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. Employees are responsible for being 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 based on 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!  

Key Responsibilities

Guest Interaction and Service Excellence

§ Directly interact with guests to resolve issues and ensure exceptional dining experiences.

§ Maintain high standards of service quality and consistency across all dining venues.

§ Ensure compliance with the Restaurant SOP plan, United States Public Health standards, HESS MS procedures, and other regulatory policies.

Operational Management

•  Supervise all restaurant activities and ensure compliance with company standards.
• Min Experience required : 5+ years in F&B leadership, including experience leading supervisors/managers
•  Oversee the performance of Assistant Maître D's, Restaurant Team Leaders, and restaurant employees.
• Monitor and optimize daily schedules and evaluate restaurant operations performance.
•  Be responsible for Room Service (including banqueting) and Team Dining during the day and the respective guest restaurant venue during dinner.
•  Check the correct venue set-up and ensure all equipment and fixtures are clean and presentable.
•  Establish and maintain operating par levels for all materials and equipment, conducting regular inventory audits and ensuring timely replenishment.
•  Ensure accurate and timely submission of all Team Dining and Room Service inventories.
•  Consult with other managers and departments to ensure functions are set up according to specifications and replenishing is done promptly.
•  Liaise with the Group Coordinator to ensure all group functions are set up according to specifications and replenished promptly.
•  Ensure proper wheelchair positioning and staff awareness of wheelchair duty procedures on board and in the terminal building.
•  Contribute to and support the Maître D', Sr. Maître D', and ROM in all cost control, revenue generation, and TGEM-focused initiatives.
•  Monitor, train, and guide Team Dining and Room Service Restaurant Team Leaders and supervise Assistant Servers' attendance, attitude, cleanliness, and service.

Technology and Systems Proficiency

• Be fully versed in all restaurant reservation systems: XDining, POS-CSS, SailorMate, ChefNet, Homer, SeaMS, and other systems essential for efficiently managing dining operations onboard the ship.
• Demonstrate basic knowledge of Microsoft Outlook, Word, Excel, and PowerPoint.
• Ensure accurate data entry and updates in these systems to maintain operational efficiency.

Training and Development

• Facilitate and plan training for team members, Assistant Maître D's, Restaurant Team Leaders, and restaurant employees.
• Conduct orientation and training for all Servers and Operators assigned to Team Dining and Room Service.
• Actively mentor and support the professional development of team members.

Leadership and Supervision

•  Oversee the performance of Assistant Maître D's, Restaurant Team Leaders, and other direct reports, ensuring consistent and high service levels.
•  Communicate effectively and timely with team members regarding procedural changes and upcoming events.
• Set performance goals, conduct evaluations, and provide constructive feedback to team members.
• Liaise with Maître D', Senior Maître D', and Restaurant Operations Manager regarding all crew matters that require attention.

Employee Engagement and Culture

§ 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.

Regulatory Compliance and Safety

§ Ensure compliance with all health, environmental, safety, and security procedures related to the Main Dining venues, Lido, Team Dining, and Room Service areas of responsibility.

§ Conduct regular compliance audits and train staff on health, safety, and environmental regulations.

§ Ensure compliance with Global HESS procedures.

§ Support Food Waste Management initiatives and cost control measures.

§ Report accidents/incidents immediately to the Maître D', Sr. Maître D', Restaurant Operations Manager, and F&B Director.

Employee-related responsibilities

§ Uphold and enforce professional grooming standards and punctuality by company guidelines.

§ Implement fair and equitable employee discipline, using the company performance platform to evaluate, provide constructive feedback, and recognize team members' good performance.

§ Ensure timely completion and discussion of evaluations for team members under supervision with the Maître D' and/or Sr. Maître D'.

§ Participate and support the Maître D', Sr. Maître D', and ROM in ensuring a fair and balanced working schedule that complies with the company's Fun Time policies.

Direct reports

Assistant Servers

Restaurant Team Leader

Room Service Operator

Assistant Maître D’

WORKING RELATIONSHIP

All Food and Beverage Department’s managers and supervisors

Groups Coordinator

All shipboard departments

REPORTS TO:

Maître d’

Senior Maître d’

Restaurant Operations Manager

Food & Beverage Director