Department: Food & Beverage – Hotel Department

Primary Function: As a Host at Holland America Line’s Alt. restaurants you will be the restaurant ambassador of the team who creates a memorable dining experience for all guests by providing professional, attentive service, with a personable approach.

Reports to (Shipboard): Pinnacle Gill Manager / Sel de Mer Manager / Tamarind Manager/ CAC Manager

Major Responsibilities:

Responsibilities and essential job functions include, but are not limited to, the following:

• Responsible for providing professional, attentive service, with a personable approach.
• Attends all food and wine tastings and is expected to have full menu knowledge.
• Greets guests, creates a welcoming dining environment, presents menus, and explains daily specials to guests.
• Works as a team to seamlessly execute all special events and theme dinners and lunches.
• Delivers excellent guest service to all guests by acting with a ‘guest comes first’ attitude and connecting with the guest, consequently exceeding our guest service scores.
• Responds to guest issues promptly and in a courteous manner. Makes decisions for service recovery and follows up with guest and manger to ensure complete satisfaction.
• Acts with integrity, honesty and ethics that promote the culture, values and mission of Holland America Line.
• Maintains a calm demeanor during periods of high volume or unusual events and sets the pace for an enjoyable dining experience.
• Anticipates guests’ needs by constantly evaluating environment and guests for cues.
• Communicates information to chefs and wine stewards so that the team can respond as necessary to create the most efficient service possible.
• Assists with new teammate training by positively reinforcing successful performance and giving respectful and encouraging coaching as needed.
• Promotes other specialty restaurants, special events and meets revenue targets.
• Follows Holland America Line operational policies and procedures, including those for inventory handling and safety and security, to ensure the safety of all guests, officers and crew.
• Maintains a clean and organized workspace at all times.
• Is responsible for pre-shift set up.
• Maintains regular and consistent attendance and punctuality.
• Follows health, safety and sanitation guidelines in the workplace and for all products.
• Carries out any other duties and responsibilities as assigned.

Daytime duties:

• Preparing a table assignment for each meal period
• 2-3 hours of the day assigned to the general reservations desk
• In charge of signage related to the restaurant including table displays – promos
• Actively communicate the availability of the restaurant to other departments
• Updating guest comments in Issuetrax
• During sail a ways take reservations with the tablets
• Being the restaurant ambassador, roam around the public spaces and chat with the guests
• Check on the effectiveness of the crew who are promoting the restaurant
• Confirmation phone calls to the guests on the day of the reservation
• In charge of upkeep and maintenance of menu’s & covers
• Administration of the checks each meal period
• Dealing with the gift orders each cruise
• Greeting team embarkation
• Partake in each team briefing and post the minutes for the crew

Marketing:

• The restaurant hostess is assisting the manager with creating and adjusting the marketing strategies each cruise depending on the demographics.
• Motivate and train the staff on the importance of selling the restaurant

Hiring Criteria:

• Excellent command of the English Language.
• Extensive knowledge of food and wine.
• Is passionate about service and finding ways to exceed guest expectations.
• Has an upbeat personality with an ability to make a connection with others.
• Leadership skills.
• Strong problem solving skills and confident in making decisions to resolve guest issues. Ability to investigate and solve passenger complaints, follows up to meet/exceed guest expectations.
• Superior customer service approach, positive attitude, hard worker, punctual and professional.
• Is versatile and has the ability to work in various work environments.
• Possess excellent communication skills for dealing with guests and fellow crew members within a diverse and upscale environment.
• Cost awareness and full understanding of inventory control and inventory taking.
• Ability to train and guide new staff.
• Work successfully as part of the team, while under pressure.
• Excellent appearance, self-starter.
• Maintain a positive morale and professional attitude.
• Revenue and guest satisfaction focused.
• Willing to work on weekends, holidays, and seven days a week and as business requires.
• Certificate or diploma of a Hotel School or the international equivalent preferred.
• Minimum of 3 years fine dining restaurant experience.
• All international applicants must have the ability to obtain a US C1/D visa (and other relevant visas) when applicable.

Note: Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities.