Head Waiter/ess

Title: head waiter
Rating: crew
Department: restaurant
Reports to: maitre d’hotel/ hotel manager/ corporate hotel manager
Subordinates: waiter
Cabin: shared
Uniform male: black trousers, black closed-toe shoes, black socks, black belt
Uniform female: black skirt, black closed-toe shoes, natural tights, black belt


  • Must have experience on ships or hotel industry of minimum one (1) year;
  • Must have skills in public relations which demands an excellent command of English and/or German language;
  • Must be basic knowledgeable in HACCP;
  • Must have knowledge of table reservation systems, special diets and ethnic food;
  • Must have the ability to communicate with all levels of personnel and passengers;
  • Must be reliable and able to work unsupervised;
  • Must be able to relief the Assistant Maître D’hôtel for holidays and sick leave;
  • Must be able to work flexible time schedule and to the Company’s standards.



  • Be friendly to passengers and crew as well as focused on job tasks;
  • No visible piercing whilst on duty other than regular female stud earrings;
  • Ensure that all necessary tasks are performed in order to maintain maximum cost control;
  • Ensure that the passengers seating system is followed and managed efficiently;
  • Ensure that Restaurant crew are at all times up to the standards in regard to the Food and Beverage service, the Vessel’s hygiene regulations and as outlined in the Hotel Management Manual;
  • Carry out induction and training for all new crew members and monitor their performance;
  • Be aware of and follow security/ fire/ safety procedures according to the Vessel’s standards;
  • Lead subordinates successfully into productive working methods by setting an example;
  • Request assistant from the Maître D’hôtel and Hotel Manager when needed, at all times;
  • Ensure that communication between Restaurant and other Vessel Departments is always maintained;
  • Ensure that Restaurant notice board is neat and always updated;
  • Ensure that all passengers’ complaints concerning the Restaurant Department are followed up personally;
  • Ensure that service in the Restaurant Department is carried out according to the standards set out in the Hotel Management Manual and according to the Company’s standards;
  • Ensure that communication with the Vessel’s passengers is always conducted in a friendly and efficient manner.

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