He/She is for the serving of food operation on board responsible, further he/she is the major contact person to the passengers and should know all the specific wishes which they have.
Reports to
The Maître d’hôtel reports directly to the Hotel Manager and is responsible for the overall supervision and performance of the food service on decks, and in the cabins, dining room and all bars.
Subordinate Personnel
Assistant Maître d’hôtel
Restaurant Waiters
Busboy
Deck Steward
Crew Mess Attendant/Utility
Areas of Responsibility
He/She plans the dining room seating arrangements.
He/She plans and supervises the service in the dining room, cabins and on decks.
He/She continuously gives "on the job" training to his/her staff.
He/She establishes work schedules and work routines.
He/She is responsible for the appearance of his/her subordinate personnel.
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 ordering and storing all beverages and consumables and keeping regular inventories.
He/She is responsible for the maintenance and cleanliness of his/her Department.
He/She is responsible for all administrative work involved.
Supervision and Training
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 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 solves them immediately whenever possible.
He/She is responsible for keeping a Log Book for the Dining room and Bars.
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.
Personnel Training and Control
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 ashore 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.
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.
