- The Assistant Maître d'hôtel has to support and if necessary to replace the Maitre-d.
- He/She has to implementing all established policies and procedures regarding restaurant.
- Providing excellent and consistent guest service trough close supervision and hands on management.
- He/She reports directly to the Maître d'hôtel and is responsible for the overall supervision and performance of the food and beverage service on decks, and in the cabins, dining room.
- Head Waiters
- Restaurant Waiters
- Deck Steward
- Crew Mess Attendant/Utility
Areas of Responsibility
- He/She is responsible for the appearance of his/her subordinate personnel.
- He/She is responsible for the inventory and accounting control.
- He/She handles and controls all consumables deliveries i.e. cutlery, china, glasses, menu covers, and all other paper material (related to his/her Department).
- He/She is responsible for the maintenance and cleanliness of his/her Department.
- He/She assists Waiters with food and beverage service whenever necessary.
- Be the link from the crew to the Maitre and keep him informed about all the crew matters in his/her department.
- He/She introduces himself to the passengers and handles the necessary seating arrangements.
- He/She welcomes passengers into the Dining room/Lounges and enquires if they are pleased with the service and the quality of food and beverages.
Personnel Training and Control
- He/She continuously gives "on the job" training to his/her staff.
- He/She supervises and controls his/her staff so that everyone performs their duties to the satisfaction of the passengers, the Company, his/her Supervisor and himself.
- He/She controls the table set-up and "mise en place" before each meal in the Dining room and ensures a high standard of service.
- He/She keeps his/her Supervisor continuously informed about any complaints from passengers and solves them immediately whenever possible.
- He/She controls that each crew member handles working material and equipment carefully and gives instructions whenever necessary.
- He/She is responsible for the cleanliness in the Dining room and for all working equipment.
- Ensure the highest port health and hygiene level in your department.
- He/She controls the appearance of his/her personnel as regards grooming, hygiene, cleanliness of uniforms and shoes.
- He/She establishes check-in and check-out procedures, and schedules the working hours for his/her staff according to the workload.
- He/She creates a friendly working atmosphere and working spirit in his/her Department and communicates with all other Department Heads.
- He/She is responsible for the training of each new crew member and appoints one of his/her personnel to demonstrate working procedures and routines to new crew members.
- He/She holds short training sessions regarding service standards and ensures that his/her subordinate personnel have complete knowledge of all dishes listed on the menu.
- He/She informs his/her staff about the Company's structure Shore side and on board organisation. He/She hands out Job Descriptions to each new crew member.
- He/She informs his/her staff periodically about the quality of their performance and keeps performance reports which he/she passes on to his/her Superior.
- He/She recommends promotions of qualified crew members.
- He/She plans the replacements of crew members well in advance, when crewmembers are due for vacation.
- He/She ensures that all his/her staff speaks English in front of passengers.
- He/She listens to suggestions of improvement from crew members.
- He/She establishes and maintains a spirit of co-operation with all other Departments.
- He/She helps his/her staff to solve any difficulties regarding living conditions or other problems on board.
- He/She trains his/her staff to approach passengers in a friendly manner and always with a helpful attitude.
- He/She considers himself as a sales person and recommends beverages, coffee, after-dinner drinks etc. and trains his/her staff on how and what to sell.
- He/She always keeps sufficient clean Menu Cards, Bar and Wine Lists on stock.
- He/She ensures that whatever is offered on the Menu List is available to the passengers.
Maintenance and Repair
- He/She inspects controls and follows up on the standard of maintenance in his/her Department and reports repair requests immediately to the Chief Officer/Chief Engineer.
- He/She implements a reporting system for all repair requests.
- He/She follows up on all repairs.
- He/She is responsible to make inventories on consumables items related to his/her department.
- He/She is responsible that inventories and spot-checks on beverages are made periodically.
- He/She informs his/her staff about Rules and Regulations on board, singing-off procedures, customs and immigration formalities etc. and holds orientation meetings.
- The appearance of the entire personnel on board the ship reflects the reputation and image of the company; therefore a great deal of emphasis is placed on a professional appearance.
- The Company expects you to maintain the highest standard of personal appearance and hygiene at all times.
- If in passenger areas full uniform is to be worn: hat, scarf, jacket, name tag, pants and proper shoes.
- Have a clean neat personal appearance.
- Special attention to grooming, hygiene care and clean and proper uniforms and shoes.
- Hair must be well groomed, neat and not extend over the shirt collar and always be kept clean.
- A moustache is acceptable if kept neatly trimmed.
- Big earrings and big necklaces are not to be worn on duty and more than one moderate size ring is not acceptable.
- Smoking is not permitted while on duty.