Sanitation Officer

The major goal of the position is to ensure a smooth and efficient operation of all sanitation in the Hotel department and in line with Company’s Rules and Regulations. High School education or higher. Requires a minimum of five years as kitchen Stewart & Sanitation officer related experience and/or training; or equivalent combination of education […]

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Provision Master

Works closely with the Food & Beverage management team and directs all the operational and administrative activities in the storerooms for all food, beverage, general supplies inventories.

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Chief Steward

Responsible for working with the Food & Beverage Manager to ensure all food preparation and galley areas are cleaned to United States Public Health standards. Insures all Environmental procedures are in place and are being followed in the galley areas.

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Assistant Food and Beverage Manager

Assist the Food and Beverage Manager in directing the daily operation on all the ship’s culinary and beverage outlets. Directs, coordinates and supervises the implementation of cleaning standards and procedures according to USPH standards.

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Food and Beverage Manager

Responsible for the overall food and beverage operation onboard. Directs the daily operation of all the ship’s culinary and beverage outlets. Directs, coordinates and supervises the implementation of cleaning standards and procedures according to USPH standards.

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Cellar Master

Directs the daily operation of wine sales including the effective administration, supervision and execution of programs consistent with the company standards and goals of providing excellent service while generating maximum revenue.

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Beverage Manager

Directs the daily operation of the beverage sales operation including the effective administration, supervision and execution of programs consistent with the company standards and goals of providing excellent service while generating maximum revenue.

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Bar Waiter/Waitress

Responsible for beverage service and sales in the work station that is assigned to him/her in the bar or lounge.

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Assistant Beverage Manager

Assists the Beverage Manager in managing the bars and lounges, including the effective administration, supervision and execution of programs consistent with the company standards and goals of providing excellent service while generating maximum revenue.

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Sous Chef

Directs the activities of subordinates engaged in the preparation of the established quality of food for service to guests and crew. Responsible for the preparation of food in either the main kitchen, cold kitchen or restaurant.

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