Maitre D’ Toscana – Oceania Cruises

To ensure high quality service to the guests by leading and motivating in Toscana Restaurant as well as any other service outlets that is assign during the day, in line with company standards and policies outlined in the operational manuals and human resources manual, including coaching and training the employees; planning, assigning and directing duties; preventing and handling guests issues; creating an overall pleasant dining experience.

Essential duties and responsibilities

Demonstrates reliability and adaptability in approach to all situations, even when under pressure.
Applies appropriate body language when communicating with guests and crew.
Consistently exhibits and transmits the company's service culture, is polite, courteous, accommodating and displays a positive outlook and attitude at all times.
To be thoroughly aquatinted with the company’s operations policies as described in the Restaurant Operations Manual.
To be knowledgeable of the Food and Beverage aspect of the operation, like menu knowledge and cooking
methods applied menu cycles and presentation standards.
Provide the best possible solution to problem solving or decision making.
Be alert to changing situations, show flexibility in approach, adaptability in difficult circumstances and continuously strive to achieve a result.
Remain confident when dealing with negative situations, convince others to have ideas and create new options.
Intense knowledge of Italian wines, different regions, grape varieties etc., including Grappa’s, Chellos, fortified wines and Italian liquors.

Specific knowledge of the different types of Pasta, how to make them, what kinds of ingredients to be used etc.
Good generic understanding of the Italian cuisine and method of cooking.
To be fully knowledgeable of the restaurant routes of service manual that outlines company’s standard in regard procedures and policies.
Supervisory duties in different outlets that he/she is assigned to.
Personal practice of professional and clear communication skills, maintaining supervisors image using the appropriate approach and ensuring fairness and respect to all.
Responsible in ensuring proper usage of the company’s equipment by controlling breakage and constantly maintaining the par level in place.
To keep the Restaurant Manager informed on all guest’s issues, special requests, suggestions and complaints. When assigned to the Terrace Café / La Veranda, communicates all relevant information to the
Maître d’ in charge.
Conversant with the work schedules, and side duties of all service personnel and middle managers.
To assign service stations to the wait staff from the respective assigned restaurant based on their performance, attitude and ability’s without preference or discrimination.
Be involved with inventories of the respective outlet, conduct regular spot checks.
Regularly approach guests during their meals surveying impressions and comments related to food and service; give special attention to VIP’s and demanding guests.
Ensure that all service personnel adhere to Company rules and Regulations regarding uniforms, personal appearance and hygiene through the individual check-in process.
Ensure that menu briefings are conducted before each meal according to the Restaurant Operation Manual.
Ensure that all guest requests, inquiries and complaints are responded promptly.
Ensure that all special diets special request are fulfill as per guests requirements.
Train and supervise staff to minimize breakage, loss and damage of the equipment.
Conduct employee meetings and counseling sessions.
Maintain discipline and ensure that the staff is aware and understands ship’s rules and regulations.
Conduct regular inspections of restaurant areas to ensure proper organization, cleanliness and maintenance.
Has full knowledge of current U.S.P.H rules and regulations and maintains U.S.P.H standards at all times.
Ensure that the assigned location is up to U.S.P.H. standards.
Conduct U.S.P.H. training of the restaurant staff.
Maintain and encourage a positive relationship with other departments.
Work close and efficiently with the Head Sommelier/Cellar Master to anticipate and communicate any guests remarks in regards the beverage service in the restaurant.
Attends and shares any service related issue on the restaurant management meeting to ensure prompt follow up on guests’ comments.
Must be knowledgeable with entire restaurant operation and daily events – scheduling, requisition, inventory, breakage.
Familiar with the MLC regulations and ensure compliance of the procedures.

In conjunction with the Restaurant Manager, have an active participation on the development of the wait staff by physically showing them how to complete and achieve tasks in set time frames.
Continuously conducts training sessions with his/her staff covering all aspects of service outlined in the restaurant operation manual.
Set up and supervise a training program for the Restaurant Personnel covering all aspects of service, menu education and etiquette.
Evaluate staff and discuss their strengths and weaknesses with the Restaurant Manager, giving special attention to the new employees.
Responsible for the training program of the restaurant staff, motivating and encouraging them for future promotion.

Minimum experience and qualification requirements for position:

·        Min. 3 years’ experience in a 5-stars operation, hotel, restaurant or ship.

Contract length: 6 months

Salary: 4500$AVG

Necessary documents:

·       CV

·       Passport or ID card

·       Photo