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Key Responsibilities

• Reporting to the Restaurant Manager and Maître d’ Outlet.
• Provides a courteous, professional and personalized food service.
• Ensures that tables in his/her assigned station are set up according to Company standards, maintaining them in a clean and orderly fashion.
• Ensures that the station of up to 26 guests is organized and clean.
• Presents the menu to the guests according to Company standards and assists guests in ordering by describing the menu.
• Remembers guest food allergies and/or intolerances.
• Takes guest orders by iPad or in writing, obtaining the complete preference.
• Advises alternative dishes that may suit the guest and assist them with choices.
• Ensures a prompt service of menu courses to guests.
• Offers guests condiments and side dishes and ensures prompt service thereof.
• Fulfills guest beverage requests.
• Liaises with the bar personnel to fulfill guest bar beverage requests.
• In the buffet venues, assists guests by carrying plates from the buffet area to the table.
• Delivers complimentary wine service to guests.
• Ensures that food service at cocktail parties and private events as well as culinary enrichment events (i.e cooking demonstration) is presented as per Company standards.
• Assists with regular inventories of restaurant department equipment.
• Properly and carefully handles all table linen and irons linen laid on the table if required.
• Cleans and maintains area and equipment according to Public Health standards.
• Executes strict Public Health practices in all aspects of the position.
• Ensures the readiness for any announced or unannounced Public Health inspection, whether it’s completed internally or by external authorities.
• Properly and carefully uses ship equipment and truthfully reports faulty or broken equipment.
• Strives to minimize breakage and wastage and follows proper procedures when disposing of garbage.
• Provides luggage handling services.
• Carries out embarkation and disembarkation duties.
• Carries out stores loading duties.
• Displays cost and quality awareness.
• Assists managers and supervisors with the training and induction of new personnel.
• Proactively responds to issues or potential problems quickly and efficiently involving relevant people as required. Communicates any challenges, complaints or service difficulties to immediate supervisor.
• Attends all training sessions with the aim to further improve his/her level of performance.
• Follows the 10 ‘Non-Negotiable’ steps of service at all times.
• Displays a thorough knowledge of the ships daily activities to be able to advise the guests.
• Confidently and professionally engages with guests, using the guest names at all times.
• Adherence to the Company’s code of conduct at all times.
• Assists guests with their general requests/needs in an efficient and prompt manner.
• Practices preventative maintenance.
• Keeps the Restaurant Manager and Maître d’ Outlet promptly and fully informed of all problems and matters of significance.
• Adheres to Standard Operating Procedures set forth by the Company, is accountable for such practices. Incorporates Company service standards, personalized service and sincere hospitality by creating positive experiences for guests, efficiently engaging with guests and anticipating guest needs.
• Practices good people management, maintaining proper conduct with all departments around the ship.
• Observes and enforces uniform and grooming standards according to Company policies.
• All other duties as assigned.

Education/Experience/Qualifications:

• Valid STCW95 certification.
• Experience in European dining room service.
• Minimum of 3 years experience in a similar position at an International 5 star establishment.
• Good knowledge of International cuisine and high service standards.
• Knowledge of Public Health policies and procedures.
• Physically and medically fit.
• Moral integrity is required.
• Excellent fluent English (verbal and written). English is the working and safety language on board Silversea vessels. This also includes the ability to give and receive instructions in verbal and written forms and to effectively and efficiently engage with guests and crew members. Conversational in additional languages is considered an asset (German, French, Italian, Spanish, Mandarin).
• Good working knowledge of POS system and tablet navigation.