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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.
• 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.

ATTRIBUTES
• 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 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

EQUAL OPPORTUNITY EMPLOYER
It is Norwegian Cruise Line Holding’s policy not to discriminate against any employee or applicant for employment because of race, color, religion, sex, national origin, age, disability, and marital or veteran status.

The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. All personnel may be required to perform duties outside of their normal responsibilities from time to time, as needed.

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