Maître d’hôtel

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

• Note: Our Agency also offers job opportuntities in Hotels, Restautants, Resorts in different European Countries

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:

• Providing the best possible running of the operational organization in his / her department
• Establishing standard & quality assurance for the concept of hygiene to comply with the hygiene regulations (HACCP)
• Leadership and coordination

Jointly responsible for:

• Training of the service crew in dealing with guests, in terms of friendliness, assistance and service
• Coordinating and controlling of the working schedule, days off and holiday planning
• Leading and motivating the service crew
• Assuring professional cooperation with all departments on the vessel
• Performing the annual employee feedback qualification in accordance with the Hotel Manager and / or Corporate Restaurant Manager (if existing)
• Coordinating and controlling of the own working schedule
• Strictly observing and controlling of the predefined crew working hours
• Processes and procedures
• Maintaining personal quality checks in his / her department to ensure the required guest satisfaction
• Ordering of beverages, equipment and consumables according budget and “Par Level” in cooperation with the Hotel Manager
• Ensuring the careful storage and handling of all equipment (reporting of apparatus and machinery maintenance to avoid unnecessary replacement investments)
• Controlling delivery of goods, delivery notes; careful and proper handling and storage of all goods; creating all inventories in the restaurant and bar
• Enforcing hygiene and impeccable cleanliness in his / her department and the pre-specified appearance in his / her area
• Organization and administration
• Organizing of the pre-opening / closing phase of the vessel
• Controlling the cash balancing of the restaurant and bar crew
• Ensuring correct table reservations and / or supervising of the seating order in case of open seating under consideration of guests wishes and available infrastructure
• Supervising the controlling, distribution and replacement of printing material, flowers and decorations in the restaurant and bar
• Organizing and conducting daily meetings with the service team, plus menu briefings with the Executive Chef
• Organizing, assisting and monitoring F&B activities and special occasions
• Ensuring correct handling of supplement services and special orders in cooperation with the Executive Chef
• Training the service crew at the beginning of the season and during the season
• Communication and representation
• Immediate reporting of special incidents to the Hotel Manager, depending on importance also to the Corporate Restaurant Manager (if existing)
• Welcoming and bidding farewell to guests at each meal
• Ensuring conformity of predefined appearance / uniformity requirements and proper body care of his / her employees
• Attending all official events on board according to the instructions of the Hotel Manager
• Frequent guests contact to promote good customers services and events
• Control and reporting
• Ensuring compliance with the active and passive information flows in accordance with the organigram
• Controlling of the costs and adherence to the budget
• Enforcing continuous monitoring and controlling of the target performance (budget)

Special tasks

• Active support of the hotel management
• Participation in the head of department meetings
• Monitoring and assisting in the service area (in all outlets)
• Participation in the crew show (if crew show is foreseen)
• Supporting talented crew with potential for promotions on board – in agreement with the Hotel Manager and / or Corporate Restaurant Manager (if existing)