Key Accountabilities

  • He/She is in charge for a smooth running operation in his/her section.
  • He/She has to control the USPH standard in his/her section
  • He/She has to correct the mice en place on all side stands.
  • He/She has to report directly to the Maître d'hôtel.

Reports to

  • The Head Waiter reports directly to the Maître d'hôtel.

Subordinate Personnel

  • Restaurant Waiters
  • Deck Steward
  • Crew Mess Attendant/Utility

Areas of Responsibility

  • He/She is signing for special food orders of passengers.
  • Responsible for the cleanness and correctness of the table settings.
  • To assist any serving if needed.
  • To report problems on his/her station to the Maitre.
  • Responsible for Pax ratings of his/her section.
  • He/She must willingness to learn more and be promoted.
  • A cooperative relationship to the whole dining room personnel.
  • Responsible for the cleanness of the personnel uniforms.
  • He/She is responsible for the maintenance and cleanliness of his/her Section.
  • 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.
  • He/She keeps his/her Supervisor continuously informed about any complaints from passengers and reports to the Maitre.
  • 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 his/her section and or all working equipment.
  • Ensure the highest port health and hygiene level in your section.

Personnel Training and Control

  • 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 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 ensures that all his/her staff speaks English in front of passengers.
  • He/She listens to suggestions of improvement from crew members.
  • He/She helps his/her staff to solve any difficulties regarding living conditions or other problems on board.

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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