Job Description - Restaurant

Officer / Staff / Crew Mess Attendant Job Description and Duties:

- Reports to the ship's Assistant Food Manager

- Responsible for providing a friendly and professional service to the Officers, Staff and Crew Members of the cruise line in their assigned dining area as well as for the transportation of the food and beverages from the galley to the officer, staff and crew mess

- The Crew/ Staff/ Officer Mess attendant is also responsible for the replenishment of the buffet service counters and for the maintenance and cleaning of the above mentioned personnel dining areas

- He/ she transports back to the galley the soiled dishes, glassware and silverware

- Follows the cruse line guidelines regarding uniforms and personal hygiene and ensures that cleaning and sanitizing of his/ her assigned area is always up to the standards of the cruise line and according to the USPH and/or UKPH regulations

- He/ she would participate in courses, meetings and training programs in order to develop the necessary skills needed for promotion to superior level position

Officer / Staff / Crew Mess Attendant Job Requirements:

This is an entry level position
Previous experience in hotel, resort or cruise ship preferred but not mandatory
Adequate Knowledge of proper cleaning techniques and use of cleaning equipment is required
The candidates must posses good interpersonal skills, positive attitude and willingness to learn as well as be customer service focused and eager to work in a high-volume, fast-paced guest service environment
High school diploma or basic education equivalent is preferred, but not mandatory
Basic command of the English language is required, knowledge of additional languages is a plus
Most candidates apply for Officer/ Staff/ Crew Mess Attendant jobs in order to "set a foot" in the cruise line system and then climb up their way to better paying position through internal promotion

Room Service Attendant Job Description and Duties:

- Reports directly to the Room Service Manager / Supervisor

- Deliver food and beverage orders to passengers staterooms in a professional and courteous manner according to the standards set by the cruise line

- Must posses a thorough knowledge about the food menus and wine lists in order to be able to discuss and suggest to passengers various courses and fine wines in a professional manner

- The Room Service Attendant is directly responsible for obtaining the appropriate linen, china, glassware silverware and setting up the room service trays up to the company standards

- Once contacted be the Room Service Operator, the Room Service Attendant would pick up the food products from the galley and beverages from various location throughout the cruise ship, then would garnish and decorate the dishes and finally would deliver the complete order to the guests stateroom

- He/ she would politely inquire regarding guests satisfaction in both food quality and service and would address any remarks to the Room Service Supervisor

- Follows the cruse line guidelines regarding uniforms and personal hygiene and ensures that cleaning and sanitizing of his/ her assigned area is always up to the standards of the cruise line and according to the USPH and/or UKPH regulations

- Would participate in courses, meetings and training programs in order to develop the necessary skills needed for promotion to superior level position

- Ensures that he/ she enters all food and beverage orders into the ship's point of sale system

Room Service Attendant Job Requirements:

The candidates must posses good interpersonal skills, positive attitude and willingness to learn
Must be customer service focused and eager to work in a high-volume, fast-paced guest service environment
One year of previous waiter / waitress experience in a restaurant, hotel or resort is required
Room service and especially cruise ship experience is preferred
A solid command of the English language is required, knowledge of additional language(s) is a plus

Buffet / Snack Attendant Job Description and Duties:

- Reports to the Buffet (Casual Dining) Restaurant Manager

- Responsible for assisting with the set up and decoration of buffets, midnight snacks and replenishing the food and beverages in his/ her assigned station in the buffet line

- Takes part in food and beverage stock transportation from the main storeroom of the cruise ship to the top-deck Buffet Restaurant

- Follows the cruse line guidelines regarding uniforms and personal hygiene and ensures that cleaning and sanitizing of his/ her assigned area is always up to the standards of the cruise line and according to the USPH and/or UKPH regulations

- Would participate in courses, meetings and training programs in order to develop the necessary skills needed for promotion to superior level position

- While attending the buffet line The Snack Attendant would interact with passengers and must be able to answer questions regarding the displayed food and beverages

- The Buffet Attendant would also work at the buffet line in the cruise line's "private island" (many of the cruise lines do have exclusive resorts in the Caribbean which are part of the itinerary of most of their ships operating in the region - Castaway Cay for Disney Cruise Line, Princess Cays for Princess Cruises, Coco Cay and Labadee for Royal Caribbean Cruise Line, Half Moon Cay for Carnival Cruise Line and Holland America Line, Great Stirrup Cay for Norwegian Cruise Line etc.)

Buffet / Snack Attendant Job Requirements:

This is an entry level position and is at the bottom of passenger food and beverage serving positions aboard the cruise ship. Most candidates apply for Buffet Attendant jobs in order to "set a foot" in the cruise line system and then climb up their way to better paying position through internal promotion
Some previous job experience in the field is preferred
The candidates must posses good interpersonal skills, positive attitude and willingness to learn
Must be customer service focused and eager to work in a high-volume, fast-paced guest service environment
Fair command of the English language is required, knowledge of additional languages is a plus
Candidates must be customer service focused and eager to work in a high-volume, fast-paced guest service environment
Knowledge of proper cleaning techniques and use of cleaning equipment is required

Assistant Waiter / Waitress Job Description and Duties:

- Reports to the Waiter, Head Waiter and Assistant Restaurant Manager

- Directly supervises, trains and monitors the performance of the subordinate Restaurant Operation positions assigned to his/ her work station - Busboy (Bus Person) and Dining Room Utility Cleaner

- Provides assistance and support to the assigned waiter in anticipating and fulfilling the passengers requests

- Responsible for serving non-alcoholic beverages and bread, ordering, pick-up and delivery of food and beverage items to the work station and tables and transporting back to the galley the soiled dishes, glassware and silverware

- Provides assistance to the assigned waiter, waitress in setting up tables, linen, glassware, silverware and china as well as presents food and beverage menus to passengers

- Responsible for achieving and exceeding revenue levels set by the cruise line through suggesting various courses and wines to passengers and applying up-selling and suggestive selling techniques

- Participates in the rotational schedule working in the dining room and in other food and beverage outlets throughout the cruise ship

- Ensures that the assigned work station is clean and sanitized according to the cruise line standards and USPH and/or UKPH rules

- Actively participate in dining room entertainment according to established practices of the cruise line and alterations based on the specific itinerary - Pirates'Nights, Caribbean nights, Italian nights etc.

Junior Waiter / Waitress Job Requirements:

Minimum one - two years experience in a high volume food operation establishment
Upscale restaurant, hotel, resort or cruise ship experience is preferred
Good interpersonal skills, positive attitude and willingness to learn
High school diploma or basic education equivalent is preferred
Excellent communication skills and good command of the English language, knowledge of additional languages is a plus.
Ability to work in a multicultural environment.

Waiter / Waitress Job Description and Duties:

- Responsible for all food and service related issues within his/ her work station and serves passengers according to the highest standards set by the cruise line.

- The Waiter / Waitress must know passengers by name, escorts them to their tables, presents the food and beverage menus, suggest particular courses and wines and would kindly answer to any questions they may have regarding menu items and wine list.

- Must learn the USPH / UKPH regulations and to make sure that all work is carried out according to these standards.

- Attends various training session orgainized by direct supervisors and the head of the department, further improving his / her performance level and preparing for a career advancement to a higher position within the cruise line.

- Responsible for setting the tables, obtaining and arranging linen, silverware, china and glassware.

- Must relay all passengers orders to the galley, then would serve the various courses and beverages making sure that all items look presentable and are properly garnished and decorated before serving.

- Helps to set up special events and functions as instructed by the ships management.

- In addition to the routine restaurant duties, he / she may be required to perform some other functions, such as greeting passengers upon embarkation, serving at afternoon teas and Captain's Welcome cocktail parties.

- Must actively participate in dining room entertainment according to established practices of the cruise line and alterations based on the specific itinerary - Caribbean nights, Italian nights etc.

Waiter / Waitress Job Requirements:

Minimum two years of waiter/ waitress experience in a restaurant, hotel or resort.
Cruise ship experience is preferred, but not mandatory.
Ability to calculate figures and amounts such as discounts, interest, commissions, tips, proportions, percentages.
Good interpersonal skills, positive attitude and willingness to learn.
Excellent communication skills and good command of the English language, knowledge of additional languages is a plus.
Ability to work in a multicultural environment.

Head Waiter / Chef de Rang Job Description and Duties:

- Reports to the ship's Assistant Restaurant Manager and to the Maitre D' and directly supervises, trains and monitors the performance of the subordinate F&B positions assigned to his/ her work station - Waiter / Waitress and Assistant Waiter / Waitress

- Ensures that all tables within his/ her section are set on time with the appropriate china, silverware, glassware and linen

- Assist subordinate staff in setting tables in cases of time constraints or temporary personnel shortages

- Mentors, develops and provides on-the-job training to new recruits in order to improve their current performance allowing them to gain skills and abilities for future advancement

- Responsible for notifying the Restaurant Manager/ Maitre D' of any cases of disciplinary actions or poor performance

- Would escort passengers to their tables, present them the menues and suggest particular courses and wines and would kindly answer to any questions they may have regarding menu items and wine list

- Constantly observes his assigned assigned area for demanding or "difficult" passengers and works in a positive and polite manner to resolve problems

- Esures that the highest quality of food and service are offered to passengers all the time

- Supervises dining room entertainment according to established practices of the cruise line and alterations based on the specific itinerary - Pirate nights, Caribbean nights, Italian nights etc.

- Participate in rotational schedule, supervising various food outlet venues around the cruise ship - main dining room(s), 24-hour buffet or specialty restaurants

Head Waiter Job Requirements:

High school diploma or equivalent and a minimum two-tree years of restaurant managerial experience as a Head Waiter / Chef de Rang
Formal hospitality training and previous cruise ship experience are preferred, but not mandatory
Excellent communication skills and good command of the English language, knowledge of additional languages is a plus
Strong managerial skills and ability to work in a multicultural environment

Assistant Maitre D'/ Restaurant Manager Job Description and Duties:

- Assists the Restaurant Manager in supervising all restaurant services functions and food outlets aboard the cruise ship and maintaining the standards and service quality set by the cruise line

- Reports directly to the ship's Restaurant Manager and should be able to assume his/ her function if that need arises

- Responsible for the appearance, time keeping, service standards and on-the-job day-to-day training of the subordinate F&B positions such as Head Waiter, Waiter, Assistant Waiter, Wine Sommelier, Bar Steward, Busboy and Utilities

- Ensures that the appearance of the restaurant as well as all items (waiter stations, tables, linen, silver, crockery) are up to the cruise line's standards, orders new items through the ship's Provision Master when needed

- Handles passenger complaints reporting them to the Maitre D' and keeps track on special dining requests and special occasions as well as coordinates with the Maitre d’ Hotel the rotation lists for breakfast, lunch, afternoon tea and midnight buffet

- Must be familiar with all ships daily activities, public health procedures and ensure that subordinate personnel activities meet the standards of those regulations

Assistant Restaurant Manager Job Requirements:

Formal hospitality training - a diploma from a recognised hotel school or university or international equivalent is preferred
Minimum two years management experience in a fine dining restaurant (cruise ship experience preferred)
Excellent communication skills and good command of the English language, knowledge of additional languages is a plus
Strong managerial skills and ability to work in a multicultural environment

Restaurant Manager/ Maitre d' Job Description and Duties:

- The Restaurant Manager or Maitre D'/ Maitre d’ Hotel is a three stripe officer and is in charge of all food service functions in the dining room(s), specialty restaurants and all other food outlets aboard the cruise ship

- Reports to the ship's Food and Beverage Manager/ Director and the ship's Hotel Director/ Manager and supervises the activities of all subordinate positions within the restaurant service field such as Specialty Restaurant Manager, Assistant Dining Room Manager, Head Waiter, Waiter, Assistant Waiter, Bar Waiter, Room Service Supervisor, Wine Sommelier/ Wine Waiter, Mess Supervisor

- Coordinates passenger table assignments in the main dining room(s) plus reservations for the specialty restaurants throughout the cruise ship

- The Maitre d’ Hotel ensure that all Head Waiters and Waiters are properly trained in the cruise line's manner of waiter services and are fully knowledgeable as to the dishes being prepared by the galley and in the same time communicates on daily basis with the ship's Executive Chef and Food & Beverage Director/ Manager in order to ensure that the restaurants and galley aboard the cruise ship work in perfect coordination

- The Restaurant Manager also possesses a sound knowledge of wines and wine service, communicates with the ship's Bar Manager to discuss wine and bar service in the restaurants and monitors Bar Waiters and Wine Sommeliers performance

- Responsible for assigning work and vacation schedules to ship restaurant personnel and also for overseeing on-the-job training covering all aspects of service, menu education and etiquette

- Ensures that a full inventory and consumption record is maintained for all supplies and equipment assigned to the restaurants aboard the cruise ship

Maitre D'/ Restaurant Manager Job Requirements:

Formal hospitality training - a diploma from a recognised hotel school or university or international equivalent preferred
Minimum four years management experience in a fine dining restaurant (cruise ship experience preferred)
Excellent communication skills and good command of the English language, knowledge of additional languages is a plus
Strong managerial skills and ability to work in a multicultural environment