Position Overview:

The Head Waiter is responsible for supervising the flow of service in various onboard dining venues, including the Main Dining Room, Windjammer, and Specialty Restaurants. This role involves direct guest service and leadership of the restaurant team to ensure a high standard of hospitality is consistently delivered.

• Master food and wine terminology and demonstrate full knowledge of menus and wine lists to enhance the guest dining experience. Leads training efforts for restaurant staff in these areas.
• Train, monitor, and evaluate team performance based on service standards (ROAD). Provide hands-on coaching for team development and future promotion.
• Create staff schedules and assign stations, ensuring fair distribution of duties, including side jobs, in line with SOPs and operational guidelines.
• Document operational and production data. Identify and resolve issues like theft or waste. Ensure compliance with timecard and attendance policies.
• Oversee table setups, ensuring proper use of linens, cutlery, glassware, and china. Assist with setups as needed during peak times or staff shortages.
• Greet and escort guests to their tables.
• Present menus, offer food and wine recommendations, and answer guest questions to provide personalized and elevated dining experiences.
• Ensure orders are accurately placed, prepared, and served. Maintain visual presentation standards. Support service team during high-volume periods.
• Supervise stations and uphold cleanliness and safety standards (ROAD, USPH, Clean Ship Matrix). Ensure all stations are guest-ready ahead of service.
• Proactively anticipate guest needs, respond to requests, and ensure smooth meal progression.
• Aim for total guest satisfaction in both food quality and service delivery. Address concerns promptly and professionally, ensuring positive resolutions.
• Participate in dining room entertainment and themed events as scheduled.
• Rotate between venues, including Room Service, Windjammer, and Specialty Restaurants.
• Attend required training sessions, meetings, and other duties as assigned.
• Adhere to ServSafe and responsible alcohol service standards.

Customer-Centric Approach:

• Demonstrate a strong commitment to guest satisfaction and adapt service based on cultural nuances.
• Follow Royal Way service protocols: greeting guests by name, anticipating needs, and offering solutions rather than saying "no."
• Take ownership of guest concerns and ensure timely follow-up and resolution.

Team & Personal Conduct:

• Exhibit passion, energy, and pride in delivering excellent hospitality.
• Maintain a cheerful, professional attitude at all times.
• Uphold integrity by delivering quality service without soliciting guest ratings.

Qualifications:

Experience & Skills:

• 2–3 years of experience as Head Waiter, Captain, or Chef de Rang in a 4- or 5-star setting.
• 1–2 years of supervisory or managerial restaurant experience.
• Deep understanding of food & beverage operations and guest service principles.
• Strong leadership and conflict resolution skills, with the ability to coach international teams.
• Proficiency with computers, especially Excel and Word.
• High school diploma required; bachelor’s degree in hospitality or business is preferred.

Languages:

• Fluent English required. Additional languages (Spanish, French, German, Italian, or Portuguese) preferred.
• Must be able to communicate instructions and procedures in both written and verbal English.

Physical Requirements:

• Must be able to stand, walk, lift up to 50 lbs, and perform emergency duties.
• Requires good vision, hearing, mobility, and dexterity to respond in emergency situations.

How to apply for the job:

Register your profile with OSM Thome Recruitment tool on https://jobs.osmthome.com/jobs

Upload your English CV to OSM Thome.