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.
