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| RESTAURANT
DEPARTMENT |
Restaurant
Manager - Manage all Restaurants and Buffet
Restaurant Service onboard and other food service
outlet, achieving total Guest satisfaction. He must
be able to communicate in English, written and spoken.
Other languages are considered a plus. Ability to
write reports and business correspondence in order
to establish a good rapport with the ship's Senior
Officers and the Main Office. Salary + tips range:
$3300-4200 U.S. per month, depending on the cruise
line.
Assistant Maitre D' - assist the
Restaurant Manager in the Supervision of the Restaurant
Personnel ensuring total Guest satisfaction regarding
food quality and service. He must have a pleasant
and courteous personality. He must possess excellent
leadership skills in order to inspire his/her subordinates.
Salary + tips range: $2800-4200 U.S. per month, depending
on the cruise line. Salary may be commission based.
Chef de Rang - Coordinates the trolley
and flambéed service on each table maintaining
the smooth running operation and high level of service,
showing the guest their ability to cook, carve and
flambé. This requires a minimum of 3 years
in the profession (Quality Hotels or Restaurants).
He must be able to communicate effectively and to
speak clearly in English with Supervisors and Guests
alike. Other languages are considered a plus. Salary
+ tips range: $2800-4200 U.S. per month, depending
on the cruise line. Salary may be on commission based.
Restaurant Head Waiter - responsible
for a certain serving station in the dining room,
supervises all waiters. Restaurant and prior cruise
ship experience in related position required, fluent
English is a must. Salary + tips range: $2600-4800
U.S. per month, depending on gratuities from passengers.
Restaurant Waiter / Waitress - serving
passengers, explain dishes and their ingredients make
recommendations, supervise assistant waiters and Busboys
assigned to their station. Food experience and fluent
in English Language is a must. Salary + tips range:
$2200-3800 U.S. per month, depending on gratuities
from passengers. Possibilities for promotion.
Assistant Restaurant Waiter / Waitress
- assisting restaurant waiters in the food and beverage
service, serve passengers as directed by waiters -
Customer Service experience and good English Language
skills required. Salary + tips range: $1400- 2100
U.S. per month, depending on gratuities from passengers.
Possibilities for promotion to dining Room waiter.
Busboys / Busgirls - assisting assistant
restaurant waiters, serving meals and drinks, clearing
tables. No experience required. Fare English Language
skills required. Salary range: $1200-1800 U.S. per
month, depending on gratuities from passengers. Possibilities
for promotion to Dining Room Assistant Waiter.
Buffet Steward / Stewardess - serving
meals, drinks, cleaning tables - No experience required,
some experience preferred. Basic English Language
knowledge required. Salary + tips range: $900-1300
U.S. per month, depending on gratuities from passengers.
Strong possibilities for promotion to Bar Steward,
Junior Waiter, Assistant Waiter and Waiter.
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| BAR
DEPARTMENT |
Bar
Manager
- ensures a smooth and efficient operation of all the
bars service outlet, achieving total Guest satisfaction.
Must be able to communicate effectively in written and
spoken English. Other languages are considered a plus.
Ability to write reports and business correspondence
in order to establish a good rapport with the ship's
Senior Officers and the Main Office. Salary range: $3300-4200
U.S. per month, depending on the cruise line.
Food / Bar Accountant -responsible for accounting
procedures of the bar department. Accounting background
and / or education required. The major goal of this
position is to effectively generate all the control
of the Food Store, Bar, Hotel Operation and compile
all the reports required by the Main Office. Responsible
for producing meal count report, requisitions and associated
food costs. Must be familiar with all the Rules and
regulations and strictly follow the Food Manager's instruction.
Must participate in all required Safety Training and
emergency Lifeboat Drills. Will play a very important
role in providing the Food Manager with all food and
equipment inventories and cost of sales, alerting him/her
for any discrepancy. At the end of each voyage, in conjunction
with the Food and beverage Director, he must prepare
all the reports to be sent to the main office inserting
them in the appropriate envelopes after being signed
by the Food and Beverage Director. Salary range: $1600-1900
U.S. per month.
Head Bartender - supervises the bars
and lounges assigned by the F&B or Bar Manager.
Will work directly with the Bar Staff in busy hours
or whenever necessary. Minimum of five years beverage
related experience and/or training; or equivalent combination
of education and experience. Must be able to convey
all directives set forth in the Bar Operations Manual.
Salary range +tips: $1600-1900 U.S. per month.
Bartender - responsible for serving
alcoholic beverages to passengers in lounges and on
deck. - Some experience required. Good English Language
skills required and ability to calculate figures and
amounts such as discounts, interest, commissions, tips,
proportions, percentages. Salary + tips range: $1700-
2400 U.S. per month, depending on gratuities from passengers.
Bar Stewards/ Stewardess - is responsible
for drink service in lounges, at pool areas and dining
rooms. Keeping workstations clean, orderly and properly
set with. One year experience required in beverage service.
Good English Language skills required and the ability
to effectively communicate with guests and respond to
questions. Salary + tips range: $1400- 2200 U.S. per
month, depending on gratuities from passengers. Possibilities
for promotion to Bartender.
Bar Boy / Bar Utility - responsible
for cleanliness of lounges and re-stocking bar supplies,
no experience required, entry level position. Very basic
English Language skills required. Salary + tips range:
$600-900 U.S. per month, depending on percentage of
tips (gratuities). Possibilities for promotion to Bar
Steward.
Head Sommelier - Reconciles on a daily
basis the sales of all wine stewards to inventory consumption.
Maintains the integrity of the wine stand inventory.
Ability to speak and read English, analyze and interpret
procedure manuals and memos, technical procedures or
governmental regulations. Ability to write reports and
business correspondence. Ability to effectively present
information and respond to questions from groups of
employees and customers. Salary + tips range: $1900-2800
U.S. per month, commission + based salary. |
| FOOD
& BEVERAGE DEPARTMENT |
Food
& Beverage Manager
- is accountable for a smooth and efficient operation
of the entire Food Preparation and Services on board.
Must designate specific responsibilities to Key Management
Personnel who work under the direction of the Food Manager:
Executive Chef, Dining Room Manager, Assistant Food
Managers; Provision Master, Yeoman and Food and Beverage
Controller. High School education or better; a minimum
of five years food related experience and/or training;
or equivalent combination of education and experience.
Must be certified by the United States Public Health.
Salary range: $4000-7500 U.S. per month, depending on
the cruise line.
F&B Controller - responsible to
keep the food cost according to the Company budgets
and procedures. Performs meal count in the galley on
a daily basis. In charge of the loading, storing, preparing
and final delivery of all ships food and beverage supplies.
High School education or better, computer literate as
a user, and possessing good accounting knowledge. Computer
programming experience is an additional benefit. Experience
in a Food and Beverage control position is an additional
benefit. Salary range: $2500-3500 U.S. per month, depending
on the cruise line.
Provision Master - ordering of all
Food and Beverage supplies approved and signed by the
Director of Services / F&B Manager. Receiving and
inspecting all supplies for quality and accurate quantities
(all the above with assistance from Executive Chef and
Bar Manager). Ensuring proper rotation of food and use
of first in first out procedure. Keeping an updated
F&B inventory at all times (=daily). Take a monthly
physical inventory of the entire storeroom. . Salary
range: $1500-3000 U.S. per month, depending on the cruise
line.
Storekeeper - assisting the Provision
Master in reaching company goals and USPH standards
Storing of goods in designated fridges, freezers, dry
stores, etc. at required temperatures and as per Provision
Master's instructions). Must be able to communicate
effectively in written and verbal English and possess
good mathematical skills. Other languages are considered
a plus. Ability to write and interpret routine reports
and business correspondence. |
| SERVICE
PERSONNEL |
Hotel
Department
- Hotel Manager
- Asst. Hotel Manager
- Chief Purser
- Purser
- Guest Services Coordinator
- Chief Yeoman
- Yeoman
- Auditor/Accountant
- Program Coordinator
Cruise Staff Department
- Cruise Director
- Shore Excursion Manager
- Administrative Staff
- Social Host/Hostess
- Cruise Staff
- Gentlemen Dance Host
- Youth Activities Coordinator
- Sports/Fitness Instructor
- Aerobics Instructor
- Disc Jockey
- Water Sports/Dive Instructor
Housekeeping Department
- Chief Housekeeper
- Asst. Chief Housekeeper
- Head Room Steward
- Cabin Steward/Stewardess
- Bell Captain
- Bellboy
- Cleaner/General Utility
- Laundry Supervisor
- Asst. Laundry Supervisor
- Laundry Man
- Laundry Helper
- Linen Keeper
- Locker Attendant
- Tailor/Upholsterer
Food
& Beverage Department
- Food & Beverage Manager
- Asst. Food & Beverage Manager
- Maitre'D/Dining Room Manager
- Head Waiter
- Waiter/Waitress
- Wine Steward/Stewardess
- Busboy
- Snack Steward/Stewardess
- Pool Attendant/Deck Steward
- Cleaner/General Utility
Galley Department
- Executive Chef
- Asst. Executive Chef
- Sous Chef
- Cook
- Cook Helper/Trainee
- Crew Cook
- Crew Cook Helper/Trainee
- Officer/Crew Messman
- Provision Master/Storekeeper
- Butcher Supervisor
- Butcher
- Butcher Helper/Trainee
- Chef de Partie
- Baker Supervisor
- Baker
- Baker Helper/Trainee
- Pantry Man
- Pantry Asst./Trainee
- Pastry Chef Supervisor
- Pastry Man
- Pastry Asst./Trainee
- Buffet Runner/Coffeeman
- Dishwasher/Potwasher
- Cleaner/General Utility
- Ice Carver
Bar Department
- Bar Manager
- Bar Supervisor
- Bar Waiter/Bar Waitress
- Bartender
- Barboy/Bar Utility
- Bar Accountant
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| DECK
AND ENGINE |
| Deck
Department
- Captain/Master
- Staff Captain
- Chief Officer/Chief Mate
- Officer 1st/2nd/3rd
- Chief Radio Officer/Radio Officer
- Security Officer
- Quartermaster
- Carpenter
- Ordinary Seaman (OS)
- Able Bodied Seaman (ABS)
- Deck GP Utility
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| CONCESSIONAIRES
POSITIONS |
| Photo
Shop Department
- Photo Manager
- Asst. Photo Manager
- Photographer
Gift Department
- Gift Shop Manager
- Asst. Gift Shop Manager
- Shop Staff/Retail Sales |
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