Headwaiter-River Vessel


- Managing the service department under supervision of the Maître d’
- Control and enforcement of the quality standards in his/her assigned area of work
- Guarantee smooth service operations
- Obligation to attend during restaurant and buffet service
- Responsibility for the adherence of all relevant hygiene (HACCP), safety and environmental regulations in his/her assigned service area
- Responsibility for the careful handling of all equipment and ma­chinery in the entire service
- Always available as contact for passengers regarding inquiries, complaints and suggestions in the service
- Motivation of service crew to excellent service
- Planning, organising and delegating special functions in the service area

Area of responsibility:

- In his/her assigned area of service, the Head Waiter is a competent specialist and disciplined superior in the service department, authorised to issue directives.

Deputy in case of absence:

- Maitre d'Hotel


- Minimum age 22 years
- Flexible, trustworthy, efficient, reliable, able to work under pressure
- Creativity
- Cost and quality awareness
- Team player
- Respectful, friendly and professional conduct towards passengers and crew
- Integrity
- Good manners, well-groomed appearance

Qualification / Experience:

- Qualified training as hotel / restaurant specialist or documented relevant experience
- Several years of relevant work experience
- Very good knowledge of restaurant service; especially beverages/wine
- Experience in managing complaints, living up to service
- Good educational background
- Fluent in spoken English and/or German, depending on the vessel