JOB DESCRIPTION (Hotel Dept. Part I)
Hi we meet again in a new session of this lesson. I'll try to describe all position in a cruise ship and I'll make two part of this session, that is part one for all Hotel job description and part two it will be Deck and Engine job description.
The following list of shipboard represents the positions that are usually found oncruise ships. Position available on board a specific cruise ship will depend on the type of cruise, and the services offered to passengers.
Job titles differ from line to line. The Chief Officer on one ship may be the Staff Captain on another, a Sommelier could be called a Wine Steward, or a Maitre D' may be called a Dining Room Manager. Keep these differences in mind while reviewing the list.
If you are interested in working on a cruise ship, look over the entire list. The job description you are searching for could be listed under a different name.
1. General Manager
Responsible for the day-to-day management of the vessel. Acting as a liaison
between ship and head office, he has ultimate authority, even over the captain,
although this is rarely exerted from the point of view of maritime tradition. In
companies without an on board General Manager the Captain bears the full and
final responsibility. The General Manager may be a senior Captain or an executive
from the head office with thorough knowledge of ship operations.
2. Accountant
Is responsible for the accounts on board such as tallying daily operating
incomes from all dining room, bars, casinos, etc. and other normal duties related
to accounting.
3. Administrative Staff
This personnel is assigned to different departments of the ship. They take care
of some of the administrative work on board. Extra duties includes coordination
of any V.I.P service on board.
4. Baker
Bakes all the bread on board and makes sure that is always a sufficient quantity
on a daily basis of bread rolls, croissants, Danish, muffins, doughnuts, etc.
Cooperates with the 1st Baker and Executive Chef. Works according to schedule
made by the pastry & Bakery Supervisor and reports to the Chief Baker and Galley
Supervisors. Helping him are the Asst. Baker, Baker Trainees and Baker Utilities.
5. Bar Boy (utility)
Assist bartender. Cleans bar, washes glasses, etc.
6. Bar Manager
Overseas the ordering and stocking of all ship bars (and, on some vessels, the
wine cellar as well), does daily accounting, and supervises several bar staff. He
may have an Assistant Bar Manager.
7. Bar Waiter/ess
Serves cocktail to passenger in the public lounges, bars, or disco. Helps guest
with requests and questions, serves promptly and politely. Must have good
knowledge of ingredients of all drinks. Supervised by the Bar Head Waiter.
8. Bartender
Mixes and dispenses drinks and cocktails to the passengers. He also helps the Bar
Manager in liquor and supplies requisition.
9. Bell Boy
Deliver messages, provides room service and acts as a general valet. Prepares
service trays and renders a speedy, efficient and friendly service of food and
beverages to passengers when requested. Also records and makes wake-up calls.
10. Bell Captain
Responsible for the efficient operation of the Bell Room. Supervises the bell
boys and ensures that the passengers are attended correctly, efficiently and in
a friendly manner.
11. Buffet Runner
Responsible for preparing buffet set-up before opening. Constantly checking all
displays, maintaining buffet lines during service hours with food, plates and
silver.
The following list of shipboard represents the positions that are usually found oncruise ships. Position available on board a specific cruise ship will depend on the type of cruise, and the services offered to passengers.
Job titles differ from line to line. The Chief Officer on one ship may be the Staff Captain on another, a Sommelier could be called a Wine Steward, or a Maitre D' may be called a Dining Room Manager. Keep these differences in mind while reviewing the list.
If you are interested in working on a cruise ship, look over the entire list. The job description you are searching for could be listed under a different name.
1. General Manager
Responsible for the day-to-day management of the vessel. Acting as a liaison
between ship and head office, he has ultimate authority, even over the captain,
although this is rarely exerted from the point of view of maritime tradition. In
companies without an on board General Manager the Captain bears the full and
final responsibility. The General Manager may be a senior Captain or an executive
from the head office with thorough knowledge of ship operations.
2. Accountant
Is responsible for the accounts on board such as tallying daily operating
incomes from all dining room, bars, casinos, etc. and other normal duties related
to accounting.
3. Administrative Staff
This personnel is assigned to different departments of the ship. They take care
of some of the administrative work on board. Extra duties includes coordination
of any V.I.P service on board.
4. Baker
Bakes all the bread on board and makes sure that is always a sufficient quantity
on a daily basis of bread rolls, croissants, Danish, muffins, doughnuts, etc.
Cooperates with the 1st Baker and Executive Chef. Works according to schedule
made by the pastry & Bakery Supervisor and reports to the Chief Baker and Galley
Supervisors. Helping him are the Asst. Baker, Baker Trainees and Baker Utilities.
5. Bar Boy (utility)
Assist bartender. Cleans bar, washes glasses, etc.
6. Bar Manager
Overseas the ordering and stocking of all ship bars (and, on some vessels, the
wine cellar as well), does daily accounting, and supervises several bar staff. He
may have an Assistant Bar Manager.
7. Bar Waiter/ess
Serves cocktail to passenger in the public lounges, bars, or disco. Helps guest
with requests and questions, serves promptly and politely. Must have good
knowledge of ingredients of all drinks. Supervised by the Bar Head Waiter.
8. Bartender
Mixes and dispenses drinks and cocktails to the passengers. He also helps the Bar
Manager in liquor and supplies requisition.
9. Bell Boy
Deliver messages, provides room service and acts as a general valet. Prepares
service trays and renders a speedy, efficient and friendly service of food and
beverages to passengers when requested. Also records and makes wake-up calls.
10. Bell Captain
Responsible for the efficient operation of the Bell Room. Supervises the bell
boys and ensures that the passengers are attended correctly, efficiently and in
a friendly manner.
11. Buffet Runner
Responsible for preparing buffet set-up before opening. Constantly checking all
displays, maintaining buffet lines during service hours with food, plates and
silver.
Comments
Post a Comment