Maitre D

Manages the dining room function. Assigns duties, responsibilities and workstations to employees. Observes and evaluates employees and work procedures to ensure quality standards and service is met. Initiates personnel actions such as new hire requests and discharges, to ensure proper staffing. 

Approves overtime needs.

Collaborates with Windjammer Manager and Room Service Supervisor to ensure appropriate allocation of staffing resources to various venues based on guest traffic flow.

Manages the financial aspects of a food and beverage operation, including the successful identification of expense reduction through cost efficiencies and revenue growth through promotional and up-selling activities. Ensures the continuous and accurate participation of the food service operation.

Provides on-the-job training to Head Waiters to strengthen their current performance and preparation for possible advancement to a Maitre d' position.

Inspects dining tables, supplies, equipment, and work areas, to ensure efficient service and conformance to standards.

Recommends measures to improve work procedures and employee performance to increase quality of services and job safety.

Analyzes operational problems such as theft and wastage, and establishes controls.

Requisitions supplies and equipment to ensure quality and timely delivery of products.

Receives, issues and takes inventory of supplies and equipment, and reports shortages to designated personnel.

Monitors to ensure guests are greeted and escorted to their assigned seats.

Monitors the dining room staff to ensure service is performed in accordance with Royal Caribbean International’s Gold Anchor Standards: guests are presented both food and beverage menus; dinner courses and appropriate wines are suggested, questions are answered regarding menu and wine selections, and recommendations are made to entice guests while meeting management goals to reduce particular inventory stock in collaboration with the Executive Chef.

Observes guests to anticipate their needs and responds to any additional requests and to determine when the food and beverage service has been completed.

Coordinates dining room entertainment as directed by established activities and specific itinerary adaptations. For example, the theme night parades.

Attends meetings, training activities, courses and all other work-related activities 

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.