Reporting

• The Restaurant Waiter/ess reports to the Head Waiter and Maitre D’

Responsibilities

• Responsible for the service of food and food related beverages to passengers in assigned section of the dining room and other areas as outlined in the job specification.
• Responsible for providing courteous service to passengers as per established Company standards.
• Implements and executes food handling and cleaning procedures in accordance with United States Public Health (USPH) / HACCP standards as outlined in the Food Safety Procedure Manual and job specification. This is in order to serve safe, wholesome, high quality, and attractive food to the passengers.
• Responsible for performance, appearance, dress, personal conduct and verbal etiquette according to the Company’s established rules and regulations.
• Responsible to properly use, return and maintain the provided equipment and utensils to prevent damage, loss or unnecessary maintenance.
• Responsible to implement and execute proper maintenance and cleaning procedure in his work area in order to ensure good appearance and condition of the area and equipment.
• Maintains a high level of productivity and service.
• Performs all "side job" duties as assigned.
• Follows all reasonable orders related to his duties from his supervisor(s).
• Reports all problems pertaining to passengers and the passenger's satisfaction with the food service received immediately to his Head Waiter or Maitre D’.
• Works closely and cooperates with superiors, colleagues and other employees in order to achieve the highest possible passenger satisfaction from the services rendered.
• Follows prescribed procedures for the delivery of all food items to the dining room and their order of placement on the passenger’s dining table.
• Follows prescribed procedures for the removal, organization, and delivery of dirty dishes to the dishwashing area.
• Follows all procedures for handling of clean glasses, china, and silverware for table set up; sets up his table according to Company guidelines and standards.
• Follows all flow patterns and procedures for the pickup and service of food, clean dishes or delivery of dirty dishes to dishwashing area.
• Always serves passengers in a pleasant and courteous manner, speaking English at all times, and using proper verbal etiquette.

Training:

The following courses and/or certificates are mandatory:

• STCW

The following courses and/or certificates are required or desired:

• LAW I
• Quality Customer Service
• English Testing
• Sexual Harassment
• Crew Fraternization
• Team Building
• Performance Appraisal
• Fire Fighting & Prevention
• Life boatman
• Hazardous Materials
• Workplace Safety
• Beverage Service Training
• ECP Environmental Training Tier 1, Tier 2
• Basic Sanitation
• Advanced Sanitation
• Pest Control
• First Aid/CPR/Heim

Working Hours

• Duty hours as per contract.