Maitre D’Hotel - Egyptian Nationals

Basic knowledge of all hotel departments.
Strong public relations skills with excellent command of English and/or German.
Minimum 3 years experience in the Food & Beverage Department onboard a cruise vessel.
Management school background with at least 2 years in a management position.
Typing proficiency.
Computer skills: iOS, Windows, Microsoft Office (Word, Excel), Outlook, Fidelio Cruise (or similar ship management software), Stock Control System.
Basic knowledge of HACCP standards.
Ability to deal professionally with passengers.
Reliable, self-motivated, and able to work unsupervised.
Ability to work flexible schedules according to company standards.

Duties and Responsibilities

General Conduct:

Maintain a friendly and professional attitude towards passengers and crew while staying focused on assigned tasks.
Adhere to company appearance standards (no visible piercings except regular stud earrings for female crew).

Operational & Cost Control:

Conduct inspections as requested by the Hotel Manager, ensuring compliance with the Hotel Management Manual.
Monitor administrative and operational procedures, ensuring adherence to company policies.
Implement cost control measures and ensure tasks are performed efficiently.
Oversee maintenance and condition of all onboard machines and equipment, conduct inspections, and maintain logs.
Ensure the Restaurant crew consistently maintain the highest standards in Food & Beverage service, hygiene, and company policies.

Leadership, Training & Compliance:

Conduct induction and training for new crew members and monitor their performance.
Lead by example, promoting professional and productive working methods.
Ensure crew adherence to job descriptions and take corrective actions when necessary.
Maintain two-way communication with crew, addressing day-to-day and personal issues.
Ensure correct handling and recording of counseling reports and warnings.
Seek assistance from the Hotel Manager when necessary.
Ensure all crew members are fully aware of operational instructions and expectations.

Guest Service & Communication:

Maintain effective communication between the Restaurant Department and other vessel departments.
Ensure the Restaurant notice board is neat, organized, and up to date.
Personally follow up on all passenger complaints concerning the Restaurant Department for prompt resolution.
Ensure all communication with passengers is professional, friendly, and efficient.

Safety & Reporting:

Adhere to security, fire, and safety procedures according to vessel regulations.
Maintain daily communication with the Restaurant Team and Hotel Manager to ensure smooth operations.

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