Waiter - Pride of America

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If you’re interested to be considered for this position, please click the blue APPLY button at the top of the page to get started. All candidates must complete an on-line application to be considered.
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:
o Man non-cooking buffet action stations (i.e. carving station, dessert station)
o Deliver amenities on embarkation day
o Assists with Room Service deliveries when needed
o Assists with private parties and functions
o 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 SMS, 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, EDUCATION AND ATTRIBUTES

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
• High School Diploma or Foreign Equivalent is required.
• 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

NCL America : 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 specific physical abilities necessary to perform shipboard duties per USCG guidelines (COMPDTPUB 16700.4 NVIC 04-8).
Shall have a Body Mass Index (BMI) of 40.0 or less. Blood Pressure as per USCG a maximum 160/100.

NCLH International Flag: In addition to the above, NCLH requires the following for all crew members for all international flagged ships:
Shall have a Body Mass Index (BMI) of 35.0 or less. Blood Pressure as per USCG a maximum 140/90.
The verifying medical practitioner doubts the applicant’s 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.
General Movement:
• 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 repeatedly lift at least a 55 pound load off the ground, and to carry, push or pull the same load over a long distance (minimum of 150 feet) and up/down multiple staircases over a four hour period.
• Is able to pull an un-charged 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.
• Is capable of normal conversation in English.
• Is able to intermittently stand on feet for up to four hours with minimal rest periods.
• Must have no physical limitations that would hinder or prevent the performance of duties. • Must have no limitation of motion. Senses:
• Is able to react to visual alarms and instructions.
• Is able to react to audible alarms and instructions.

Vision

• Ability to adjust focus, depth perception, peripheral vision.
• Distance vision and close vision must be in accordance to ILO: Vision required for ship’s navigation (e.g. chart and nautical publication reference, use of bridge instrumentation and equipment, and identification of aids to navigation)
• Normal Vision required to perform all necessary functions in darkness without compromise
• Color perception must be intact for Deck/Engine Watch standing officers.
• Vision required reading instruments in close proximity, to operate equipment, and to identify systems/components as Necessary.

Upper Body

• Is able to move their shoulders, elbows & wrists (without disease, injury): bending, extending, move their arms away from the midline of the body, rotating.
• 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 elevate their shoulder joint forward and move his arms