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 +
Food and Beverage Director / Manager Job Requirements:
– The Food and Beverage Director / Manager directly reports to the Hotel Director / Manager
– Supports and monitors the performance of the subordinate management level positions within the department, such as Assistant Food & Beverage Director / Manager, Food Managers, Beverage Manager, Bar Manager and Executive Chef
– Closely monitors all financial transactions and the overall budget of the Food & Beverage department – food cost, bars revenue, personnel overtime in order to ensure expense reduction and that expenditures stay within the budget limits
– Works in close cooperation with ship’s Safety Officer and the Staff Captain to ensure that all safety standards and regulations are met according to the cruise lines rules and international standards
– Ensures that proper on-the-job training is provided to all staff on all levels in all areas within the Food and Beverage department
– Performs general supervision and quality control of all Food and Beverage products and services offered on the cruise ship making sure the highest standards of the cruise line are met and the department exceeds passenger‘s expectations
– The Food and Beverage Manager ensures that USPH procedures for sanitation and cleanliness are met at all times, enforces and follows USPH cleaning procedures for work surfaces and all related equipment
– Along other heads of departments the Food & Beverage Director attends on regular basis meetings called by the Hotel Manager or the Captain of the ship ensuring the best possible coordination and cooperation between the various shipboard departments thus providing outstanding quality of services to guests
• Minimum High School education or equivalent.
• Hospitality management, business administration or related field diploma from a recognised hotel school or university is preferred.
• Cruise ship experience is preferred.
• Minimum of three years serving as Hotel Manager or Food & Beverage Manager on land or previous senior management background aboard a cruise ship.
• Strong managerial skills and ability to work in a multicultural environment.
• Excellent command of the English language required.
Food and Beverage Manager / Director Salary Range: $5800-7400 U.S. per month depending on depending on the cruise line, commission and size of the ship. Possibilities for promotion from Food and Beverage Manager/ Director to Hotel Director/ Manager position.
Senior assistant Food Manager +
Senior Assistant Food Manager/ Director Job Requirements:
– Reports to the Assistant Food and Beverage Manager and supervises the Assistant Food Managers, Food and Beverage Management Trainee (also designated in some cruise lines as Food & Beverage Manager in Training) and Utility Supervisor.
– Directly responsible for the supervision of all food production and food operation activities that take place on the cruise ship.
– Responsible to ensure efficient management and highest possible level of all food and beverage services aboard the cruise ship while in the same time meets the budget targets of the cruise line and maintains cost effective operations.
– Ensures that superb level of food quality and services are provided to passengers while monitoring operational costs and ensuring that expenses stay within the limit set by the cruise line.
– Meets the new recruits and explains the ship’s rules, regulations and onboard routines as well as briefs them on their specific duties.
– 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.
– Ensures proper appearance and grooming of all personnel within the department and notifies the Food and Beverage Manager of any poor performance and disciplinary action cases.
– Works in cooperation with the mid-level management of all other departments in order to coordinate all events taking place on the cruise ship where food and bar operations are involved – Captain’s Welcome Parties, Sail Away Parties, Theme Nights etc.
• Minimum three years progressive F&B managerial experience in a hotel, resort, restaurant or cruise ship.
• Extensive knowledge of restaurant and food service industry.
• Ability to manage the financial aspects of a food and beverage operation.
• Excellent command of the English language (both verbal and written) required.
Senior Assistant Food Manager/ Director Salary Range:$4100-5400 U.S. per month, depending on the cruise line, commission and size of ship. Possibilities for promotion to Assistant Food and Beverage Manager position.
Food and Beverage Manager Trainee +
Food and Beverage Manager Trainee Job Requirements: Food and Beverage Manager Trainee Salary Range: $1800-2600 U.S. per month depending on depending on the cruise line, commission and size of the ship.
– Follows the training program put forward on board by the Food and Beverage Manager.
– In order to train in all areas of the food and beverage department; galley, bars, storeroom and restaurants the F&B Manager Trainee will be under the supervision of various managers within the department – Food and Beverage Provision Master, Assistant Food Manager in preparation areas of crew galley and crew mess, Assistant Food Manager in the main galley, assistant food manager in the buffet area and Inventory Manager.
– During the period of training the F&B Manager Trainee must learn service procedures as set out by the cruise line and to ensure all team members within the department meet the standards.
– Must learn all restaurant and bar menus and galley production operations under the guidance of the Chef de Cuisine.
– Must work in and learn about all the operational areas of the crew, and main galley and pantries and learn the restaurant operation with the guidance of the Maitre D’.
– Should learn and have a knowledge of the storeroom operation with the help of the storeroom manager and learn and have a knowledge of the accounting procedures by working closely with both the cost and revenue accountants.
– Should learn and enforce all SMS procedures and USPH regulations applicable to the food and beverage department.
• Minimum two years background in food or beverage in an upscale hotel, resort or cruise ship or equivalent combination of education and experience.
• Management skills and ability to work in a multicultural environment plus knowledge of basic computer software.
• Strong organizational, analytical, detailed planning and project management skills.
• Ability to work under pressure while planning, executing and following up on the various tasks in a very flexible working environment.
• Good command of the English language (both spoken and written), knowledge of additional language(s) is a plus.
Maitre d’ +
Maitre D’/ Restaurant Manager Job Requirements: Restaurant Manager/ Maitre D’ Salary Range:$4800-5800 U.S. per month depending on depending on the cruise line, commission, bonuses, size of ship and gratuities (tips) from passengers. Possibilities for promotion to Asst. Food and Beverage Manager position.
– 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
• 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
Cellar Master+
Cellar Master Job Requirements: Cellar Master Salary Range: $3200-4500 U.S. per month depending on the cruise line, size of ship, commission and gratuities from passengers. Strong possibilities for promotion to Bar Manager/ Beverage Director position.
– Reports to the ship’s Bar Manager and ship’s Restaurant Manager/ Maitre D’
– Directly supervises, supports and evaluates the performance of the subordinate beverage operation positions – Head Sommelier, Sommelier and Assistant Sommelier/ Wine Waiter/ Waitress/ Wine Attendant
– Responsible for the overall on-the-job training of the sommeliers/ wind attendants and the rest of the cruise ship beverage operations personnel in wine and premium spirits knowledge, correct wine service, proper pouring styles and selling techniques
– Responsible for assigning work stations to each of the Wine Attendants/ Sommeliers and supervising each station in order to ensure that the passengers are served in timely manner and up to the quality standards of the cruise line
– Ensures that the wine and bar sales targets are met and exceeded, maximizes existing opportunities and creates new ones to generate extra revenue, follows proper accounting procedures, requisitions, transfers and reconciliation of daily wine sales
– Works in close cooperation with the Financial Controller and ship’s Provision Master regarding inventory of wines in the storeroom, loading, ordering and storing of wines, maintains and re-stocks the wine stands in all food and beverage outlets throughout the cruise ship
– Conducts wine tastings, seminars and works in close cooperation with the ship’s Culinary division on wine and food pairing dinners and special events
• High school diploma or equivalent and Sommelier certification from a recognised Hotel School
• Degree in hospitality management, business administration or related field preferred
• Two-three years practical beverage managerial experience in upscale restaurant, hotel or resort, cruise ship experience is preferred
• Excellent fine wines and premium beverages knowledge
• 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
Head Waiter +
Head Waiter Job Requirements: Chef de Rang / Head Waiter Salary Range:$3200-4800 U.S. per month depending on the cruise line, size of ship, commission and gratuities from passengers. Strong possibilities for promotion to to Assistant Maitre D’ position.
– 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
• 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
Head Sommelier+
Head Wine Waiter Job Requirements: Waiter +
Waiter / Waitress Job Description and Duties: Waiter / Waitress Job Requirements: Waiter / Waitress Salary Range: $2500-4200 U.S. per month depending on the cruise line, size of ship and gratuities from passengers. Possibilities for promotion to Dining Room Head Waiter / Waitress position.
– Reports to ship’s Assistant Bar Manager and to the Beverage Director
– Supervises supports and evaluates the performance of the subordinate beverage operation positions – Sommelier and Assistant Sommelier
– Responsible for providing courteous and professional wine and beverage service in all restaurants and bars aboard the cruise ship as well as luxury cigar sales
– Responsible for consulting passengers on wine selection, premium spirits and fine cigars, organizing wine testings, monitoring beverage costs and performing inventory control
– Participates in the on-the-job day-to-day training of Sommelier and Assistant Sommelier personnel covering all aspects of fine wine and premium beverage service and makes sure that they posses the required knowledge and perform up to the standards of service set by the cruise line
– Monitors customer satisfaction, addresses passenger complaints reporting them to the Bar Manager and works in a positive and polite manner to resolve problems for both passengers and sommelier personnel
– Works in a positive and polite manner to resolve problems for both passengers and sommelier personnel
• High school diploma or equivalent
• Minimum two-tree years of Sommelier experience in an upscale establishment
• European experience is preferred, but not mandatory
• Excellent fine wines and premium beverages knowledge
• 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
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.
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.
Dining Room Utility Cleaner +
Restaurant / Dining Room Utility Cleaner Job Requirements: Dining Room / Restaurant Utility Cleaner Salary Range:$900-1100 U.S. per month depending the cruise line. Strong possibilities for promotion to Assistant Cabin Steward/ Stewardess (Stateroom Attendant) position.
-Reports to the superior restaurant operation positions – Assistant Waiter, Waiter, Head Waiter, Assistant Maitre D’ and Restaurant Manager
– Responsible for cleaning and maintaining the assigned area in the dining room on a daily basis as directed by the Restaurant Manager and according to the cruise line standards, USPH and/or UKPH regulations
– Must be proficient in working with vacuum cleaner, shampooing machine and other cleaning machinery
– Follows the cruse line guidelines regarding uniforms and personal hygiene and communicates with passengers and crew/ staff members in the manner of politeness and mutual respect
– The Dining Room Utility Cleaner would participate in courses, meetings and training programs in order to develop the necessary skills needed for promotion to superior level position
• 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 Dining Room Utility Cleaner 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
Bar Manager/ Supervisor +
Bar Manager Job Requirements: Bar Supervisor Salary Range: $3800-5400 U.S. per month depending on the cruise line, size of ship, commission and gratuities (tips) from passengers. Strong possibilities for promotion to Assistant Food and Beverage Manager position.
-Reports to the ship’s Food and Beverage Manager and directly supervises supports and evaluates the performance of the subordinate beverage operation positions – Assistant Bar Manager, Head Bartender, Bartender, Head Sommelier
– Responsible for on-the-job day-to-day training of ship’s Bar Staff covering all aspects of beverage service and makes sure that all beverage team members perform up to the standards of service set by the cruise line
– Informs the Food and Beverage Manager of position changes (promotions), payroll changes, bar staff requests, crew emergency leaves and terminations of employment
– Responsible for smooth operation of all beverage outlets aboard the cruise ship – bars, lounges, dining room, crew bar and bar storage areas as well as for inspections of these areas making sure that compliance with occupational health and safety standards, cruise line policies and local liquor regulations are met
– Responsible for promoting and maximizing beverage sales in the bars and other beverage outlets throughout the cruise ship
– Ensures that all beverages are properly prepared utilizing correct mixing and served in the correct glassware with the proper garnishes
– Ensures that all beverage stocks are used, stored and accounted for, estimates and orders bar supplies, liquors, wines, beers and other beverages to meet the daily business demands
– Prepares and submits to the Food and Beverage Director/ Manager all bar sales and cost reports including bar par levels, mineral water and coffee sales reports, bar waiter’s target and sales reports, wine inventory reports, bar staff evaluation reports
• Formal hospitality training – a diploma from a recognised hotel school or university or international equivalent is preferred
• High school diploma or equivalent and a minimum two-tree years of beverage related managerial experience
• Formal hospitality training is 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
Bartender +
Bartender Job Requirements: Bartender Salary Range: $2200-3600 U.S. per month depending on the cruise line, size of ship and gratuities from passengers. Possibilities for promotion to Head Bartender position.
– Reports to the Head Bartender and Assistant Bar Manager and directly supervises supports and evaluates the performance of subordinate beverage operations positions – Assistant Bartender, Beverage/ Bar Server/ Bar Waiter/ Waitress, Assistant Bartender, Bar Utility Staff.
– Responsible for providing professional and courteous service to passengers in all bars and beverage outlets throughout the cruise ship as well as serving staff and crew members in the crew bar.
– Ensures that smooth operation of bars is maintained at all times and the quality of services provided meet the standards of the cruise line.
– Assists the Head Bartender in the on-the-job day-to-day training of subordinate Bar Staff covering all aspects of beverage service and makes sure that they perform up to the standards of service set by the cruise line.
– Responsible for achieving and exceeding the revenue targets through applying various sales techniques, up-selling, suggestive selling and in the same time keeping the cost levels within the limits set by the Bar Manager/ Beverage Director.
– Ensures that drinks are properly garnished and served in the appropriate glassware, the bar counter is set with napkins, straws, menus, matches and ashtrays, as well as ensures that all orders placed by Bar Servers/ Waiters/ Waitresses are properly filled.
– Responsible for keeping the bar area clean and sanitized according to current USPH rules and regulations of the cruise line and also for beverage inventory control, re-supply, loading provisions from the ship’s storage rooms.
• High school diploma or equivalent.
• Minimum two to three years of beverage serving experience in a hotel, bar, resort, or an equivalent combination of experience and education.
• Cruise ship experience 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.
• Candidates must be able quickly to calculate discounts, interest, commissions, tips, proportions and percentages.
Bar Steward +
Bar Steward / Stewardess Job Requirements: Bar Server Salary Range: $1800-2800 U.S. per month depending on the cruise line, size of ship, commission earned and gratuities from passengers. Possibilities for promotion from Bar Server to Bartender position.
– The main duties of the Bar Server consist of suggesting and serving alcoholic and non-alcoholic beverages at various beverage outlets throughout the cruise ship – bars, lounges, cafes, night clubs, discos, casinos and open decks
– The Bar Stweard is providing drinks during special events and theme nights – Captain’s Cocktail Party, Caribbean Night etc.
– The Bar Waiter must learn all the details regarding various cocktails, premium brand spirits, beers, wines and promote them among passengers in order to meet and exceed the sales targets set by the Bar Manager/ Beverage Director
– Suggests drinks to guests applying up selling and suggestive selling techniques thus increasing beverage products revenue and his/ her personal earnings
– Takes the orders from the guests, relays them to the Bartender and then makes sure that the beverages are served in the proper glassware with the proper garnish
– Presents each party with a separate check (unless requested otherwise), leaves copy of the check to the passenger and returns the completed checks to the assigned place
– Assist in re-stocking bars or other beverage outlets around the cruise ship
– Follows company guidelines regarding uniforms and personal hygiene and ensures that the assigned work station is clean and sanitized according to the cruise line standards and USPH and/or UKPH rules
– Participates in courses, meetings and training programs organized by the cruise line in order to develop the necessary skills needed for promotion to superior level position(s)
• High school diploma or equivalent
• Minimum one year of beverage serving experience in a hotel, bar, pub, night club, resort, or an equivalent combination of experience and education
• Good interpersonal skills, positive attitude and willingness to learn
• Cruise ship experience is preferred, but not mandatory
• Excellent communication skills and good command of the English language, knowledge of additional languages is a plus.
• Ability to work in a multicultural environment.
Bar Utility Room +
Bar Utility / Bar Back Job Requirements: Bar Utility / Bar Back Salary Range: $1200-1600 U.S. per month depending the cruise line, size of ship and cut of gratuities (tips). Strong possibilities for promotion from Bar Utility to Bar Server or Bartender position.
– Reports to the Bartenders and the Head Bartender
– Responsible for assisting the bartenders in maintaining and keeping the bar, lounge, pantry areas, all glassware and equipment clean and properly organized
– Responsible for re-stocking of bar items and for collecting and transporting supplies (beverage products, dry snacks, glassware etc.) from the ship’s storage area to the various beverage outlets around the cruise ship as well as for transporting ice in appropriate containers for the bartenders and bar servers
– Constantly monitors the quantity of glassware and ice in the assigned beverage outlet and ensures that there is always a sufficient supply of them
– The Bar Utility is in charge of the glass washing machine and would place all glassware in the proper racks as well as making sure that soap and rinse-aid for the glass washing machine are well stocked
– Monitors the supply of glassware and to re-stock when necessary
– Keeps the dry snacks refilled and the ice bins replenished on regular basis
– Follows the cruse line guidelines regarding uniforms and personal hygiene and ensures that cleaning and sanitizing of the assigned bar, lounge and pantry 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, would observe how the bartenders prepare the drinks and would try to learn all about the bar operation in order to develop the necessary skills needed for promotion to superior level position(s)
Room Service Manager +
– Reports to the Restaurant Manager and Assistant Food and Beverage Director – Directly supervises supports and evaluates the performance of the subordinate room service operation positions – Room Service Attendant and Room Service Telephone Operator, as well as Waiters and Assistan Waiters in the dining room – Responsible for on-the-job day-to-day training of ship’s room service Staff covering all aspects of room service and makes sure that subordinates perform up to the standards of service set by the cruise line – Supervises room service attendants ensuring that all room service trays are set according to the cruise line standards with appropriate linen, china, glassware and silverware and in cases of staff shortages assists room service attendants in setting trays – Ensures that all food and beverage orders are properly recorded and retrieved from the corresponding locations throughout the cruise ship, served on time and in appropriate fashion to passengers in their staterooms – Records meal and beverages counts and would make sure that room service attendants enter all food and beverage orders in the point of sale system – The Room Service Supervisor makes sure that the highest quality of food, beverages and service are offered to passengers all the time – Handles guest complaints, works to resolve problems and follows up with all staff and passengers involved in order to correct the situation – Makes sure that all room service attendants are trained and familiar with USPH and/or UKPH regulations and sanitation in all work stations and room service trays are up to the standards Room Service Manager Job Requirements: Room Service Supervisor Salary Range: $3300-4600 U.S. per month depending the cruise line, size of ship and commission.
Room Service Attendant +
– 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 – 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: Room Service Attendant Salary Range: $2200-2800 U.S. per month depending the cruise line, size of ship and gratuities (tips). Possibilities for promotion from Room Service Attendant to Dining Room Waiter/ Waitress position.
Courtesy of cruiseshipjob.com
