Seabourn Waiter

Key Responsibilities

• Knowledge of all wine and food offerings as explained in each outlet’s menu briefing. This includes information regarding portions, ingredients, wine vintages, grapes and blends, potential food allergies and other related information of which guests might inquire. Offers wine and menu recommendations as outlined by the outlet Chef de Cuisine and Sommelier
• Ensures accuracy of all food and drink orders and respectfully expedites all instructions, when requested, in compliance with company guidelines and when directed by Snr Waiter/Bar Tender or Sommelier, using DMS, Micros and checks, depending on the outlet
• Learns and uses guest names as per company set procedures and standards
• Greets and escorts guests to their tables, seats or locations in the assigned outlets. [This includes escorting plates and beverages in all outlets this is relevant to]
• Assists with set-up, service and break down duties linked to each outlet and as advised by managers. Clears stations from any soiled service items
• Ensures that the company food and beverage standards, company guidelines regarding personal hygiene and uniforms, and of service procedures are being adhered and followed
• Learns the Public Health regulations and procedures, adhering to these standards at all times (pre/post and during service)
• Ensures that company policy in regards to drinking age is followed and that the service of alcoholic beverages to ‘overserved’ guests is reported and stopped in a tactful and appropriate manner
• Attends training for the IPM program and attends various training session with the aim to further improve his/her level of performance
• Strives to minimize breakage and wastage and follows proper procedures when disposing of garbage
• Familiar with and executes the Seabourn HESS-MS appropriate to their position
• Reports directly to and follows instructions from the Snr Waiter, Bartender or relevant manager to administer the appropriate service related to the outlet
• Assists with additional duties as requested by the ships 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.
• Previous experience from another cruise line is preferredRestaurant experience combined with good attitude, willingness to learn, good presentation and proficient English language skills
• Professional experience with international clientele

Knowledge, Skills & Abilities:

• A passion for food, food knowledge, and service
• USPH and other international public health rules and regulations by participating in the company's Basic Food Hygiene course every two years and achieving a minimum of 80% pass
• Knowledge of all aspects of good quality restaurant service
• Self-disciplined, self-motivated, and a critical eye for detail
• Team player with a strong ability to communicate with their team members, the guest, and other departments
• Strong ability to understand and follow verbal and written instructions and follow assigned tasks to completion and on time