SBN - Waiter

SBN - Waiter Department: Restaurant Employment Type: Fixed Term Contract Location: Global Reporting To: Asst Maitre D Description The waiter is responsible for guest satisfaction and service procedures as instructed by the Snr Waiters, Assistant Maitre d’s and outlet managers (incl. Bar Manager). This includes, but is not limited to, all food and beverage services provided in all the Restaurants, lounges, bars, decks and other outlets where events are catered for. Waiters play an integral part in the overall guest satisfaction onboard our ships by providing memorable moments during their time in our various culinary venues. This is achieved by the consistent application of our service standards, all our procedures, and great attention to detail which forms the foundation for Waiters to provide a personalized service to each of our guests through their behavior, their approach, and the small extra attentions they provide. Being alert, focused, and able to “read” our guests is essential to adapt suitably these procedures. Learning guests’ names, recognizing them, and addressing them by name is a requirement, as is remembering their preferences (or at least discovering them through our system) and anticipating their requests before they ask. Providing the same quality of service during quiet and busy periods by remaining calm, focused, polite, and friendly towards guests, colleagues, and supervisors alike, is essential. Remaining resilient and solution‑oriented when faced with operational issues and unexpected delays, while communicating promptly, clearly, and professionally with guests and colleagues, is expected. Reporting relationships: The waiter reports directly to the Senior Waiter/Bar Tender/Sommelier while following guidance from the respective outlet manager. Key Responsibilities Respectively expedite all instructions advised by the more senior wait staff, Bar Tenders, Sommelier, and managers. Strive to accurately and swiftly execute any guest request while following company service procedures at all times. Be knowledgeable regarding all wine and food offerings as explained in each outlet’s menu briefing, including information about portions, ingredients, wine vintages, grapes and blends, potential food allergies, and other related information guests might enquire about. Assist with set‑up, service, and break‑down duties linked to each outlet and as advised by managers. Offer wine and menu recommendations as outlined by the outlet Chef de Cuisine and Sommelier. Ensure that accurate food and drink orders are taken when directed by Snr Waiter, Bar Tender, or Sommelier, using DMS, Micros, and checks depending on the outlet. Follow all relevant health department regulations pre‑, post‑, or during services. Learn and use guest names as per company set procedures and standards. Follow and ensure that the company beverage standards of service are being adhered to. Follow and ensure that the company food service standards are adhered to. Greet and escort guests to their tables, seats, or locations in the assigned outlets (this includes escorting plates and beverages in all relevant outlets). Ensure that company policy regarding drinking age is followed and that the service of alcoholic beverages to obviously ‘overserved’ guests is reported and stopped in a tactful and appropriate manner. Learn the Public Health regulations and procedures and adhere to these standards at all times (this may include buffet or event set‑ups). Be familiar with the IPM program and attend training as directed. Attend various training sessions with the aim to further improve performance. Strive to minimize breakage and wastage and follow proper procedures when disposing of garbage. Follow company guidelines regarding uniforms and personal hygiene. Be familiar with and execute the Seabourn HESS‑MS appropriate to their position. Assist with ensuring that each outlet is ready for service (15 minutes prior to advertised timings). Follow instructions from the Snr waiter, Bar tender, or relevant manager to administer the appropriate service related to the outlet. Clear stations from any soiled service items. Report directly to their Sr. Waiter/Bar Tender/Sommelier, as directed by the Outlet Manager. Assist in taking food and drink orders, when requested, in compliance with company guidelines. Assist with additional duties as requested by the ship’s management. Qualifications Education Diploma from a recognized apprenticeship program, or equivalent. Experience At least one year of full‑time working experience in a four or five star (or similar grade) hotel/restaurant. Restaurant experience combined with a good attitude, willingness to learn, good presentation, and English language skills. Previous experience on another Cruise Line is preferred. Knowledge, Skills & Abilities Knowledge of the USPH and other international Public Health rules and regulations by participating in the company's Basic Food Hygiene course every 2 years and achieving a minimum of 80 % pass. Knowledge of all aspects of good quality restaurant service. Working experience with international clientele. Self‑disciplined and able to communicate with the guest and other departments, with a self‑motivated attitude and an eye for detail. Ambition for promotion. Ability to work in a team. Ability to understand and follow verbal and written instructions and see tasks to completion. Good time management skills. Physical Demands & Travel Physical Demands: For the safety of yourself and others on board, certain physical abilities must be maintained. Must be able to bend, climb, perform repetitive motion, and lift relatively heavy items. Must maintain physical fitness to perform tasks associated with the job. Travel Requirements: Passport – valid for a minimum of 6 months. Flag state–issued seaman book. General flag state or flag state‑approved marine fitness medical (United States C1/D visa). English Marlin test with a minimum score of 80 %. Pre‑employment medical examination. Working Conditions: Working on a cruise ship is very different from any land‑based occupation. Working hours are longer and work is more intense due to the constant demand of the guests. You must be very flexible in your working hours, which on occasion may have to be changed due to unforeseen circumstances. The Maritime Labour Convention of 2006 strictly regulates these conditions. In addition to the working hours, strict rules apply which all members of the ship’s company must adhere to as stipulated by the Master’s standing orders. You work in close proximity with fellow crewmembers; mutual respect among all is essential. #J-18808-Ljbffr