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!  

Key Responsibility

Senior Maitre D' 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 man-hour distribution.

▪ Administer dining room reservations, ensuring proper and timely execution, and accommodate special dining requests when possible. The Sr Maître D' is responsible for assigning guest tables in the XDining table reservation system.

▪ Deliver professional speeches during dinner in the main dining room and during 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 engage in facilitating and planning 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 any other systems essential for the efficient management of dining operations onboard the ship.

▪ Responsible for XDining guests table assignments to secure best possible dining experience to 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 standards of quality and safety.

▪ 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 RESPONSABILITIES

▪ 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 the performance of team members.

▪ 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 to ensure 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