Sr Maître D’hôtel

Sr Maître d’Hôtel – Luxury Residential Mega Yacht

The World, Residences at Sea, is the largest privately owned residential yacht on earth. Employees of The World strive for excellence in everything we do. We live and work on a one-of-a-kind luxury yacht that sails continuously around the world. Every few days you will wake to an exciting new port of call. It’s the ultimate way to work and travel all in one.

The Sr Maître d’Hôtel is primarily in charge of all Restaurant employees and food service functions in the restaurants onboard, including Crew dining facilities. This position ensures the proper training of the team, sets the standards and quality of service, and ensures the tables are properly set up, assigns duties, evaluates employees and conducts daily and weekly audits of all F&B areas amongst others

The Sr Maître d’ works very closely with the F&B Director, Executive Chef and Sous Chef, Beverage Manager, Maitre’ D and Crew and Officers’ Mess Supervisor to manage the day-to-day operation to deliver the highest quality of culinary and dining experiences to our Residents, Guests and Crew.

Responsibilities

• Continuously review the operation and make recommendations to enhance the product; follow up and resolve Residents and Guests issues; conduct regular in-depth inspections of all operational areas to spot issues and submit AVOs and iCans accordingly
• Ensure the Time & Attendance Policy (ILO #180) is adhered to and timesheets are closely reviewed daily to ensure accuracy of work and rest hours and overtime (if applicable) for all subordinates
• Plan F&B activities and functions and communicate relevant precise information to the team.
• Responsible for administrative duties on various operational software, POS systems, Restaurant Reservation System, The World Central, Fidelio, Navigator, Premaster, MMS Inventory systems and menu designing activities
• Manage and adhere to the hotel operating and revenue budgets; contribute to the Ship’s 10-year financial plan, submit monthly financial reviews and forecasts
• Develop and manage Capex projects within the Department.
• Carefully review the final edits of onboard publications, including menu approvals, TWTW and OWT
• Participate in weekly Public Health inspections together with Restaurant Management
• Consistently perform the LQA audits of all operational areas and train staff accordingly to reduce service gaps
• Place orders according to the provisioning schedule and based on budgetary guidelines; maintain par stock levels; minimize waste and breakage
• Manage floor operations and work closely with F&B Director, Executive Chef and Sous Chef, Beverage Manager, Crew and Officers Mess Supervisor and Maitre’ D’s to provide operational support to the team
• Conduct daily mandatory meetings with F&B Management on operational opportunities, HACCP, various outlet menu changes, special events planning and public health related activities
• Administer the 14-day training program as well as the buddy program for new joiners
• Manage F&B Yearly special events Calendar
• Responsible for the overall restaurants’ operation, employees and administration
• Manage and plan the private venue Bookings during popular ports together with F&B Director, following the In-Port Visitors Guidelines and high occupancy service Guidelines
• Contribute to the development of the onboard product and our commitment to “bringing the destination alive” by creating and delivering events and experiences for Residents and Guests
• Assist with Ship tours, Zodiac landings, Marina days, Expeditions, and other activities when required.
• Manage manning par levels and vacation schedules in a cost-effective manner, monitoring overtime and ensuring team members are scheduled according to operational needs
• Take charge of new hires onboarding, provide tour of working areas, introduction to the team, follow up on new hire on-the-job training plan, review thoroughly job description with new hire and assist in their integration into the team
• Contribute to the development of the onboard product and our commitment to “bringing the destination alive” by creating bespoke experiences for Residents and Guests

Leadership Skills

All Leaders are expected to demonstrate the specific behaviors detailed below.

• Establish and develop a highly motivated, engaged, well trained, proactive team with the highest ethical standards that delivers a quality product of the highest standards
• Conveys information and ideas clearly to their Team; thoughtfully tailors the message to create shared understanding; listens effectively.
• Ensure Team members are treated in a positive, fair, and equitable manner, that any issues are resolved in a timely manner and Crew are comfortable using the open-door policy; recognize Crew for their accomplishments.
• Foster passion and enthusiasm; acts with integrity and shows personal commitment to the individuals and teams’ success.
• Coach, develop, and mentor direct reports; participate in the recruitment and selection of Staff, develop a succession plan for key positions, minimize Staff turnover; support on-board Training Programs through direct participation.
• Develop a positive working relationship with all Shipboard and Shoreside colleagues, understand what internal and external stakeholder’s value and anticipates their needs and strive towards loyalty and lasting relationships.
• Remain flexible, open and curious to new ideas, adapts quickly and positively to change; fosters meaningful and insightful innovation.
• Demonstrates self-awareness, recognizes and manages emotions, and builds positive working relationships.
• Be engaged and fully committed to the Company Performance Management procedures by monitoring team performance, providing coaching and timely constructive feedback and guidance, completing performance appraisals in a timely manner and documenting progressive disciplinary issues.
• Lead by example using a fair and transparent, “hands-on” management style; be highly visible and approachable to Residents, Guests, and Crew

Hiring Requirements

• Experience working in a multi-cultural environment.
• One additional language (German, French, Italian, Spanish) preferred
• Strong administrative and organizational skills
• Ability to work well under stress and to multitask
• Minimum of 3 years’ relevant experience on a luxury cruise ship, in a private country club or similar, luxury hotel or resort
• Able to read, write and speak fluently in English
• Certification in Sanitation and Public Health preferred
• Degree in Hospitality Management or related field preferred
• Good working knowledge of MS Office programs (Word, Excel, Outlook, PowerPoint), point of sales systems, inventory management systems, Fidelio and computerized reservation systems

Along with worldwide travel opportunities, The World offers many other benefits. Our team members are afforded comfortable accommodations, delicious meals, facilities including a fitness center, state- of- the- art bicycles, crew bar, outside sun / seating deck, and a variety of crew enrichment activities. In addition, we have the most generous Tuition Reimbursement Program in the industry.

At The World we are one team, always passionate and caring and supporting one another in mutual respect. We have a unified, empowered, and strong team culture that values diversity and recognizes, develops and retains talent.

Please note that all candidates must complete an online employment application before being considered for any open position. Interviews will only be arranged after receipt and review of such online application and are ‘by appointment only’. Qualified candidates will be contacted by a representative of the Human Resources Team.

ROW Management Ltd. is committed to the health and well-being of our Crew. All Crew Members are required to be fully vaccinated against COVID-19 and provide evidence of completion of a vaccination regime (vaccination card / certificate or digital immunity passport) approved by the EU (EMA – European Medicines Agency) or the U.S. Food and Drug Administration (FDA).