Job Description
1. Responsibility
Overall responsible for the work flow in the Restaurant area and the related administrative tasks in close cooperation with the Hotel Manager.
Responsible for the Restaurant crew and staff.
Responsible for the smooth and up-to-standard work in the Restaurant, especially for the implementation of the agreed standards and recipes.
Ensure all operations are carried out with the utmost economy consistent with the agreed quality standards
Implementation and checks of the professional storage of all equipment in compliance with the agreed standards
Supervision and training of the strict adherence to all agreed regulations (USPH/HACCP, ISM/ISO, SQM, Company Service standards), especially with regard to security, environment and hygiene regulations in his/her area of responsibility
Notification and handling of all relevant (unusual) events, such as damages, repairs, security violation etc.
Compilation and checking of the food, beverage and consumables orders for the work area in strict adherence to budget-related and other requirements
Checking procedures of routine tasks, such as set ups as well as storing of goods and equipment up to standard.
Preparation and regular checks of logs and check lists
Cleaning works supervision
Voyage reporting
Inventory planning, examination and control of stock movements and orders in the area of responsibility
Planning and organisation of special events
Instruction, training, and supervision of the assigned crew (including documentation)
Duty rooster planning, including flexible planning in special cases, such as loading, suitcase carrying etc.
Personnel reviews
Always aim at continuous improvement
Active implementation of the philosophy behind the product
Contact person for the passengers in case of complaints
Constant improvement of the work flow and standards, including input for manuals and regulations.
Secure the careful handling of the company’s properties
Knowledge of the assigned security roll number (from the ship’s articles) and the assigned duties in case of an emergency.
During take-over and shipyard times, additional tasks have to be fulfilled if required.
Qualifications:
2. Qualification / Job experience
Qualified training in an hotel or restaurant
Many years of job experience as Maitre D’ or Restaurant Manager, if possible onboard a cruise vessel.
Strong economical, budget-orientated thinking; ability to analyse and explain business targets
Very good knowledge of products and restaurant operations
Business fluent in written + spoken German and English
Experience in complaint management
Living up to service
Very good IT knowledge, especially in MS Office, Fidelio MMS Warehouse system, Resco / similar
Very good educational background
3. Personal requirements
Minimum age 28
Management skills, authority, flexibility and organising ability, sensitivity
Integrity
Poise, very good manners
Cost and quality awareness
Good communicator
Team player
Ability to work under pressure
Ability to motivate employees
Very well groomed appearance4. Area of responsibility
Responsible for the work flow in the Restaurant area
Technical and disciplinary superior to all crew and staff in the Restaurant area
Job Tags
Flexible hours,