POSITION SUMMARY The primary responsibility of the Head Bartender is to ensure guest satisfaction by delivering quality beverage service that consistently and effectively reflects the luxurious nature of the company. ESSENTIAL DUTIES AND RESPONSIBILITIES Operational: Maximize departmental resources ...

POSITION SUMMARY The primary responsibility of the Restaurant Manager is to ensure quality service to the guests by leading and motivating the Restaurant team in all food service outlets on board. ESSENTIAL DUTIES AND RESPONSIBILITIES Operational: Coach and train employees. Plan and assign duties to...

POSITION SUMMARY The Sous Chef Pastry is the second in command in the Pastry Department, and his primary responsibility is to assist the Pastry Chef in effectively supervising and managing the onboard Pastry and Bakery Production. ESSENTIAL DUTIES AND RESPONSIBILITIES Operational: Ensure that Qualit...

POSITION SUMMARY The primary responsibility of the Pastry Chef is to be accountable for the financial running, quality production and operational management of all Patisserie and Bakery venues onboard. ESSENTIAL DUTIES AND RESPONSIBILITIES Operational Project the image of a confident manager. Mainta...

POSITION SUMMARY The primary responsibility of the Officer Steward/Stewardess is to maintain the cleanliness of, and service to Officers/Staff cabins and staterooms in an assigned section; including corridors and passageways. ESSENTIAL DUTIES AND RESPONSIBILITIES Operational: Clean and prepare offic...

POSITION SUMMARY The primary responsibility of the Night Supervisor is to ensure guest satisfaction by overseeing the nighttime operation within the Housekeeping department. ESSENTIAL DUTIES AND RESPONSIBILITIES Operational: Ensure that areas are properly staffed, equipped, cleaned and set up. Maint...

POSITION SUMMARY The primary responsibility of the Mess Steward is to maintain the service standards in the crew and officer/staff mess by providing courteous and professional service. ESSENTIAL DUTIES AND RESPONSIBILITIES Operational: Possess knowledge or the buffet line setup, refill and clearance...

POSITION SUMMARY The primary responsibility of the Linen Keeper is to control the storage, delivery and receiving of all linens and uniforms for all departments. ESSENTIAL DUTIES AND RESPONSIBILITIES Operational: Responsible for the linen and uniform lockers. Work in close cooperation with Tailor, A...

POSITION SUMMARY The primary responsibility of the Kitchen Steward is to supervise the overall cleanliness of the Galley Outlets/Pot wash and Dish wash areas and any related locations assigned to the Food & Beverage Department. ESSENTIAL DUTIES AND RESPONSIBILITIES Operational: Provide proper tr...

POSITION SUMMARY The primary responsibility of the Junior Sous Chef is to maintain an efficient operation in an assigned production area, by constantly analyzing quality and cost of food production. ESSENTIAL DUTIES AND RESPONSIBILITIES Operational: Maintain set budget and monitor time management. P...