Assistant Waiter

POSITION SUMMARY

The position will report directly to the Assistant Restaurant Manager. The Assistant Waiter
assists a waiter with the service for food and beverage of an assigned station/team in the
restaurants. This position will rotate throughout the Buffet and Room Service as assigned
by management. The Assistant Waiter will also ensure that guests are consistently provided
with courteous, prompt and efficient service according to company standards.

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

Overall

 Assist with achieving departmental guest satisfaction targets and food and beverage
revenues by following established service strategies and optimizing up-sell
opportunities.
 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.

Restaurant and Buffet

 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 follows the
lead/instructions of the Waiters to ensure timeliness of service to guests.
 Resolves any service and/or product deficiencies that may occur, to ensure
satisfaction of service with guests in assigned station.
 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 manning non-cooking
buffet action stations (i.e. carving station, dessert station).

Room Service

 Deliver food and beverage orders to guest’s staterooms as per company procedure.
 Deliver amenities to guest’s staterooms.
 Assists with private parties and functions.






Job Description
Effective:
 Field guest phone orders and handle according to established procedures.
 Clear service trays from staterooms, corridors and pantries in a timely manner.


DIMENSIONS

Assist with achieving departmental guest satisfaction targets and food and beverage
revenues by following established service strategies and optimizing up-sell opportunities.
Must be able to provide quality in-room food and beverage service as well as assistance
with setting up and serving functions/parties.


NATURE AND SCOPE

 Must be able to assist 1-2 Waiters with servicing a workstation in a restaurant that is
comprised of 16 to 32 seats.
 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.)
 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 of 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 of two years 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, Secondary Education degree or equivalent is mandatory.
 Courses and or training in safety, environmental, public health and sanitation
regulations and procedures are required