Directs and supervises all food and beverage service functions in the Restaurant, Colonnade, Patio, Thomas Keller and Room Service as assigned by the Restaurant Manager. Responsible for the supervision, training and evaluation of Waiters and Utilities.
The Assistant Maître D plays an integral part in assisting with the smooth operation and taking ownership of the relevant stations they work in. Decisions on how to enhance the guest experience are an important responsibility on how the company achieves the goal of providing the guests with the ultimate travel experience. The Assistant Maître D ensures all their team members are aware of the vision and mission of Seabourn and encourage their teams to follow the guidelines set forth.
The Assistant Maître D directly reports to the Maître D’ Colonnade and supported by the Restaurant Manager.
Position has 49 professional level reports. 17 Senior Waiters, 26 Waiters and 6 Utilities.
The maintenance up to USPH regulations of all dining outlet and pantries.
To be familiarized with IPM program and attend training as directed.
Training the team to the Seabourn service hospitality standards.
Administrating the overtime within the team and within the budget.
Preparing, communicating, and controlling a weekly: picture test, cleaning schedule and training schedule.
Reports any malfunctioning equipment to the Restaurant Manager.
Completing and communicating all side duties as assigned by the Restaurant Manager.
Ensure and follow up of Name Recognition Program.
To be familiar with and execute the Seabourn HESS-MS appropriate to their position.
All dining venue set ups—all opening and closing duties of the dining outlet.
The supervision of all dining room teams during service—the proper execution, support and coordination of the dining services in all dining outlets.
The communication of the special orders, standing orders and dietary requirements.
Minimum experience and qualification requirements for position:
Possess a diploma from a recognized international hotel school or university or equivalent
A minimum of 2 years experience as Assistant Maître d’ Hotel or equal offshore with international clientele, or minimum of service of two years on board a 4/5-star ship
Preferred requirement of 2 contracts as Senior Waiter for internal promotion
Completion of course in basic Food & Beverage. Advanced/Intermediate Food & Hygiene. Strong ability for building interpersonal relationships with the guest (socializing skills)
Contract length: 4 months on/2 months off
Salary: Please contact the agency in regards salary