Bar Manager

ensures a smooth and efficient operation at all the bars service outlets with the goal of achieving total guest satisfaction.

Bartender

is in charge of preparing the cocktails and alcoholic beverages.

Bar Server

is responsible for drink service in lounges, at pool areas and dining rooms. Keeping Workstations clean, orderly and properly set with.

Food and Beverage Manager

Reports to the Hotel Manager. Responsible for the overall supervision of the ship’s food and beverage operations. This to include room service and crew feeding. In the absence of the Hotel Manager, the F&B Manager will assume his duties.

Restaurant Manager

manages all restaurants, buffets, and all food service onboard, with the goal of achieving total guest satisfaction.

Maître d’Hôtel

in charge of day to day restaurant operation and any special events within the restaurant. Organizes training sessions for the crew.

Sommelier

Reconciles on a daily basis the sales of all wine stewards to inventory consumption. Maintains the integrity of the wine stand. 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.

Restaurant Server

serving guests, able to describe menu items and their ingredients, make recommendations, supervise assistant servers and busboys assigned to their station.

Assistant Restaurant Server

assisting restaurant servers in food and beverage service, serve passengers as directed by Restaurant Servers.

Hotel Manager

The Hotel Manager's primary function is the full responsibility of guest satisfaction in all service areas of the vessel. He is responsible to co-ordinate all Hotel Dept. heads to ensure a smooth and flawless operation. He, together with the ships management to co-ordinate and execute onboard safety, environmental and maintenance procedures.

Guest-Service Manager

Supervises daily operation of concierge and/or Guest Services and creates daily work schedules. Implements Training and Development for Guest Service and Concierge and resolves any guest complaints.

Receptionist

Responsible for reception desk - general information, accommodation problems, complaints, money transactions, shipboard announcements etc

Chief Housekeeper

accountable for cabin services, room services, bell services, ship's laundry, cleanliness of public lounges and crew areas. Professional experience in hotels or prior ship experience in related position required. Must be able to communicate effectively in written and verbal 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.

Assistan Chief Housekeeper

supervises day to day operations of the department as directed by the Chief Housekeeper. Professional experience in hotels or prior ship experience in related position required. Very good English Language skills required.

Floor Supervisor

manages assigned floor of cabins and cabin stewards as directed by the chief housekeeper. Professional experience in hotels or prior ship experience in related position required. Very good English Language skills required.

Cabin Steward / Stewardess

daily cleaning of passenger cabins.  Good English language skills required.  Some experience required, depending on company.

Executive Chef

ensures a smooth and efficient operation of the entire Galley Department in line with the company's rules and regulations. Responsible for generating and revising all reports required by the Director of Services/F&B Manager. Ensures that food preparation is done according to the recipe book and U.S.P.H. standards. Eight to ten years in subordinate position on board and/or hotel and restaurant experience required. Good English Language skills required. Culinary school education required.

Assisant Executive Chef / Sous-Chef

responsible for the day to day operations of the galley, assisting the Executive Chef with food planning, preparation and quality control. Direct supervisor of all assistant cooks.  Good leadership skills essential. Four to five years in subordinate position on board and/or hotel and restaurant experience required. Culinary school and English language skills required.

Chef de Partie

Performs basic working functions within galleys and presentation/set-up of buffets. Maintains the line’s high culinary standard. Position supervised: Demi Chef de Partie (DCDP) and Commis de Cuisine (Commis).

Pastry Chef

effectively manages the onboard pastry production and pastry personnel ensuring that quality standards and procedures are followed at all times. Responsible for the set-up of the pastry display in all the buffets and for the control and maintenance of all equipment in the pastry shop.  Culinary School and English language skills required.

Head Baker

ensures an effective running and control of the bakery shop and. Supervises all baking assistants. Is responsible for the production, quality and presentation of the bread assortment to be used in the daily menus. Culinary School degree and a minimum of two years experience as a Head Baker in a Hotel or Convention Banqueting Service. English

Youth Counsellor

organizes children’s activities.

Gift Shop Attendant

in charge of the sale of Merchandise to onboard guests in fixed and mobile retail locations. Ensures to maintain the cleanliness of the merchandise locations and to maintain fully stocked shelves in all merchandise locations. Is also in charge of ensuring sales targets are met or exceeded.

2nd and 3rd Engineer

2nd and 3rd Officer