SBN Maitre D Restaurant

Key Responsibilities

1. Responsible for the complete supervision, training and development [including evaluation] of all Assistant Maître D’s, Waiters and Utilities assigned and scheduled to the main Restaurant and Room service outlets.
2. Ultimately in charge of ensuring that all SOP’s linked to the main restaurant and Room service are followed and adhered to and that all approved newly created SOP’s are implemented accordingly and within the stipulated timeframes.
3. Responsible to supervise the Seating Hostess in ensuring her duties are fulfilled according to her Job Description and to oversee that all invitations of hosting tables are completed accurately and in a timely manner and guests are assigned in accordance to the approved hosting schedule. [incl. RSVP] – All related SOP’s linked to seating and dress codes are included in this responsibility.
4. Ultimately responsible for ensuring that all guest preferences and dietary requirements are met and catered for within the outlets supervised.
5. Apart from strict supervision for each breakfast, lunch and dinner service, it is also the duty of the Maitre D’ Restaurant to act as the main contact party for all guests dining in the venue and it is essential that each table is visited to ensure guest are exceedingly pleased with all services and product related to the outlet.
6. Respond efficiently and accurately to guest complaints and feedback regarding main Restaurant and room service feedback. This includes the acknowledgement and appreciation of positive guest. [Recommend guests for positive reinforcement policy].
7. It is the responsibility of the Maitre D’ Restaurant to ensure the restaurant readiness [15 minutes] prior to any advertised starting times and s/he is also accountable for any corrective measures that might be required.
8. It is required by the Maitre D’ Restaurant to establish a sound professional relationship with the Exe Chef de Cuisine which creates an atmosphere that promotes success and a comfortable working environment for both front and back of house personnel.
9. It is required by the Maitre D’ Restaurant to liaise with the Sommelier to ensure that all revenue wine lists are correctly updated and policies related to revenue wine service is understood and practiced by all service staff. This includes the understanding and knowledge related to both summer and winter complimentary programs by all service staff.
10. Responsible for the maintenance of all equipment, cleanliness of the outlet and the overall upkeep of all PH related aspects that ensures both the main restaurant and Room service meets with all CDC regulations. This includes developing cleaning schedules for the area of responsibility and oversees and follows up on execution.
11. In collaboration with the F&B manager, it is the duty of the Maitre D’ Restaurant to assign waiters, as per general schedule, to their assigned stations to allow for smooth coordinated service.
12. Attends all menu briefing in the restaurant [and Room Service] and ensures that all waiters are familiar both food and beverage items served for that evening. Also conducts regular F&B tests and relay any concerns to the F&B Manager.
13. Ensures that the name recognition policy is adhered and that name recognition is utilized on the floor.
14. Ensures that company guidelines for uniform and personal hygiene policies are followed.
15. Responsible for collaborating requirements to the F&B Manager for creating the daily schedule in conjunction with the daily Herald and cruise layout.
16. In charge administering the overtime within the Restaurant department.
17. In charge of the check out for all signing off Asst. Maître Ds and Waiters (Cabin cleanliness, Cabin key, Name tag etc.).
18. Inventory counts and managing breakage of restaurant products.
19. Works and coordinates with the F&B manager for the restaurant team planning rotations and manning concerns.

1. To be familiar with and execute the Seabourn HESS-MS appropriate to their position.
2. To be familiar with IPM program and attend training as directed.
3. To be familiar with the latest CDC VSP manuals and other regulations that adheres to PH factors [example: Canadian PH, Brazilian PH and European PH standards].

Physical Demands & Travel

• Passport – valid for a minimum of 6 month
• Flag state issued seaman book
• General flag state or flag state approved marine fitness medical United States C1/D visa
• English Marlin test at minimal score of 80% 
• Pre-employment medical examination