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Reporting responsibilities:

• The Assistant Maître D directly reports to the Maître D’ Colonnade and supported by the Restaurant Manager.
• Position has 49 professional level reports. 17 Senior Waiters, 26 Waiters and 6 Utilities.

Key Responsibilities

•  The maintenance up to USPH regulations of all dining outlet and pantries.
•  To be familiarized with IPM program and attend training as directed.
•  Training the team to the Seabourn service hospitality standards.
•  Administrating the overtime within the team and within the budget.
•  Preparing, communicating, and controlling a weekly: picture test, cleaning schedule and training schedule.
•  Reports any malfunctioning equipment to the Restaurant Manager.
•  Completing and communicating all side duties as assigned by the Restaurant Manager.
•  Ensure and follow up of Name Recognition Program.
•  To be familiar with and execute the Seabourn HESS-MS appropriate to their position.

Service:

•  All dining venue set ups—all opening and closing duties of the dining outlet.
•  The supervision of all dining room teams during service—the proper execution, support and coordination of the dining services in all dining outlets.
•  The communication of the special orders, standing orders and dietary requirements.

Qualifications

Education:

• Possess a diploma from a recognized international hotel school or university or equivalent.

Experience:

• A minimum of 2 years experience as Assistant Maître d’ Hotel or equal offshore with international clientele, or minimum of service of two years on board a 4/5-star ship
• Preferred requirement of 2 contracts as Senior Waiter for internal promotion.