HAL Asst Maitre D Restaurant

Key Responsibilities

• Comply with company policy regarding waste separation and environmental compliance.
• Conduct regular training with all departmental team members on food waste separation and environmental compliance as per Global Hess policies.
• Leads by example utilizing a “hands-on” approach to management.
• Assists with establishing and developing a highly motivated, pro-active Restaurant team with the highest ethical standards that delivers a cost effective and quality-oriented service product.
• Facilitates an environment in which restaurant team members are comfortable utilizing the open-door policy.
• Acts as a mentor for new restaurant employees during their first two weeks onboard through open communication and availability. Assist with facilitating new-hire training for team members.
• Assists with scheduling team members based on operational needs.
• Ensures that team members are in compliance with the grooming and uniform standards of the company.
• Communicates with the restaurant staff through daily meetings.
• Facilitates continuous training to the team members.
• Facilitates cross-training between restaurants and with beverage department leadership.
• Monitors the performance of all restaurant staff to ensure that their duties are carried out in accordance with Company policy, and safety and environmental regulations.
• Ensure that accurate food and drink orders are taken, using DMS, Micros and checks depending on the outlet.
• Monitors restaurant team member performance.  Identify strengths and weaknesses and provide timely feedback to the individual. Make recommendations to the Maître’ D regarding succession planning.
• Ensures that entire station team is knowledgeable regarding wine and food offerings.  This includes information regarding portions, ingredients, grapes and blends, potential food allergies and other related information guests might inquire about.
• Coaches and counsels employees in a timely manner and in accordance with Company policy.
• Assists the Maître’ D in ensuring that rules and regulations as outlined in the MLC2006 are adhered to at all times.
• Assists the Maître’ D in ensuring that HESS rules and regulations are followed, ensure compliance at all times from the entire department, including but not limited to USPH.
• Champions the use of the Navigator App experience tools to drive greater onboard revenue and guest satisfaction performance.
• Perform other job-related functions as assigned.
• Have knowledge of the goals of the company and department and the action plans that will be followed to achieve these goals.
• Communicates the goals of the company and department and the action plans to the team members.
• Develops a positive working relationship with all shipboard departments to facilitate a team- oriented atmosphere.
• Regularly communicate with the Restaurant Operation Manager and Maître’ D regarding restaurant related matters.
• Ensures that assigned restaurant is maintained in accordance with Company policy, USPH, safety and environmental regulations. Participate in daily USPH inspections as needed.
• Ensures that cleaning schedules for assigned restaurant are in place and being followed.
• Submits job orders for repairs to assigned restaurant and/or equipment and follow up on these requests to ensure timely completion.
• Must be familiar with the Safety and Environmental Protection Policy. Participate in daily USPH inspections as needed.
• Ensures that the F&B department achieves eGSS targets on a consistent basis.
• Continuously review the operation and make recommendations on how to enhance the product to the Maître’ D or Restaurant Operations Manager.
• Assists with implementing new policies, standard operating procedures and Company initiatives as assigned.
• Always available on the floor to assist team members and to interact with guests.
• Enforces cost control procedures and monitor waste and breakage.
• Ensures that guest complaints are dealt with in a timely, professional manner and in accordance with Company policy.
• Completes reports in a timely manner (daily report, cover count report, monthly inventory reports, manning reports, etc.) and forward them to the Maître’ D or Restaurant Operation Manager.
• Properly plan and prepare for events and cruises.
• Develops and maintains par stocks for equipment.
• Places general supplies orders according to the Provisioning Schedule.
• Orders equipment based on consumption history and par levels.
• Responsible for ensuring that assigned restaurant operates within the established revenue and expense budgetary guidelines for the vessel.
• Assists with planning orders for assigned restaurant based off the budgetary guidelines for the vessel.
• Assists with ensuring that all food and beverage revenues and expenses are properly recorded against the appropriate budget, and the variations from the budgeted amounts are properly documented.
• Assists with monitoring revenue reports for accuracy.
• Submits budget requests to the Maître’ D and Restaurant Operation Manager in a timely manner.

Physical Requirements

• While performing the essential functions of this job, all team members are required to stand; walk long distances on the ship; use hands to touch, handle or feel; reach with hands and arms; talk, hear, taste and smell. All vessel positions require repetitive motion of bending, climbing, going up and down stairs and lifting more than 25 pounds. This job requires specific vision abilities to include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.
• All team members must be physically able to participate in emergency lifesaving procedures and drills. All vessel positions require full use and range of arms and legs as well as full visual, verbal and hearing abilities to receive and give instructions in the event of an emergency including the lowering of lifeboats.
• Work within different temperature changes—indoors to outdoors.
• Able to pass basic safety course.
• This is a minimal description of duties. Other work requirements may be necessary and assigned as business or maritime law dictates.