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)