Title: waiter
Rating: crew
Department: restaurant
Reports to: maitre d’hotel/ head waiter/ assistant head waiter
Cabin: shared
Uniform male: black trousers, black closed-toe shoes, black socks, black belt
Uniform female: black skirt, black closed-toe shoes, natural tights, black belt



  • Must have experience on ships or hotel industry as a Waiter;
  • Must be able to deal with passengers in a professional manner;
  • Must have English and/ or German language skills;
  • Must be reliable and able to work unsupervised;
  • Must be able to work flexible time schedule and to the Company’s standards.


  • Be friendly to passengers and crew as well as focused on job tasks;
  • No visible piercing whilst on duty other than regular female stud earrings;
  • No visible tattoos whilst on duty;
  • Responsible to serve food and beverages to the passengers in a friendly and courteous manner;
  • Provide efficient, expedient and courteous service to the passengers leading to total passengers and Company satisfaction;
  • Responsible for the cleanliness and maintenance of all equipment and any other Vessel’s property that he/she is working with;
  • Check all glasses, cutlery, crockery and other items needed before putting them in use;
  • Be responsibly minded for the breakage and loss of any equipment;
  • Set up tables, side stations, buffets and displays to the Company’s standards;
  • Clean all table tops before laying table cloths, clean all seating furniture if needed or when an emergency arises, ensure that all items required for the set up of each table are clean and in place;
  • Be courteous and smiling when dealing with the passengers;
  • Be efficient, fast and confident when serving the passengers;
  • Be familiar with all menu items, their preparation and service procedure;
  • Ensure that all food dishes and beverages are according to the onboard menu and list specifications, properly presented, be of the correct temperature before being served;
  • Carry out all side jobs as assigned to all Waiters on a fair rota basis;
  • Listen to guest complaints, rectify wrong doings and any passenger demands; inform the Maître D’hôtel and/or the Head Waiter of all complaints;
  • Follow out Food and Beverage hygiene vessel’s standards;
  • Be aware of and follow security/ fire/ safety procedures according to the Vessel’s standards and regulations;
  • Always be clean and follow the vessel’s uniform code whilst on duty;
  • Have at all times short and clean fingernails, have trimmed and clean haircut for men and moderate hairstyle for women, be aware of personal hygiene at all times;
  • Assist with loading of provisions and/or luggage when necessary;
  • Perform all duties assigned efficiently, follow the Company’s standards, adhere to procedures of the training manual.


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