Restaurant Attendant will perform the food service functions of dining and the working area is not limited to specific dining venues onboard. Some examples that are included but not limited to Room Service, Complimentary Dining Venues, Windjammer, etc. While performing routine and expected responsibilities, all restaurant attendants are engaged in providing courteous and professional service to guests. The duties described below are performed either personally or through subordinates.
All duties and responsibilities are to be performed in accordance with Royal Caribbean International’s Gold Anchor Standards, SQM standards, USPH and HACCP guidelines, environmental, and work place safety policies and procedures. Each shipboard employee may be required to perform all functions in various food and beverage service venues throughout the ship. In accordance with Royal Caribbean International’s philosophy of Anchored in Excellence, each employee conducts oneself in a professional and courteous manner at all times. This consists of physical and verbal interactions guests or fellow shipboard employees and/or in the presence of guest contact and crew areas. 1.Participates in rotational service delivery schedule, working in complimentary dining venue and various other food and beverage service venues. 2.Observes all established security and guest privacy procedures when delivering to staterooms. 3.Ensures efficient and seamless service delivery of all meals to guests in their staterooms. 4.Learns and uses appropriate food and wine terminology and pronunciation, to enhance the guest’s dining experience. Becomes familiar with menu descriptions and wine lists in order to discuss items appropriately with guests. 6.Arranges settings on stateroom service trays, per Gold Anchor Standards. 7.Greets guests appropriately when delivering room service order, per Gold Anchor Standards. Observes all established security and guest privacy procedures when delivering to staterooms. 8.Presents both food and beverage to guests; can answer questions regarding food and beverage items and communicates information to guests per Gold Anchor Standards. Makes recommendations to entice guests while meeting management goals (KPIs). 9.Relays order to galley as required and serves courses from galley and beverages from various locations. 10. Garnishes and decorates dishes as required prior to serving. 11. Enters food and beverage orders in the point-of-sale system. 12. Observes guests to anticipate their needs and responds to any additional requests. 13. Take ownership of maintenance in Guest Corridors when appropriate. 14. Maintains cleanliness and appearance of their working area in accordance with all USPH and company standards. 15. Attends meetings, training activities, courses and all other work-related activities as required.
16. Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position. Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management. 17. Actively follows ServSafe responsible service of alcoholic beverages. 18. Carries dirty dishes from respective dining rooms to kitchen/galley. Wipes table tops and chairs with damp cloth. Replaces soiled table linens (when applicable) and sets tables with silverware and glassware.
Minimum experience and qualification requirements for position:
Two year food and/or beverage service experience, preferably in a 4 or 5 star restaurant. Banquet experience preferred.
Ability to apply customer service skills, according to Royal Caribbean International’s Gold Anchor Standards, when interacting with guests and coworkers.
Ability to speak English clearly, distinctly and cordially with guests
Contract length: 34 weeks on / up to 60 days off
Salary: Please contact the agency in regards salary