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Responsibilities
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- To provide and supervise the efficient operation of all meals and meal services at the buffet, including (but not limited to) early morning beverage service, breakfast, lunch, afternoon tea, and where required due to logistics and catering requirements, dinners.
- To inspect all buffet lines and service stations for cleanliness and correct mise-en-place before and after every meal.
- To make a regular check to verify that the buffet lines are in good order, that music is playing correctly at all meals, that menus and food labels are placed on time, that tables are clean and aligned, that table bases, chairs, carpets, and floors are clean, that table numbers and other tableware are in their specified positions, and that buffet lights are working and at the correct level.
- To check the buffet team, waiters, and assistant waiters when they arrive in the buffet and specialty restaurants, ensuring they have showered, shaved, have neat hair, no more than one plain ring on one hand, a clean and pressed uniform, are using effective deodorant, have the name badge on the left side of the jacket, and are not carrying cigarettes or mobile telephones.
- To comply with Company and MSC Sanitation Standards sanitation procedures, training, and self-inspections, whether or not the vessel is trading in MSC Sanitation Standards-regulated areas.
- To provide familiarization and training for the buffet team as soon as possible after they embark.
- To make sanitation inspections of all buffet areas as required by the Maitre d'Hotel.
- To update the buffet noticeboards with all menus applicable for the area.
- To assemble the buffet team each day for refresher and pre-meal meetings.
- To train, coach, and direct all subordinates to identify a logical replacement in the event of illness or absence for any reason.
- To actively supervise the food and beverage service offered by the buffet team as required by passengers.
- To investigate and resolve quickly any passenger complaints about culinary quality and service, always with a view to providing passenger satisfaction.
- To inform the Maitre d'Hotel of any problems confronting the buffet team.
- To sign for any extra or special orders given to him by the buffet team for passengers with special dietary requirements.
- Time permitting, to visit as many tables as possible in the buffet area to diplomatically ask passengers if the service and food are good.
- To take an active part in the cleaning, presentation, and preparation of the buffet areas each day, and in all deep cleaning operations.
- To prepare weekly requisitions for the Food and Beverage Manager.
- To monitor and control the consumption of all supplies used in the buffet area.
- To control the actual hours worked by the buffet team, reporting these times on the appropriate forms as per standards set by the company.
- To prepare accurate inventories of equipment and consumables as required by the company and the Maitre d'Hotel.
- To produce daily reports to present to the Maitre d'Hotel.
- To inspect the buffet area regularly for all maintenance-related issues.
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