Mystic Cruises is an expedition ocean cruise line offering an incredibly intimate view of some of the world’s most exciting destinations, including Antarctica, the Arctic region, Northern Europe, and the Mediterranean, in an ecofriendly way, but with all the comfort of a fivestar service. Mystic Cruises sail into the heart of landmark cities, as well as to small, exclusive ports where larger vessels cannot enter, to provide our guests once in a lifetime experiences. With a strong commitment to environmental sustainability, Mystic Cruises implemented technological innovations on its ships in order to ensure a minimal impact of its operations.

• To manage the daily operation of the Dining Room;
• Overview of the Bar operation;
• To create a safe working environment and to ensure that all Dining Room and Bar staff comply with the latest Health and Sanitation regulations (USPH, HACCP and all other Port Health Authorities) at all times;
• To ensure the best possible dining experience for all Guests and to provide special attention to Guests with special needs;
• During meal hours, including tea time, in the various outlets the presence of the Maître d'hôtel is required at all times.
• Proper handling of complaint management, any serious complaint must be reported to the Hotel Manager accordingly.
• Approach every table in the dining room at least once per day to establish a great guest relation, collect guest feedback and take corrective action if needed and involve other departments when necessary.
• To train, coach, council, support and delegate the Dining Room and Bar staff;
• To guide the Dining Room and Bar staff and to ensure that everyone is updated with relevant shipboard information at all times;
• To monitor and develop the Work schedules, Section Plans and Vacation schedules and to conduct Performance Appraisals for the Dining Room and Bar staff;
• To ensure that any Maintenance issues in the Dining Room and Bars are reported in a timely manner and that the work orders are followed up accordingly;
• To order, receive and monitor all cutlery, crockery and glassware for the Dining Room and the Bars through the Provision Department;
• To ensure a smooth and efficient service during meal hours through constant communication with the Galley;
• To execute all aspects of planning and organizing of upcoming cruises for the Dining Room and Bars;
• To ensure that all Dining Room and Bar staff follow uniform guidelines and personal hygiene procedures according Company standards;
• To ensure that all Dining Room and Bar Staff Work Registration Forms are completed correctly and handed in to the Chief Purser in a timely manner;
• To ensure that Dining Room and Bar Staff Overtime is submitted to the Hotel Manager and Chief Purser in a timely manner;
• To adhere to, and to ensure that the Dining Room and Bar Staff adheres to all Company Policies and Procedures, Manuals and Directives;
• Other responsibilities, as assigned by his direct supervisor, but not limited to the above.

• College Degree/Diploma or Hotel Management School or Successful completion of an Apprenticeship in the Food Service industry required;
• Minimum of three (3) years’ experience in hotel or two (2) years’ onboard a cruise ship in a similar position;
• Must be fluent in written and spoken English;
• Advanced German or French skills are required for this position, any additional foreign language would be a plus;
• Excellent interpersonal and public communication skills;
• Must have very good administrative skills (proficiency in Microsoft Office). MXP knowledge would be a plus;
• Very good organizational skills are necessary along with the ability to multitask;
• Must possess excellent leadership and human resource management skills and the ability to interact with all levels of people;
• Must be able to communicate and implement corrective action steps in an effective, yet diplomatic fashion;
• Must be able to remain calm under pressure;
• Needs to have an outgoing personality and must possess a positive attitude, maintaining a friendly and approachable demeanour at all times.

Financial Responsibilities

• To ensure that crockery and glassware breakages are kept to a minimum;
• To monitor all cutlery, crockery and glassware inventory for the Dining Room and Bars;
• To monitor and control the use of cleaning materials and consumables in the Dining Room and Bars;
• To monitor and control overtime for the Dining Room and Bar Staff according to Budget;
• To assists, monitor and control vacation schedules together with HR department shore side;
• To monitor and to assist the Chief Purser in controlling all Dining Room and Bar expenditures to ensure that it stays within the limits of the Budget;
• Ensure that Company property is maintained properly and treated with respect at all times.

Safety Responsibilities

• To ensure that the proper use of Personal Protective Equipment in the Dining Room and Bar work areas is implemented at all times;
• To ensure that Safe Lifting Techniques are practiced at all times in the Dining Room and Bars;
• To be familiar with Ship´s Emergency plans;
• To be familiar with Safe Working Practices.

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 Communication and Meetings

• To schedule and conduct daily meetings with the Dining Room staff;
• To constantly communicate with the Executive Chef;
• Take part of daily meetings with Head of Departments;
• To encourage and demonstrate good communication, excellent teamwork and continuous training, coaching and counselling.