reordered.
  • Financial Responsibilities

  • Responsible for ensuring that assigned restaurant operates within the established budgetary guidelines (revenue and expense) for the vessel.
  • Assist with planning orders for assigned restaurant based off of the budgetary guidelines for the vessel.
  • Assist with reviewing all food and beverage related costs and consumptions in accordance with financial targets.
  • Assist with ensuring that all food and beverage revenues and expenses are properly recorded against the appropriate budget, and the variations from the budgeted amounts are properly documented.
  • Assist with monitoring revenue reports for accuracy.
  • Submit budget requests to the Restaurant Manager in a timely manner.
  • General Responsibilities

  • Performs other related duties as assigned or as directed. The omission of specific duties does not preclude the supervisor from assigning duties that are logically related to the position.
  • Must be familiar with the Safety and Environmental Protection Policy and the SEMS, and carry out the policies and procedures appropriate for his / her position.
  • Requirements : QUALIFICATIONS

    QUALIFICATIONS

  • Minimum of one year experience as a Maître D or Assistant Maître D in a large cruise ship or multi-venue, high volume, luxury hotel or resort is required.
  • Minimum one year experience working in high-volume banquet operations is required.
  • Intermediate to Advanced level English verbal and writing skills, including the proper use of English grammar is required.
  • Intermediate to Advanced skills in typing and computer software skills (Microsoft Office suite, Property Management System, Restaurant Reservation Systems and POS Systems) are required.
  • Minimum one year experience managing a multinational and multilingual staff is required. Also, must be able to teach suggestive selling techniques to staff.
  • Minimum one year experience managing budgets, projections, and implementing cost control practices is required.
  • EDUCATION

    Bachelor’s degree or foreign equivalency in Hotel Management is required. Prior restaurant management experience may substitute for this educational requirement at an equivalent rate.

    ATTRIBUTES

  • Proactive, Team Player, Problem Solver
  • Passionate about hospitality and customer service driven
  • Must have a professional appearance and good hygiene
  • Respect for all co-workers and guests
  • Pride in your work by creating positive energy, excitement and fun
  • Able to work 7 days a week
  • Demonstrate positive behaviors; smiling, being polite and courteous
  • Able to develop a camaraderie with team members
  • Ability to live in close quarters and share limited space with other cabin-mates
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