AROYA CRUISES – Hospitality /
Contractual /
Head waiter
Reports to : Assistant Restaurant Manager

·       Assist in the daily operation of the restaurant. Mentor, manage, train and contribute to the development of staff within own area. Plan, organise and direct the work of a dedicated restaurant team to provide a courteous and efficient service. 
·        Ensure the appearance and condition of the restaurant and all items including tables, crockery and silverware is of the required standard.  
·       Confirm tables are set prior to and after service and that the standards of service provided comply with company requirements.  
·       Highlight any fixtures or fittings that need repair / renewal, liaising with the relevant department as necessary.  
·       Ensure all Special Diets are collected and delivered to guests accurately, each meal service by subordinates in addition to coordinating and undertaking training of team-members regarding dietary requirements. 
·       During service periods visit tables within restaurant, monitor service standards, immediately deal with any issues and ensure the buffet areas are stocked at the correct levels.  
·       Produce working routines for the teams and provide adequate manning levels and promote efficiency and productivity.  
·       Ensure table turnover is maximised to increase revenue generating opportunities and ensure all guest billing is correctly entered into the relevant system in a timely manner. 
·       Monitor and manage costs and resources within own area and inform the Assistant Restaurant Manager of any issues immediately.  
·       Maintain par stock levels and manage replacements for breakages or damaged items/equipment within budget.   
·       Complete  regular  checks  and  inspections  and  ensure  the  equipment  is  operational  and  maintained  in  a sanitised and clean state at all times, undertaking regular inspections. 
·       Ensure all work is carried out safely, efficiently and in accordance with all current safety and company regulations, including the Public Health Policy and Procedure. Ensure all required paperwork is filled out accurately and on time. 
·       Where required, in charge of running crew and officers mess areas, ensure the correct and timely set up and break down of the mess rooms. Monitor time and temperature of dishes as per the food safety policy and undertake stock takes.  

·       Two to three years previous Head Waiter experience, preferably in a 4 or 5 star restaurant or hotel. 
·       ​One to two years previous Supervisory experience, preferably in a 4 or 5 star Restaurant. 
·       ​Extensive knowledge of the restaurant and/or food service industry. Ability to use appropriate food and beverage terminology and pronunciation. 
·       ​Knowledge of policies and practices involved in the human resources function. Ability to manage the international staff in a positive and productive manner by motivating, developing and managing employees as they work. Ability to utilize and administer the disciplinary action process through coaching and counseling to improve performance or terminate employment. 
·       ​Ability to work positively and cooperatively in a diverse team environment to meet overall established time frames for the entire food service operation. Ability to communicate tactfully with, department heads, coworkers and other shipboard employees to resolve problems and negotiate resolutions. 
·       ​Equivalent of High School Diploma is a minimum requirement. 
·       ​Bachelor’s degree in hospitality management, business administration or related field from an accredited college or university or the international equivalent preferred. 
·       ​Fluency in English & Arabic 

Length of contract:
6 months on / 2 months off