The Junior Head Waiter assists the Restaurant Manager in the supervision of restaurant personnel according to company policies, and ensuring total guest satisfaction of food quality and service.
Essential Duties and Responsibilities
Oversee a specific section of the Restaurant
Ensure that Restaurant personnel follow the company rules and regulations regarding uniforms, personal appearance and hygiene.
Possess a sound knowledge of wines and wine service.
Interact with the staff and assist with wine service.
Possess total understanding of the company Food and Service Standards to anticipate guest needs
Train Restaurant personnel.
Provide guidance to new hires to successfully integrate into the team.
Ensure that the cleaning schedule set up by the Restaurant Manager is followed
Conduct detailed quality inspections of assigned section.
Reinforce Shipsan, the European sanitation program, and the United States Public Health rules and regulations, ensuring all personnel are knowledgeable and up-to-date on the regulations.
Notify the Restaurant Manager of any unhappy or difficult guests in his section for further follow up.
Report any misconduct by the Restaurant Personnel directly to the Restaurant Manager.
Complete other designated side jobs assigned by the Restaurant Manager.
Training & Development
Attend all meetings, training activities or classes related to assigned position as required.
Maintain a safe and sanitary environment for all guests and crew members.
Follow proper procedures and instructions at all times to prevent damage of any kind to ship or company property.
Know and comply with Shipsan, the European sanitation program, and United States Public Health rules and regulations pertaining to assigned working area.
Participate in safety drills as required.
Comply with Marella Cruises’ Safety and Pollution Prevention Program
Comply with Marella Cruises’ Operating Procedures Resources.
Other Duties and Responsibilities
Knowledge, experience, skill, and/or ability
Fluent in written and spoken English,
Must be able to communicate effectively with the senior management.
Ability to lead and make decisions.
Good administrative skills.
Experienced in coaching subordinates.
Must be cost and quality conscious.
Must adhere to specific scheduled work hours, yet be flexible if circumstances require it.
Work with international team members.
Perform assigned duties under pressure (time constraints).
Fluency in additional languages
Required computer skills
Knowledge of Microsoft programs to include but not limited to, Outlook, Word, Excel, and Power Point
High School education or better.
Degree in Hospitality Management preferred
Minimum of eight years related experience and/or training.
Equivalent combination of education and experience.
Knowledge of general office practices, procedures and equipment.
Ability to prioritize tasks and work independently.
Strong organizational, interpersonal and communication skills.
Ability to interact with senior-level management and owner representatives.
Able to add, subtract, multiply and divide in all units of measure using whole numbers, common fractions, and decimals.
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
Ability to deal with problems involving several concrete variables in standardized situations.
Work Environment & Physical Demands:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions for this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job the employee is regularly required to: Stand; Use hands to finger, handle, or feel; Reach with hands and arms; Talk or hear and smell.
The employee must be able to lift or move up to 55 pounds (25 kilograms) without assistance.
Ability to adjust focus, depth perception, peripheral vision, distance vision and close vision and to be able to otherwise perform the essential functions of the job in a manner that does not present danger to the employee or others with or without a reasonable accommodation.