Key Accountabilities

  • 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.

Reports to

  • 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.

Subordinate Personnel

  • 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.

Appearance/Personal Hygiene

  • 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.
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