Position Duties and Responsibilities- Ensure the correct mise-en-place and set-up of the restaurant before service begins.
- Check all tables for correct set-up, the furniture and fixtures are in well maintained and the carpet and floors are clean
- Check that the right ambiance is created by adjusting the lighting and music to the appropriate levels
- Check with every table whether the food and service was to their satisfaction and take necessary action if needed
- Communicate effectively and timely with all members of the team regarding procedural changes and upcoming events
- Enforce employee discipline in a fair impartial manner where needed
- Ensure all paperwork is submitted in a timely manner
- Ensure all USPH Regulations are followed and maintained
- Ensure correct and timely check-in of employees before service commences
- Ensure fair scheduling and station assignment
- Ensure that all accidents/incidents are reported immediately
- Ensure that all inventories are accurate and submitted in a timely manner
- Ensure that all Restaurant Servers follow the “Carnival Look” standards and are properly attired as per company standards
- Ensure that all Servers place the food and beverage orders correctly for the galley
- Ensure that all side stations are clean and tidy and have been set up correctly
- Ensure that all special requests made by guests are accommodated as far as is possible
- Ensure that all tables have been serviced by Servers for food and bar orders.
- Ensure that the linen, uniform, menu, ménage lockers and cabinets are always kept clean and tidy. Par stocks for all the above should be established and always maintained
- Ensure that the Servers provide professional yet friendly service in accordance with company standards that will exceed our guests’ expectations
- Greet and seat all guests as they enter the Restaurant
- Have a thorough knowledge of the reservation procedures
- Liaise with the FOM/Chef regarding shortages, guest counts, special diet requests, occasion cakes and VIP tables
- Make evaluations for all Servers
- Monitor areas in the Restaurant during service ensuring safe working practices are carried out
- Open the Restaurant for service on time
- Perform other tasks related to Restaurant service operations that may be assigned by the management
- Perform the necessary administrative tasks
- Present and serve occasion cakes
- Provide proper and effective training to the Servers
Minimum Requirements - International restaurant/hotel management certification
- Must have at least 3+ years of operating - cruise/hotel/hospitality, fine dining experience
- Must have experience in leading and training a team small team
- Must be detail-oriented with an eye for guest experience and guest satisfaction. Strong organizational skills; effective communicator, both written and verbal
- Ability to communicate effectively with guests and onboard teams
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