Assistant Maître D

Bring exceptional dining experiences to life as an Assistant Maître D’ aboard a world-class hospitality operation. In this leadership role, you will work closely with the Maître D’, Senior Maître D’, and Restaurant Operations Manager to ensure consistent, high-level service and outstanding guest satisfaction across all assigned dining venues.

Key Responsibilities

Operational Excellence

Oversee food and beverage service across designated venues, including Team Dining, Inclusive Dining venues, Room Service, and other related operations

Ensure consistent delivery of service in alignment with established standards

Verify proper venue setup and ensure all equipment and fixtures are clean, functional, and presentable

Maintain operating par levels for silverware and equipment; submit accurate and timely inventories

Monitor and control costs with a strong focus on revenue and guest experience metrics

Leadership & Team Management

Supervise and support Restaurant Team Leaders within assigned areas

Monitor employee hospitality, attendance, attitude, cleanliness, neatness, and service standards

Implement fair and consistent employee discipline and follow-up when necessary

Support team members during service to ensure smooth operations and guest satisfaction

Foster a culture of open communication, respect, learning, and continuous improvement

Training & Development

Deliver effective, engaging, and impactful training for Servers

Identify ongoing training needs and development opportunities

Conduct orientations for all team members assigned to the area of responsibility

Participate in performance evaluations, providing constructive feedback and recognition

Communication & Coordination

Communicate procedural updates and upcoming events clearly and in a timely manner

Collaborate with managers and other departments to ensure functions are executed per specifications and replenishment is completed on time

Compliance & Safety

Ensure compliance with Restaurant SOPs, United States Public Health (USPH) standards, HESS MS procedures, and all regulatory requirements

Report all accidents and incidents immediately to appropriate leadership

Perform additional duties as assigned by management

Minimum Qualifications

International restaurant or hotel management certification

Minimum of 3+ years experience in cruise, hotel, or high-volume, multi-venue hospitality operations

Proven experience leading and supporting teams of 60+ employees

Strong attention to detail with a passion for guest satisfaction

Excellent organizational, administrative, and communication skills (written and verbal)

Proficiency with Microsoft Office and restaurant management systems

Demonstrated ability to manage schedules, budgets, and inventory

Solid understanding of USPH standards, HESS MS procedures, environmental compliance, MLC, and ILO regulations

Strong leadership skills with the ability to train, motivate, and inspire teams

Flexibility to thrive in a fast-paced, dynamic environment

Fluency in English (spoken and written); additional languages are a plus