Job Category: Waiting Staff
Job Location: Other International Jobs
Description: At Seabourn, we are passionate about our people. The Seabourn experience is like no other, it is luxurious, yet relaxed — elegant, yet casual — sumptuous, and yet understated. Our intimate ships visit the most desirable destinations worldwide, sailing to the heart of landmark cities, as well as to hidden gems where larger vessels cannot follow. Our ships attract interesting people, who seek to share experiences beyond the expected in places beyond the ordinary, and our acclaimed staff offers a unique style of heartfelt hospitality that is sincere, thoughtful and personal. Seabourn is looking for experienced hospitality professionals that are looking to develop themselves, and take their career to the next level.
We are currently actively seeking passionate, professional Waiter/ess' to join our luxury fleet. A Waiter/ess plays an integral part in the overall guest satisfaction and experience provided by the set company standards.
Please see specific requirements below:
At least 1-2 years experience working as a Waiter/ess or Chef de Rang in a 4/5* hotel, Rosette-awarded or Michelin starred restaurant or onboard a cruise ship.
Fluent English speaking, reading & writing.
Requires knowledge of all aspects of good quality restaurant service.
Great attitude, willingness to learn and good presentation.
Must be able and willing to meet Seabourn's highly reputable standards of services, including learning guests names.
Have customer service at the heart of everything you do.
Able to work well under pressure and handle multiple situations at the same time.
Willing to commit to a 4-month contract at sea, working 7 days per week.
Work Experience Requirements
All applicants must have previous experience in working on a Cruise Ship or in a 4/5* Hotel.
Good knowledge of the English language is required.
Employer Reference: Waiter/ess
Job Type: Contract
Contact Phone Number: +442380656251
Job Website: seabourncareers.com
Number of Views: 124
Date Added: 28 April 2020