Plat: 1700 Euro

BASIC FUNCTIONS:

If you are Maitre d ́, you will have to fulfill all the duties, responsibilities and obligations as a restaurant waiter. Therefore, please read the “Job description – Restaurant Waiter”. Furthermore, being Maitre d ́ following are also your responsibilities:

• to ensure that the guests are provided with a service that exceeds their expectations, at all times, in the Bar/Restaurant areas.
• to maximize beverage sales and service.
• to ensure the pleasant stay of the passengers in the Bar/Restaurant areas, in order to fulfill a successful rating and feedback for the Restaurant/Bar department from the comment cards.
• to teach the other restaurant waiters how to take and serve the orders
• you will be responsible to inform in time the kitchen for the orders / menu choices
• you will be responsible for the restaurant inventory (which you will do once per month) and orders
• together with the Hotel Manager, to fix the working hours and side jobs for your staff (correctly and equally)

GENERAL DUTIES AND RESPONSABILITIES:

1. To ensure that the Bar/Restaurant are set up to company standards and to Hotel Manager instructions and requirements during all times.
2. To ensure that the Bar/Restaurant and all the dining areas on the ship comply with the cleaning standards and the cleaning procedures have been clearly followed. To provide the Bar/Restaurant with all the necessary materials for cleaning. No chemicals in bottles which are not labeled to be used.
3. To ensure all the guests are greeted and seated as they enter the Bar/Restaurant.
4. To fully understand all menus/wine /bar lists and types of wine and drinks as to confidently explain them to the waiters on the daily meetings .
5. To attend and carefully understand all the meetings held from the Hotel Manager on different, related to the job/ship life topics.
6. To ensure that all guests are served always in a courteous and understanding manner.
7. To provide frequent trainings to the waiters/bartenders for the service procedures. To remain flexible if “weak” or new waiters needed additional training at any moment.
8. To ensure that guests’ tables and the bar counters are correctly cleared at all times.
9. To ensure that guests’ tables are clean and properly positioned at all time. To ensure that the bar counters are clean at all the times.
10. To ensure arrival at work of all the Restaurant/Bar crew in a timely basis in clean, pressed and correct uniforms of the day.
11. To ensure the arrival at work of all the waiters/bartenders with all accessories needed for proper execution of the job.
12. To take care of and properly store all equipment and uniform accessories assigned to them.
13. To ensure that all equipment in the dining/bar areas in being handled and transported in such a manner that breakage is minimized.
14. To ensure that correct and accurately taken food and drinks order from the passengers is placed for execution, to avoid misunderstanding and mistakes.
15. To prepare the passengers reservations on their requests. To follow strictly their requirements (when possible) for the seating preferences (groups, tables, language ,etc).
16. To liaise with the Executive Chef/Hotel Manager regarding demanding guests or special food/drinks requests. To coordinate the order taking and serving of special food requests.
17. To ensure that passengers with special needs and disabilities are properly treated and served.
18. To contact the Hotel Manager/Doctor/Executive Chef if a case of a sickness of some passenger occur on board. To ensure the service of proper food and drinks to sick passengers. To ensure the correct cleaning procedures are being done after handling sick passengers.
19. To ensure the recommendation, sells, preparation, serving and refilling of the wines/drinks to guests are as per established procedures.
20. To ensure that are being offered cold and hot beverages promptly throughout the Bar/restaurant service and replenished when necessary.
21. To ensure the service and refilling correctly of the wine when the cruises are with wine included.
22. To participate enthusiastically in the Crew Show, Embarkation and Disembarkation procedures. To ensure that the staff under his/her command are being on time and are following the correct instructions of the Hotel Manger/Cruise Director/Captain.
23. To participate enthusiastically in the Farewell dinner crew presentation and to ensure that the restaurant and bar staff are executing correctly their duties.
24. To ensure the following of proper garbage separation procedures from the Restaurant/Bar staff.
25. To be knowledgeable about ship’s schedules and activities, so that correct information can be given to the passengers from his/herself as well to provide the information needed to the staff under command.
26. To ensure that daily menu explanation meeting are being held in order to explain to the waiters all the items on the daily menu and methods of their preparation.
27. To attend all meetings as scheduled by the Hotel Manager.
28. To attend all safety drills as scheduled by ships command. To ensure that the crew under command understands clearly the information and instructions given.
29. To organize and provide service for duties which may be necessary (Frühschoppen, Ice Cream Parties, special events),as directed by the Hotel Manager.
30. To provide help (if needed) to other departments, as per requirement of the Hotel Manager.
31. To perform carefully the monthly material inventories.
32. To perform carefully, together with the Bartender the stock inventories at the end of every cruise.
33. To ensure that the passengers are being correctly charged, for the drinks served.
34. To minimize the frequent mistakes of the Restaurant/Bar staff while charging the bills of the guests.
35. To ensure that nobody from the crew members is serving drinks to other crew
36. To ensure that nobody of the crew members (excluding the management, depends on the occasion) is seated or served in the Bar/Restaurant areas.
37. To prepare carefully the work schedules for all the Restaurant/Bar staff. In case problems appear to inform the /Hotel Manager.
38. To cooperate with the other Head Departments, regarding the common work.
39. To cooperate to the Executive Chef, regarding the food and menu issues, as well about the behaviour of the waiters in the kitchen.
40. To provide schedules for additional work related issues (side jobs),as well as to control their execution.
41. To fill correct amount of materials and stock needed in the requisitions. To be in continuous contact with the Hotel Manager regarding the loadings and ordering of products and materials.
42. To fill correct all the sanitation documents and to be ready to provide them if an inspection from outside the ship appear on board.
43. To provide service on special occasions (birthdays, anniversaries, honeymoons, etc.) to the passengers and to contact the Executive Chef if there is a need of cake preparation. To ensure there is correct music placed when serving a birthday cake.
44. To provide special attention or service if kids are being served in the Bar/Restaurant.
45. To keep always the opening of the Bar/Restaurant on time.
46. To provide during the opening hours of Bar/Restaurant proper music background.
47. To ensure the correct temperature in the Bar/Restaurant areas.
48. To ensure that nobody of the crew, not involved in the service procedures, is passing through the Bar/Restaurant areas in the times of operation with passengers.
49. To check if all the machines, lights, etc. in the Bar/Restaurant are working properly. If a repair needed, to contact the Engineer on board to proceed with the repairs.
50. Each meal to check around all the tables for the passengers opinion if they are feeling comfortable, being served correctly or satisfied with food/drinks quality, quantity and presentation.
51. To inform the Hotel Manager/Executive Chef if comments regarding the food quality, additional requirements, bar/restaurant operations have been made.
52. To keep in touch during the whole cruise with the Tour Leaders of the different groups for passengers needs, comments, requirements.
53. To ensure that all the crew under your command is present for the loadings and is doing a proper job.

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