Maître d'Hôtel

Primary qualification

• Regulated dining-management training: Higher Technician in Restaurant Services Management (Spanish vocational diploma, Royal Decree 688/2010) or an equivalent international hospitality/F&B management qualification (as a guide).
• Usual fleet route: internal promotion from Head Waiter with company appraisal — the onboard track record weighs more than the diploma.

Basic STCW

• STCW Basic Safety Training (A-VI/1).
• Passenger ships (Regulation V/2): Crowd Management (A-V/2) and, with responsibility for passengers in an emergency, Crisis Management and Human Behaviour (A-V/2).
• Maritime security awareness (A-VI/6-1).

Specific courses

• Food hygiene on passenger ships: USPH/VSP standard (CDC Vessel Sanitation Program) and EU SHIPSAN on European itineraries.
• Allergen management: the 14 mandatory-declaration allergens of Regulation (EU) 1169/2011 and the cruise line's internal protocols.
• Wine and sommelier training: WSET Level 1-2 or equivalent (as a guide, valued for in-room sales).
• The cruise line's dining and reservation management systems (table allocation, diets, occupancy per seating).

Indicative experience

As a guide: 4-6 years of onboard dining service (Assistant Waiter → Waiter → Head Waiter) or dining-room management in high-volume premium restaurants ashore. English C1 is essential; every additional language counts when sections are assigned.

Observations

Typical route: Assistant Waiter → Waiter → Head Waiter → Maître → F&B Manager → Hotel Director (own card in this explorer). Direct passenger contact places the role on assistance and crowd-guidance role cards. In USPH/VSP inspections the dining room is an audited zone: line temperatures, handling and cleanliness are scored (passing threshold 86/100 as a guide — verify the current manual). The most expensive mistake in the job is not protocol but allergens: traceability of every special diet is this role's responsibility to the guest.

Typical watches

• Lunch/dinner turns and special dining services

Key responsibilities

• Manage guest flow, reservations and service in high-volume restaurants.
• Resolve dining room issues and ensure protocol and service standards.
• Manage passenger-declared allergies and intolerances and coordinate every special diet with the galley.
• Train and appraise the dining team (head waiters, waiters and assistants) and assign stations every seating.
• Keep the dining room inspection-ready (USPH/VSP) at any point of the service.

Operational scope

• Main and specialty restaurants
• Gastronomic events, gala dinners and VIP services