Maitre d’Hotel

Title: maitre d’hotel
Rating: officer/ three stripes
Department: hotel/ restaurant
Reports to: hotel manager/ corporate hotel manager/ operations manager
Subordinates: head waiter/ head barman/ 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

EXPERIENCE/ SKILLS/ CHARACTER

  • Must have basic knowledge of all hotel departments;
  • Must have skills in public relations which demands an excellent command of English and/or German language;
  • Must have at least three (3) years experience in Food and Beverage Department onboard a cruise vessel in addition to Management School with at least two (2) years in a Management position;
  • Must have typing skills;
  • Must have Computer skills: iOS, Windows, Microsoft Office (Word, Excel), Outlook, Fidelio Cruise (or similar ship management software), Stock Control System;
  • Must be basic knowledgeable in HACCP;
  • Must be able to deal with passengers in a professional manner;
  • Must be reliable and able to work unsupervised;
  • Must be able to work flexible time schedule and to the Company’s standards.

DUTIES AND RESPONSIBILITIES

  • 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;
  • Carry out inspections as requested by the Hotel Manager and outlined in the Hotel Management Manual;
  • Check on administration and working procedures; ensure they are carried out as stated in the Hotel Management Manual;
  • Ensure that all necessary tasks are performed in order to maintain maximum cost control;
  • Ensure all machines and equipment onboard are kept in good condition; regular inspections on the equipment conditions must be carried out and a log needs to be maintained;
  • 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;
  • Deal with the passenger complaints in efficient and professional manner;
  • Lead subordinates successfully into productive working methods by setting an example;
  • Provide a two-way line of communication for crew; deal with day to day issues including personal matters;
  • Ensure that correct onboard procedures are adhered to, especially with regard to correct handling and record of counselling reports and/or warnings;
  • Ensure that the set standards are kept and that crew members work according to their respective job descriptions; corrective actions to be taken to ensure standards are upheld;
  • Request assistant from the Hotel Manager when needed, at all times;
  • Ensure that all crew are fully aware of all operational instructions;
  • 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 communication with the Vessel’s passengers is always conducted in a friendly and efficient manner;
  • Maintain daily communication with the Restaurant Team and Hotel Manager.

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