Restaurant Steward

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This Restaurant Steward is responsible for providing support to the Main Dining Rooms, Buffet and Crew Mess during service and ensuring cleanliness of these areas at the completion of service. Responsible for beverage and table maintenance in an assigned station of the Buffet as directed by management.

ESSENTIAL FUNCTIONS

• Overall
  • Turning over tables and promoting beverage service in the Buffet, in order to assist with the achievement of departmental guest satisfaction targets and food and beverage revenues.
  • Responsible for safeguarding all equipment and materials required for operation, by adhering to proper handling procedures.
  • Turning of tables and capitalizing on beverage service in the Buffet.
  • 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.

• Main Dining Rooms
  • Escorts guests and/or resets tables as assigned.
  • Assist Waiters and Assistant Waiters with stocking, cleaning and maintaining waiter stations throughout service.
  • Ensures that the restaurants are properly cleaned at the end of each meal period, according to the cleaning schedules; cleaning responsibility must equal or exceed the Company’s established public health standards.

• Crew Mess
  • Set up mess rooms with all food, beverage product, condiments, sign stands, utensils, china, glassware and silverware prior to each service.
    Maintain food line and cleanliness of tables throughout service.
  • Cleans and sanitizes food line, beverage dispensing machines, and restocks all of the china, glassware and silverware at the end of each service.
• Buffet
  • Set up assigned station with the required amounts of equipment and mis-en-place prior to the start of service.
  • Clean tables in assigned station throughout service.
  • Complies with sequence of service for beverage to ensure timeliness of service to guests in assigned station.
  • Perform side work such as silverware roll-ups, emptying trash, and stocking/cleaning beverage station.
  • Performs other jobs as assigned, to include but not limited to manning non-cooking buffet action stations (i.e. carving station, dessert station).

QUALIFICATIONS

• Minimum of one year previous restaurant experience in land-based or shipboard operation is required.
• Minimum of one year previous 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.
• 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 a camaraderie with team members
• Ability to live in close quarters, share limited space with other cabin-mates

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.