Head Waiter/ Waitress

Supervises and coordinates activities of a section of Restaurant employees engaged in providing courteous and professional service to the guests in accordance with company policies.

• Utilizes appropriate food and wine terminology and pronunciation. Maintains complete knowledge of menu descriptions and wine lists in order to discuss items appropriately to enhance the guests dining experience. Responsible for the successful execution of the training for Restaurant employees in this function 
• Trains, monitors and evaluates Restaurant employees for service according to GAS.  Provides on-the-job training to all Restaurant employees to strengthen their current performance and in preparation for possible advancement
• Following all Restaurant Operations guidelines (i.e. Dynamic Scheduling, Traffic Flow, Over Time) creates and notifies Maître D' regarding work schedules and station assignments. Ensures fair distribution of duties including side jobs, following Restaurant Operation guidelines, to employees engaged
• Supervises staff to ensure galley and beverage orders are properly recorded and retrieved from various locations and served appropriately to guests.  Ensures dishes are garnished and decorated according to the Gold Anchor Standards.  Ensures staff enters food and beverage orders in the point-of-sale system.  Records meal counts according to established processes.  Under time constraints or staff shortages, assists employees in the food service function
• Performs related duties as required.  This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position.  Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management.