Restaurant Waiter/ess

Job description includes section “Duties and requirements for all hotel crew”.


  • The Restaurant Waiter/ess reports to the Head Waiter and Maitre D’


  • Responsible for the service of food and food related beverages to passengers in assigned section of the dining room and other areas as outlined in the job specification. 
  • Responsible for providing courteous service to passengers as per established Company standards.
  • Implements and executes food handling and cleaning procedures in accordance with United States Public Health (USPH) / HACCP standards as outlined in the Food Safety Procedure Manual and job specification.  This is in order to serve safe, wholesome, high quality, and attractive food to the passengers.
  • Responsible for performance, appearance, dress, personal conduct and verbal etiquette according to the Company’s established rules and regulations.
  • Responsible to properly use, return and maintain the provided equipment and utensils to prevent damage, loss or unnecessary maintenance.
  • Responsible to implement and execute proper maintenance and cleaning procedure in his work area in order to ensure good appearance and condition of the area and equipment.
  • Maintains a high level of productivity and service.
  • Performs all "side job" duties as assigned.
  • Follows all reasonable orders related to his duties from his supervisor(s).
  • Reports all problems pertaining to passengers and the passenger's satisfaction     with the food service received immediately to his Head Waiter or Maitre D’.
  • Works closely and cooperates with superiors, colleagues and other employees in order to achieve the highest possible passenger satisfaction from the services rendered.
  • Follows prescribed procedures for the delivery of all food items to the dining room and their order of placement on the passenger’s dining table.
  • Follows prescribed procedures for the removal, organization, and delivery of dirty dishes to the dishwashing area.
  • Follows all procedures for handling of clean glasses, china, and silverware for table set up; sets up his table according to Company guidelines and standards.
  • Follows all flow patterns and procedures for the pickup and service of food, clean dishes or delivery of dirty dishes to dishwashing area.
  • Always serves passengers in a pleasant and courteous manner, speaking English at all times, and using proper verbal etiquette.


The following courses and/or certificates are mandatory:

  • STCW

The following courses and/or certificates are required or desired:

  • LAW I
  • Quality Customer Service
  • English Testing
  • Sexual Harassment
  • Crew Fraternization
  • Team Building
  • Performance Appraisal
  • Fire Fighting & Prevention
  • Life boatman
  • Hazardous Materials
  • Workplace Safety
  • Beverage Service Training
  • ECP Environmental Training Tier 1, Tier 2
  • Basic Sanitation
  • Advanced Sanitation
  • Pest Control
  • First Aid/CPR/Heim

Working Hours

  • Duty hours as per contract.