Assistant Maitre D – Cruise

Assistant Maitre D – Cruise

Position Duties and Responsibilities

• Oversee food and beverage services throughout designated venues, which includes Team Dining, Inclusive Dining venues, Room Service, and other areas involved in food and beverage operations or related activities
• Ensure a consistent and high level of service in accordance with company standards.
• Oversee the performance of Restaurant Team Leaders assigned to their area of responsibility
• Monitor employees’ hospitality, attendance, attitude, cleanliness, neatness, and service, and enforce fair employee discipline and follow-up
• Deliver impactful, effective, and interactive training for all Servers while remaining vigilant in identifying potential training opportunities
• Communicate effectively and timely with team members regarding procedural changes and upcoming events.
• Check correct venue set-up and ensure all equipment and fixtures are in clean and presentable condition
• Conduct orientation for all team members assigned to their area of responsibility.
• Maintain operating par levels for silverware and equipment and ensure accurate and timely inventory submission
• Consult with other managers and departments to ensure functions are set up as per specifications and replenishing is done in a timely manner
• Monitor and control costs and be revenue and TGEM-oriented
• Support team members who need assistance in performing their duties and maintaining smooth service and guest satisfaction
• Ensure compliance with the Restaurant SOP plan, United States Public Health standards, HESS MS procedures and other regulatory policies
• Report accidents/incidents immediately to the Maître’D, Sr. Maître’D’, Restaurant Operations Manager and F&B Director
• Perform other job-related duties and responsibilities as necessary or directed by management

Team Responsibilities

• Uphold and enforce professional grooming standards and punctuality in accordance with company guidelines
• Implement fair and equitable employee discipline, using the company Performance platform to evaluate, provide constructive feedback, and recognize the good performance of team members
• Ensure timely completion and discussion of evaluations for team members under supervision with the Maître’D and/or Sr. Maître’D
• Foster a culture of open communication, active listening, learning, respect, and continuous improvement in operations and standards. Encourage team members to embrace company Culture Essentials, ensuring a supportive and inclusive work environment

Position Minimum Requirements

• International restaurant/hotel management certification
• Must have at least 3+ years of operating – cruise/hotel/hospitality, high-volume restaurant and multi-venue experience is required
• Must have experience in leading and supporting an operating team of 60+
• Must be detail-oriented with an eye for guest experience and guest satisfaction. Strong organizational skills; effective communicator, both written and verbal
• Ability to communicate effectively with guests and onboard teams
• Must have solid administration skills. Well-versed with Microsoft Office suite
• Excellent interpersonal, communication, and leadership skills with the ability to effectively lead, train and motivate the team
• Familiar with United States Public Health (USPH) standards, HESS MS procedures, environmental compliance policies, MLC, and ILO regulations
• Proficiency in using restaurant management software, systems, and applications.
• Demonstrated ability to manage schedules, budgets, and inventory control
• Strong organizational and time management skills with keen diligence
• Commitment to providing exceptional guest service, upholding company values, and maintaining a professional appearance and demeanor
• Flexibility and adaptability to work in a fast-paced and dynamic work environment
• Fluency in English, both written and spoken; proficiency in additional languages is a plus

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Navis is acting as an Employment Agency in relation to this vacancy.

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