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Maitre d’hôtel


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Maitre d’hôtel is responsible for the overall supervision of the ship’s service and beverage operations in the Restaurant and Veranda Cafe. This includes room service, bars, public rooms and deck service supervision. They will coordinate, in conjunction with the Hotel Manager and Chef de Cuisine, the F&B cruise layout and distribute the workload amongst the Restaurant, RS and Bar Team. The Maitre d’hôtel is the first contact for all F&B comments from guests and they must ensure that the department service exceeds guest expectations and that a positive atmosphere is maintained throughout the F&B department.

Maitre d’hotel is also responsible for:

  • Supervising preparation and decoration preparation of all Restaurant and Veranda tables.
  • Conducting, at least twice a day, a full ships round to ensure all service, bar and public room areas are clean and left in an orderly manner.
  • The proper early breakfast set up.
  • The seating of all guests.
  • Ensuring that all waiters and Asst. MD’s are properly trained.
  • Ensuring proper table side service as well as drink service via the Bar team.
  • Supervising flambé and table side cooking.
  • Meeting daily with the Chef de Cuisine to discuss passenger comments to the galley’s food preparation and presentation.
  • Maintaining a good working relationship with the entire galley brigade to close the cooperation between the 2 departments.
  • Ensuring proper inventories of china, glass, table linen and silver ware and send monthly to the Head office.
  • Ensuring proper requisition according to the set budgets within the department.
  • Ensuring and supervising all food and beverage service outside the ship’s restaurant, including breakfast and luncheon buffets, Marina set ups, Deck-Beach BBQ’s, Pier service, gala party set ups, sail away, welcome backs, wine tasting.
  • Recommending new equipment and service methods in order to continually improve the high standards of food and beverage service.
  • Supervising all on-deck food and beverage service.
  • Organising private parties as required.
  • The proper operation of the ship’s bars. This includes responsibility of ensuring that:
    - The Bar control systems are effectively enforced.
    - Service hours are maintained.
    - Bars are properly staffed.
    - Service is carried out in a friendly and efficient manner.
    - Wine sales are properly executed.
  • Ensuring that all ice machines in pantries and coffee station are sanitized weekly and a log is maintained.
  • Ensuring that all fridge temperatures are logged every day.
  • Evaluating all staff reporting to them.
  • All special requests are carried out in a timely manner and that the proper lead time for the galley (24 hours) was provided.
  • Ensuring the name recognition amongst the brigade.
  • Ensures a proper training plan which is carried out in conjunction with the AMDs.
  • Being knowledgeable of the USPH and other international Public Health rules and regulations by participating in the USPH course in Miami and get a refreshment course every 5 years.