Restaurant Supervisor for Silversea Cruises

Department: Hotel

Employment Type: Contract

Location: Shipboard

Description

V.Ships Leisure is looking for Maitre d’ Outlet on behalf of Silversea Cruises.
Responsible for delivering high quality, efficient, individualized and technically excellent dining service in his/her assigned outlet in accordance with Company Policies, strictly upholding any Public Health standards and towards a goal of achieving total guest satisfaction.
Reporting to the Restaurant Manager, Assistant Restaurant Manager (where applicable). Subordinates – Waiters, Service Assistants, Barista.

Key Responsibilities

• Provides guests with highest quality food and beverage service by managing and overseeing the food and beverage operation in his/her assigned outlet. Ensures that assigned dining outlet is properly staff, stocked, set up and open as scheduled.
• Ensures that all tables in the assigned dining outlet are properly set up as per Silversea standards and that the correct table linen is used.
• Ensures that the assigned dining outlet is properly closed as per Silversea standard procedures.
• On a rotational basis, prepares and maintains equitable and effective work schedule for Waiters, Service Assistants and Baristas in his/her designated dining outlet.
• Prepares and maintains a fair In Port Manning schedule for the dining room team on a rotational basis and ensures that it is displayed in an area accessible to all dining room team members.
• Prepares and maintains on a rotational basis duty sign in sheets for each dining outlet and ensures that they are properly used.
• Prepares and maintains the F&B complaint log and daily log of his/her designated outlet.
• Issues repair request orders for designated dining outlet as required and ensures follow up until closed.
• Follows Company product and service standards and procedures.
• Under the instruction of the Restaurant Manager organizes and sets up restaurant and pool areas for themed and special event dinners.
• Provides on a rotational basis supervision of the food and beverage service during private cocktail parties and special events, i.e Captain’s Welcome, Venetian Society party, Virtuoso party, Culinary demonstrations etc.
• Provides on a rotational basis on-floor supervision and coordination of guest luggage and light luggage duties on turn around days.Attends and assists with pre-service staff meetings.
• Monitors that the water machines (Culligan system) in designated outlets are properly maintained and filters exchanged as required.
• Monitors that the Vitality juice machines in designated outlets are properly maintained and replenished as needed.
• Adheres to Public Health, Company cleaning, sanitation and maintenance standards.
• Ensures the logging of all fridge, freezer and dishwasher temperatures in designated outlets in accordance with Silversea procedures and legal guidelines.
• Ensures cleanliness and sanitation standards by carrying out inspections of assigned areas on a regular basis.
• Executes strict Public Health practices in all aspects of the position.
• Ensures the readiness for any announced or unannounced Public Health inspection, whether it’s completed internally or by external authorities.
• Provides information and consultancy during inspections.
• Ensures that the Integrated Pest Management plan is in place and followed in designated dining outlets as per Company procedures.
• Practices good administrative housekeeping for all employee records (i.e. assessments, training attendance sheets, test results, verbal counsels, resting hours).
• Organizes and leads training sessions for all dining room team members to continuously develop their knowledge, techniques, skills, guest focus and sense of service.
• Ensures confidentiality when handling sensitive information.
• Issues daily an end-of-day report to the Restaurant Manager with regards to dining outlet operations, observations, complaints, defaults and repair request orders issued.
• Maintains a consistent and fair corrective action system.
• Responsible for the seating arrangements of the guests in assigned dining outlets (not the main Restaurant).
• Provides on-floor coordination of the guest experience in food and beverage areas.
• Coordinates guests special orders and dietary requirements. Ensuring that all dietary requirements are met and the needs of the guest are observed in the delivery of the highest possible service.
• Assists Restaurant Manager in ensuring that guest orders are handled quickly and efficiently.
• Ensures that all guest requests, enquiries and complaints are responded to immediately and are followed up on efficiently and to the guests satisfaction. Proactively demonstrating sincerity and hospitality in all guest interactions.
• Regularly monitors customer satisfaction and assumes personal responsibility to ensure it, taking prompt and efficient action to rectify any issues.
• Under the supervision of the Restaurant Manager ensures that all new employees are properly inducted to the team and the new work environment and receives all necessary training in a timely manner.
• Carries out on a rotational basis daily menu briefings to ensure that the dining room team is knowledgeable about the menu and the preparation of the dishes.
• Communicates standards of performance to employees and effectively trains employees to deliver.
• Trains employees on Public Health and Company standards of cleanliness and sanitation.
• Evaluates the performance of his/her team members and prepare bi monthly assessments of each team member.
• Under the supervision of the Restaurant Manager fully implements the Professional Performance Interview system and complies with the process.
• Complies fully with Company procedures for talent management including the policies for cross training, promotion and transfer.
• Assists the Restaurant Manager in ensuring the food and beverage service in the crew and officer Mess rooms, ensures crew satisfaction, conducting spot checks at each meal time to ensure the quality, quantity and choice of food provided.
• Strives to create and maintain a positive work environment.
• Models excellent leadership behavior.
• Controls the cost of china, silver, glass and consumable items in his/her designated dining outlets.
• Maintains an accurate inventory of table linen and ensures proper storage.
• Ensures that accurate count of inventory in his/her designated dining outlet is carried out on a regular basis.
• Trains and supervises his/her team members to minimize breakage, loss and damage to equipment.
• Provides accurate breakage reports for his/her outlet at the end of each voyage.
• Prepares cost effective requisitions for sundries and consumables for his/her designated dining outlet according to activity projections.
• Keeps self and team members aware of costs, budgets and monitoring procedures.
• Assists the Restaurant Manager in controlling dining room staff overtime, making the best use of manpower by managing the hours worked by each crew member and monitoring the financial impact on the business, ensuring each employee works according to his/her contractual hours and in compliance with ILO and MLC work/rest hours. Completing all relevant documentation and finding alternative solutions in case of an anticipated increase in overtime, in order to fully comply with Silversea policy and procedures at all times.
• Proactively responds to issues or potential problems quickly and efficiently involving relevant people as required. Communicates any challenges, complaints or service difficulties to immediate supervisor. Keeping the Restaurant Manager promptly and fully informed of all problems and matters of significance.
• Displays a thorough knowledge of the ships daily activities to be able to advise the guests.
• Practices preventative maintenance.
• Incorporates Company service standards, personalized service and sincere hospitality by creating positive experiences for guests, efficiently engaging with guests and anticipating guest needs.
• Lead, train and develop subordinates ensuring effective reviews, feedback, coaching and
  performance management.
• Accountable for meeting Public Health requirements.
• Practices good people management, maintaining proper conduct with all departments around the ship.
• Observes and enforces uniform and grooming standards according to Company policies.
• All other duties as assigned.
• Participates in crew and passenger safety drills according to instructions.
• Always complies with the Company’s safety and pollution prevention regulations and operating procedures.
• Participates in all mandatory training.
• Leads by example by taking care of Health and Safety of self and others.
• Ensures that all work equipment, personal protective equipment, chemicals and safety devices are being used correctly. Delivering training, guidance and supervision on how to use and maintain them.
  
  
  
  
  
  
  
  

Education/Experience/Qualifications:

• Valid STCW95 certification.
• Previous Head Waiter experience in a 5 star establishment, hotel, restaurant or cruise ship.
• Excellent knowledge of food, beverage and international cuisine.
• Competence in table service.
• Knowledge of Public Health policies and procedures.
• Physically and medically fit.
• Moral integrity is required.
• Excellent fluent English (verbal and written). English is the working and safety language on board Silversea vessels. This also includes the ability to give and receive instructions in verbal and written forms and to effectively and efficiently engage with guests and crew members. Plus one additional language (German, French, Italian, Spanish, Mandarin).
• Good working knowledge of Microsoft applications, Fidelio and POS.
• Good knowledge of all F&B Applications, Reservations, Cockpit, Table Assignment, Table Admin, Remote ordering, MySilversea and CompassWeb (In-house programs).
• Good knowledge of Time & Attendance (In-house programs).