Food and Beverage is the largest department aboard the ship and it’s members are responsible for all dining rooms, restaurants, bars, galley (kitchen), clean up (utilities) and provisions operations. The Food and Beverage Manager / Director is the head of the entire department. The jobs within the F&B Department aboard a cruise ship are subdivided into several groups – Food and Beverage Administration, Restaurant, Bar, Room Service and Culinary (Galley) divisions. The Restaurant Division is also subdivided into five areas of operations – Main Dining Room(s), Top Deck Buffet / Casual Dining Restaurant, Specialty Restaurants, Room Service and Officer / Staff / Crew Mess.

Please, click on each position in order to review the job description, requirements and salary range.

Food and beverage Director +

Senior assistant Food Manager +

Food and Beverage Manager Trainee +

Maitre d’ +

Cellar Master+

Head Waiter +

Head Sommelier+

Dining Room Utility Cleaner +

Bar Manager/ Supervisor +

Bartender +

Bar Steward +

Bar Utility Room +

Room Service Manager +

Room Service Attendant +


Courtesy of