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The Food and Beverage department is responsible for all of the dining rooms, restaurants, bars, the galley (kitchen), clean up (utilities) and provisions operations aboard the cruise ship. The Food and Beverage Manager/ Director is the head of the entire department. The jobs within the F&B Department are subdivided into several groups - Cruise Ship Food and Beverage Administration Jobs, Cruise Ship Restaurant Jobs, Cruise Ship Bar Jobs, Cruise Ship Culinary Jobs. The Restaurant Operations Division offers the following jobs: Restaurant Manager/ Maitre D'/ Maitre d’ Hotel, Assistant Restaurant Manager/ Assistant Maitre D' , Head Waiter/ Waitress (also called Chef de Rang), Waiter/ Waitress, Assistant Waiter/ Waitress, Junior Waiter/ Waitress, Buffet Steward / Stewardess, Busboy/ Busperson, Officer/ Staff/ Crew Mess Attendant, Restaurant Utility (Cleaner), Room Service Supervisor, Room Service Telephone Operator and Room Service Attendant. The Restaurant Operations Division is also subdivided into five subdivisions - Dining Room(s) Operations, Top Deck Buffet/ Restaurant (Casual Dining) Operations, Specialty Restaurants Operations, Room Service Operations and Officer/ Staff/ Crew Mess Operations.

• Cruise Ship Restaurant Manager/ Maitre D'/ Maitre d’ Hotel job description: the Restaurant Manager or also called Maitre D'/ Maitre d’ Hotel is a three stripe officer and is in charge of all food service functions in the dining room(s), specialty restaurants and all other food outlets aboard the cruise ship. The Restaurant Manager reports to the ship's Food and Beverage Manager/ Director and the ship's Hotel Director/ Manager and supervises the activities of all subordinate positions within the restaurant service field such as Specialty Restaurant Manager, Assistant Dining Room Manager, Head Waiter, Waiter, Assistant Waiter, Bar Waiter, Room Service Supervisor, Wine Sommelier/ Wine Waiter, Mess Supervisor. The Maitre D' coordinates passenger table assignments in the main dining room(s) plus reservations for the specialty restaurants throughout the cruise ship. The Maitre d’ Hotel ensure that all Head Waiters and Waiters are properly trained in the cruise line's manner of waiter services and are fully knowledgeable as to the dishes being prepared by the galley and in the same time communicates on daily basis with the ship's Executive Chef and Food & Beverage Director/ Manager in order to ensure that the restaurants and galley aboard the cruise ship work in perfect coordination. The Restaurant Manager also possesses a sound knowledge of wines and wine service, communicates with the ship's Bar Manager to discuss wine and bar service in the restaurants and monitors Bar Waiters and Wine Sommeliers performance. The Maitre d’ Hotel is responsible for assigning work and vacation schedules to ship restaurant personnel and also for overseeing on-the-job training covering all aspects of service, menu education and etiquette. The Restaurant Manager ensures that a full inventory and consumption record is maintained for all supplies and equipment assigned to the restaurants aboard the cruise ship. Cruise Ship Restaurant Manager/ Maitre D' Job Requirements: formal hospitality training - a diploma from a recognised hotel school or university or international equivalent preferred. Minimum four years management experience in a fine dining restaurant (cruise ship experience preferred). Excellent communication skills and good command of the English language, knowledge of additional languages is a plus. Strong managerial skills and ability to work in a multicultural environment required. Cruise Ship Restaurant Manager/ Maitre D' salary range: $3800-5500 U.S. per month, depending on the cruise line, commission, bonuses, size of ship and gratuities (tips) from passengers. Possibilities for promotion from Restaurant Manager/ Maitre D' to Food and Beverage Manager position.

• Cruise Ship Maitre D’ - Specialty Restaurant job description: most of the cruise ships offer on board Specialty Theme Restaurants, such as Mexican Restaurant, Italian Tratoria, Sushi Restaurant etc. The Maitre D’ Specialty Restaurant reports to ship's Food & Beverage Manager and to the Restaurant Manager/ Maitre d’ Hotel and directly supervises, supports and evaluates the performance of the subordinate positions in the Specialty Restaurant - Assistant Maitre D’/ Specialty Restaurant, Head Chef de Rang/ Specialty Restaurant, Chef de Rang/ Specialty Restaurant, Commis de Rang/ Specialty Restaurant, Sommelier/ Specialty Restaurant and Utility Cleaner/ Specialty Restaurant. The Maitre D’ Specialty Restaurant mentors, develops and provides on-the-job training to new recruits in order to improve their current performance allowing them to gain skills and abilities for future advancement and in the same time is responsible for notifying the Restaurant Manager/ Maitre D' of any cases of disciplinary actions or poor performance. He/ she works in close cooperation with the Food and Beverage Manager, Restaurant Manager, Executive Chef and Bar Manager in order to insure full coordination of operations between Main Dining Room(s), Galley and the Specialty Restaurant as well as providing appropriate wine and beverage service in the venue. The Maitre D’ Specialty Restaurant is also responsible for the overall maintenance of the venue reporting any repair or replacement needs to the Food and Beverage Manager. The Maitre D' Specialty Restaurant also ensures that the appearance of the restaurant as well as all items (waiter stations, tables, linen, silver, crockery) are up to the cruise line's standards, orders new items through the ship's Provision Master when needed. The Maitre D' Specialty Restaurant makes sure that all the Specialty Restaurant staff are trained and familiar with USPH or/and UKPH regulations and sanitation in all work stations is up to the required standards. He/ she would promote special products, such as champagnes, premium cognacs and rare wines in order to increase sales as well as makes sure that food and beverage items are requisitioned in correct quantities in order to avoid over-stocking and keep operational cost within the limits set by the cruise line. Cruise Ship Maitre D’ - Specialty Restaurant Job Requirements: formal hospitality training - a diploma from a recognised hotel school or university or international equivalent is preferred. Minimum four to five years hospitality management experience including front of house and back of house operations. Cruise ship experience preferred. Excellent communication skills and good command of the English language, knowledge of additional language(s) is a plus. Strong managerial skills and ability to work in a multicultural environment required. Working knowledge of computers with emails Microsoft Word, Excel and related printers and equipment required. Cruise Ship Maitre D’ - Specialty Restaurant salary range: $3400-5200 U.S. per month, depending on the cruise line, size of ship, commission and gratuities (tips) from passengers. Strong possibilities for promotion from Maitre D’ - Specialty Restaurant to Restaurant Manager/ Maitre D' position.

• Cruise Ship Assistant Maitre D'/ Maitre d’ Hotel/ Restaurant Manager job description: the Assistant Maitre D' assists the Restaurant Manager in supervising all restaurant services functions and food outlets aboard the cruise ship and maintaining the standards and service quality set by the cruise line. The Assistant Maitre d’ Hotel reports directly to the ship's Restaurant Manager and should be able to assume his/ her function if that need arises. The Assistant Restaurant Manager is responsible for the appearance, time keeping, service standards and on-the-job day-to-day training of the subordinate F&B positions such as Head Waiter, Waiter, Assistant Waiter, Wine Sommelier, Bar Steward, Busboy and Utilities. The Assistant Maitre D' also ensures that the appearance of the restaurant as well as all items (waiter stations, tables, linen, silver, crockery) are up to the cruise line's standards, orders new items through the ship's Provision Master when needed. The Assistant Restaurant Manager handles passenger complaints reporting them to the Maitre D' and keeps track on special dining requests and special occasions as well as coordinates with the Maitre d’ Hotel the rotation lists for breakfast, lunch, afternoon tea and midnight buffet. The Assistant Maitre D' should be familiar with all ships daily activities, public health procedures and ensure that subordinate personnel activities meet the standards of those regulations. Cruise Ship Assistant Restaurant Manager Job Requirements: formal hospitality training - a diploma from a recognised hotel school or university or international equivalent is preferred. Minimum two years management experience in a fine dining restaurant (cruise ship experience preferred). Excellent communication skills and good command of the English language, knowledge of additional languages is a plus. Strong managerial skills and ability to work in a multicultural environment required. Cruise Ship Assistant Maitre D' salary range: $3200-5100 U.S. per month, depending on the cruise line, size of ship, commission and gratuities (tips) from passengers. Strong possibilities for promotion from Assistant Maitre D' to Maitre d’ Hotel position.

• Cruise Ship Buffet/ Casual Dining Restaurant Manager job description: the Restaurant Manager - Buffet/ Casual Dining reports to ship's Food and Beverage Manager/ Director and the ship's Hotel Director/ Manager and supervises the activities of all subordinate positions within the Buffet/ Casual Dining Restaurant - Buffet Steward/ Stewardess/ Casual Dining Server, Buffet Attendant/ Snack Attendant. Most cruise ships have the top-deck Buffet/ Casual Dining Restaurant. Various cruise line have different name for that venue - Windjammer, Horizon Court, Lido etc. but in general it serves the same function - a self-service Buffet restaurant during the day and a Casual Dining Restaurant at night. The Buffet/ Casual Dining Restaurant Manager is responsible for the appearance, time keeping, service standards and on-the-job day-to-day training of the subordinate F&B positions within the venue in order to develop their professional skills and prepare them for future advancement and promotions. The The Buffet/ Casual Dining Restaurant Manager oversees the assignment of duties, responsibilities and workstations to direct reports making sure that the highest quality of food and service are offered to passengers all the time according the the cruise line standarts. He/ she works in close cooperation with the Maitre d' Hotel and Room Service Supervisor in order to ensure allocation of Food and Beverage personnel to various venues on the cruise ship based on passenger trafic and in the same time ensures that all costs are minimized and within the limits set by the Food and Beverage Direcor. The Buffet/ Casual Dining Restaurant Manager makes sure that all the Buffet/ CasualDining Restaurant staff are trained and familiar with USPH or/and UKPH regulations and sanitation in all work stations is up to the required standards. Cruise Ship Buffet/ Casual Dining Restaurant Manager Job Requirements: formal hospitality training - a diploma from a recognised hotel school or university or international equivalent preferred or comnination of education and experience. 2 to 3 years of previous restaurant management experience in a restaurant, hotel or resort. Cruise ship experience is preferred. Excellent communication skills and good command of the English language, knowledge of additional languages is a plus. Strong managerial skills and ability to work in a multicultural environment required. Extensive knowledge of food handling procedures with regard to public health standards. Working knowledge of computers with emails Microsoft Word, Excel and related printers and equipment required. Cruise Ship Buffet/ Casual Dining Restaurant Manager salary range: $3400-5200 U.S. per month, depending on the cruise line, size of ship, commission and gratuities (tips) from passengers. Strong possibilities for promotion from Buffet/ Casual Dining Restaurant Manager to Dining Room Maitre D’ position.

• Cruise Ship Assistant Maitre D’ - Specialty Restaurant job description: the Assistant Maitre D’/ Specialty Restaurant reprots to the Maitre D’/ Specialty Restaurant and directly supervises, supports and evaluates the performance of the subordinate positions in the Specialty Restaurant - Head Chef de Rang/ Specialty Restaurant, Chef de Rang/ Specialty Restaurant, Commis de Rang/ Specialty Restaurant, Sommelier/ Specialty Restaurant and Utility Cleaner/ Specialty Restaurant. The Asst. Maitre D' Specialty Restaurant is responsible for assisting the Maitre D' Specialty Restaurant in the day-to-day supervision of the Specialty Restaurant staff making sure that the venue is working according to the cruise line policies and standards and passengers are satisfied both with food quality and service. The Assistant Restaurant Manager - Specialty Restaurant mentors, develops and provides on-the-job training to new recruits in order to improve their current performance allowing them to gain skills and abilities for future advancement and in the same time is responsible for notifying the Restaurant Manager/ Maitre D' - Specialty Restaurant of any cases of disciplinary actions or poor performance. He/ she must posses a thorough knowledge of fine wines and wine service and would assist with wine service the Sommelier/ Wine Waiter - Specialty Restaurant in times of work overload. The Asst. Maitre d' Hotel Specialty Restaurant ensures that the revenue targets set by the cruise line are achieved and exceeded through applying various sales techniques, up-selling, suggestive selling and in the same time keeping the cost levels within the limits set by the ship's Restaurant Manager by conducting workstation spot checks to ensure items are correctly stored to minimize deterioration and waste. He/ she makes sure that all work stations are properly cleaned and sanitized according to the USPH or/ and UKPH standards. Cruise Ship Assistant Maitre D’ - Specialty Restaurant Job Requirements: formal hospitality training - a diploma from a recognised hotel school or university or international equivalent is preferred. Minimum three to four years hospitality management experience including front of house and back of house operations. Cruise ship experience preferred. Excellent communication skills and good command of the English language, knowledge of additional language(s) is a plus. Strong managerial skills and ability to work in a multicultural environment required. Working knowledge of computers with emails Microsoft Word, Excel and related printers and equipment required. Cruise Ship Assistant Restaurant Manager - Specialty Restaurant salary range: $3000-4200 U.S. per month, depending on the cruise line, commission and gratuities (tips) from passengers. Possibilities for promotion from Assistant Maitre D' - Specialty restaurant to Maitre d’ Hotel - Specialty Restaurant or Asst. Dining Room Maitre D' position.

• Cruise Ship Head Waiter/ Waitress (Chef de Rang) job description: the Head Waiter (also called Chef de Rang) is a one stripe officer who reports directly to the ship's Assistant Maitre D'/ Asst. Restaurant Manager and to the ship's Maitre D'/ Restaurant Manager and directly supervises, trains and monitors the performance of the subordinate F&B positions assigned to his/ her work station - Waiter and Assistant Waiter. The Head Waiter ensures that all tables within his/ her section are set on time with the appropriate china, silverware, glassware and linen and will actively assist subordinate staff in setting tables in cases of time constraints or temporary personnel shortages. The Head Waiter mentors, develops and provides on-the-job training to new recruits in order to improve their current performance allowing them to gain skills and abilities for future advancement and in the same time is responsible for notifying the Restaurant Manager/ Maitre D' of any cases of disciplinary actions or poor performance. The Chef de Rang would escort passengers to their tables, present them the menues and suggest particular courses and wines and would kindly answer to any questions they may have regarding menu items and wine list. The Head Waiter constantly observes his assigned assigned area for demanding or "difficult" passengers and works in a positive and polite manner to resolve problems. The Chef de Rang makes sure that the highest quality of food and service are offered to passengers all the time. The Head Waiter would supervise dining room entertainment according to established practices of the cruise line and alterations based on the specific itinerary - Caribbean nights, Italian nights etc. The Head Waiter would participate in rotational schedule, supervising various food outlet venues around the cruise ship - main dining room(s), 24-hour buffet or specialty restaurants. Cruise Ship Head Waiter/ Waitress Job Requirements: high school diploma or equivalent and a minimum two-tree years of restaurant managerial experience as a Head Waiter or Chef de Rang required, formal hospitality training and previous cruise ship experience are preferred, but not mandatory. Excellent communication skills and good command of the English language, knowledge of additional languages is a plus. Strong managerial skills and ability to work in a multicultural environment required. Cruise Ship Head Waiter/ Waitress salary range: $2600-4700 U.S. per month, depending on gratuities from passengers. Possibilities for promotion from Head Waiter/ Waitress (Chef de Rang) to Assistant Maitre D' position.

• Cruise Ship Chef de Rang - Specialty Restaurant job description: the Chef de Rang/ Specialty Restaurant reports to the Assistant Maitre D’/ Specialty Restaurant and Maitre D’/ Specialty Restaurant. Chef de Rang/ Specialty Restaurant directly supervises, supports and evaluates the performance of the subordinate positions in the Specialty Restaurant - Sommelier/ Specialty Restaurant, Commis de Rang/ Specialty Restaurant and Utility Cleaner/ Specialty Restaurant. The Chef de Rang/ Specialty Restaurant mentors, develops and provides on-the-job training to new recruits in order to improve their current performance allowing them to gain skills and abilities for future advancement and in the same time is responsible for notifying the Assistant Restaurant Manager/ Maitre D' - Specialty Restaurant of any cases of disciplinary actions or poor performance. The Chef de Rang/ Specialty Restaurant is responsible for coordinating the trolley and flambé service on each table demonstrating to the passengers his/ her ability to cook, carve and flambé. He/ she is directly responsible for checking the flambé trolley, cheese trolley and controlling the daily inventory of linen, china and silverware. The Chef de Rang Specialty Restaurant must posses a solid knowledge of all menu items and be able to describe them to passengers, suggesting various courses. The Chef de Rang follows company guidelines regarding uniforms and personal hygiene and ensures that the assigned work station is clean and sanitized according to the cruise line standards and USPH and/or UKPH rules. He/ she pays a close attention to passengers needs and reports their special requests or complaints to the Assistant Maitre D'/ Specialty Restaurant. Cruise Ship Chef de Rang/ Specialty Restaurant Job Requirements: formal hospitality training - a diploma from a recognised hotel school or university or international equivalent is preferred. Minimum of 2-3 years previous experience in a food service and preparation field in an upscale restaurant, hotel or resort. Cruise ship experience is preferred. Culinary and wine knowledge as well as experience in silver service is required. Excellent communication skills and good command of the English language, knowledge of additional language(s) is a plus. Candidates must be able quickly to calculate discounts, interest, commissions, tips, proportions and percentages. Cruise Ship Chef de Rang/ Specialty Restaurant salary range: $2400-3500 U.S. per month, depending on the cruise line, size of ship, commission and gratuities from passengers. Possibilities for promotion from Head Sommelier to Assistant Bar Manager/ Asst. Bar Supervisor position.

• Cruise Ship Waiter/ Waitress job description: the Waiter/ Waitress reports to the Head Waiter/ Waitress, Assistant Restaurant Manager/ Asst. Maitre D' and Restaurant Manager/ Maitre d' Hotel. The Waiter/ Waitress directly supervises, trains and monitors the performance of the subordinate Restaurant Operation positions assigned to his/ her work station - Assistant Waiter/ Waitress, Junior Waiter/ Waitress, Bus Boy/ Bus Person and Dining Room Utility (Cleaner). He/she is responsible for all food and service related issues within his/ her work station and serves passengers according to the highest standards set by the cruise line. The Waiter/ Waitress must know passengers by name, escorts them to their tables, presents the food and beverage menus, suggest particular courses and wines and would kindly answer to any questions they may have regarding menu items and wine list. The Cruise Ship Waiter/ Waitress must learn the USPH/ UKPH regulations and to make sure that all work is carried out according to these standards. The Waiter/ Waitress is responsible for setting the tables, obtaining and arranging linen, silverware, china and glassware. He/ she would relay all passengers orders to the galley, then would serve the various courses and beverages making sure that all items look presentable and are properly garnished and decorated before serving. In addition to the routine restaurant duties, the waiter/ waitress may be required to perform some other functions, such as greeting passengers upon embarkation, serving at afternoon teas and Captain's Welcome cocktail parties. The Waiter/ Waitress would actively participate in dining room entertainment according to established practices of the cruise line and alterations based on the specific itinerary - Caribbean nights, Italian nights etc. Cruise Ship Waiter/ Waitress Job Requirements: minimum two years of waiter/ waitress experience, preferably in a four or 5 star restaurant, hotel or resort. Cruise ship experience is a plus. Good interpersonal skills, positive attitude and willingness to learn. Excellent communication skills and good command of the English language, knowledge of additional languages is a plus. High school diploma or basic education equivalent is preferred. Possibilities for promotion from Waiter/ Waitress to Dining Room Head Waiter/ Waitress position. For more information regarding Cruise Ship Waiter/ Waitress Salary Range and the different type of cruise lines hiring for Waiter/ Waitress positions keep reading...

• Cruise Ship Commis de Rang - Specialty Restaurant job description: the Commis de Rang/ Specialty Restaurant reports to the Chef de Rang/ Specialty Restaurant, Assistant Maitre D’/ Specialty Restaurant and Maitre D’/ Specialty Restaurant. The Commis de Rang/ Specialty Restaurant directly supervises, supports and evaluates the performance of the subordinate position in the Specialty Restaurant - Utility Cleaner/ Specialty Restaurant. The Commis de Rang assist the Chef de Rang in coordinating trolley and flambé service on each table of the cruise ship Specialty Restaurant providing efficient and courteous service of food and beverages to passengers and demonstrating the ability to cook, carve and flambé. The Commis de Rang ensures that all guests expectations are met during the restaurant experience service and reports to the Assistant Maître D’/ Specialty Restaurant any special requests or complaints made by passengers. The Commis de Rang communicates with the Chefs and other Specialty Restaurant personnel and assist the Chef de Rang with the management of his/ her section making sure that the cruise line standards are met with attention to detail. He/ she must posses a thorough knowledge about all menu items, be able to describe them to passengers, suggest various courses, apply up-selling and suggestive selling techniques thus boosting sales and achieving and exceeding revenue targets set by the cruise line. The Commis de Rang/ Specialty Restaurant must posses a solid knowledge of all menu items and be able to describe them to passengers, suggesting various courses. The Commis de Rang follows company guidelines regarding uniforms and personal hygiene and ensures that the assigned work station is clean and sanitized according to the cruise line standards and USPH and/or UKPH rules. Commis de Rang/ Specialty Restaurant Job Requirements: minimum of 2-3 years previous experience in a food service and preparation field in an upscale restaurant, hotel or resort. Cruise ship experience is preferred. Culinary and wine knowledge as well as experience in silver service is required. Excellent communication skills and good command of the English language, knowledge of additional language(s) is a plus. Candidates must be able quickly to calculate discounts, interest, commissions, tips, proportions and percentages. High school diploma or basic education equivalent is preferred. Cruise Ship Commis de Rang/ Specialty Restaurant salary range: $1900- 2600 U.S. per month, depending on the cruise line, size of ship and gratuities from passengers. Possibilities for promotion from Commis de Rang/ Specialty Restaurant to Chef de Rang/ Specialty Restaurant position.

• Cruise Ship Assistant Waiter/ Waitress or Junior Waiter/ Waitress job description: the Assistant Waiter/ Waitress (the title of this position with some cruise lines is Junior Waiter/ Waitress) reports to the Waiter/ Waitress, Head Waiter/ Waitress, Assistant Maitre D'. The Assistant Waiter/ Waitress directly supervises, trains and monitors the performance of the subordinate Restaurant Operation positions assigned to his/ her work station - Busboy/ Busperson and Dining Room Utility (Cleaner). He/ she provides assistance and support to the assigned waiter in anticipating and fulfilling the passengers requests. The Junior Waiter/ Waitress is responsible for serving non-alcoholic beverages and bread, ordering, pick-up and delivery of food and beverage items to the work station and tables and transporting back to the galley the soiled dishes, glassware and silverware. The Assistant Waiter/ Waitress provides assistance to the assigned waiter, waitress in setting up tables, linen, glassware, silverware and china as well as presents food and beverage menus to passengers. He/ she is responsible for achieving and exceeding revenue levels set by the cruise line through suggesting various courses and wines to passengers and applying up-selling and suggestive selling techniques. The Asst. Waiter/ Waitress participates in the rotational schedule working in the dining room and in other food and beverage outlets throughout the cruise ship. He/she ensures that the assigned work station is clean and sanitized according to the cruise line standards and USPH and/or UKPH rules. The Junior Waiter/ Waitress would actively participate in dining room entertainment according to established practices of the cruise line and alterations based on the specific itinerary - Caribbean nights, Italian nights etc. Cruise Ship Assistant Waiter/ Waitress Job Requirements: minimum one - two years experience in a high volume food operation establishment. Upscale restaurant, hotel, resort or cruise ship experience is preferred. Good interpersonal skills, positive attitude and willingness to learn. Excellent communication skills and good command of the English language, knowledge of additional languages is a plus. High school diploma or basic education equivalent is preferred. Cruise Ship Junior Waiter/ Waitress salary range: $1800- 2400 U.S. per month, depending on the cruise line, size of ship and gratuities from passengers. Possibilities for promotion from Assistant Waiter/ Waitress (or Junior Waiter/ Waitress to Dining Room Waiter/ Waitress position.

• Cruise Ship Buffet Steward/ Stewardess or Casual Dining Server job description: the Buffet Steward/ Stewardess/ or Casual Dining Server reports to the Buffet (Casual Dining Restaurant) Manager. In the evening the top-deck Buffet works also as a Casual Dining Restaurant. Cruise lines have different names for this venue - Horizon Court, Lido, Windjammer etc. (the same for all cruise ships within the fleet, though). In the evening The Buffet Steward is responsible for taking orders and serving food and beverages to both passengers and ship's officers and staff members who have the so called "deck privileges" and are allowed to use some passenger dining facilities (officers and staff members are obliged to leave to The Buffet Steward/ Stewardess a set amount gratuity/ tip for each sitting thus boosting server's earnings). The Buffet Server is also responsible for setting up tables, linen, glassware, silverware and china as well as presenting food and beverage menus to passengers within the assigned area of the Buffet/ Casual Dining Restaurant. During the time this food and beverage venue works as a self-service buffet and the main duties of the Buffet Steward/ Stewardess are to clean tables, transporting back to the buffet galley soiled dishes, glassware and silverware and refilling coffee and complimentary non-alcoholic beverages. The Buffet Steward/ Stewardess is responsible for keeping cost and expenses to the limits set by the cruise line by minimizing breakage and wastage of china, glassware, silverware and other materials. The Buffet Server follows company guidelines regarding uniforms and personal hygiene and ensures that the assigned work station is clean and sanitized according to the cruise line standards and USPH and/or UKPH rules as well as follows proper procedures when disposing of garbage. Cruise Ship Buffet Steward/ Stewardess Job Requirements: this is an entry level position and it is at the bottom of food and beverage serving positions aboard the cruise ship. Most candidates apply for Buffet Steward/Stewardess/ Server jobs in order to "set a foot" in the cruise line system and then climb up their way to better paying position through internal promotion. Some previous job experience in the field is preferred. The candidates must posses good interpersonal skills, positive attitude and willingness to learn as well as be customer service focused and eager to work in a high-volume, fast-paced guest service environment. Good command of the English language is required, knowledge of additional languages is a plus. High school diploma or basic education equivalent is preferred. Cruise Ship Buffet Steward/ Stewardess salary range: $1400-1800 U.S. per month, depending on the cruise line, size of ship and gratuities (tips) from passengers. Strong possibilities for promotion from Buffet Steward/ Stewardess to Bar Waiter/ Waitress, Junior Waiter/ Waitress/ Assistant Waiter/ Waitress position.

• Cruise Ship Buffet Attendant/ Snack Attendant job description: the Buffet Attendant or Snack Attendant reports to the ship's Buffet Restaurant Manager. The Buffet Attendant is responsible for assisting with the set up and decoration of buffets, midnight snacks and replenishing the food and beverages in his/ her assigned station in the buffet line. The Snack Attendant takes part in food and beverage stock transportation from the main storeroom of the cruise ship to the top-deck Buffet Restaurant. The Buffet Attendant follows the cruse line guidelines regarding uniforms and personal hygiene and ensures that cleaning and sanitizing of his/ her assigned area is always up to the standards of the cruise line and according to the USPH and/or UKPH regulations. He/ she would participate in courses, meetings and training programs in order to develop the necessary skills needed for promotion to superior level position. While attending the buffet line The Snack Attendant would interact with passengers and must be able to answer questions regarding the displayed food and beverages. The Buffet Attendant would also work at the buffet line in the cruise line's "private island" (many of the cruise lines do have exclusive resorts in the Caribbean which are part of the itinerary of most of their ships operating in the region - Castaway Cay for Disney Cruise Line, Princess Cays for Princess Cruises, Coco Cay and Labadee for Royal Caribbean Cruise Line, Half Moon Cay for Carnival Cruise Line and Holland America Line, Great Stirrup Cay for Norwegian Cruise Line etc.). Cruise Ship Buffet Attendant Job Requirements: Buffet Attendant or Snack Attendant is an entry level position and is at the bottom of passenger food and beverage serving positions aboard the cruise ship. Most candidates apply for Buffet Steward/Stewardess/ Server jobs in order to "set a foot" in the cruise line system and then climb up their way to better paying position through internal promotion. Some previous job experience in the field is required. The candidates must posses good interpersonal skills, positive attitude and willingness to learn as well as be customer service focused and eager to work in a high-volume, fast-paced guest service environment. Knowledge of proper cleaning techniques and use of cleaning equipment is required. Fair command of the English language is required, knowledge of additional languages is a plus. High school diploma or basic education equivalent is preferred. Cruise Ship Snack Attendant salary range: $1200-1500 U.S. per month, depending on the cruise line, size of ship and gratuities (tips) from passengers. Strong possibilities for promotion from Buffet Attendant/ Snack Attendant to Buffet Server/ Steward/ Stewardess, Bar Waiter/ Waitress, Junior Waiter/ Waitress/ Assistant Waiter/ Waitress position.

• Cruise Ship Room Service Supervisor job description: the Room Service Supervisor reports to the Restaurant Manager and Assistant Food and Beverage Director and directly supervises supports and evaluates the performance of the subordinate room service operation positions - Room Service Attendant and Room Service Telephone Operator, as well as Waiters and Assistan Waiters in the dining room. The Room Service Supervisor is responsible for on-the-job day-to-day training of ship's room service Staff covering all aspects of room service and makes sure that subordinates perform up to the standards of service set by the cruise line. He/ she supervises room service attendants ensuring that all room service trays are set according to the cruise line standards with appropriate linen, china, glassware and silverware and in cases of staff shortages assists room service attendants in setting trays. The Room Service Supervisor makes sure that all food and beverage orders are properly recorded and retrieved from the corresponding locations throughout the cruise ship, served on time and in appropriate fashion to passengers in their staterooms. He/ she would record meal and beverages counts and would make sure that room service attendants enter all food and beverage orders in the point of sale system. The Room Service Supervisor makes sure that the highest quality of food, beverages and service are offered to passengers all the time, handles guest complaints, works to resolve problems and follows up with all staff and passengers involved in order to correct the situation. The Room Service Supervisor makes sure that all room service attendants are trained and familiar with USPH and/or UKPH regulations and sanitation in all work stations and room service trays is up to the standards. Cruise Ship Room Service Supervisor Job Requirements: 2 to 3 years previous food supervisory experience or 1 to 2 years experience as a waiter on a cruise ship. Excellent communication skills and good command of the English language, knowledge of additional languages is a plus. Strong managerial skills and ability to work in a multicultural environment required. Cruise Ship Room Service Supervisor salary range: $2800-3800 U.S. per month depending the cruise line, size of ship and commission.

• Cruise Ship Room Service Telephone Operator job description: the Room Service Telephone Operator reports to the Room Service Manager. She/ he is responsible for operating the room service switchboard to take room service orders in a timely and accurate manner, organizes all room service orders, including special requests, relays them to the appropriate venues for preparation and advices room service attendants about the specifics of each order. The Room Service Telephone Operator tracks passengers comments and makes sure that delivery time is within the limits set by the cruise line. She/ he is the first person to respond to passenger complaints, takes the appropriate measures in order to resolve the situation in a polite and professional manner, then follows up to make sure that passengers are satisfied with the service. The Room Service Operator participates in food and beverage department meetings, job related and safety courses and training activities as directed by the Room Service Manager and the head of the department - the Food and Beverage Director. Cruise Ship Room Service Telephone Operator Job Requirements: the candidate must be able to operate a telephone switchboards, fax machines, photocopy machines, telephones, computers and related office equipment. Minimum 1 year experience in a hotel, resort, guest services, hospitality or other related industry. High school diploma or basic education equivalent is preferred. Excellent command of the English language (both spoken and written) is required, knowledge of other language(s) is a plus. The candidates must posses good interpersonal skills, positive attitude and willingness to learn as well as be customer service focused and eager to work in a high-volume, fast-paced guest service environment. Cruise Ship Room Service Telephone Operator salary range: $1600-2100 U.S. per month depending the cruise line and size of ship. Possibilities for promotion from Room Service Telephone Operator to various administrative positions.

• Cruise Ship Room Service Attendant job description: the Room Service Attendant reports directly to the Room Service Supervisor and his/ her main duty is to deliver food and beverage orders to passengers staterooms in a professional and courteous manner according to the standards set by the cruise line. The Room Service Attendant must posses a thorough knowledge about the food menus and wine lists in order to be able to discuss and suggest to passengers various courses and fine wines in a professional manner. The Room Service Attendant is directly responsible for obtaining the appropriate linen, chine, glassware silverware and setting up the room service trays up to the company standards. Once contacted be the Room Service Operator, the Room Service Attendant would pick up the food products from the galley and beverages from various location throughout the cruise ship, then would garnish and decorate the dishes and finally would deliver the complete order to the guests stateroom. The Room Service Attendant would politely inquire regarding guests satisfaction in both food quality and service and would address any remarks to the Room Service Supervisor. He/ she follows the cruse line guidelines regarding uniforms and personal hygiene and ensures that cleaning and sanitizing of his/ her assigned area is always up to the standards of the cruise line and according to the USPH and/or UKPH regulations. He/ she would participate in courses, meetings and training programs in order to develop the necessary skills needed for promotion to superior level position. The Room Service Attendant makes sure that he/ she enters all food and beverage orders into the ship's point of sale system. Cruise Ship Room Service Attendant Job Requirements: the candidates must posses good interpersonal skills, positive attitude and willingness to learn as well as be customer service focused and eager to work in a high-volume, fast-paced guest service environment. One year of previous waiter/ waitress experience in a restaurant, hotel or resort is required. Room service and especially cruise ship experience is preferred. A solid command of the English language is required, knowledge of additional language(s) is a plus. Cruise Ship Room Service Attendant salary range: $2200-2800 U.S. per month depending the cruise line, size of ship and gratuities (tips). Possibilities for promotion from Room Service Attendant to Dining Room Waiter/ Waitress position.

• Cruise Ship Officer/ Staff/ Crew Mess Attendant job description: Officer/ Staff/ Crew Mess Attendant reports to the ship's Assistant Food Manager and is responsible for providing a friendly and professional service to the Officers, Staff and Crew Members of the cruise line in their assigned dining area as well as for the transportation of the food and beverages from the galley to the officer, staff and crew mess. The Crew/ Staff/ Officer Mess attendant is also responsible for the replenishment of the buffet service counters and for the maintenance and cleaning of the above mentioned personnel dining areas. He/ she transports back to the galley the soiled dishes, glassware and silverware. The Mess Attendant follows the cruse line guidelines regarding uniforms and personal hygiene and ensures that cleaning and sanitizing of his/ her assigned area is always up to the standards of the cruise line and according to the USPH and/or UKPH regulations. He/ she would participate in courses, meetings and training programs in order to develop the necessary skills needed for promotion to superior level position. Cruise Ship Officer/ Staff/ Crew Mess Attendant Job Requirements: this is an entry level position. Previous experience in hotel, resort or cruise ship preferred but not mandatory. Adequate Knowledge of proper cleaning techniques and use of cleaning equipment is required. The candidates must posses good interpersonal skills, positive attitude and willingness to learn as well as be customer service focused and eager to work in a high-volume, fast-paced guest service environment. High school diploma or basic education equivalent is preferred, but not mandatory. Basic command of the English language is required, knowledge of additional languages is a plus. Most candidates apply for Officer/ Staff/ Crew Mess Attendant jobs in order to "set a foot" in the cruise line system and then climb up their way to better paying position through internal promotion. Cruise Ship Officer/ Staff/ Crew Mess Attendant salary range: $1000-1200 U.S. per month, depending on the cruise line. Strong possibilities for promotion from Officer/ Staff/ Crew Mess Attendant to Buffet Attendant/ Snack Attendant or Buffet Steward/ Stewardess/ Server position.

• Cruise Ship Restaurant/ Dining Room Utility Cleaner job description: the Restaurant/ Dining Room Utility Cleaner reports to the superior restaurant operation positions - Assistant Waiter/ Waitress, Waiter/ Waitress, Head Waiter/ Waitress, Assistant Maitre D' and Maitre d' Hotel/ Restaurant Manager. The Restaurant Utility is responsible for cleaning and maintaining the assigned Restaurant on a daily basis as directed by the Restaurant Manager and according to the cruise line standards, USPH and/or UKPH regulations. He/ she must be proficient in working with vacuum cleaner, shampooing machine and other cleaning machinery. The Restaurant Utility Cleaner follows the cruse line guidelines regarding uniforms and personal hygiene and communicates with passengers and crew/ staff members in the manner of politeness and mutual respect. He/ she would participate in courses, meetings and training programs in order to develop the necessary skills needed for promotion to superior level position. Cruise Ship Restaurant Utility Cleaner Job Requirements: Previous experience in hotel, resort or cruise ship preferred but not mandatory. Adequate Knowledge of proper cleaning techniques and use of cleaning equipment is required. The candidates must posses good interpersonal skills, positive attitude and willingness to learn as well as be customer service focused and eager to work in a high-volume, fast-paced guest service environment. High school diploma or basic education equivalent is preferred, but not mandatory. Basic command of the English language is required, knowledge of additional languages is a plus. This is an entry level position and most candidates apply for Restaurant/ Dining Room Utility Cleaner jobs in order to "set a foot" in the cruise line system and then climb up their way to better paying position through internal promotion. Cruise Ship Dining Room Utility Cleaner salary range: $900-1100 U.S. per month, depending on the cruise line. Strong possibilities for promotion from Restaurant/ Dining Room Utility Cleaner to Assistant Cabin Steward/ Stewardess/ Stateroom Attendant position.

• Cruise Ship Specialty Restaurant Utility Cleaner job description the Specialty Restaurant Utility Cleaner reports to the superior Specialty Restaurant positions - Sommelier/ Specialty Restaurant, Commis de Rand/ Specialty Restaurant, Chef de Rang/ Specialty Restaurant, Maitre D'/ Specialty Restaurant. The Restaurant Utility is responsible for cleaning and maintaining the assigned Specialty Restaurant on a daily basis as directed by the Restaurant Manager/ Specialty Restaurant and according to the cruise line standards, USPH and/or UKPH regulations. He/ she must be proficient in working with vacuum cleaner, shampooing machine and other cleaning machinery. The Specialty Restaurant Utility Cleaner follows the cruse line guidelines regarding uniforms and personal hygiene and communicates withpassengers and crew/ staff members in the manner of politeness and mutual respect. He/ she would participate in courses, meetings and training programs in order to develop the necessary skills needed for promotion to superior level position. Cruise Ship Specialty Restaurant Utility Cleaner Job Requirements: Previous experience in hotel, resort or cruise ship preferred but not mandatory. Adequate Knowledge of proper cleaning techniques and use of cleaning equipment is required. The candidates must posses good interpersonal skills, positive attitude and willingness to learn as well as be customer service focused and eager to work in a high-volume, fast-paced guest service environment. High school diploma or basic education equivalent is preferred, but not mandatory. Basic command of the English language is required, knowledge of additional languages is a plus. This is an entry level position and most candidates apply for Restaurant/ Dining Room Utility Cleaner jobs in order to "set a foot" in the cruise line system and then climb up their way to better paying position through internal promotion. Cruise Ship Specialty Restaurant Utility Cleaner salary range: $900-1100 U.S. per month, depending on the cruise line. Strong possibilities for promotion from Specialty Restaurant Utility Cleaner to Assisting Cabin Steward/ Stewardess/ Stateroom Attendant position.

Click on the links below to review the various cruise lines profiles, cruise ships details and photos:
Carnival Cruise Line Jobs	Celebrity Cruises Jobs	Costa Cruise Line Jobs	Disney Cruise Line Jobs
Holland America Cruise Line Jobs	Mediterranean Shipping Cruises/MSC Cruises Jobs	Princess Cruises Jobs	P&O Cruises Jobs
Royal Caribbean Jobs	Norwegian Cruise Line/NCL America Jobs	Star Cruises Jobs	Fred Olsen Cruise Line Jobs
Crystal Cruises Jobs	Sun Cruises/Airtours Cruises Jobs	Cunard Line Jobs	Hapag Lloyd Cruises Jobs
Residensea Jobs	Regent Seven Seas Cruises Jobs	Seabourn Cruise Line Jobs	Silversea Cruises Jobs
SeaDream Yacht Club Jobs	Oceania Cruises Jobs	Peter Deilmann Cruises Jobs	Abercrombie&Kent Cruises Jobs
Clipper Cruise Line Jobs	Cruise West Jobs	Orient Lines Jobs	Swan Hellenic Cruises Jobs
Louis Cruise Line Jobs	Lindblad Expeditions Jobs	American Canadian Caribbean Line Jobs	African Safari Club Cruises Jobs
Island Cruises Jobs	Star Clippers Jobs	Kristina Cruises Jobs	Imperial Majesty Cruises Jobs
Club Med Cruises Jobs	Windstar Cruises Jobs	Bergen Line Jobs	Windjammer Barefoot Cruises Jobs
Silja Line Jobs	Grandi Navi Veloci/GNV Cruises Jobs	Pullmantur Cruises Jobs	Discovery World Cruises Employment
P&O Cruises Australia Jobs	Ocean Village Cruises Jobs	Aida Cruises Jobs	Sea Cloud Cruises Jobs

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