Holland America Line

Operates cruise ships to global destinations

Assistant Maitre D

Food & Beverage Operations ManagementUpdated on Nov 14

Full-timeNew York, NY, USANo salary listedIn-person

About the Job

Requirements

A Bachelor’s degree in Hospitality Management or a related field from an accredited college, or the international equivalent, is preferred.
At least 3 years of experience as a Maître’ D or Assistant Maître’ D on a large cruise ship or in a multi-venue, high-volume operation, including large-scale banqueting, at a five-star luxury hotel or resort is required.
Current knowledge of or good familiarization with the U.S. Vessel Sanitation Program is required.
Excellent computer software skills, including Word, Excel, and Outlook, are required.
Fluent spoken and written English is required.
Knowledge of organizational planning, coordination, and execution, including resource allocation, workforce planning, and leadership techniques, is required.
Knowledge of personalized service processes, including needs assessment, service standards, and guest satisfaction evaluation, is required.
Knowledge of policies and practices involved in the human resources function is required.
The ability to lead teams positively and productively by inspiring and developing individuals and effectively managing processes is required.

Responsibilities

Operate and supervise an assigned outlet, such as the Mess Rooms, Room Service, Dining Room, or Lido Market.
Assist in directing, supervising, training, evaluating, and providing performance feedback to restaurant team members; coach and counsel employees and make succession-planning recommendations to the Maître’ D.
Conduct and facilitate departmental training, cross-training, new-hire onboarding, and environmental-compliance training.
Assist with team scheduling based on operational needs and ensure compliance with grooming and uniform standards.
Communicate with restaurant staff through daily meetings and communicate company and department goals and action plans to team members.
Ensure team members are knowledgeable about food and wine offerings, including portions, ingredients, grapes, blends, and potential allergens.
Ensure accurate food and drink orders are taken using DMS, Micros, and checks, as applicable to the outlet.
Assist the Maître’ D with compliance with MLC2006 and HESS rules; ensure department compliance, including USPH requirements, and participate in daily USPH inspections as needed.
Use Navigator App experience tools to improve onboard revenue and guest satisfaction.
Maintain the assigned restaurant in compliance with company policy, USPH, safety, and environmental regulations; ensure cleaning schedules are followed.
Submit repair orders for the restaurant and equipment and follow up to ensure timely completion.
Ensure the Food and Beverage department meets eGSS targets and recommend operational and product improvements to the Maître’ D or Restaurant Operations Manager.
Assist with implementing company policies, standard operating procedures, and initiatives.
Remain available on the floor to assist team members and interact with guests; ensure guest complaints are handled promptly and professionally.
Enforce cost-control procedures and monitor waste and breakage.
Complete and submit daily, cover-count, monthly inventory, manning, and other reports on time.
Plan and prepare for events and cruises; develop and maintain equipment par stocks; order general supplies and equipment according to provisioning schedules, consumption history, and par levels.
Ensure the assigned restaurant operates within the vessel’s revenue and expense budget; assist with order planning, recording food and beverage revenues and expenses against the correct budgets, documenting variances, monitoring revenue-report accuracy, and submitting budget requests.
Maintain strong working relationships and structured communication across shipboard departments and Restaurant Operations; act as a brand ambassador and support company goals and brand direction.
Promote time and resource efficiencies through structured, documented meetings and inspections.
Work with relevant department heads on day-to-day financial oversight and voyage, monthly, and year-to-date reviews, with the aim of meeting or exceeding targets.
Perform other job-related functions as assigned.

Desired Qualifications

Proficiency in Dutch, Spanish, or German is advantageous.

Responsible for the operation and supervision of an assigned outlet including any of the following: Mess Rooms, Room Service, Dining Room and Lido Market. Assists with the direction, supervision, performance, training and evaluation of all positions within the restaurant department.
In order to consistently exceed guest expectations and provide the highest levels of product and services, additional duties and responsibilities may be assigned as needed.

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.

Builds strong teams and encourage collaboration.
Leads by example and provides regular and focused performance feedback, thus creating a dynamic team.
Acts as a brand ambassador with the onboard teams supporting the company goals and brand direction.
Fosters regular and structured communications within the Restaurant Operations team.
Always maintains visible presence throughout the department and encourage meaningful and strong guest interaction by you and the Restaurant Operations team.
Promotes efficiencies in time management and resources through holding structured, documented and concise meetings and inspections.
Exercises emotional intelligence to communicate effectively throughout all levels of the operation
Instrumental in accurate and effective budgeting
Demonstrates strong financial responsibility, working together with relevant department heads for day-to-day oversight as well as Voyage/Monthly/YTD overview with an expectation to meet and/or exceed targets.
Encourages input of direct reports – create a team of ‘stakeholders’ who provide ‘collaborative leadership’ and feedback across all aspects of the operation, thus maintaining set standards and execution of relevant policies and procedures.
Bachelor’s Degree in Hospitality Management (preferred), or related field from an accredited college or the international equivalent.
Minimum of 3 years’ experience as a Maître’ D or Assistant Maître’ D on large cruise ships or multi-venue, high volume (including large scale banqueting), 5* luxury hotel/resort operation is required.
Current knowledge or good familiarization with the US Vessel Sanitation Program (U.S.P.H.)
Exceptional communication and interpersonal skills.
Excellent computer software skills required (Word; Excel; Outlook etc.)
Ability to speak and write English fluently. Proficiency in at least one of the following languages would be an advantage - Dutch, Spanish, or German.
Ability to lead with a perspective in a culturally diverse and dynamic environment.
Knowledge of the principles and processes involved in organizational planning, coordination and execution. This includes resource allocation, work force planning and management and leadership techniques.
Knowledge of the principles and processes for providing personalized services, including needs assessment techniques, quality service standards, and guest satisfaction evaluation techniques.
Knowledge of policies and practices involved in the human resources function.
Ability to lead teams in a positive and productive manner by inspiring and developing individuals and effectively managing processes.

About the Company

Holland America Line

Operates cruise ships to global destinations

Holland America Line operates a fleet of 11 ships that offer cruise vacations to destinations around the world. Its main product is a variety of guided cruises, with itineraries ranging from popular Caribbean and European trips to exotic routes in Alaska, South America, the Panama Canal, Australia, Asia, and unique voyages to places like the Amazon and Antarctica. The cruises work by combining planned routes, on-board services, and shore excursions; guests enjoy meals, entertainment, and activities while traveling to multiple ports. The company differentiates itself with a long history (over 150 years), a focus on “modern classic” ships, and a wide mix of traditional itineraries plus extended Grand Voyages and special itineraries that emphasize destination immersion and comfort. Its goal is to deliver excellence by creating once-in-a-lifetime experiences for guests, supported by a strong employee program, travel perks, health plans, and professional training for staff.

Company size: 5,001-10,000
Company stage: Not listed
Total funding: Not listed
Headquarters: Seattle, WA
Founded: 1873

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