About this role
Carnival Cruise Line is the most popular cruise brand in North America and operates a fleet of ships designed to foster exceptionally safe, fun and memorable vacation experiences at an outstanding value. Our company is committed to providing a diverse and inclusive work environment. Our focus is on continuous improvement and collaboration. Our employees have a responsibility to be accountable for all actions. We consider the environment in all aspects of our business and have a responsibility to put safety and sustainability first. We live and share a positive attitude that is based on fostering an environment of inclusion, trust, a willingness to listen, openness, and integrity. Doing this helps us to achieve our ultimate goal, which is to include FUN in everything we do!
Job Summary: The Senior Maître D' plays a pivotal role in the ship's dining operations, collaborating closely with the Maître D' and Restaurant Operations Manager. They are responsible for the entire onboard dining operation, ensuring the achievement of Key Performance Indicators (KPIs) and Net Promoter Score (NPS), delivering superior service. In addition to overseeing the dining operation's success, the Senior Maître D' is also responsible for all financial aspects, prioritizing revenue generation, guest satisfaction, talent development, cost control, and compliance. By making informed decisions and optimizing resources, the Senior Maître D' contributes to the efficiency of the dining operation. They foster engagement, equity, diversity, and inclusion, promoting open communication and creating a positive work environment.
In summary, the Senior Maître D' drives financial success, ensures superior service delivery, and cultivates a cohesive and motivated team.
Key Responsibilities
- Min Experience :10+ years in F&B leadership, including 5+ years in senior operational management , in addition,
§ Supervise all restaurant activities onboard the ship, particularly in inclusive main dining rooms and Lido, while ensuring compliance with company standards and overseeing seamless coordination of inclusive dining venues to provide exceptional guest experiences during various dining events.
§ Support the Restaurant Operations Manager in monitoring, updating, and adjusting server schedules according to operational needs, ensuring optimal person-hour distribution.
§ Administer dining room reservations, ensuring proper and timely execution, and accommodate special dining requests when possible. The Sr Maître D' assigns guest tables in the XDining table reservation system.
§ Deliver professional speeches during dinner in the main dining room and other dining events, providing informative content and promoting alternative dining venues. The Sr Maître D' may also be required to participate in various events to promote dining services onboard the ship.
§ Oversee the performance of restaurant employees, management, and service staff.
§ Actively facilitate and plan training for all restaurant employees, including management and service staff, to ensure a well-trained and high-performing team.
§ Be fully versed in all restaurant reservation systems, XDining, POS-CSS, SailorMate, CrunchTime, InfoShip, SeaMS, MenuMate, and other systems essential for efficiently managing dining operations onboard the ship.
§ Responsible for XDining guest's table assignments to secure the best possible dining experience for guests.
§ Maintain adherence to mandatory knowledge, procedures, and policies while ensuring consistency in service, revenue generation, and a healthy working environment.
§ Ensure compliance with all health, environmental, safety, and security procedures in all dining venues onboard the ship, upholding the highest quality and safety standards.
§ Collaborate with the Restaurant Operations Manager to ensure accurate and timely submission of all operational inventories for main dining rooms, maintaining efficiency and high levels of accuracy.
§ Monitor and control costs within the Restaurant Service Department, employing effective cost control actions.
Employee-related responsibilities
§ Uphold and enforce professional grooming standards and punctuality in accordance with company guidelines.
§ Implement fair and equitable employee discipline, using the company Performance platform to evaluate, provide constructive feedback, and recognize team members' performance.
§ Ensure timely completion and discussion of evaluations for team members under supervision with the Sr Maître D' and/or Restaurant Operations Manager.
§ Foster a culture of open communication, active listening, learning, respect, and continuous improvement in operations and standards. Encourage team members to embrace diversity and uphold the company's speak-up policy, ensuring a supportive and inclusive work environment.
Direct reports
All Asst Maître D’s
Restaurant Reservations Supervisor
Restaurant Host
Restaurant Management Trainee
Restaurant Team Leader
Team Lead Server
Team Server
Room Service Supervisor
Room Service Operator
Assistant Servers
WORKING RELATIONSHIP
All Food and Beverage Department’s managers and supervisors
All shipboard departments
REPORTS TO:
Restaurant Operations Manager
Food & Beverage Director
Hotel Director