Maitre d’Hotel

  • Title : maitre d’hotel
  • Rating : officer/ three stripes
  • Department : hotel/ restaurant
  • Reports to : hotel manager/ corporate hotel manager/ operations manager
  • Subordinates : head waiter/ head barman/ waiter
  • Cabin : shared
  • Uniform male :black trousers, black closed-toe shoes, black socks, black belt
  • Uniform female : black skirt, black closed-toe shoes, natural tights, black belt

EXPERIENCE/ SKILLS/ CHARACTER

  • Must have basic knowledge of all hotel departments;
  • Must have skills in public relations which demands an excellent command of
    English and/or German language;
  • Must have at least three (3) years experience in Food and Beverage Department
    onboard a cruise vessel in addition to Management School with at least two (2)
    years in a Management position;
  • Must have typing skills;
  • Must have Computer skills: iOS, Windows, Microsoft Office (Word, Excel),
    Outlook, Fidelio Cruise (or similar ship management software), Stock Control
    System;
  • Must be basic knowledgeable in HACCP;
  • Must be able to deal with passengers in a professional manner;
  • Must be reliable and able to work unsupervised;
  • Must be able to work flexible time schedule and to the Company’s standards.

DUTIES AND RESPONSIBILITIES

  • Be friendly to passengers and crew as well as focused on job tasks;
  • No visible piercing whilst on duty other than regular female stud earrings;
  • Carry out inspections as requested by the Hotel Manager and outlined in the
    Hotel Management Manual;
  • Check on administration and working procedures; ensure they are carried out
    as stated in the Hotel Management Manual;
  • Ensure that all necessary tasks are performed in order to maintain maximum
    cost control;
  • Ensure all machines and equipment onboard are kept in good condition; regular
    inspections on the equipment conditions must be carried out and a log needs to
    be maintained;
  • Ensure that Restaurant crew are at all times up to the standards in regard to the
    Food and Beverage service, the Vessel’s hygiene regulations and as outlined in
    the Hotel Management Manual;
  • Carry out induction and training for all new crew members and monitor their
    performance;
  • Be aware of and follow security/ fire/ safety procedures according to the
    Vessel’s standards;
  • Deal with the passenger complaints in efficient and professional manner;
  • Lead subordinates successfully into productive working methods by setting an
    example;
  • Provide a two-way line of communication for crew; deal with day to day issues
    including personal matters;
  • Ensure that correct onboard procedures are adhered to, especially with regard
    to correct handling and record of counselling reports and/or warnings;
  • Ensure that the set standards are kept and that crew members work according
    to their respective job descriptions; corrective actions to be taken to ensure
    standards are upheld;
  • Request assistant from the Hotel Manager when needed, at all times;
  • Ensure that all crew are fully aware of all operational instructions;
  • Ensure that communication between Restaurant and other Vessel Departments
    is always maintained;
  • Ensure that Restaurant notice board is neat and always updated;
  • Ensure that all passengers’ complaints concerning the Restaurant Department
    are followed up personally;
  • Ensure that communication with the Vessel’s passengers is always conducted in
    a friendly and efficient manner;
  • Maintain daily communication with the Restaurant Team and Hotel Manager.