Maitre d'Hotel

Ligabue Catering Services

Reports to: Hotel Director / Food Manager

Description

The Maitre d’hôtel is responsible for the smooth and efficient operation of the Restaurant and other food service outlets throughout the vessel towards the goal of achieving total Guest satisfaction following company policies.

Tasks and Duties

All duties and responsibilities are to be performed in accordance with Ligabue Food Safety Manual, standards of services, operative policies, HACCP/USPH guidelines, environmental and safety policies.

In accordance with Ligabue philosophy of quality food service standards, each employee conducts one self in a professional and courteous manner at all times. This consists of physical and verbal interactions with guests or fellow shipboard employees

• Plan, coordinate and control the food services throughout the vessel
• Motivate and develop staff and maintain effective employee relations
• Ensure the highest level of guest satisfaction by providing high quality food service within corporate standards
• Answer to guest’s complaints and apply effective complaint resolution
• Establish and maintain effective internal communications including regular training sessions and meetings to ensure optimal teamwork and productivity
• Continually encourage teamwork and cooperation. Keep the Hotel Director / Food Manager informed of all food service activities
• Conduct regular inspections to ensure facilities are kept in optimal condition by effective implementation of preventive maintenance programs and to ensure all food service areas are at all times HACCP compliant
• Ensure the security and safety of guests and shipboard employees through established emergency procedures
• Establish and maintain a prominent level of visibility and involvement throughout the vessel, with passengers, employees as appropriated.
• Participate with the Hotel Director / Food Manager in monitoring present and future trends, practices and systems in the hospitality and cruise industries
• Conduct meetings, training activities, courses and all other work-related activities as required
• Perform related duties as required

This job description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position. Shipboard employees will be required to perform any other job related duties assigned by their supervisor or management

Entry Requirements

Completed training hotel school (vocational training as waiter or comparable position in the service industry)

Ability to speak German and French

Knowledge - Education

• Good staff management knowledge in order to manage and coordinate personnel in a positive, efficient and productive manner
• Good knowledge of principles and processes for providing customer and personal services. This includes; ability to use appropriated food and wine terminology and pronunciation, customer needs assessment, meeting quality standards for services and evaluation of customer satisfaction
• Be able to speak, read and write English and German, clearly and distinctly, in order to compile and interpret written procedures and reports. This includes the ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from guests, management and co-workers.
• Ability to speak additional languages, such as French preferred.
• Knowledge of international procedures and regulations related to food safety
• Ability to manage the International staff in a positive and productive manner by motivating, developing and managing employees as they work. Ability to utilize and administer the disciplinary action process though coaching and counselling in order to improve performance or terminate employment.
• Knowledge of security/fire/safety regulations

Required Experience

Two years previous Maitre d’ or Restaurant Manager experience, preferably in a 4/5 stars cruise vessel or two to three years experience internally as Head Waiter with consistently high performance ratings.

Skills/Personal Qualities

• Planning and organizational ability
• Excellent communication skills, including good listening skills
• Proactive / decision-making ability
• Clients oriented skills
• Leadership skills
• Flexible and open minded personality
• Ability to work with an international crew
• Ability to work under pressure
• Excellent and polite appearance
• Professional grooming standard
• Teamwork skills

All shipboard employees must be physically able to participate in emergency life saving procedures and drills.

Full use/range of motion of arms and legs as well as full visual, verbal and hearing abilities are required to receive and give instructions in the event of an emergency, including the lowering of lifeboats.

They should also have the ability to obtain all required visas.