This position is responsible for providing support to the Main Dining Rooms, Buffet and Crew Mess during service and ensuring cleanliness of these areas at the completion of service. Responsible for beverage and table maintenance in an assigned station of the Buffet as directed by management.
In order to consistently exceed guest expectations and provide the highest levels of product and services, additional duties and responsibilities may be assigned as needed.

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

ESSENTIAL DUTIES & RESPONSIBILITIES

Overall
Turning over tables and promoting beverage service in the Buffet, in order to assist with the achievement of departmental guest satisfaction targets and food and beverage revenues.
Responsible for safeguarding all equipment and materials required for operation, by adhering to proper handling procedures.
Turning of tables and capitalizing on beverage service in the Buffet.
Performs other related duties as assigned or as directed. The omission of specific duties does not preclude the supervisor from assigning duties that are logically related to the position.
Must be familiar with the Safety and Environmental Protection Policy and the SEMS, and carry out the policies and procedures appropriate for his/her position.
Main Dining Rooms
Escorts guests and/or resets tables as assigned.
Assist Waiters and Assistant Waiters with stocking, cleaning and maintaining waiter stations throughout service.
Ensures that the restaurants are properly cleaned at the end of each meal period, according to the cleaning schedules; cleaning responsibility must equal or exceed the Company’s established public health standards.

Crew Mess
Set up mess rooms with all food, beverage product, condiments, sign stands, utensils, china, glassware and silverware prior to each service.
Maintain food line and cleanliness of tables throughout service.
Cleans and sanitizes food line, beverage dispensing machines, and restocks all of the china, glassware and silverware at the end of each service.
Buffet
Set up assigned station with the required amounts of equipment and mis-en-place prior to the start of service.
Clean tables in assigned station throughout service.
Complies with sequence of service for beverage to ensure timeliness of service to guests in assigned station.
Perform side work such as silverware roll-ups, emptying trash, and stocking/cleaning beverage station.
Performs other jobs as assigned, to include but not limited to manning non-cooking buffet action stations (i.e. carving station, dessert station).

Minimum experience and qualification requirements for position:

·        Minimum of one year previous restaurant experience in land-based or shipboard operation is required.

·        Minimum of one year previous experience selling and serving wine and other beverage products is required.

·        Intermediate to Advanced level English verbal and writing skills, including the proper use of English grammar is required.

Contract length: 36 weeks on/9 weeks off

Salary: 869 $

Necessary documents:

·        CV

·        Passport or ID card

·        Photo

·        Criminal background evaluation