SBN - Sr Waiter

The Senior waiter is responsible for the ultimate guest satisfaction on is station whilst following the set company service procedures. He is also responsible to teach, train and guide his team in order to achieve excellence and exceed guest expectations.

A waiter plays an integral part in the overall guest satisfaction and experience provided by the set company standards. On a daily basis you will encounter certain situations, which you’ll have to make the correct decisions. These may seem small to some but the impact is great. For example if you’re late for your shift or don’t refill a guest’s water or coffee the impact would be letting the team, supervisors and company down. It might result in the guest having a negative experience and thus not promote Seabourn as a favorable holiday choice.

Reporting responsibilities:
The Senior Waiter reports directly to the Assistant Maître D’ Hotel whilst following guidance from their Maître D’ Colonnade.

Position has up to 4 direct reports – Waiter.

Key Responsibilities

1. Responsible for the DMS tablets, execution and maintenance of the product.
2. Learns guest names as per company standards.
3. Learns and adapts the relevant restaurant company standard procedures.
4. Learns the Public Health regulations and procedures and adheres to these standards at all times.
5. Is familiar with the IPM program and attends training as directed
6. Attends various training session with the aim to further improve his/her level of performance.
7. Strives to a minimize breakage and wastage and follows proper procedures when disposing of garbage.
8. Follows company guidelines regarding uniforms and personal hygiene
9. To be familiar with and execute the Seabourn HESS-MS appropriate to their position.
10. Assists with additional duties as requested by the ships management.

Service:

1. Reports directly to his/her Assistant Maître D Hotel, as directed by the Restaurant Manager.
2. Responsible for taking food orders in compliance with company guidelines.
3. Ensures his/her station is ready for service.
4. Ensures all guest preferences are known to the station team and are met. 15. Follows all service procedures in compliance with company guidelines.

Qualifications

Education:

• Diploma from a recognized apprenticeship program, or equivalent.

Experience:

• At least two years of full time working experience in a four or five star (or similar grade) hotel/restaurant.
• Restaurant experience combined with good attitude, willingness to learn, good presentation and English language skills.
• Previous experience from another Cruise Line is preferred

Knowledge, Skills & Abilities:

• To be knowledgeable 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.
• Requires the knowledge of all aspects of good quality restaurant service.
• Working experience with international clientele
• Must be self-disciplined and be able to communicate with the guest and other departments.
• Must be a self-motivated person with an eye for detail
• Should always have the ambition for promotion
• Ability to work in a team
• Ability to understand and follow verbal and written instructions and see to the completion to the task assigned
• Must be a good time keeper
• Must possess extensive food knowledge.

Physical Demands & Travel

**Physical Demands: **

For the safety of yourself and others on board certain physical abilities shall be maintained. Must be able to bend, climb, perform repetitive motion, and repetitively heavy lift.

Must maintain physical fitness to perform tasks associated with job.

Travel Requirements:

• Passport – valid for a minimum of 6 month
• Flag state issued seaman book
• General flag state or flag state approved marine fitness medical United States C1/D visa
• English Marlin test at minimal 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 have to be very flexible in your working hours, which on occasion might have to be changed due to unforeseen circumstances. The Maritime Labour Convention of 2006 however strictly regulates these. Apart from the working hours there are strict rules which all members of the ship’s company need to adhere to as stipulated by the Master’s standing orders. You work in close proximity with your fellow crewmembers and therefore respect among all is essential.