Job Opportunities

Job Opportunities

 

Restaurant Waiter


Culinary Utility

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Job Title   : Waiter (Restaurant)

Reports to  : Maitre d'Hotel


Main responsibilities:

- Work as a team member.
- “Meet and Greet” services.
- Responsible for your station and that your dummy waiter is kept nice and tidy at all times.
- Be fully conversant with all menus and the current Wine/Bar List(s) so as to be able to suggest to the passenger the right wine/beverage for the right food.
- Responsible for selling/upselling beverages in all restaurant outlets.
- Attend barbecue parties or other F&B events as instructed.
- Understand the importance of taking care of all the Company's property, such as crockery, glasses, cutlery, linen, etc.
- Serving of breakfast, lunch and dinner in the restaurants, including the Marquee Deck restaurant.
- All meals to be taken in crew's mess.
- Keep your cabin clean and tidy. No food items, cooking utensils, etc are allowed in the cabin. Cabin inspections are carried out at irregular hours at any time.
- Keep a well-groomed personal appearance.
- Please refer to Vessel SMS - Chapter 5 - Hotel Procedures, for further guidance on what your role entails.
- Must be familiar with the ship’s “Emergency Plan”, the “On-board Outbreak” procedure plan, the “Muster List”, the ship’s “Code of Conduct” and the “S.M.S”.
- The Waiter should familiarize him/herself with Company instructions and procedures relevant to his/her position.
- This is an outline of your duties. You may be called upon to perform other ad-hoc duties when required.


The substitute for a Waiter is at the discretion of the Hotel Manager.


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