Job Summary

This is a shipboard position NOT shoreside. Manage day to day operation in their assigned section or restaurant and assigned staff as well as assisting the restaurant manager with planning, ensuring that the six star Crystal service standard is maintained at all times and in all areas ensuring a superior guest experience and a healthy productive work environment within company guidelines and budgets.

Essential Job Duties

All duties and responsibilities are to be performed in accordance with Crystal Basics, the company’s Safety Management System (SMS), STCW requirements, MLC promulgated standards, USPHS guidelines, and environmental regulations.

Each shipboard employee may be required to perform all functions in various service venues and throughout the ship.

• To manage the day-to-day operation of their assigned section, restaurant or other venues / events as assigned, special dietary requirements and associated staff ensuring that appropriate staffing levels are maintained.
• To train, coach, council and support assigned restaurant staff on a continuous basis as well as ensuring the flow of relevant shipboard information.
• To continuously maintain the highest standards of service and cleanliness (as per USPH / Shipboard Sanitation Program standards including logs) in the Waterside restaurant.
• To oversee subsistence, bonded and consumable requisitions for assigned restaurant.
• To ensure the proper cleaning, maintenance and storage of equipment in the assigned restaurant and lockers in accordance with safety rules and regulations.
• Ensure that any maintenance issues in the assigned restaurant are submitted in Smart Butler in a timely manner and follow up on work orders until completed.
• Ensure that assigned staff adheres to company policies, procedures, manuals, directives, and appearance standards at all times.
• To assist the restaurant manager in preparing and conducting performance appraisals for assigned staff.
• To administer and oversee the “Buddy” program for assigned restaurant staff.
• Prepare work schedules, section plans and rotations for assigned staff including additional duties in other departments as required.
• To ensure that work registration forms for restaurant department staff are completed and forwarded to the restaurant manager for approval.
• Attends meetings, trainings, and other educational activities as required.
• Maintains, at all times, a friendly and approachable demeanor, even under pressure, by applying the principles of Crystal Basics.
• Always conducts oneself in a professional and courteous manner when dealing with guests, and fellow team members alike.
• Performs any other operational duties as required.

Financial Responsibilities

• To monitor and control the use of consumables and ensure correct par levels of equipment in Waterside restaurant in line with consumable, FFE and M&R budgets and ensure the proper maintenance and handling of same.
• To monitor and control wage and overtime for the Waterside restaurant staff through scheduling of staff hours and vacations according to guest count.
• To ensure gratuities are assigned properly to Waterside restaurant staff.

Safety Responsibilities

• Attends all company mandated safety trainings and safety drills and actively participate in them.
• Actively participates in guest safety drills if required.
• Ascertains that all safety procedures are adhered to in accordance with the company’s Safety Management System (SMS).
• Ensures that proper PPE is used by oneself where and when required.
• Practices safe lifting techniques as all times.
• Complies with Port Manning duties as required and scheduled.

Other Duties

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Functions, duties, responsibilities, and activities may change at any time with or without notice.

Requirements

Competency

• College Degree/Diploma or Hotel School or other relevant apprenticeship in the food service industry required.
• Minimum of three (3) years of experience in a luxury international hotel property as a Senior Head Waiter or two (2) years of experience in the luxury cruise industry in a Head Waiter position preferred.
• Previous experience as a Head Waiter in the Waterside Restaurant preferred.
• Fluent written and spoken English (needs to score at least 80% in the onboard English proficiency test).

Skills/Qualifications:

• Knowledge of Microsoft programs including but not limited to, Outlook, Word, Excel, and Power Point
• Possess sufficient computer knowledge to use the company software.
• Familiar with relational database driven inventory control systems.
• Knowledge of general office practices, procedures, and equipment.
• Ability to prioritize tasks and work independently.
• Strong organizational, interpersonal and communication skills.
• Ability to interact with senior-level management and owner representatives.
• Good analytical data skills
• Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
• Ability to deal with problems involving several concrete variables in standardized situations.
• Excellent time management skills.
• Outstanding communication skills; ability to adjust communication style to suit the audience.
• Fluent in written and spoken English.
• Ability to communicate effectively.
• Aptitude to lead by example and make executive decisions if required.
• Talent to teach, coach and mentor subordinate team members.
• Ability to work in a multicultural environment.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions for this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The employee must be able to lift or move up to 55 pounds (25 kilograms) without assistance.

Expected Hours of Work

The position is shipboard for a contracted amount of time.