Maître d’hôtel Winter Season & Season 2023

We are looking for Maître d’hôtel to work onboard River Ships Winter season 2022 and Season 2023:

Note: Our Agency also offer job opportunities in Hotels and Resorts across Europe

Job title
Maître d’hôtel

Objective / functional objectives
Customer perspective

Achieving guest satisfaction and standards (in the restaurant, bar, lounge, back lounge, sundeck) in accordance with the specifications of the catalogue of services (CoS)
Financial perspective
Adhering to budget; onboard revenue, beverage cost, consumables, plus cleaning material and employee plan of action in his / her department

Process perspective

Assuring compliance with the processes and quality controls in accordance with the Hotel Manager / F&B handbook, to be able to offer consistent quality in his / her department
Employee development perspective
Ensuring that employees are well trained, treated decently, encouraged, promoted and continuously developed
Ensuring the lowest possible employee fluctuation
Actively support talents with potential in his / her professional career and encourage professional education and development
Responsibility
Strategy and planning
Primarily responsible for:
1. Providing the best possible running of the operational organization in his / her department
2. Establishing standard & quality assurance for the concept of hygiene to comply with the hygiene regulations (HACCP)

Leadership and coordination
Jointly responsible for:
3. Training of the service crew in dealing with guests, in terms of friendliness, assistance and service
4. Coordinating and controlling of the working schedule, days off and holiday planning
5. Leading and motivating the service crew
6. Assuring professional cooperation with all departments on the vessel
7. Performing the annual employee feedback qualification in accordance with the Hotel Manager and / or Corporate Restaurant Manager (if existing)
8. Coordinating and controlling of the own working schedule
9. Strictly observing and controlling of the predefined crew working hours

Processes and procedures
Jointly responsible for:
10. Maintaining personal quality checks in his / her department to ensure the required guest satisfaction
11. Ordering of beverages, equipment and consumables according budget and “Par Level” in cooperation with the Hotel Manager
12. Ensuring the careful storage and handling of all equipment (reporting of apparatus and machinery maintenance to avoid unnecessary replacement investments)
13. Controlling delivery of goods, delivery notes; careful and proper handling and storage of all goods; creating all inventories in the restaurant and bar
14. Enforcing hygiene and impeccable cleanliness in his / her department and the pre-specified appearance in his / her area

Organization and administration
Jointly responsible for:
15. Organizing of the pre-opening / closing phase of the vessel
16. Controlling the cash balancing of the restaurant and bar crew
17. Ensuring correct table reservations and / or supervising of the seating order in case of open seating under consideration of guests wishes and available infrastructure
18. Supervising the controlling, distribution and replacement of printing material, flowers and decorations in the restaurant and bar
19. Organizing and conducting daily meetings with the service team, plus menu briefings with the Executive Chef
20. Organizing, assisting and monitoring F&B activities and special occasions
21. Ensuring correct handling of supplement services and special orders in cooperation with the Executive Chef
22. Training the service crew at the beginning of the season and during the season
Communication and representation
Jointly responsible for:
23. Immediate reporting of special incidents to the Hotel Manager, depending on importance also to the Corporate Restaurant Manager (if existing)
24. Welcoming and bidding farewell to guests at each meal
25. Ensuring conformity of predefined appearance / uniformity requirements and proper body care of his / her employees
26. Attending all official events on board according to the instructions of the Hotel Manager
27. Frequent guests contact to promote good customers services and events

Control and reporting
Jointly responsible for:
28. Ensuring compliance with the active and passive information flows in accordance with the organigram
29. Controlling of the costs and adherence to the budget
30. Enforcing continuous monitoring and controlling of the target performance (budget)
Special tasks
Jointly responsible for:
31. Active support of the hotel management
32. Participation in the head of department meetings
33. Monitoring and assisting in the service area (in all outlets)
34. Participation in the crew show (if crew show is foreseen)
35. Supporting talented crew with potential for promotions on board – in agreement with the Hotel Manager and / or Corporate Restaurant Manager (if existing)