Head Waiter Oceania

Essential Duties and Responsibilities

Operational

 Create a positive and innovative atmosphere which encourages the restaurant staff exceed guest
expectations.
 Exhibit the company service culture, by being polite, courteous, and accommodating at all times.
 Possess thorough knowledge of the company operations policies as described in the Restaurant Operations Manual.
 Exhibit the company service culture, by being polite, courteous, and accommodating at all times.
 Possess knowledge of Food Operations such as menu knowledge, cooking methods applied, menu cycles and presentation standards.
 Remain confident when dealing with negative situations, convince others to have ideas and create new options.
 Provide supervision in different outlets as assigned.
 Practice professional and clear communication skills.
 Monitor supervisor performance, using correct language and ensuring fairness and respect to all.
 Possess knowledge of Asian fusion cuisine, required mise en place, cooking techniques, and product varieties and specifications.
 Possess knowledge of Asian beers, Sake and its culture, and the different ways of producing and serving it.
 Possess knowledge of tea, places of origin, different culture and growths, leaf specifications and aligned qualities.
 Ensure that procedures are in place for using expensive equipment to minimize breakage.
 Maintain the par level in place.
 Inform the Restaurant Manager of all guest issues such as special requests, suggestions and complaints.
 Communicate all relevant information to the Maître d’ in charge when assigned to the Terrace Café/La Veranda.
 Assign work schedules and side duties for all restaurant staff.
 Monitor the assignment of service stations to all restaurant personnel based on their performance, attitude and ability, without showing preference or discrimination.
 Conduct inventory checks when required.
 Approach guests during meals to elicit impressions and comments related to food and service.
 Give special attention to VIP’s and demanding guests.
 Ensure that all service personnel adhere to company grooming rules and regulations, regarding uniforms, personal appearance, and hygiene during the individual check-in process.
 Ensure that menu briefings are conducted before each meal according to the Restaurant Operation Manual.
 Ensure that all guest requests, inquiries and complaints are handled promptly.
 Ensure that all special diets and special request are fulfilled according to guest requirements.
 Train and supervise staff to minimize breakage, loss and damage of the equipment.
 Conduct employee meetings and counseling sessions.
 Maintain discipline.
 Ensure that staff is aware and understands ship rules and regulations.
 Conduct regular inspections of restaurant areas to ensure proper organization, cleanliness and
maintenance.
 Possess full knowledge of current U.S.P.H rules and regulations and maintain U.S.P.H standards at all times.
 Ensure that the assigned location is up to U.S.P.H. standards.
 Conduct U.S.P.H. training of the restaurant staff.
 Maintain and encourage a positive relationship with other departments.
 Work closely and efficiently with the Executive Cellar Master/ Head Sommelier/ O” class - Cellar Master R” class to anticipate and communicate any guest remarks regarding the beverage service in the restaurants.
 Attend and share any service related issue in the restaurant management meeting to ensure prompt follow up on guest comments.
 Possess familiarity with the MLC regulations and ensure compliance of the procedures.

Training & Development

 Attend all meetings, training activities or classes related to assigned position as required.
 Full Awareness of Cruise Control software with all applications including the Learning Management System(LMS) and being able to assist and support crew with basic questions.
 Encourage the development of the wait staff.
 Conduct training sessions with staff covering all aspects of service outlined in the Restaurant Operations Manual.
 Set up and supervise a training program for the entire Restaurant Personnel covering all aspects of service, menu education, and etiquette, in view of future promotions.
 Evaluate staff, and provide special attention and assistance to new employees.
 Monitor the training program for the restaurant staff, by motivating them and encouraging future
promotion.

Financial

 Possess knowledge of the revenue aspects of the operation.
 Ensure cost-effective operation of department.
 Minimize operating expenses without affecting product standards delivered to the guests.
 Conduct inventory checks when required.

Safety Responsibilities

 Possess familiarity with the vessel layout in terms of safety and security.
 Participate in all required safety drills/training.
 Ensure that all safety procedures are followed.
 Cooperate with the Staff Captain in adhering to the Ship’s Safety Program.
 Follow the Ship Rules & Regulations.
 Maintain a safe and sanitary environment for all guests and crew members.
 Follow proper procedures and instructions at all times to prevent damage of any kind to ship or company property.
 Participate in safety drills as required.

Resources

 Possess knowledge of the Human Resources Manual and Shipboard Training.
 Maintain a high level of crew morale within the administration dept. ensuring that all crew are treated in a fair and unbiased manner and the team works with a positive atmosphere.

Other Duties and Responsibilities

 Prepare well-organized End of Cruise Voyage Reports according to company guidelines.
 Possess full awareness of the Reservations Program.
 Possess full awareness of the Electronic Order System
 Coordinate orders for supplies according to Restaurant Manager guidelines.
 Supervise and lead the luggage operation when required.
 Attend any stand-by for USPH purposes.
 Ensure confidentiality when handling sensitive information.
 Achieve the primary objectives of the position and comply with the above-mentioned accountabilities in a timely and efficient manner in accordance with ICS policies.
 Project a favorable image of the company, promote its aims and objectives, and foster and enhance public recognition and acceptance of all its areas and endeavors.
 Comply with the safety and pollution prevention regulations and operating procedures at all times,
participating in all relevant meetings and training sessions.
 Participate in all mandatory training without excuse.
 Perform all other duties as requested by shipboard management or shore side