To bring the dishes from the galley to the assigned dining room station and to support the dining room waiter.
Reports to
The Dining room Busboys report to the Dining room Waiters he/she is assigned to. His/Her Department Head is the Maitre d' and ultimately the Hotel Manager.
Areas of Responsibility
He/She assists Waiters in the food and beverage service.
He/She assists Waiters in the setting up of tables and the preparation of mise en place.
He/She is responsible for cleaning procedures for the entire Restaurant.
He/She is responsible for the proper handling and cleaning of working material.
He/She does any side jobs that are assigned to him.
Performance of Duties
He/She is responsible for assisting his/her Waiter in providing the food and beverage service to the passengers in a prompt and professional way.
He/She checks his/her work schedule to determine when he/she works and is punctual when reporting on duty.
He/She acts according to instructions from his/her Waiter". He/She mainly "fetches and carries".
He/She may be asked to do a service of side dishes etc., sauces, offering rolls and butter, placing plates upon the table and so on.
He/She helps to clear the tables after each course.
His/Her work station is his/her responsibility and must be clean, orderly and properly prepared to ensure an efficient service.
During the pre-preparation period the cleaning in the Dining room will be his/her responsibility.
He/She approaches passengers in a friendly manner always with a smile and is courteous, without being overbearing.
He/She must have a complete knowledge of all dishes on the menu and be able to explain them to the passengers.
He/She has glasses, ash-trays, cutlery and plates always polished.
He/She is always ready for passengers when they enter the Dining room.
He/She makes the passengers welcome by greeting them.
He/She ensures that sufficient Menu Cards are available and that they are neat and clean.
He/She serves passengers at one table at the same time.
When waiting for passengers to arrive stand to attention at your station and do not converse with other personnel.
Any problems he/she encounters with his/her passengers must be reported immediately to the Waiter or the Maître d'hôtel.
He/She must participate in training sessions and briefings which will be held by the Maître d'hôtel.
In front of passengers he/she must speak English even when speaking to other crew members.
He/She maintains special care when handling working material and equipment.
He/She shows a co-operative working relationship with all other personnel and assists new crew members in their job.
Sanitation Procedures
Be familiar with the proper sanitation procedures and US Public Health requirements and ensure that these procedures are strictly followed.
As our Company grows, so will our need for loyal, skilled management. Therefore, our service personnel have every opportunity of promotion to higher positions.
Daily Cleaning Routines
Clean service stations and working trolleys
Vacuum clean carpet and chairs (if necessary shampoo) polish metal parts
Polish tables
Clean and polish chafing dishes
Clean walls (rotate)
Clean brass (rotate)
Clean windows inside and if possible outside
Change water in all flower vases
Dust paintings and lamps
Sort out and clean china (with bleach), juice machine, toaster, coffee machine and express machine daily
Sort out and clean silver cutlery
Weekly Routines
Wash all drawers
Shampoo upholstery
Clean air condition outlets
Clean chafing dish stands
Clean all silver cutleries
Clean flower vases
Bleach all china (if needed)
Clean all silver serving items
Wash all salt and pepper shakers
Clean and sanitize ice machine (empty)
Shampoo carpets in Restaurant where necessary.
Appearance/Personal Hygiene
The appearance of the entire personnel on board the ship reflects the reputation and image of the company; therefore a great deal of emphasis is placed on a professional appearance.
The Company expects you to maintain the highest standard of personal appearance and hygiene at all times.
If in passenger areas full uniform is to be worn: hat, scarf, jacket, name tag, pants and proper shoes.
Have a clean neat personal appearance.
Special attention to grooming, hygiene care and clean and proper uniforms and shoes.
Hair must be well groomed, neat and not extend over the shirt collar and always be kept clean.
A moustache is acceptable if kept neatly trimmed.
Big earrings and big necklaces are not to be worn on duty and more than one moderate size ring is not acceptable.
