INTERESTED TO EXPLORE A CAREER AT SEA?
This could be your lucky day! We invite you to read more about exciting shipboard opportunities on board M/S Pride of America, sailing year-round in Hawaii!
ABOUT PRIDE OF AMERICA
Inaugurated in 2005, Pride of America is the first US-flagged cruise ship in nearly fifty years.
Pride of America was designed to pay homage to the spirit of the United States, with patriotic artwork on the hull and American-themed public spaces.
She is currently the only American registered major cruise ship serving the Hawaiian market from Honolulu, sailing to Kahului (Maui), Lahaina (Maui), and Nawiliwili (Kauai).
Because she is flagged in the United States, Pride of America is required to carry a US crew. There are 935 crew employed on Pride of America.
POSITION SUMMARY
The Waiter leads the service for food and beverage in an assigned station in the restaurants or Buffet. Ensures that guests are consistently provided with courteous, prompt and efficient service according to company standards. Responsible for assisting with the on-going training of Assistant Waiters. Assists with Room Service deliveries as needed.
In order to consistently exceed guest expectations and provide the highest levels of product and services, additional duties and responsibilities may be assigned as needed.
ESSENTIAL FUNCTIONS
- Assist with achieving departmental guest satisfaction targets and food and beverage revenues by following established service strategies and optimizing up-sell opportunities.
- Complies with all company policies, rules and regulations.
- Follows and is compliant with all Public Health rules and regulations.
- Responsible for safeguarding all equipment and materials required for operation by ensuring self and team are adhering to proper handling procedures.
- Ensures that assigned station is properly setup with the required amounts of china, glassware, silverware and mis-en-place prior to the start of service.
- Complies with sequence of service for food and beverage, and directs and instructs Assistant Waiters to ensure timeliness of service to guests.
- Ensures satisfaction of service with guests in assigned station and resolves any service and/or product deficiencies that may occur.
- Ensures that assigned station is properly cleaned and set-up at the end of the meal period and that all assigned side-work is complete.
- Performs other jobs as assigned, to include but not limited to:
- Man non-cooking buffet action stations (i.e. carving station, dessert station)
- Deliver amenities on embarkation day
- Assists with Room Service deliveries when needed
- Assists with private parties and functions
- Assists with conducting service training with Assistant Waiters and Restaurant Stewards
- Performs other related duties as assigned or as directed. The omission of specific duties does not preclude the supervisor from assigning duties that are logically related to the position.
- Must be familiar with the Safety and Environmental Protection Policy and the SEMS, and carry out the policies and procedures appropriate for his/her position
DIMENSIONS
- Must be able to manage and service a workstation in a restaurant that is comprised of 16 to 24 seats.
- Must be able to direct and supervise 1 Assistant Waiter.
- Must be able to carry up to 12 covers on a waiter tray or 16 glasses in the same fashion.
- Must have working knowledge of the service requirements/styles/food for all meal periods (breakfast, lunch and dinner) across various restaurant concepts (Italian, French, Casual-fare, Oriental, Steakhouse, Brazilian Steakhouse, etc.)
NATURE AND SCOPE
- Must be able to read, write and converse in English.
- Requires excellent organizational and time management skills.
- Must be able to work under pressure.
- Must have food and beverage product knowledge.
- Must be detail-oriented.
- Must have excellent internal and external customer service skills.
- Must have an energetic and outgoing personality.
- The incumbent must be able to work in a multi-cultural environment; also, must be able to adjust to changes in schedules, assignments and deadlines.
QUALIFICATIONS
- Minimum two years experience as a front waiter with fine dining and banquet service experience in any of the following settings: 3 Star – 4 Star land-based hotel/resort; free-standing restaurant with at least 180 seats; or previous shipboard experience in a similar position is required.
- Minimum one year experience selling and serving wine and other beverage products is required.
- Intermediate to Advanced level English verbal and writing skills, including the proper use of English grammar is required.
EDUCATION
- Associates Degree, Secondary Education Degree or foreign equivalency is required.
- Certificate of completion in safety, environmental, public health and sanitation regulations and procedures from a recognized institution is required.
ATTRIBUTES
- Proactive, Team Player, Problem Solver.
- Passionate about hospitality and customer service driven
- Must have a professional appearance and good hygiene
- Respect for all co-workers and guests
- Pride in your work by creating positive energy, excitement and fun
- Able to work 7 days a week
- Demonstrate positive behaviors; smiling, being polite and courteous
- Able to develop a camaraderie with team members
- Ability to live in close quarters, share limited space with other cabin-mates
PHYSICAL REQUIREMENTS
The U.S. Coast Guard (USCG) requires all crew members employed with NCL America aboard the Pride of America to hold a Merchant Mariner Credential (MMC). In order to qualify for a MMC, applicants must demonstrate the following physical abilities necessary to perform shipboard duties per USCG guidelines (COMPDTPUB 16700.4 NVIC 04-8).
If the applicant has a Body Mass Index (BMI) of 40.0 or higher, or if the verifying medical practitioner doubts the applicants ability to successfully perform any of the following functions, a suitable practical demonstration is required for those functions. The verifying medical practitioner, in consultation with any other qualified practitioners he/she deems appropriate, determines whether a practical demonstration is necessary, and whether the applicant is physically competent or not physically competent.
- Is able to maintain a sense of balance without disturbance while walking and standing
- Is able to climb up and down vertical ladders and stairways
- Is able to step over a door sill or coming up to 24 inches in height
- Is able to move through a restricted opening of 24 inches by 24 inches
- Is able to open and close watertight doors that weigh up to 55 pounds. Must be able to move hands/arms in vertical and horizontal directions, rotate wrists and reach above shoulder height to turn handles
- Is able to lift at least a 40 pound load off the ground, and to carry, push or pull the same load
- Is able to grasp and manipulate common tools such as wrenches, hammers, screwdrivers and pliers
- Is able to crouch, kneel and crawl
- Is able to distinguish differences in texture and temperature by feel
- Is able to intermittently stand on feet for up to four hours with minimal rest periods
- Is able to react to visual alarms and instructions
- Is able to react to audible alarms and instructions
- Is capable of normal conversation
- Is able to pull an uncharged 1.5 inch diameter, 50’ fire hose with nozzle to full extension, and to lift a charged 1.5 inch diameter fire hose to firefighting position
- Is physically able to put on a Personal Flotation Devise (PFD) without assistance from another individual
- Has no physical limitations that would hinder or prevent the performance of duties
Job Types: Full-time, Contract
Pay: $14.56 per hour
Benefits:
- Flexible spending account
Physical Setting:
- Fine dining restaurant
- Upscale casual restaurant
Supplemental Pay:
Ability to commute/relocate:
- United States: Reliably commute or planning to relocate before starting work (Required)
Experience:
- Full Service Servers: 2 years (Required)
- Restaurant experience: 2 years (Required)
Work Location: Multiple Locations