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WAITER

Venues - Main Dining Room, Yacht club Restaurant, Thematic Restaurants

Accommodation - Shared

Assigned Mess - Crew Mess

Privilege Level 6

Contract duration - 7 months

WAITER

Venues - Main Dining Room, Yacht club Restaurant, Thematic Restaurants

Accommodation - Shared

Assigned Mess - Crew Mess

Privilege Level 6

Contract duration - 7 months

Description

Venues - Main Dining Room, Yacht club Restaurant, Thematic Restaurants

Accommodation - Shared

Assigned Mess - Crew Mess

Privilege Level 6

Contract duration - 7 months

Main Function

To provide professional, high-quality Dining wait Service (including wine and beverage service) in all assigned restaurants.

Based on experience and ability. Waiters are assigned to the Dining Services Department and report through the Head Waiters to the Maitre d’Hotel.

Qualifications

Ability to generate goodwill and friendliness by outgoing and warm personality.

Fluent English, other major languages (German, Spanish, Portuguese, French, Italian) is considered a major advantage.

Demonstrated knowledge of the operation of a high volume, high-class restaurant.

Clear understanding and use of Company sanitation requirements.

Above-average working knowledge of tableside-service.

Able to communicate with all levels and nationalities of Guests and personnel.

Able to lead Assistant Waiter by example

Certificates

  • National Seaman's Book
  • Basic Safety Training Certificate including Swimming & Rowing
  • Security Awareness Training for all seafarers
  • Training of Passenger Ship Personnel
  • Medical certificate including Mental Health and Drug & Alcohol Test
  • Vaccination certificates (Covid-19, Yellow fever, MMRV)
  • MAIN RESPONSIBILITIES

  • To supervise of a specific Station at any food outlet and when assigned, to a duty at any Buffet (breakfast, lunch or evening).
  • To supervise your Assistant Waiter, ensuring he is performing his job correctly, and providing help and encouragement where required.
  • To ensure Guests are always served promptly, in a friendly manner and with the correct food.
  • To study and understand all menus in all languages.
  • To provide Guests with basic wine suggestions, promoting special offers and up-selling when possible. Serve the wine according to Dining Standard Procedures.
  • To coordinate the service with the assistant waiter to ensure Guests are served promptly.
  • To provide a professional wine service for Guests as explained and trained by the Maitre d’Hotel.
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