Busboys are subordinate to the waiter. All bus boys make sure they speak only English in front of the passenger. All bus boys report directly to the head waiter. He assists the waiter in his food and beverage service.
The duties of a busboy are: setting up tables, make sure all mise en place is done, to be prepared to greet your passengers when the breakfast, lunch or dinner bell rings, to learn your passengers’ names, to help seat passengers at their tables, holding chairs for them and light cigarettes, to make sure that menus are kept clean, to serve passengers promptly, in a friendly manner, and with the correct food ordered, menu knowledge is essential, to explain the dishes listed and to suggest dishes to passengers, to coordinate your service with the waiter, so that all the passengers at a table are served at the same time, to serve all food ordered in the correct sequence, to serve passengers efficiently, to clean tables between servings to the passengers, to be responsible for the food and dining room rating on the passengers comment cards, responsible for a complete clean station up to USPH standards, willingness to learn more and be promoted.
Service-minded attitude is demanded and be pleasant at all time. A minimum of ten hours working day, you also have side jobs. You need a cooperative working relationship with the waiter. You always check your own work schedule.
Dining room waiters
All waiters are subordinated to the head waiter. The waiter makes sure he speaks only English in front of the passenger. All waiters report to the head waiter.
The duties of a waiter are: to learn your passengers’ names, to make sure that menus are kept neat and clean, to serve passengers promptly, in a friendly manner, and with the correct food ordered, to know the menu well, to explain the dishes listed and to suggest dishes to passengers who don’t know what to eat, to serve all food ordered quickly and in the correct way, to serve all the passengers at a table at the same time, to be responsible for the food and dining room rating on the passenger comment cards, be responsible for a complete clean station up to USPH standards, willingness to learn more and be promoted.
Service-minded attitude is demanded, as well as a friendly outgoing personality. A working day is a minimum of ten hours. You need a cooperative working relationship with the bus-boy and head waiter. You always check your own work schedule.
Each head waiter is subordinate to the Maitre d’. The head waiter makes sure he speaks only English in front of the passenger, after all, he has to set an example. Each head waiter is in charge of certain stations in the dining room and is responsible for supervising all waiters, busboys, and wine stewards working at his station.
The duties of the head waiter are: to be aware of everything going on in this station (this includes supervising the dining room personnel on this station, and signing for extra or special food service orders), to check all waiter and busboy stations for cleanliness and correctness of table settings, to assist any serving if needed, to report any problems on his station to the dining room manager, be responsible for ratings in his/her assigned station, be responsible for his area that it is up to USPH standards, willingness to learn more and be promoted.
Service-minded attitude is demanded as well as a friendly outgoing personality. A working day is a minimum of ten hours. You need a cooperative working relationship with the waiters and Maitre d’. You al ways check your own work schedule.
The wine steward is subordinate to the Maitre d’ or head waiter. Each wine steward reports directly to the station head waiter. Most wine stewards also work as bar waiter.
The duties of a wine steward are: to serve wines at correct temperatures and in a proper manner, to know the wine list, the characteristics of wine and to be able to discuss and suggest appropriate wines to the passengers, to serve wine properly, to present the correct wine check at all times, to attend the dining room manager’s weekly meetings, willingness to learn more.
Each wine steward makes sure he only speaks English in front of the pas sen ger. Service-minded attitude is demanded. A minimum of ten-hour working day. Has a cooperative working relationship with the bus-boys and waiters. Has an outgoing and friendly personality. USPH – standards are also required.
The dining room manager /or/ Maitre d’ hotel
The dining room manager is subordinate to the hotel manager. Of course, as a role model, he makes sure everybody speaks English in the dining room. He makes sure everybody has correct food knowledge. The dining room manager supervises restaurant, bar decks, crew mess and controls all the time.
The duties of the dining room manager are: to assign stations to the head waiters, waiters, busboys and wine stewards, to assign all work – known as “side jobs” – in the dining room, to supervise all dining room services, to promote and/or demote room services, to promote and/or demote waiters and busboys, to supervise all work schedules, including approving vacations, work breaks, and the day-off list for all dining room personnel.
The dining room manager is there to help the entire dining room staff. The manager must also work with the galley staff, to ensure smooth operations between the galley and the dining room. The dining room manager makes sure that his area is always up to USPH standards. Where possible he ensures a service-minded attitude.
Totally responsible for ratings in the dining room. He has a minimum of ten-hour working day and an outgoing and friendly personality. He knows how to motiva te those who are subordinate to her/him.
Assistant Food and beverage manager
The asst. food and beverage manager assists the F and B manager in day to day operations such as supervision of the following areas: restaurants and bars. He/she maintains a high standard of service in all respective areas. He/she maintains a high standard of hygiene.
In conjunction with the F and B mgr. and hotel manager he/she makes sure that all food and beverage requisitions are in order. He/she is responsible for manning and work schedules of all employees in respective areas. He/she must be able to train waiters and bar-staff, therefore a good knowledge of food and beverage is required. He/she must participate in mandatory safety drills.
Hotel food and beverage controller
The complete hotel administration/provision is supervised by the hotel food and beverage controller. This administration includes hotel inventory, requisitions, ordering procedures, etc…
He/she controls supplies of food and beverage, supervises all activities of supply and demand. He/she supervises: storeroom, provision areas, and makes sure that all items are correctly distributed to all respective departments. Understanding of U.S.P.H. regulations and participating in safety drills is mandatory.
The sanitation officer’s responsibilities are: maintaining a high standard of sanitation all over the ship, maintaining a high standard of hygiene, maintaining high cleaning standards all the time as in the rules set by the U.S.P.H. and port health authorities.
He/she must be able to train all crew and staff about U.S.P.H. and port health authorities standards. He/she is responsible for health issues for both passengers and crew. He/she participates in mandatory safety drills.
The hotel manager is subordinate to the vice president hotel operations. The hotel manager is in charge of the hotel department.
The following divisions will come into his control: food and beverage divisions, stewards. His duties are to sort out and carry out the various systems, schedules, controls and inspections important to the assigned division.
Duties are: inspect cleaners, maintenance of passengers and crew areas and working areas. He ensures the high standards of all departments especially: housekeeping, dining room and bars. He controls and writes cruise reports, organizes training for the new crew. The hotel manager instructs everyone to have a service-minded attitude.