HIS/HER RESPONSIBILITIES INCLUDE, BUT ARE NOT LIMITED TO THE FOLLOWING:

ESSENTIAL DUTIES & RESPONSIBILITIES

1. Directs, coaches, supports, supervises and evaluates (in conjunction with the restaurant
Manager) the performance of all direct reports.
2. Individual will be responsible and held accountable for maintaining the standards of service in the Buffet, Dining Room, and Room Service.
3. Must be thoroughly versed with the company’s high food and service standards, anticipating
and fulfilling guests’ needs.
4. Visits every table of his/her Buffet or Main Dining Room area on a daily basis, ensuring guests are totally satisfied with the food and service. Recognizes guests by their names and personally takes care of all special requests and VIPs
5. Notifies the Restaurant Manager of any demanding guests in any of his/her areas.
6. Ensures that the Restaurant personnel follow company policies at all times regarding uniforms, personal appearance and hygiene.
7. Has Basic knowledge of wines and wine service and whenever necessary assists the Wine
Sommelier with wine service.
8. Takes an active role in the training program for the Restaurant personnel, specially with new
hires, giving them the necessary guidance to successfully integrate into the team.
9. Ensures the cleaning schedule set up by the Restaurant Manager is followed by the assigned
personnel, and inspects his/hers section thoroughly.
10. Ensures that all personnel are knowledgeable about, and follow at all times, the United States
Public Health rules and regulations.
11. Brings any disciplinary issues with Restaurant personnel working during his/her shift, to the
attention of the Restaurant Manager.
12. Has a thorough understanding of Time and Attendance procedures, shipboard t raining, and
is familiar with the contracts and work schedule hours/week and supporting documentation.
13. Aware of, and/or acquires the necessary knowledge to comply with the ship’s standard
operation, in order to assist guests and crew members with inquiries.
14. Attends meetings, training activities, courses and all other work-related activities as required.
15. Performs related duties as required. This position description in no way states or implies that
these are the only duties to be performed by the shipboard employee occupying this position.
Shipboard employees will be required to perform any other job-related duties assigned by
their supervisor or management.

Minimum experience and qualification requirements for position:

·        Minimum of five to eight years hospitality management experience (shipboard experience preferred), or an equivalent combination of experience and education.

·        Bachelor’s degree in hospitality management, business administration or related field from an accredited college or university or the international equivalent preferred.

·        Very strong management skills in a multicultural and dynamic environment.

·        Very strong communication, problem solving, decision making, and interpersonal skills.

·        Superior customer service, teambuilding and conflict resolution skills.

·        Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.

·        Intermediate computer software skills required.

Contract length: 26 weeks on/up to 60 days off

Salary: 2.863 $ guarantee

Necessary documents:

·        CV

·        Passport or ID card

·        Photo