4 Food and Beverage jobs

Bar Island Attendant Perfect opportunities begin with Perfect Day! Combine your experience and sense of adventure by joining our exciting team of employees in CocoCay, Bahamas. Royal Caribbean Cruises Ltd. is pleased to offer a competitive compensation & benefits package, and excellent career development opportunities, each offering unique ways to explore the world.  Position Summary: The Bar Island Attendant is responsible for the preparation, support and service in the F&B venues as designated by the Venue Supervisor. To ensure full Island preparedness prior to a ship call day to ensure venues and kitchens are fully equipped with the appropriate flatware, equipment and utensils in clean, orderly and stocked condition. Responsible for supporting bar and service operations by performing the following essential duties and responsibilities. This position description in no way states or implies that these are the only duties to be performed by the Island employee occupying this position. Employees may be required to perform any other job-related duties assigned by their supervisor or management. All duties and responsibilities are to be performed in accordance with the Company's Safety, Quality and Environmental standards. Essential Duties and Responsibilities: All duties and responsibilities are to be performed in accordance with Royal Caribbean International’s Royal Way Experience, SQM standards, USPH guidelines, environmental, and safety policies. Each Island employee may be required to perform other functions in various venues In accordance with Royal Caribbean International’s philosophy of The Royal Way, each employee conducts oneself in a professional and courteous manner at all times. This consists of physical and verbal interactions with guests or fellow employees. Maintains the cleanliness of the bar work areas and follows proper washing and sanitation of glasses, work areas, utensils, pantries, floors, equipment, etc. Washes worktables, walls, refrigerators, equipment and all related surfaces and counters. Sweeps and mops floor. Utilizes proper USPH sanitation procedures at all times. Segregates and removes trash and garbage and places it in designated containers. Steam cleans or hoses out garbage cans. Ensures an adequate supply of serve ware is on hand at all times. Retrieves supplies from central location and restocks as needed recording all Inventory depletion accordingly. Keeps ice bins stocked at all times. Retrieves ice from central location and restocks as needed. Collects and transports a variety of supplies between storage and work areas. Places items in the appropriate location in the bar. Participates with the bar staff in all activities required in opening and/or closing the bar. On call days assist in loading Bar stores from the ship to the Island as required. Support all shipboard Bar staff and supply equipment and stock as required. Restocking of venue provisions and record keeping of bar goods in the venues. Provide service to guests as required by the Venue Supervisor. Greets and escorts guests, where applicable to their assigned seats, or to available seating, per The Royal Way. Presents both food and beverage menus to guests, suggests dinner courses, appropriate wines and answers questions regarding menu and wine selections per The Royal Way. Makes recommendations to entice guests while meeting management goals to reduce particular inventory stock. Relays order to galley as required and serves courses from galley and beverages from various locations. Provides quality control of all food and beverage presentations. Garnishes and decorates items as required prior to serving. Enters food and beverage orders in the point-of-sale system. Responsible for maintaining cleanliness and integrity of assigned station including (but not limited to) table pieces, side stands and chairs. Observes guests to anticipate their needs, responds to any additional requests and determines when the food and beverage service has been completed. Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position. Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management. Actively follow ServSafe responsible service of alcoholic beverages. Demonstrates a passion for customer service excellence and understands the implications of cultural differences for service requirements. Follows all Royal Way Standards with regards to service including greeting and escorting guests, using guests’ names and observing guests to anticipate needs. Ensures complete guest satisfaction. Takes ownership for guest issues/concerns and follows up to ensure resolution. Always provides guests with alternatives and avoids using the word “No”. Demonstrates pride, passion and commitment to our Royal Way hospitality philosophy. Smiles when on duty; is always pleasant and upbeat. Attends meetings, training activities, courses and all other work-related activities as required. Qualifications: Successfully completes Royal Caribbean International’s Alcohol Awareness Training Tests (ServSafe) with a passing score, within 30 days of contract. Previous utility or cleaning experience in a 4 or 5 star restaurant, hotel, lounge, cruise ship etc. preferred. Ability to work independently and assess bar needs for restocking. Completion of high school or basic education equivalency preferred. Ability to identify bar glassware and bar supplies. Basic knowledge of bar equipment (blenders, flash blenders, ice machines). Ability to collect and transport supplies from various locations throughout the vessel. Completion of high school or basic education equivalency preferred. Ability to speak additional languages such as Spanish, French, German, Italian, or Portuguese is preferred. Language Requirements: Ability to speak English clearly, distinctly, and cordially with guests. Ability to speak additional languages such as Spanish, French, German, Italian, or Portuguese is preferred. Ability to read and write English in order to understand and interpret written procedures. This includes the ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from guests, supervisors, and co-workers. Join us at Royal Caribbean Cruises Ltd., where great vacations begin with great employees! RCL is an Equal Employment Opportunity employer.

Executive Sous Chef Perfect opportunities begin at Perfect Day! Combine your experience and sense of adventure by joining our exciting team of employees in CocoCay, Bahamas. Royal Caribbean Cruises Ltd. is pleased to offer a competitive compensation & benefits package, and excellent career development opportunities, each offering unique ways to explore the world.  Position Summary: Reports directly to the Food and Beverage Director and manages the activities of all Island Venues for both Front and Back of House engaged in preparing and cooking soups, meats, vegetables, desserts, and other foods tuffs served in a variety of dining venues overseeing a team from both the Island and Shipboard. This position description in no way states or implies that these are the only duties to be performed by the Island employee occupying this position. Employees may be required to perform any other job-related duties assigned by their supervisor or management. All duties and responsibilities are to be performed in accordance with the Company's Safety, Quality and Environmental standards. Essential Duties and Responsibilities: Manages and coordinates performing the following essential duties and responsibilities. All duties and responsibilities are to be performed in accordance with Royal Caribbean International’s Royal Way Experience, SQM standards, USPH guidelines, environmental, and safety policies. Each Island employee may be required to perform other functions in various venues In accordance with Royal Caribbean International’s philosophy of Anchored in Excellence, each employee conducts oneself in a professional and courteous manner at all times. This consists of physical and verbal interactions with guests or fellow employees. Specific Duties: Each culinary employee reports to their workstation assignment on time and properly groomed and dressed according to Royal Caribbean International’s The Royal Way. Manages the financial aspects of the assigned food operation, including the successful identification of expense reduction through cost control. Records and review the production and operational data on specified forms. Analyzes operational problems such as over production, wastage, pilferage, and establishes controls. Reviews the food requests against production levels to determine appropriate needs and approves amounts accordingly. Prepares a variety of reports and correspondence utilizing Company and or personal computer system and equipment., control production quantity, develop crew member and communicate to shore side support team. On a daily basis, meets with the Food and Beverage Director to review the requirements of the day’s meals and timeframes for restaurant service. Forecast menu planning, special events, itinerary changes, to estimate food and time requirements to ensure speed and efficiency. Meets with the team to review daily special requests and special event. Review guest comments on all food and service related dining experience, make notes of all complains and offer revisions and improvements. Maintains food cost at reasonable levels without affecting quality of set standards. Reviews and approves the food requisitions on designated workstations and works with the Inventory team to ensure the Island provisions are requisitioned in correct quantities, within acceptable time frames and in accordance with established control procedures operation. Observes and evaluates employees and work procedures to ensure sufficient food items are prepared, set up and presented according to set Corporate Culinary Standard. Create appropriate standards and SOP’s for all Island venue operations for the new A Perfect Day expectation. Instrumental in training of all Culinary Employee, from Commis to Sous Chefs for proper skill and service. Conducts training, consisting of but not limited to new recipes, cooking techniques, proper use of equipment, safety, deep fat fryer, USPH & HACCP, OPP protocols & knowledge. Provides on-the-job training by strengthening their current performance and preparation for possible advancement on available upper positions. Tests equipment to ensure accuracy of temperature gauges, heating or cooling elements and more. Reports all malfunctions and requests for necessary repairs and ensure follow up. Collaborate with the Site Maintenance team the status of preventive maintenance for all galley equipment. Ensures the workstation teams prepare food items consistently of high culinary standards and in accordance with Set Corporate Culinary Standards, regarding taste, consistency and attractive presentation. Conducts and monitors USPH and HACCP inspections to ensure highest in compliance standard for sanitation and cleanliness in every work station. Monitor workstations and staff for adherence to those procedures. Ensure Team knowledge and knows how to use the appropriate HACCP logs as a means of food safety control. Constantly train & coach culinary team members in regards to, correct storage by following FIFO and utilization of over production in the assigned area. Initiate daily spot check of internal food storage- dry, cold and frozen. Layout and establish dynamic work schedule that matches the service needs for each and all venues. Maximize the use of available work force, incurred productivity of assigned par level and fund a work schedule complying with the flag state requirements regarding work and rest hours. Recommends measures to improve work place safety procedures, employee performance, knowledge and development, promote cross training within workstations and engaged them to all training provided by the company. Attends meetings, training activities, courses and all other work-related activities as required. Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position. Shipboard employees will be required to perform any other job related duties assigned by their supervisor or management. Qualifications: Proof of Chef Apprenticeship completion or equivalency. Six years’ experience in cooking and preparing food in a 4 star hotel, restaurant or high volume food service facility. Written references from former employers are required. Ability to read, interpret and demonstrate the preparation of recipes for all basic meat, fish, sauce and side dishes according to Royal Caribbean International’s The Royal Way. The demonstration includes advanced cooking methods such as braise, sauté, broil and grill and the use of a variety of knifes to slice, dice, chop, julienne, etc. Extensive knowledge of food handling procedures with regard to public health standards. Ability to work positively and cooperatively in a diverse team environment to meet overall established timeframes for the entire food service operation. Ability to communicate tactfully with, department heads, coworkers and other employees to resolve problems and negotiate resolutions. Demonstrated aptitude for the financial aspects of a food operation, including the successful identification of expense reduction through cost control. Demonstrated aptitude for the management of headcount within assigned area, as it relates to and supports the business needs of the vessel. Knowledge of principles and processes for providing customer and personal service including needs assessment, problem resolution and achievement of quality service standards. Knowledge of policies and practices involved in the human resources function. Ability to manage the international staff in a positive and productive manner by motivating, developing and managing employees as they work. Ability to utilize and administer the disciplinary action process through coaching and counseling to improve performance or terminate employment. Working knowledge of computers, internet access, and the ability to navigate within variety software packages such as Excel, Word, and PowerPoint. Completion of high school or basic education equivalency preferred Language Requirements: Have a good command of English to understand and enforce rules in a polite and effective manner. This includes the ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from guests, supervisors and co-workers. All employees must be able to communicate in the English language in order to understand and interpret written procedures. This includes the ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from guests, supervisors and co-workers. Physical Demands: Must be able to stand in the sun and endure external elements during work assignment. Long periods may be endured in hot humid outdoor environment While performing the duties of this job, the employee is regularly required to stand; walk; use hands to touch, handle, or feel; reach with hands and arms; talk or hear. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. All employees must be physically able to participate in emergency procedures and drills. Ability to lift and/or move up to 50 pounds Join us at Royal Caribbean Cruises Ltd., where great vacations begin with great employees! RCL is an Equal Employment Opportunity employer.

F&B Venue Manager Perfect opportunities begin with Perfect Day! Combine your experience and sense of adventure by joining our exciting team of employees in Miami, Florida.  Royal Caribbean Cruises Ltd. is pleased to offer a competitive compensation & benefits package, and excellent career development opportunities, each offering unique ways to explore the world.  Position Summary: The Venue Manager should possess a dynamic outgoing demeanor with a passion for delivering industry leading service while demonstrating exemplary problem resolution skills. The Venue Manager strives to exceed hospitality industry standards, while ensuring complete guest and team satisfaction. This role establishes and drives a positive working environment and focuses on operational goals where training, leadership, development, and recognizing overall team performance are paramount. Leading by example and from the front of the house and responsible for all facets of the designated venue in a high paced fast service environment. This position description in no way states or implies that these are the only duties to be performed by the Island employee occupying this position. Employees may be required to perform any other job-related duties assigned by their supervisor or management. All duties and responsibilities are to be performed in accordance with the Company's Safety, Quality and Environmental standards. Essential Duties and Responsibilities: All duties and responsibilities are to be performed in accordance with Royal Caribbean International’s Royal Way Experience, SQM standards, USPH guidelines, environmental, and safety policies. Each Island employee may be required to perform other functions in various venues In accordance with Royal Caribbean International’s philosophy of The Royal Way , each employee conducts oneself in a professional and courteous manner at all times. This consists of physical and verbal interactions with guests or fellow employees. Manages a team that excels in delivering industry leading service to our individual, international and group guests. Responsible for motivating, coaching, training, evaluating and tracking development on an individual and team level. Takes an active role in attending all meetings to speak and educate on these standards as a content expert. Responsible for leading a team of empowered individuals who will strive to deliver focused and extraordinary customer service, taking ownership and accountability for reacting to guest feedback and requests effectively and efficiently. Mentors, develops and provides both classroom-style and on-the-job training to team members to strengthen their current performance and preparation for succession planning. Develops new ways to enhance and enrich guest interaction and service. Observe and evaluates team members through open and honest feedback to ensure high quality standards are met. This should be done constantly both in formal evaluations and also informally while on the job. Provide feedback to the Site Management. Fully responsible for the opening, service and closing procedures of the designated venue. Support the shipboard teams in flawless delivery. Conduct full and comprehensive opening and closing inspections to ensure maintenance is at optimum performance. Is a visible front of house position and uses effective planning and time skills to properly balance front of house and essential administrative duties, ensuring all operational needs are met. Initiates meetings to address and resolve quality concerns. This position will encompass all operational training for all F&B Individuals as per instructed by the F&B Director and is a hands on role. Training Related to Guest experience, Public health, maintenance serve safe and guest services providing support and leadership where needed to establish and maintain consistent service and superior guest satisfaction and employee engagement. Venue Managers will periodically rotate through venues and may be asked to support all facets of the operation in a zone including Cabana Service. Financial Responsibilities To monitor expense management as directed by the F&B Manager. Knowledge and Skills:    Ability to read and write English, in order to understand and interpret written procedures. This includes the ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from guests, managers and co-workers. Previous exposure to international environments strongly preferred. List specific knowledge and skills necessary to perform this job related to the Essential Duties and Responsibilities identified above Demonstrated leadership capabilities. Effective verbal and written communications skills. Computer literacy in word processing, spreadsheets, purchasing and maintenance systems, accounts payable, email, and Internet. Knowledge of the principles and processes involved in business and organizational planning, coordination and execution. This includes strategic planning, resource allocation, manpower modeling, leadership techniques and production methods. Ability to supervise an international staff in a positive and productive manner by motivating, developing and managing employees as they work. Ability to train and educate a team of International staff at all levels with the Department from Service training to all regulatory educate and training. Demonstrates a passion for customer service excellence and understands the implications of cultural differences for service requirement. Follows all Royal Way Standards with regards to service including greeting and escorting guests, using guests’ names and observing guests to anticipate needs. Ensures complete guest satisfaction. Takes ownership for guest issues/concerns and follows up to ensure resolution. Always provides guests with alternatives and avoids using the word “No”. Demonstrates pride, passion and commitment to our Royal Way hospitality philosophy Smiles when on duty; is always pleasant and upbeat. Achieves business results through the delivery of an exceptional customer service experience, never via the solicitation of ratings. Ensure safe operation of all Food & Beverage areas with a special focus on Public Health sanitation and hygiene, Injury Prevention, Safe and responsible alcohol service. Maintains and updates all personnel records. Monitors & update personnel vacation schedules. Qualifications: Completion of high school or equivalent. A minimum of two (2) years related experience and/or training in a Hospitality Environment, Hotel, preferably as a Manager leading a team Ability to work positively and cooperatively in a diverse team environment to meet overall established timeframes for the island operation. Flexibility to manage, focus, direct and encourage a positive, dynamic, diverse guest services operation by navigating through a changing work environment Knowledge of principles and processes for providing exemplary customer and personal service including needs assessment, problem resolution and achievement of quality service standards. Working knowledge of computers, internet access, and the ability to navigate within a variety of software packages such as Microsoft Office.  Physical Demands: While performing the duties of this job, the employee is regularly required to stand; walk; use hands to touch, handle, or feel; reach with hands and arms; talk or hear; and taste and smell. The employee must frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. All island employees must be physically able to participate in emergency lifesaving procedures and drills. Full use/range of motion of arms and legs as well as full visual, verbal and hearing abilities are required to receive and give instructions in the event of an emergency. Work Environment: While performing duties of this job, the employee may be required to walk outdoors in extreme humid and hot conditions. Join us at Royal Caribbean Cruises Ltd., where great vacations begin with great employees! RCL is an Equal Employment Opportunity employer.

Cook Assistant Commis Perfect opportunities begin at Perfect Day! Combine your experience and sense of adventure by joining our exciting team of employees in CocoCay, Bahamas. Royal Caribbean Cruises Ltd. is pleased to offer a competitive compensation & benefits package, and excellent career development opportunities, each offering unique ways to explore the world. Position Summary: The Cook Assistant Commis is responsible for preparing and cooking high quality foods according to Royal Caribbean International's recipe standard. Primarily assist the Chef de Partie and be capable of executing heavy production demand on a daily basis. This position description in no way states or implies that these are the only duties to be performed by the Island employee occupying this position. Employees may be required to perform any other job-related duties assigned by their supervisor or management. All duties and responsibilities are to be performed in accordance with the Company's Safety, Quality and Environmental standards. Essential Duties and Responsibilities: All duties and responsibilities are to be performed in accordance with Royal Caribbean International’s Royal Way Experience, SQM standards, USPH guidelines, environmental, and safety policies. Each Island employee may be required to perform other functions in various venues In accordance with Royal Caribbean International’s philosophy of Anchored in Excellence, each employee conducts oneself in a professional and courteous manner at all times. This consists of physical and verbal interactions with guests or fellow employees. Specific Duties: Each culinary Island employee reports to their workstation assignment on time and properly groomed and dressed according to Royal Caribbean International’s The Royal Way. This includes a clean uniform, name tag, Chef’s hat, apron, hair net for ladies, calibrated thermometer, neckerchief with gold color neck slide, company approved specified safety shoes and wearing appropriate PPE according to assigned tasks. In accordance with Royal Caribbean International’s philosophy of Anchored in Excellence , each employee conducts one’s self in a professional and courteous manner at all times. This consists of physical and verbal interactions with Guests or fellow shipboard and island employees and/or in the presence of Guest contact, and employee areas. Collaborates with the assigned station-head, usually the Chef de Partie to review the requirements of the day’s meals and time frames for service. Practices at all times HACCP and onboard sanitation and hygiene standards, in compliance with ship’s international itinerary. Acquires proficiency in regards to onboard public health control plan to ensure all foods, served and prepared, are safe for consumption. Records food temperature, and prepares other required logs. Learns about OPP and practices common procedures to prevent outbreak. Works with assigned station team members or all others in a cooperative, productive and effective manner. Provide new employees a positive example and guidance on daily activities and familiarization of the work place. Knows and operates all equipment according to Company’s standard operating procedures. Adjusts thermostat controls to regulate temperature of refrigerators, ovens, broilers, grills, roasters, steam kettles, etc. Tests equipment to ensure accuracy of temperature gauges, heating or cooling elements, etc. Reports to station head all malfunctions and requests necessary repairs. Maintains cleanliness of all utensils and equipment in their assigned section, taking care not to splash water inside the electrical components to prevent damage. Handle carefully all equipment by placing them in the right storage areas and never allowing anything to drop onto the floor while transporting to other location. Report immediately to supervisor any equipment that is out of order or needs to be repaired. Pick up food items from the ship provision store and deliver food products to certain outlets. Remove empty cartons and boxes in the provision area and bring them to incinerator room. Practice correct garbage separation. Follow Island preparedness plan for all venues for ship call day Organize and prepare meals in place. Measures and mixes ingredients according to recipe to prepare soups, salads, gravies, desserts, sauces, and casseroles. Evaluate foods being cooked by tasting, smelling, and determining the correct food temperature by using a calibrated and sanitized thermometer. Works in various stations that prepare meat, fish, vegetables, and other foods for baking, roasting, broiling, grilling, braising, sautéing, steaming, etc. Perform multitask activities such as wash, peel, cut and shred fruits and vegetables. Butcher chicken, fish and shellfish. Cut, trim and bone meat prior to cooking or serving. Places food items, portions and garnishments in accordance with Royal Caribbean International’s corporate recipe standard. Ensure all foods on plates at Coco beach Club are correctly portioned and served uniformly. While working in front of the house or buffet areas must be able to explain ingredients in the menu and preparation techniques. While working at the company’s private destination, consider safety of one’s self, colleagues and guests. Be familiar with the nearest first aid station, location of safety equipment and routes around the island’s work station. Ensure to provide guests with professional and friendly service at all times. Responsible to secure Company property and food products brought to the island. Must work in best sanitary condition as applied onboard including standard of hygiene and cleanliness. Cleans workstations before and after meal preparation. Follows cleaning procedures for work surfaces, and all related equipment and utensils. Assembles workstation for the next meal preparation shift. This includes cleaning of food storage areas and refrigerators. Practice ergonomic exercise such as stretching before reporting for duty. Required to report first stage of illness or health disorder to immediate supervisors. Attends meetings, training activities, company culinary training course and all other work-related activities on time. Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position. Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management. Qualifications: Proof of cook apprenticeship completion or equivalency. Minimum 3 years kitchen experience in a 4 star hotel, restaurant or high volume food service facility. Ability to read, interpret, demonstrate culinary fundamentals and knife skills. Possesses sound knowledge of food handling procedures with regard to public health standards and kitchen cleanliness. Knowledge of food ingredients from international classical dishes. Ability to identify and operate common kitchen equipment such as grinders, deep fryers, ovens, Bain Marie, mixers, etc. Ability to work positively and cooperatively in a diverse team environment. Ability to communicate tactfully with others. Completion of high school or basic education equivalency preferred. Computer literacy is a plus. Language Requirements: Ability to speak English clearly, distinctly and cordially with guests. Ability to read and write English in order to understand and interpret written procedures. This includes the ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from guests, supervisors and co-workers. Ability to speak additional languages such as Spanish, French or German preferred. Be able to compute basic arithmetic. Physical Requirements: Must be able to stand in the sun and endure external elements during work assignment. Long periods may be endured in hot humid outdoor environment. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to touch, handle, or feel; reach with hands and arms; talk or hear. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. All employees must be physically able to participate in emergency procedures and drills. Full use and range of arms and legs as well as full visual, verbal, hearing abilities are required to receive and give instructions in the event of an emergency. Ability to lift and/or move up to 50 pounds. Join us at Royal Caribbean Cruises Ltd., where great vacations begin with great employees! RCL is an Equal Employment Opportunity employer.