Maitre d’ hotel – 6* Cruise Company

We are Recruiting Maitre d’ hotel (M/F)

PEOPLECONQUEST, a Human Resources National Company in ongoing expansion, is currently recruiting Maitre d’ hotel for a renowned 6* deluxe Cruise Company with the following profile:

Position Title: Maitre d’ hotel

Job Summary:

Reports to the Hotel Manager. Responsible for the overall supervision of the ship’s service and beverage operations in the Restaurant and Veranda cafe. This to includes room service, Bars, Public rooms and deck service supervision.

Positions supervised:

• Sen. Asst. Maitre d’ hotel
• Asst. Maitre d’ hotel
• Sommelier
• Bartenders
• Bar waiters
• Waiters
• D/R Utilities
• Deck Steward

Responsibility:

1. Coordinating in conjunction with the Hotel Manager and Chef de Cuisine the F&B cruise layout
2. Distributing the workload amongst the Restaurant, RS and Bar team
3. First contact persons for all F&B comments from guests 
4. Ensure that the department service exceeds guest's expectations and that a positive atmosphere is maintained throughout the F&B department.

Essential functions:

1. Supervise preparation and decoration and preparation of all Restaurant and Veranda tables
2. Conducts at least twice a day a full ships round to ensure all service, bar and public room areas are clean and left in an orderly manner. 
3. Responsible for the proper Early breakfast set up 
4. Responsible for the seating of all guests
5. Ensures that all waiters and Asst. MD’s are properly trained
6. Ensures proper table side service as well as drink service via the Bar team
7. Supervises flambé and table side cooking
8. Meet daily with the Chef de Cuisine to discuss passenger comments to the galley’s food preparation and presentation 
9. Maintains a good working relationship with the entire galley brigade to close the cooperation between the 2 departments. 
10. Ensures proper inventories of china, glass, table linen and silver ware and send monthly to the Head office. Ensures proper requisition according to the set budgets within the department
11. Ensures and supervises all food and beverage service outside the ship’s restaurant, including breakfast and luncheon buffets, Marina set ups, Deck-Beach BBQ’s, Pier service, gala party set ups, sail away, welcome backs, wine tasting. 
12. Recommends new equipment and service methods in order to continually improve the high standards of food and beverage service.
13. Supervises all on-deck food and beverage service 
14. Organizes through the Public rooms manager private parties as required
15. Responsible for the proper operation of the ship’s bars. This includes responsibility of ensuring that: a. The Bar control systems are effectively enforced b. Service hours are maintained c. Bars are properly staffed d. Service is carried out in a friendly and efficient manner e. Wine sales is properly executed
16. Ensures that all ice machines in pantries and coffee station are sanitized weekly and a log is maintained. 
17. Ensures that all fridge temperatures are logged every day 
18. Evaluates all staff reporting to him 
19. Responsible that all special requests are carried out in a timely manner and that the proper lead time for the galley (24 hours) was provided. 
20. Ensures the name recognition amongst the brigade
21. Ensures a proper training plan which is carried out in conjunction with the AMDs
22. Ensures that all special requests are submitted at the end of the cruise to the Head office via the Hotel Manager

Public Health & Safety

1. Overall supervision of Public Health in all F&B areas as outlined above.
2. Participates on all Public health meetings with the ships management.
3. Ensure that all safety regulations pertaining to F & B areas are in place. 
4. To be knowledgeable of the USPH and other international Public Health rules and regulations by participating in the USPH course in Miami and get a refreshment course every 5 years. Responsible for becoming familiar with the Carnival Corporate Environmental Compliance Plan (ECP), as it applies to the duties and responsibilities of this position.

Job Requirements

Candidates should:

• Possess a diploma from a recognised UK/European hotel school or university, plus a minimum of three years serving in a supervisory position on board a 5 star vessel. Alternatively, a minimum of three years experience in Food & Beverage supervision on board a vessel plus appropriate on the job training for the Manager’s position.
• Have completed appropriate human resources training, including craft trainer or equivalent. The “Training for Managers” program as provided by Johnson & Wales University will satisfy this requirement.
• Have exposure to basic budgeting techniques and financial analysis.
• Speak English fluently. Proficiency in German, French would be an advantage. Updated passport is required Please forward your resume, in English,