Mystic Ocean is a new ocean cruise company based in Portugal, that offers cruises along iconic destinations such as Mediterranean, Baltic and North Seas. With a focus on delivering a value for money experience to its guests, Mystic Ocean is committed to establish a corporate culture focused on creating enriching career paths that create new opportunities for growth to our crew members.

General Responsibilities

The position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position. Employees may be required to perform any other job-related duties assigned by their supervisor or management. All duties and responsibilities are to be performed in accordance with Company’s Safety, Quality and Environmental Standards.

·         Overall responsible for the work flow in the Restaurant area and the related administrative tasks in close cooperation with the Hotel Manager.

·         Responsible for the Restaurant crew and staff.

·         Responsible for the smooth and up-to-standard work in the Restaurant, especially for the implementation of the agreed standards and recipes.

·         Ensure all operations are carried out with the utmost economy consistent with the agreed quality standards

·         Implementation and checks of the professional storage of all equipment in compliance with the agreed standards

·         Supervision and training of the strict adherence to all agreed regulations (USPH/HACCP, ISM/ISO, SMS), especially with regard to security, environment and hygiene regulations in his/her area of responsibility

·         Notification and handling of all relevant (unusual) events, such as damages, repairs, security violation etc.

·         Compilation and checking of the food, beverage and consumables orders for the work area in strict adherence to budget-related and other requirements

·         Checking procedures of routine tasks, such as set ups as well as storing of goods and equipment up to standard.

·          Preparation and regular checks of logs and check lists

·         Cleaning works supervision

·         Voyage reporting

·         Inventory planning, examination and control of stock movements and orders in the area of responsibility

·         Planning and organisation of special events

·         Instruction, training, and supervision of the assigned crew (including documentation)

·         Duty rooster planning, including flexible planning in special cases, such as loading, suitcase carrying etc.

·         Personnel reviews

·         Always aim at continuous improvement

·         Active implementation of the philosophy behind the product

·         Contact person for the passengers in case of complaints.

·         Constant improvement of the workflow and standards, including input for manuals and regulations.

·         Secure the careful handling of the company’s properties.

·         Knowledge of the assigned security roll number (from the ship’s articles) and the assigned duties in case of an emergency.

·         During take-over and shipyard times, additional tasks must be fulfilled if required.

To perform any other duties set by company policies, Management or his/her direct superior and not included in the above job description.

Financial Responsibilities

·         To control the beverage cost as well as the overall Restaurant operational costs and maintaining given standards and product quality.

·         Monitor and control the use of consumables Restaurant Department.

·         To monitor and control wage and overtime for the Restaurant Department according to Budget.

·         To monitor and control vacation schedules together with Head Office and Crewing Officer.

·         To monitor and control all Restaurant expenditures to ensure that it stays within the limits of the Consumable and M&R Budget.

·         To ensure that Company property is maintained properly and treated with respect at all times.

Sanitation requirements

·         Handwashing before the start of duty and at any time your hands become contaminated – and enforce Handwashing throughout the Section.

·         Inspect and ensure all personnel in the Department follow the Company’s personal hygiene requirements.

·         Prohibit and prevent Section personnel carrying cigarettes or cellular telephones at any time on duty.

·         Prepare, understand, and use HACCP Flow Charts prescribed by the   Food   Safety Management Team.

Safety & Discipline Responsibilities

You are required to:

·         To ensure that the proper use of Personal Protective Equipment in the (service and production side) Galley is implemented at all times.

·         To ensure that Safe Lifting Techniques are practiced at all times.

·         To be familiar with the Company´s SMS

·         To be familiar with the Ship`s Emergency Plan

·         To do In Port Manning duties as scheduled and as required by Company policy.

Emergency Duties:

·         To follow instructions on Safety Card.

·         To participate in Guest/Crew Lifeboat Drills as per instructions.

·         Other safety responsibilities, as assigned, but not limited to the above.

Team Education & Training

·         Introduce Job Duties and Departmental functions including on-the-job-training for the entire Restaurant Department.

·         To follow up and maintain a continuous Training Program for the departmental crew.

·         Identification and Development of all Crew members with Supervisory/ Management potential.

Education/Position Requirements

·         Qualified training in an hotel or restaurant

·         Notable job experience as Maitre D’ or Restaurant Manager, ideally onboard a cruise vessel.

·         Strong economical, budget-orientated thinking; ability to analyse and explain business targets.

·         Very good knowledge of products and restaurant operations

·         Business fluent in written + spoken German and English

·         Experience in complaint management

·         Living up to service

·         Very good IT knowledge, especially in MS Office, Fidelio MMS Warehouse system, Rescom / similar

Team Communication and Meetings

·         Daily contact and exchange of information with leadership team in the Restaurant Dept.

·         A meeting with the entire restaurant staff once a cruise.

·         A daily communication with the Department Leaders must be done with use of the Restaurant Logbook.

·         The Restaurant notice board must be orderly and the information thereon constantly updated.

·         It is expected that the Restaurant Manager is fully aware of the company standards in his department to ensure that the set standards are held, and crew members work according to their respective job descriptions.