Maitre D'Hotel

PEOPLECONQUEST RH is making the process recruitment for

RIVER CRUISES EUROPE:

JOB DESCRIPTION - MAITRE D'HOTELMAITRE D'HOTEL - River CruisesFRENCH/SWISS CONTRACTPURPOSE OF POSITIONTo ensure a friendly and professional service in the restaurant, bar, lounge and the sundeck to the fullest satisfaction of our guests and in accordance with Viking Standards and Operating Procedures.

YOUR RESPONSIBILITIESThis document is not a definite overview of the expected responsibilities, tasks and duties. Items can be added in the future accordingly.

The holder of this statement can be asked to take on other tasks in addition of the ones stated on the paper.

• Responsible for the entire Food and Beverage service operation on board
• Supervision and support of a professional welcoming and sales orientated service in restaurant, bar, lounge and on the sundeck
• Fully responsible for the correct use of the MXP WOS (Wait Order System) in the Restaurant and Bar
• Operation of all PSO procedures according to company standards
• Organization, management, motivation and training of the entire Restaurant –and Bar team
• Organization and execution of F&B related ship functions and special events
• Quality control of the lunch setups in the restaurant and lounge
• Ensuring highest level of cleanliness within restaurant, bar, pantry, lounge, sundeck in accordance with HACCP standards
• Cost control for bar in accordance with the budget
• Establishing of weekly stock order in cooperation with Hotel Manager and Executive Chef
• Conduction of stock and inventory according to company procedures
• Daily tracking and analysis of food and beverage consumption
• Preparation of opening and closing ships at start and end of season
• Conduct a departmental "Daily Reunion"
• Correct storage of stock; establishing of par levels
• Luggage duty on embarkation and disembarkation day, and participation in loadings
• Ability to effectively deal with internal & external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve conflict
• Daily closing of restaurant -and bar area cash register
• Responsible for the correct departmental manning in the line of the EU Regulations and given budgets
• Welcoming of guests and socializing during meal times
• Conduction of daily menu presentation together with the Executive ChefTEAMWORK

Outstanding flexibility:
must be able to work different times of the day, under pressure and reflect at all times, even under difficult conditions, a positive can-do attitude and the best image of VikingPRODUCT KNOWLEDGE

• Be fully proficient and knowledgeable about the F&B Operations, including but not limited to menu cycle, function sheets, wine menu, whisky menu, bar menu and suite amenity program
• Become knowledgeable about all itinerary-related ports of call and shore excursions
• Full knowledge of the daily program
• Ensure excellent knowledge within all F&B Staff about the SSPB program and be responsible for achieving the company set sales targetsKPI PERFORMANCE
• Positively contribute in achieving / succeeding the KPI goals (quality and financial) for the Food and Beverage Department, as well as for the Ship as a whole
• Strong motivation to achieve the company goals and objectivesSECURITY
• Full knowledge about safety & security procedures. Participations in all training concerning safety & security, fire prevention, evacuation exercises as required by the companyYOUR PROFILE
• Minimum High School + Hospitality Diploma, and degree with hospitality focus (BA, MBA) preferred
• Minimum of 3 years previous experience required in an upscale cruise line or hotel of comparable size in the similar position in the scope of the F&B operation
• Fluent in English - must be able to address any kind of information in an adequate manner with excellent oral English communication skills
• Must be able to deal correctly with confidential information and must be discrete
• Must be well groomed and maintain impeccable hygiene standards
• Extensive walking required and ability to stand on feet for a long time
• Hours may vary based upon organizational needs and operational demands
• Guest focused, service oriented, positive personality and professional appearance
• Flexible and stress resistant, team player, shows commitment
• Extensive wine – and bar knowledgeGUIDELINES AND REGULATIONS
• Implement PSO policies, procedures, standards, as laid out by the management
• Ensure appropriate appearance and clothing according to the updated grooming standards
• Deputize the Hotel Manager, as the Manager on Duty (MOD), when required / appointed

---