{"data":[{"id":"43999","benefits":"\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003ePhysical Demands:\u0026nbsp;\u003c/strong\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003eFor the safety of yourself and others on board certain physical abilities shall be maintained. Must be able to bend, climb, perform repetitive motion, and repetitively heavy lift.\u0026nbsp;\u003cbr\u003e\u003cbr\u003eMust maintain physical fitness to perform tasks associated with job.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eTravel Requirements:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003ePassport – valid for a minimum of 6 month\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFlag state issued seaman book\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eGeneral flag state or flag state approved marine fitness medical United States C1/D visa\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnglish Marlin test at minimal score of 80%\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePre-employment medical examination\u0026nbsp;\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eWorking Conditions:\u003cbr\u003e\u003c/strong\u003eWorking on a cruise ship is very different from any land-based occupation. Working hours are longer and work is more intense due to the constant demand of the guests. You have to be very flexible in your working hours, which on occasion might have to be changed due to unforeseen circumstances. The Maritime Labour Convention of 2006 however strictly regulates these. Apart from the working hours there are strict rules which all members of the ship’s company need to adhere to as stipulated by the Master’s standing orders. You work in close proximity with your fellow crewmembers and therefore respect among all is essential.\u0026nbsp;\u003c/div\u003e","benefits_header":"Physical Demands \u0026 Travel","compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003eDirects, supervises and assists in the activities of the Demi Chef de Partie engaged in the preparation of the established quality of food for service to guests and crew in the station assigned. \u003cbr\u003e\u003cbr\u003eThe Chef de Partie is required to adopt a pro-active approach in solving challenges that may arise in their station. Guest satisfaction is the ultimate goal and the Chef de Partie should ensure that all decisions made have the guest in mind. Assisting hi teammates plays an integral role in this position and they should therefor encourage and coach those that work with him. \u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eReporting Relationships:\u003c/strong\u003e\u003cbr\u003eThe Chef de Partie reports directly to the Executive Sous Chef supported by the Chef de Cuisine Main Galley.\u003cbr\u003e\u003cbr\u003ePosition has 2 direct professional level reports. Demi Chef de Parties 2.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003col\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for directing, supervising and assisting in the preparation of all food in the assigned station in the kitchen in accordance with the established company menus and recipes.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for quality, quantity, attractiveness and correctness of all food items served from the station as per company's standard recipes and follow up with FIFO.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eDirects, supervises, assists and coaches all employees assigned to the station.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for the performance, appearance, dress and personal conduct of all employees assigned to his station. Reports on these subjects objectively and timely to his Executive Sous Chef.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eControls actual hours worked of the employees assigned to the station and report any discrepancies between these and the published work schedules to Executive Sous Chef supervising his station.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for checking that quantity and quality of items ordered from stores are received and stored in proper condition and thereafter used in the correct way. FIFO.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePrepares a daily mise en place list for the designated section in accordance with the planned menu and recipes for the day.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWorks closely and cooperates with superiors, colleagues and subordinates in order to achieve the highest possible guest satisfaction from the products served.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePrepares a daily requisition for Executive Chef for all items ordered from stores for use in his station.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExecute all special orders and dietary requirements.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for helping to maintain a team atmosphere in the department.\u0026nbsp;\u003c/li\u003e\u003c/ol\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003ePublic Health:\u003c/strong\u003e\u003c/div\u003e\u003col\u003e\u003cli\u003e\u003c!--block--\u003eResponsible to implement and execute proper maintenance and cleaning procedures in the station assigned to him in order to ensure good appearance and condition of these areas.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eReports any malfunctioning equipment or furnishings in need of repair or refurbishing to the Executive Sous Chef supervising his station.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintains a high level of productivity, cleanliness and sanitation throughout the entire station.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for ensuring that proper work and cleaning methods are being followed in order to produce and serve safe, wholesome, high quality and attractive food for guests and crew.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for the proper use of equipment and utensils to prevent damage or undue maintenance requirements. Report to have replaced.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssigns all cleaning responsibilities within his station according to the cleaning schedule and report to the Executive Sous Chef regarding any problems, which have occurred. If station has GPA personnel assigned, he is responsible for his performance.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eTo be familiar with and execute the Seabourn HESS-MS appropriate to their position.\u0026nbsp;\u003c/li\u003e\u003c/ol\u003e","key_responsibilities_header":"Key Responsibilities","reporting_to":"Executive Sous Chef","skills_knowledge_expertise":"\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eEducation:\u0026nbsp;\u003c/strong\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003eDegree/Diploma from accredited culinary college or university. 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Extensive knowledge in VSP preferred.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eKnowledge, Skills \u0026amp; Abilities:\u0026nbsp;\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eAbility to deliver 5 star culinary products.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExperience in high volume operation of at least 500 meals per service.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExtensive kitchen machinery and knife safety knowledge.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExperience working in all major culinary brigade stations with extensive knowledge in designated station.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cbr\u003e\u003c/div\u003e","skills_knowledge_expertise_header":"Qualifications","title":"SBN - Chef De Partie - CSSI","url":"https://hollandamericagroup.pinpointhq.com/en/postings/c8674300-c4b9-4105-97cd-8afd48015e81","path":"/en/postings/c8674300-c4b9-4105-97cd-8afd48015e81","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"46395","requisition_id":"SEA REQ-0067","department":{"id":"12062","name":"Galley"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1051","name":"Seabourn","title":"Brand"}},"location":{"id":"6002","city":"Kurla West, Mumbai","name":"India - CSSI","postal_code":"400 070","province":"Maharashtra"}},{"id":"44000","benefits":"\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003ePhysical Demands:\u0026nbsp;\u003c/strong\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003eFor the safety of yourself and others on board certain physical abilities shall be maintained. 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Working hours are longer and work is more intense due to the constant demand of the guests. You have to be very flexible in your working hours, which on occasion might have to be changed due to unforeseen circumstances. The Maritime Labour Convention of 2006 however strictly regulates these. Apart from the working hours there are strict rules which all members of the ship’s company need to adhere to as stipulated by the Master’s standing orders. You work in close proximity with your fellow crewmembers and therefore respect among all is essential.\u0026nbsp;\u003c/div\u003e","benefits_header":"Physical Demands \u0026 Travel","compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003eDirects, supervises and assists in the activities of the Demi Chef de Partie engaged in the preparation of the established quality of food for service to guests and crew in the station assigned. \u003cbr\u003e\u003cbr\u003eThe Chef de Partie is required to adopt a pro-active approach in solving challenges that may arise in their station. Guest satisfaction is the ultimate goal and the Chef de Partie should ensure that all decisions made have the guest in mind. Assisting hi teammates plays an integral role in this position and they should therefor encourage and coach those that work with him. \u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eReporting Relationships:\u003c/strong\u003e\u003cbr\u003eThe Chef de Partie reports directly to the Executive Sous Chef supported by the Chef de Cuisine Main Galley.\u003cbr\u003e\u003cbr\u003ePosition has 2 direct professional level reports. Demi Chef de Parties 2.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003col\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for directing, supervising and assisting in the preparation of all food in the assigned station in the kitchen in accordance with the established company menus and recipes.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for quality, quantity, attractiveness and correctness of all food items served from the station as per company's standard recipes and follow up with FIFO.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eDirects, supervises, assists and coaches all employees assigned to the station.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for the performance, appearance, dress and personal conduct of all employees assigned to his station. Reports on these subjects objectively and timely to his Executive Sous Chef.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eControls actual hours worked of the employees assigned to the station and report any discrepancies between these and the published work schedules to Executive Sous Chef supervising his station.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for checking that quantity and quality of items ordered from stores are received and stored in proper condition and thereafter used in the correct way. FIFO.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePrepares a daily mise en place list for the designated section in accordance with the planned menu and recipes for the day.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWorks closely and cooperates with superiors, colleagues and subordinates in order to achieve the highest possible guest satisfaction from the products served.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePrepares a daily requisition for Executive Chef for all items ordered from stores for use in his station.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExecute all special orders and dietary requirements.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for helping to maintain a team atmosphere in the department.\u0026nbsp;\u003c/li\u003e\u003c/ol\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003ePublic Health:\u003c/strong\u003e\u003c/div\u003e\u003col\u003e\u003cli\u003e\u003c!--block--\u003eResponsible to implement and execute proper maintenance and cleaning procedures in the station assigned to him in order to ensure good appearance and condition of these areas.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eReports any malfunctioning equipment or furnishings in need of repair or refurbishing to the Executive Sous Chef supervising his station.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintains a high level of productivity, cleanliness and sanitation throughout the entire station.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for ensuring that proper work and cleaning methods are being followed in order to produce and serve safe, wholesome, high quality and attractive food for guests and crew.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for the proper use of equipment and utensils to prevent damage or undue maintenance requirements. Report to have replaced.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssigns all cleaning responsibilities within his station according to the cleaning schedule and report to the Executive Sous Chef regarding any problems, which have occurred. If station has GPA personnel assigned, he is responsible for his performance.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eTo be familiar with and execute the Seabourn HESS-MS appropriate to their position.\u0026nbsp;\u003c/li\u003e\u003c/ol\u003e","key_responsibilities_header":"Key Responsibilities","reporting_to":"Executive Sous Chef","skills_knowledge_expertise":"\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eEducation:\u0026nbsp;\u003c/strong\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003eDegree/Diploma from accredited culinary college or university. Ability to effectively read, write and speak English\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eExperience: \u003cbr\u003e\u003c/strong\u003e3+ years experience in a 5 star + hotel, cruise ship or high-profile restaurant performing the functions of a similar position.\u003cbr\u003e\u003cbr\u003eCertification from accredited advanced food safety program. Extensive knowledge in VSP preferred.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eKnowledge, Skills \u0026amp; Abilities:\u0026nbsp;\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eAbility to deliver 5 star culinary products.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExperience in high volume operation of at least 500 meals per service.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExtensive kitchen machinery and knife safety knowledge.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExperience working in all major culinary brigade stations with extensive knowledge in designated station.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cbr\u003e\u003c/div\u003e","skills_knowledge_expertise_header":"Qualifications","title":"SBN - Chef De Partie - Singa","url":"https://hollandamericagroup.pinpointhq.com/en/postings/b1a8f0da-1e6b-41b6-8646-e8c5b8f4d533","path":"/en/postings/b1a8f0da-1e6b-41b6-8646-e8c5b8f4d533","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"46396","requisition_id":"SEA REQ-0068","department":{"id":"12062","name":"Galley"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1051","name":"Seabourn","title":"Brand"}},"location":{"id":"6462","city":"Manila","name":"Philippines - Singa","postal_code":"","province":"Philippines"}},{"id":"44005","benefits":"\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003ePhysical Demands:\u0026nbsp;\u003c/strong\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003eFor the safety of yourself and others on board certain physical abilities shall be maintained. Must be able to bend, climb, perform repetitive motion, and repetitively heavy lift.\u0026nbsp;\u003cbr\u003e\u003cbr\u003eMust maintain physical fitness to perform tasks associated with job.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eTravel Requirements:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003ePassport – valid for a minimum of 6 month\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFlag state issued seaman book\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eGeneral flag state or flag state approved marine fitness medical United States C1/D visa\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnglish Marlin test at minimal score of 80%\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePre-employment medical examination\u0026nbsp;\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eWorking Conditions:\u003cbr\u003e\u003c/strong\u003eWorking on a cruise ship is very different from any land-based occupation. Working hours are longer and work is more intense due to the constant demand of the guests. You have to be very flexible in your working hours, which on occasion might have to be changed due to unforeseen circumstances. The Maritime Labour Convention of 2006 however strictly regulates these. Apart from the working hours there are strict rules which all members of the ship’s company need to adhere to as stipulated by the Master’s standing orders. You work in close proximity with your fellow crewmembers and therefore respect among all is essential.\u0026nbsp;\u003c/div\u003e","benefits_header":"Physical Demands \u0026 Travel","compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003eThe Demi Chef de Partie is responsible to produce and execute the products according the daily menus, checklists and operational needs as per Executive Chef de Cuisine. \u003cbr\u003e\u003cbr\u003eThe Demi Chef de Partie plays an integral role in providing a service to the Seabourn guest. Work should always be completed in a satisfactory manner in order to maintain and exceed the company’s goal. Any decisions made to compromise the product will have a negative impact on the guest’s experience. \u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eReporting relationships:\u003cbr\u003e\u003c/strong\u003eThe Demi Chef de Partie reports directly to the Chef de Partie and is supported by the Sous Chef.\u0026nbsp;\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003cdiv\u003e\u003c!--block--\u003e1. Responsible producing in the preparation of all food in the assigned station in the\u003cbr\u003ekitchen in accordance with the established company menus and recipes.\u003cbr\u003e2. Responsible for quality, quantity, attractiveness and correctness of all food items served from the station as per company's standard recipes.\u003cbr\u003e3. Responsible for quality, quantity, attractiveness and correctness of all food items served from the station as per company's standard recipes.\u003cbr\u003e4. Responsible for the performance, appearance, and dress as well as personal conducts of themselves.\u003cbr\u003e5. Controls actual hours worked and comply with MLC2006 and report any discrepancies between these and the published work schedules to Sous Chef supervising his station.\u003cbr\u003e6. Responsible for checking that quantity and quality of items ordered from stores are\u003cbr\u003ereceived and stored in proper condition and thereafter used in the correct way, FIFO.\u003cbr\u003e7. Follows a daily work plan assigned to his station in accordance with the planned menu and recipes of the day.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003ePublic Health:\u003cbr\u003e\u003c/strong\u003e1. Directly responsible for executing food handling and cleaning procedures in accordance with USPH standards in the assigned station in the kitchen organization as outlined in the Safe Food Handling Manual and cleaning specifications per station.\u003cbr\u003e2. Responsible to implement and execute proper maintenance and cleaning procedures in the station assigned to him in order to ensure good appearance and condition of these areas. And inspects the cleaning procedures and cleanliness of work area and equipment done by all personnel in his assigned station.\u003cbr\u003e3. Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to the Sous Chef supervising his station.\u003cbr\u003e4. Maintains a high level of productivity, cleanliness and sanitation throughout the entire station at all times.\u003cbr\u003e5. Responsible for ensuring that proper work and cleaning methods are being followed in order to produce and serve safe, wholesome, high quality and attractive food for\u003cbr\u003epassengers and crew.\u003cbr\u003e6. Responsible for the proper use of equipment and utensils to prevent damage or undue maintenance requirements.\u003cbr\u003e7. 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Extensive knowledge in VSP preferred.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eKnowledge, Skills \u0026amp; Abilities:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eExperience in high volume operation of at least 500 meals per service.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExtensive kitchen machinery and knife safety knowledge.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExperience working in all major culinary brigade stations with extensive knowledge in designated station.\u003c/li\u003e\u003c/ul\u003e","skills_knowledge_expertise_header":"Qualifications","title":"SBN - Demi Chef de Partie - CSSI","url":"https://hollandamericagroup.pinpointhq.com/en/postings/bb8b976b-83ab-4793-80a5-6e71d4d03d8a","path":"/en/postings/bb8b976b-83ab-4793-80a5-6e71d4d03d8a","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"46401","requisition_id":"SEA REQ-0072","department":{"id":"12062","name":"Galley"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1051","name":"Seabourn","title":"Brand"}},"location":{"id":"6002","city":"Kurla West, Mumbai","name":"India - CSSI","postal_code":"400 070","province":"Maharashtra"}},{"id":"44006","benefits":"\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003ePhysical Demands:\u0026nbsp;\u003c/strong\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003eFor the safety of yourself and others on board certain physical abilities shall be maintained. Must be able to bend, climb, perform repetitive motion, and repetitively heavy lift.\u0026nbsp;\u003cbr\u003e\u003cbr\u003eMust maintain physical fitness to perform tasks associated with job.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eTravel Requirements:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003ePassport – valid for a minimum of 6 month\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFlag state issued seaman book\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eGeneral flag state or flag state approved marine fitness medical United States C1/D visa\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnglish Marlin test at minimal score of 80%\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePre-employment medical examination\u0026nbsp;\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eWorking Conditions:\u003cbr\u003e\u003c/strong\u003eWorking on a cruise ship is very different from any land-based occupation. Working hours are longer and work is more intense due to the constant demand of the guests. You have to be very flexible in your working hours, which on occasion might have to be changed due to unforeseen circumstances. The Maritime Labour Convention of 2006 however strictly regulates these. Apart from the working hours there are strict rules which all members of the ship’s company need to adhere to as stipulated by the Master’s standing orders. You work in close proximity with your fellow crewmembers and therefore respect among all is essential.\u0026nbsp;\u003c/div\u003e","benefits_header":"Physical Demands \u0026 Travel","compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003eThe Demi Chef de Partie is responsible to produce and execute the products according the daily menus, checklists and operational needs as per Executive Chef de Cuisine. \u003cbr\u003e\u003cbr\u003eThe Demi Chef de Partie plays an integral role in providing a service to the Seabourn guest. Work should always be completed in a satisfactory manner in order to maintain and exceed the company’s goal. Any decisions made to compromise the product will have a negative impact on the guest’s experience. \u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eReporting relationships:\u003cbr\u003e\u003c/strong\u003eThe Demi Chef de Partie reports directly to the Chef de Partie and is supported by the Sous Chef.\u0026nbsp;\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003cdiv\u003e\u003c!--block--\u003e1. Responsible producing in the preparation of all food in the assigned station in the\u003cbr\u003ekitchen in accordance with the established company menus and recipes.\u003cbr\u003e2. Responsible for quality, quantity, attractiveness and correctness of all food items served from the station as per company's standard recipes.\u003cbr\u003e3. Responsible for quality, quantity, attractiveness and correctness of all food items served from the station as per company's standard recipes.\u003cbr\u003e4. Responsible for the performance, appearance, and dress as well as personal conducts of themselves.\u003cbr\u003e5. Controls actual hours worked and comply with MLC2006 and report any discrepancies between these and the published work schedules to Sous Chef supervising his station.\u003cbr\u003e6. Responsible for checking that quantity and quality of items ordered from stores are\u003cbr\u003ereceived and stored in proper condition and thereafter used in the correct way, FIFO.\u003cbr\u003e7. Follows a daily work plan assigned to his station in accordance with the planned menu and recipes of the day.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003ePublic Health:\u003cbr\u003e\u003c/strong\u003e1. Directly responsible for executing food handling and cleaning procedures in accordance with USPH standards in the assigned station in the kitchen organization as outlined in the Safe Food Handling Manual and cleaning specifications per station.\u003cbr\u003e2. Responsible to implement and execute proper maintenance and cleaning procedures in the station assigned to him in order to ensure good appearance and condition of these areas. And inspects the cleaning procedures and cleanliness of work area and equipment done by all personnel in his assigned station.\u003cbr\u003e3. Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to the Sous Chef supervising his station.\u003cbr\u003e4. Maintains a high level of productivity, cleanliness and sanitation throughout the entire station at all times.\u003cbr\u003e5. Responsible for ensuring that proper work and cleaning methods are being followed in order to produce and serve safe, wholesome, high quality and attractive food for\u003cbr\u003epassengers and crew.\u003cbr\u003e6. Responsible for the proper use of equipment and utensils to prevent damage or undue maintenance requirements.\u003cbr\u003e7. To be familiar with and execute the Seabourn HESS-MS appropriate to their position.\u003c/div\u003e","key_responsibilities_header":"Key Responsibilities","reporting_to":"Executive Chef de Cuisine","skills_knowledge_expertise":"\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eEducation:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eDegree/Diploma from accredited culinary college or university. Ability to effectively read, write and speak English\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eExperience:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003e2+ years experience in a 5 star + hotel, cruise ship or high-profile restaurant performing the functions of a similar position.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCertification from accredited advanced food safety program. 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Assisting your teammates plays an integral role in this position and they should therefore encourage and coach those that work with. \u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eReporting relationships:\u003cbr\u003e\u003c/strong\u003eThe Demi Chef de Partie reports directly to the Executive Pastry Sous Chef supported by the Executive Pastry Chef\u0026nbsp;\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003cdiv\u003e\u003c!--block--\u003e1. Responsible for the preparation of all food in the assigned station in the kitchen in\u003cbr\u003eaccordance with the established company menus and recipes.\u003cbr\u003e2. Responsible for quality, quantity, attractiveness and correctness of all food items served from the station as per company's standard recipes and follow up with FIRST IN FIRST OUT.\u003cbr\u003e3. Responsible for checking that quantity and quality of items ordered from stores are\u003cbr\u003ereceived and stored in proper condition and thereafter used in the correct way “FIRST IN\u003cbr\u003eFIRST OUT”\u003cbr\u003e4. Prepares a daily mise en place list for the designated section in accordance with the\u003cbr\u003eplanned menu and recipes for the day.\u003cbr\u003e5. Works closely and cooperates with superiors, colleagues and subordinates in order to\u003cbr\u003eachieve the highest possible guest satisfaction from the products served.\u003cbr\u003e6. Prepares a daily requisition for Executive Pastry Chef for all items ordered from stores\u003cbr\u003efor use in his station.\u003cbr\u003e7. Execute all special orders and dietary requirements.\u003cbr\u003e8. Responsible for helping to maintain a team atmosphere in the department.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003ePublic Health:\u003cbr\u003e\u003c/strong\u003e1. Responsible to implement and execute proper maintenance and cleaning procedures in the station assigned to him in order to ensure good appearance and condition of these areas.\u003cbr\u003e2. Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to the Pastry Chef supervising his station.\u003cbr\u003e3. Maintains a high level of productivity, cleanliness and sanitation throughout the entire station.\u003cbr\u003e4. Responsible for ensuring that proper work and cleaning methods are being followed in order to produce and serve safe, wholesome, high quality and attractive food for guests and crew.\u003cbr\u003e5. Responsible for the proper use of equipment and utensils to prevent damage or undue maintenance requirements. Report to have replaced.\u003cbr\u003e6. Assigns all cleaning responsibilities within his station according to the cleaning schedule and report to the Executive Pastry Chef regarding any problems.\u003c/div\u003e","key_responsibilities_header":"Key Responsibilities","reporting_to":"Executive Pastry Chef","skills_knowledge_expertise":"\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eEducation:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eHigh School Diploma or equivalent accredited culinary college or university. Ability to effectively read, write and speak English\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eExperience:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003e2+ years experience in a 5 star + hotel, cruise ship or high-profile restaurant performing the functions of a similar position.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCertification from accredited advanced food safety program. Extensive knowledge in VSP preferred.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eKnowledge, Skills \u0026amp; Abilities:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eAbility to deliver 5 star culinary products.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExperience in high volume operation of at least 500 meals per service.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExtensive kitchen machinery and knife safety knowledge.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExperience working in all major culinary brigade stations with extensive knowledge in designated station.\u003c/li\u003e\u003c/ul\u003e","skills_knowledge_expertise_header":"Qualifications","title":"SBN - Demi Chef de Partie Pastry - Singa","url":"https://hollandamericagroup.pinpointhq.com/en/postings/9f786601-9894-486e-890d-b7341b47eec2","path":"/en/postings/9f786601-9894-486e-890d-b7341b47eec2","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"46406","requisition_id":"SEA REQ-0076","department":{"id":"12062","name":"Galley"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1051","name":"Seabourn","title":"Brand"}},"location":{"id":"6462","city":"Manila","name":"Philippines - Singa","postal_code":"","province":"Philippines"}},{"id":"44013","benefits":"\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003ePhysical Demands: \u003cbr\u003e\u003c/strong\u003eFor the safety of yourself and others on board certain physical abilities shall be maintained. Must be able to bend, climb, perform repetitive motion, and repetitively heavy lift.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003eMust maintain physical fitness to perform tasks associated with job.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eTravel Requirements:\u0026nbsp;\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003ePassport – valid for a minimum of 6 month\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFlag state issued seaman book\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eGeneral flag state or flag state approved marine fitness medical United States C1/D visa\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnglish Marlin test at minimal score of 80%\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePre-employment medical examination\u0026nbsp;\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eWork conditions:\u003c/strong\u003e\u003cbr\u003eWorking on a cruise ship is very different from any land-based occupation. Working hours are longer and work is more intense due to the constant demand of the guests. You have to be very flexible in your working hours, which on occasion might have to be changed due to unforeseen circumstances. The Maritime Labour Convention of 2006 however strictly regulates these. Apart from the working hours there are strict rules which all members of the ship’s company need to adhere to as stipulated by the Master’s standing orders. You work in close proximity with your fellow crewmembers and therefore respect among all is essential.\u0026nbsp;\u003c/div\u003e","benefits_header":"Physical Demands \u0026 Travel","compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003eUnder general supervision, service utilities execute and assist with all food and beverage related preparation, services and cleanup duties to help maintain an overall smooth running operation. \u003cbr\u003e\u003cbr\u003eThe Service Utilities play an important part in the success of the overall service operation. The crucial contributions gained from these positions, make it possible to achieve the standard of service expected from our guests. \u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eReporting relationships:\u003cbr\u003e\u003c/strong\u003eThe Service Utility reports directly to the Food and beverage manager, with general guidance and direction from each relevant outlet manager.\u0026nbsp;\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for delivering requisitioned items to all Restaurants, bars and lounges and the proper storage of the content\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for assisting service staff in the preparation and cleanup duties for all restaurants, pantries and assigned galley areas to ensure each location is kept up to public health standards\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for collecting and organizing all restaurant equipment [example: china, glasses etc.] throughout the vessel and relocate the items to their appropriate outlets and lockers\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible to assist the waiters with all secondary service tasks. This includes, but is not limited to assistance with polishing duties and general check outs of outlets\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for silver polishing all silver items from the restaurant operation\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible to set-up any mis-en-place as directed by supervisors and as outlined in the daily working schedules\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssisting the waiters in delivering food items and setting up dining accordingly\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible to comply with all company guidelines regarding uniforms and personal hygiene\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible to follow company standard \u0026amp; policies accordingly to CBA booklet\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssist loading or luggage’s team as per Supervisor schedule\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible to familiarize themselves the content of the HESS-MS\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for segregating and removing garbage from venue outlets and sanitizing garbage containers\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssisting with the breakdown of trays at all dishwashing areas\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for communicating any maintenance needs or concerns to their respective outlet supervisors\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssist bartenders with daily events and beverage stations\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eRequired to attend weekly trainings, regarding HESS or job related risk assessments, including weekly crew drills\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintains current knowledge of the ship’s regular events and special events and special functions by reviewing the daily schedule in order to provide the guests with accurate information\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFollows all related procedures set by the company on a daily basis, while ensuring fellow coworkers abide by them\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for deck setup’s and breakdowns as directed or scheduled\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssist with the cleanliness of decks and deck furniture. Cleaning and arranging of deck chairs must be maintained during the entire day and is to be constantly checked\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure safe storage of all deck equipment, such as tables, chairs, umbrellas \u0026amp; cushions according to safety regulations\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure the set-up and breakdown of Pier Service on specified days and manning the Pier as scheduled\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMonitor deck service and assist service staff if needed\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssist the Restaurant outlets for distributing food trays to service stations and the collection of soiled trays back to the dishwashing areas\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePerform other related duties as assigned or as directed by ships management\u003c/li\u003e\u003c/ul\u003e","key_responsibilities_header":"Key responsibilities","reporting_to":"Bar Manager","skills_knowledge_expertise":"\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eEducation: \u003cbr\u003e\u003c/strong\u003eHigh School diploma or similar\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eExperience: \u003cbr\u003e\u003c/strong\u003eWork experience within the Hotel industry. Cruise ship experience preferred.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eKnowledge, Skills \u0026amp; Abilities:\u0026nbsp;\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eStrong command of the English language combined with good written skills. Ability to work in a team\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eBasic F\u0026amp;B knowledge of beverage operations and service.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eKnowledge of public health and sanitation regulations/ procedures.\u0026nbsp;\u003c/li\u003e\u003c/ul\u003e","skills_knowledge_expertise_header":"Qualifications","title":"SBN - Service Utility - Singa","url":"https://hollandamericagroup.pinpointhq.com/en/postings/613c6228-0b9f-4e9d-aeb2-3e4264628f2e","path":"/en/postings/613c6228-0b9f-4e9d-aeb2-3e4264628f2e","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"46410","requisition_id":"SEA REQ-0078","department":{"id":"11005","name":"Beverage Svc"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1051","name":"Seabourn","title":"Brand"}},"location":{"id":"6462","city":"Manila","name":"Philippines - Singa","postal_code":"","province":"Philippines"}},{"id":"44061","benefits":"\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003ePhysical Demands:\u0026nbsp;\u003c/strong\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003eFor the safety of yourself and others on board certain physical abilities shall be maintained. Must be able to bend, climb, perform repetitive motion, and repetitively heavy lift.\u0026nbsp;\u003cbr\u003e\u003cbr\u003eMust maintain physical fitness to perform tasks associated with job.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eTravel Requirements:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003ePassport – valid for a minimum of 6 month\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFlag state issued seaman book\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eGeneral flag state or flag state approved marine fitness medical United States C1/D visa\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnglish Marlin test at minimal score of 80%\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePre-employment medical examination\u0026nbsp;\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eWorking Conditions:\u003cbr\u003e\u003c/strong\u003eWorking on a cruise ship is very different from any land-based occupation. Working hours are longer and work is more intense due to the constant demand of the guests. You have to be very flexible in your working hours, which on occasion might have to be changed due to unforeseen circumstances. The Maritime Labour Convention of 2006 however strictly regulates these. Apart from the working hours there are strict rules which all members of the ship’s company need to adhere to as stipulated by the Master’s standing orders. You work in close proximity with your fellow crewmembers and therefore respect among all is essential.\u0026nbsp;\u003c/div\u003e","benefits_header":"Physical Demands \u0026 Travel","compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003eThe Housekeeping Utility’s primary responsibility is to ensure the overall cleanliness of all assigned Crew and Officer’s cabins, Crew and Guest public areas according to standards implemented by the company. In order to consistently exceed Guest expectations and provide the highest levels of product and services, additional duties and responsibilities may be assigned as needed. \u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eReporting relationships:\u003cbr\u003e\u003c/strong\u003eHousekeeping utility reports directly to the Assistant Housekeeper whilst following guidance from Executive Housekeeper.\u0026nbsp;\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003col\u003e\u003cli\u003e\u003c!--block--\u003eAttend daily briefings conducted by the Assistant housekeeper/Executive Housekeeper and regularly communicate with the Assistant Housekeeper regarding Housekeeping matters.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAdhere to cleaning schedules put in place by the Housekeeping management.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCarry out any additional duties as instructed by the Assistant Housekeeper/Executive Housekeeper\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for garbage disposal before the shift ends and ensures that all garbage is separated in accordance with Public Health regulations.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eComplete the relevant logs\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eReport any maintenance issues to the Assistant housekeeper/Executive housekeeper.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFollow the Housekeeping Utility Daily/Night Schedule.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssist with embarkation/debarkation duties as requested by the supervisor.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCheck and clean all assigned areas\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eShampoo carpets/upholstery when necessary.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintain a strong sense of urgency at all times while on duty and offers assistance to others around him/her without hesitation.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssist in achieving the budgets by minimizing waste and breakage and maintaining proper handling procedures.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eTo be familiar with and execute the Seabourn HESS-MS appropriate to their position.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure that all working hours, including overtime, have been recorded accurately and truthfully on his timesheet for each time period worked. Ensures he is productive at all times and assists in decreasing overtime by informing Managem\u003c/li\u003e\u003c/ol\u003e","key_responsibilities_header":"Key Responsibilities","reporting_to":"Asst Housekeeper","skills_knowledge_expertise":"\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eEducation:\u0026nbsp;\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eHigh School diploma or similar preferred.\u0026nbsp;\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eExperience:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003e1 Year in same position or similar. Cruise ship experience preferred.\u003c/li\u003e\u003c/ul\u003e","skills_knowledge_expertise_header":"Qualifications","title":"SBN - Housekeeping Utility - Singa","url":"https://hollandamericagroup.pinpointhq.com/en/postings/c277ac50-5a6b-441e-848d-0ea23e17a205","path":"/en/postings/c277ac50-5a6b-441e-848d-0ea23e17a205","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"46467","requisition_id":"SEA REQ-0097","department":{"id":"12065","name":"Housekeeping"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1051","name":"Seabourn","title":"Brand"}},"location":{"id":"6462","city":"Manila","name":"Philippines - Singa","postal_code":"","province":"Philippines"}},{"id":"44071","benefits":null,"benefits_header":null,"compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003eOperates, maintains and cleans equipment, china, glassware, and other galley items as well as dishwashing areas. Assists with transporting food, provision, china, and other supplies as needed.\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eComply with company policy regarding waste separation and environmental compliance.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for proper dishwashing, food handling and cleaning procedures in accordance with USPH and company standards.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFollows procedure for handling, racking, and pre-rinsing of dirty dishes and the uncracking, storing and delivery of clean dishes.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintains a high level of productivity, cleanliness, and sanitation throughout operation and areas of responsibility.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eProperly utilize, maintain and return equipment and utensils to prevent damage, loss or undue maintenance.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eReports any malfunctioning equipment or finishing’s in need of repair to Chief Steward.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for performance, appearance, dress and personal conduct in accordance with company rules and regulations.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFollows guidelines and instructions establishes by Chief Steward and/or Executive Chef\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePerform other job related functions as assigned.\u003c/li\u003e\u003c/ul\u003e","key_responsibilities_header":"Key Responsibilities","reporting_to":"Sr Galley Steward","skills_knowledge_expertise":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eGood listening skills and able to follow instructions.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eShows initiative in performing culinary tasks.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAsks questions if tasks are unclear.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eTeam player\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eDesired Skills \u0026amp; Experience\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003e1+ years’ experience in a 5 star+ hotel, cruise ship or high-profile restaurant performing the functions of a similar position.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCertification from accredited advanced food safety program. Extensive knowledge in VSP preferred.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExtensive kitchen machinery and knife safety knowledge.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to effectively read, write and speak English.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eDegree from accredited culinary college or university.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003eNote: Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities.\u003c/div\u003e","skills_knowledge_expertise_header":"Core Capabilities","title":"SBN - General Galley Steward - Singa","url":"https://hollandamericagroup.pinpointhq.com/en/postings/d5268f36-beb7-46c6-aed4-bb19df76dc29","path":"/en/postings/d5268f36-beb7-46c6-aed4-bb19df76dc29","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"46477","requisition_id":"SEA REQ-0107","department":{"id":"12069","name":"Stewarding"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1051","name":"Seabourn","title":"Brand"}},"location":{"id":"6462","city":"Manila","name":"Philippines - Singa","postal_code":"","province":"Philippines"}},{"id":"44309","benefits":"\u003cdiv\u003e\u003c!--block--\u003eWhile performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel objects, tools or controls; reach with hands and arms; talk and hear; and taste and smell. In the event of an emergency, the employee may be required to sit, stoop, kneel or crawl. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception and the ability to adjust focus.\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eAll shipboard employees must be physically able to participate in emergency life-saving 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 requiring the lowering of a life boat.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eThe employee must occasionally lift and/or move up to 20kgs.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eThe employee must occasionally work in an environment where guests are permitted to smoke cigarettes and cigars.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eThe employee must occasionally perform support duties \u0026amp; other assigned non- revenue related tasks.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eThe employee must be able to perform regular shifts in outdoor environments such as ship open deck areas and private island destinations.\u003c/li\u003e\u003c/ul\u003e","benefits_header":"Physical Requirements","compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003eResponsible for providing courteous and professional service to our guests and fellow team members while striving to meet and exceed our revenue goals. Responsible for assisting all Bartenders, Servers, and Dining team members in the preparation and service of quality beverages according to all recipes and standards. Facilitating the prompt service of all products with a friendly, individualized experience for each guest. Beverage runners assist all beverage operations in all service areas and restaurants, including special events throughout the vessel by performing the essential duties and responsibilities listed below. Responsible for educating external and internal guests about our premium beverages and other retail products. Be willing to go the extra mile to assist guests and team members and recognize that every interaction is important, no matter how big or small.\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003cdiv\u003e\u003c!--block--\u003eAll duties and responsibilities are to be performed in accordance with HAL standards, USPH, HACCP guidelines, and Responsible service of alcohol, Environmental policies, and safety procedures. Each shipboard employee may be required to perform all functions in various food and beverage service venues throughout the ship. Each employee is required to conduct oneself in a professional and courteous manner at all times.\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eThe Beverage runner is responsible to assist the Beverage and Dining Teams and their respective Management in various aspects of the beverage and dining operations.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for beverage running in all dining and specialty restaurant outlets.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for deck service including clearing the open decks, deck furniture, towel service, requisitioning, assist in preparation of bar, parties, event set up, and support the team in service in all beverage service locations and various restaurants.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eBe aware and promote special cocktails, daily cocktails and special events.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssist in serving appetizers and beverages in the bars and lounges, as well as all other areas as required\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eGarnish beverages as needed according to standard recipes and venue specifications promptly deliver all orders to appropriate sections and tables\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eRespond to changes in the Beverage Department as dictated by the vessel and the shoreside management\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eReports to the bartender / Beverage Management while check in / check out and for regular breaks.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCarry out any reasonable assignment as may be assigned by the Bartender and Beverage Management.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eShould possess basic product knowledge of all beverage offerings and basic knowledge of Mixology\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAnticipate guest’s needs and ensure they are met per company’s service standards, organize and prioritize service per appropriate service sequence\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eGreets and welcomes all guests as per cruise line's standards of service provides and exchanges clean towels for guests in all open pool deck areas and transports used towels to the laundry facilities\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eStacks chairs and transports them to assigned pool or deck areas and maintains deck furniture in a clean and orderly fashion and report any maintenance or technical difficulty immediately to the Bartender or Beverage Management\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWorks in collaboration with other team members (Restaurant, Bar Department, Galley, etc.) in order to ensure total guest satisfaction.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintain professional interpersonal skills using tact, patience, courtesy and cooperative effective relationships with others and consistently display self-control, honesty with guests and other staff. o Collect and dispose of garbage on deck. Follow garbage-handling procedures\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eConsistently maintain a well-groomed appearance, posture, and hygiene, make-up, technique and style should stay in line with company standards and move effectively and efficiently throughout the assigned areas.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePosture, gestures, movement and walking should reflect the hospitality aesthetics\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssume responsibility of the station’s assigned as per the guidelines and set standards\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFollow sanitation guidelines (USPH) and proper use and sanitation of Equipment\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eKeeps equipment operating by following operating instructions; troubleshooting breakdowns; maintaining supplies; performing preventive maintenance; calling for repairs etc.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintains safe and healthy work environment by following organization standards and sanitation regulations.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssists with new teammate training by positively reinforcing successful performance and giving respectful and encouraging coaching as needed.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintains a calm demeanor during periods of high volume or unusual events to keep operating area a per company standard.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eHelps to resolve in a satisfactory and proactive manner all service and product deficiencies and follows up on guest comments and/or concerns.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCommunicates information to Beverage Manager so that the team can respond as necessary to create the most efficient service possible.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintains a clean and organized workspace at all times.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eConsistently responsible, maintaining regular attendance and timely completion of assigned duties.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eRecognize and acknowledge when guests are becoming intoxicated and/or are intoxicated. Monitor potentially intoxicated and/or disruptive guests and promptly bring to a Manager’s attention\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCarry out any reasonable assignment as may be assigned by the Bartender and Beverage Management\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintain a good working relationship with own colleagues and all other departments as well as superiors and Head Office\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEmployee must occasionally perform other hotel related duties and support duties \u0026amp; other assigned non- revenue related tasks.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssists in the restocking of the bar locations and provision areas\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAttends meetings, training activities, courses and all other work-related activities as required. o Successfully passes responsible service of alcohol training within first 7 days of contract.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintains safe and healthy work environment by following organization standards and sanitation regulations.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePerforms 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 team members occupying this position. Shipboard team members will be required to perform any other job-related duties assigned by their supervisor or management.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eInternal candidates are required to fulfil the following requirements\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eMust have completed at least one contract HAL shipboard experience in hotel or galley background. o Must have a passion for beverages and past experience in food and beverage service is preferred.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility 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.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMust have received overall exceed expectation more than twice in one complete contract.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eShould not have any active warning or disciplinary actions.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to speak additional languages preferred.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eNote: Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities.\u003c/strong\u003e\u003c/div\u003e","key_responsibilities_header":"Responsibilities","reporting_to":"Asst Beverage Manager","skills_knowledge_expertise":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eExcellent command of the English Language\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eKnowledge of principles and processes for providing customer and personal service including needs assessment, problem resolution and achievement of quality service standards.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eHandle multiple tasks at one time.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to read, interpret and demonstrate the understanding of standard procedures and policies. o Ability to investigate and solve passengers complains, follows up and meet/exceed guest expectations.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eBasic knowledge of beverage handling procedures with regard to public health standards. o Ability to work positively and cooperatively in a diverse team environment to meet overall established timeframes for the entire bar service operation.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to train and guide assigned waiting staff.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWork successfully as part of the team, while under pressure.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExcellent appearance, self-starter.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintain a positive morale and professional attitude.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eRevenue and guest satisfaction focused.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to handle food and hot beverages.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExcellent open communication style with all levels of employees.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to communicate tactfully with all levels of management, co-workers and other shipboard employees to resolve problems and negotiate resolutions.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eProcess information/ merchandise through POS register system.\u003c/li\u003e\u003c/ul\u003e","skills_knowledge_expertise_header":"Hiring Criteria","title":"HAL - Beverage Runner - SBI","url":"https://hollandamericagroup.pinpointhq.com/en/postings/3c441aff-3232-49fe-8869-e1774471ecdc","path":"/en/postings/3c441aff-3232-49fe-8869-e1774471ecdc","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"46719","requisition_id":"SEA REQ-0348","department":{"id":"11005","name":"Beverage Svc"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1050","name":"Holland America Line","title":"Brand"}},"location":{"id":"6457","city":"Jakarta","name":"Indonesia - SBI","postal_code":"","province":""}},{"id":"44310","benefits":"\u003cdiv\u003e\u003c!--block--\u003eWhile performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel objects, tools or controls; reach with hands and arms; talk and hear; and taste and smell. In the event of an emergency, the employee may be required to sit, stoop, kneel or crawl. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception and the ability to adjust focus.\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eAll shipboard employees must be physically able to participate in emergency life-saving 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 requiring the lowering of a life boat.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eThe employee must occasionally lift and/or move up to 20kgs.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eThe employee must occasionally work in an environment where guests are permitted to smoke cigarettes and cigars.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eThe employee must occasionally perform support duties \u0026amp; other assigned non- revenue related tasks.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eThe employee must be able to perform regular shifts in outdoor environments such as ship open deck areas and private island destinations.\u003c/li\u003e\u003c/ul\u003e","benefits_header":"Physical Requirements","compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003eResponsible for providing courteous and professional service to our guests and fellow team members while striving to meet and exceed our revenue goals. Responsible for assisting all Bartenders, Servers, and Dining team members in the preparation and service of quality beverages according to all recipes and standards. Facilitating the prompt service of all products with a friendly, individualized experience for each guest. Beverage runners assist all beverage operations in all service areas and restaurants, including special events throughout the vessel by performing the essential duties and responsibilities listed below. Responsible for educating external and internal guests about our premium beverages and other retail products. Be willing to go the extra mile to assist guests and team members and recognize that every interaction is important, no matter how big or small.\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003cdiv\u003e\u003c!--block--\u003eAll duties and responsibilities are to be performed in accordance with HAL standards, USPH, HACCP guidelines, and Responsible service of alcohol, Environmental policies, and safety procedures. Each shipboard employee may be required to perform all functions in various food and beverage service venues throughout the ship. Each employee is required to conduct oneself in a professional and courteous manner at all times.\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eThe Beverage runner is responsible to assist the Beverage and Dining Teams and their respective Management in various aspects of the beverage and dining operations.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for beverage running in all dining and specialty restaurant outlets.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for deck service including clearing the open decks, deck furniture, towel service, requisitioning, assist in preparation of bar, parties, event set up, and support the team in service in all beverage service locations and various restaurants.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eBe aware and promote special cocktails, daily cocktails and special events.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssist in serving appetizers and beverages in the bars and lounges, as well as all other areas as required\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eGarnish beverages as needed according to standard recipes and venue specifications promptly deliver all orders to appropriate sections and tables\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eRespond to changes in the Beverage Department as dictated by the vessel and the shoreside management\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eReports to the bartender / Beverage Management while check in / check out and for regular breaks.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCarry out any reasonable assignment as may be assigned by the Bartender and Beverage Management.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eShould possess basic product knowledge of all beverage offerings and basic knowledge of Mixology\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAnticipate guest’s needs and ensure they are met per company’s service standards, organize and prioritize service per appropriate service sequence\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eGreets and welcomes all guests as per cruise line's standards of service provides and exchanges clean towels for guests in all open pool deck areas and transports used towels to the laundry facilities\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eStacks chairs and transports them to assigned pool or deck areas and maintains deck furniture in a clean and orderly fashion and report any maintenance or technical difficulty immediately to the Bartender or Beverage Management\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWorks in collaboration with other team members (Restaurant, Bar Department, Galley, etc.) in order to ensure total guest satisfaction.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintain professional interpersonal skills using tact, patience, courtesy and cooperative effective relationships with others and consistently display self-control, honesty with guests and other staff. o Collect and dispose of garbage on deck. Follow garbage-handling procedures\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eConsistently maintain a well-groomed appearance, posture, and hygiene, make-up, technique and style should stay in line with company standards and move effectively and efficiently throughout the assigned areas.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePosture, gestures, movement and walking should reflect the hospitality aesthetics\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssume responsibility of the station’s assigned as per the guidelines and set standards\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFollow sanitation guidelines (USPH) and proper use and sanitation of Equipment\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eKeeps equipment operating by following operating instructions; troubleshooting breakdowns; maintaining supplies; performing preventive maintenance; calling for repairs etc.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintains safe and healthy work environment by following organization standards and sanitation regulations.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssists with new teammate training by positively reinforcing successful performance and giving respectful and encouraging coaching as needed.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintains a calm demeanor during periods of high volume or unusual events to keep operating area a per company standard.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eHelps to resolve in a satisfactory and proactive manner all service and product deficiencies and follows up on guest comments and/or concerns.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCommunicates information to Beverage Manager so that the team can respond as necessary to create the most efficient service possible.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintains a clean and organized workspace at all times.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eConsistently responsible, maintaining regular attendance and timely completion of assigned duties.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eRecognize and acknowledge when guests are becoming intoxicated and/or are intoxicated. Monitor potentially intoxicated and/or disruptive guests and promptly bring to a Manager’s attention\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCarry out any reasonable assignment as may be assigned by the Bartender and Beverage Management\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintain a good working relationship with own colleagues and all other departments as well as superiors and Head Office\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEmployee must occasionally perform other hotel related duties and support duties \u0026amp; other assigned non- revenue related tasks.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssists in the restocking of the bar locations and provision areas\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAttends meetings, training activities, courses and all other work-related activities as required. o Successfully passes responsible service of alcohol training within first 7 days of contract.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintains safe and healthy work environment by following organization standards and sanitation regulations.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePerforms 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 team members occupying this position. Shipboard team members will be required to perform any other job-related duties assigned by their supervisor or management.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eInternal candidates are required to fulfil the following requirements\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eMust have completed at least one contract HAL shipboard experience in hotel or galley background. o Must have a passion for beverages and past experience in food and beverage service is preferred.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility 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.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMust have received overall exceed expectation more than twice in one complete contract.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eShould not have any active warning or disciplinary actions.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to speak additional languages preferred.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eNote: Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities.\u003c/strong\u003e\u003c/div\u003e","key_responsibilities_header":"Responsibilities","reporting_to":"Asst Beverage Manager","skills_knowledge_expertise":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eExcellent command of the English Language\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eKnowledge of principles and processes for providing customer and personal service including needs assessment, problem resolution and achievement of quality service standards.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eHandle multiple tasks at one time.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to read, interpret and demonstrate the understanding of standard procedures and policies. o Ability to investigate and solve passengers complains, follows up and meet/exceed guest expectations.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eBasic knowledge of beverage handling procedures with regard to public health standards. o Ability to work positively and cooperatively in a diverse team environment to meet overall established timeframes for the entire bar service operation.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to train and guide assigned waiting staff.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWork successfully as part of the team, while under pressure.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExcellent appearance, self-starter.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintain a positive morale and professional attitude.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eRevenue and guest satisfaction focused.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to handle food and hot beverages.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExcellent open communication style with all levels of employees.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to communicate tactfully with all levels of management, co-workers and other shipboard employees to resolve problems and negotiate resolutions.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eProcess information/ merchandise through POS register system.\u003c/li\u003e\u003c/ul\u003e","skills_knowledge_expertise_header":"Hiring Criteria","title":"HAL - Beverage Runner - UPL","url":"https://hollandamericagroup.pinpointhq.com/en/postings/132da734-a1fd-4a6f-be9a-49770a165d6f","path":"/en/postings/132da734-a1fd-4a6f-be9a-49770a165d6f","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"46720","requisition_id":"SEA REQ-0349","department":{"id":"11005","name":"Beverage Svc"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1050","name":"Holland America Line","title":"Brand"}},"location":{"id":"6463","city":"Manila","name":"Philippines - UPL","postal_code":"","province":""}},{"id":"44311","benefits":"\u003cdiv\u003e\u003c!--block--\u003eWhile performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel objects, tools or controls; reach with hands and arms; talk and hear; and taste and smell. In the event of an emergency, the employee may be required to sit, stoop, kneel or crawl. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception and the ability to adjust focus.\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eAll shipboard employees must be physically able to participate in emergency life-saving 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 requiring the lowering of a life boat.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eThe employee must occasionally lift and/or move up to 20kgs.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eThe employee must occasionally work in an environment where guests are permitted to smoke cigarettes and cigars.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eThe employee must occasionally perform support duties \u0026amp; other assigned non- revenue related tasks.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eThe employee must be able to perform regular shifts in outdoor environments such as ship open deck areas and private island destinations.\u003c/li\u003e\u003c/ul\u003e","benefits_header":"Physical Requirements","compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003eResponsible for providing courteous and professional service to our guests and fellow team members while striving to meet and exceed our revenue goals. Responsible for assisting all Bartenders, Servers, and Dining team members in the preparation and service of quality beverages according to all recipes and standards. Facilitating the prompt service of all products with a friendly, individualized experience for each guest. Beverage runners assist all beverage operations in all service areas and restaurants, including special events throughout the vessel by performing the essential duties and responsibilities listed below. Responsible for educating external and internal guests about our premium beverages and other retail products. Be willing to go the extra mile to assist guests and team members and recognize that every interaction is important, no matter how big or small.\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003cdiv\u003e\u003c!--block--\u003eAll duties and responsibilities are to be performed in accordance with HAL standards, USPH, HACCP guidelines, and Responsible service of alcohol, Environmental policies, and safety procedures. Each shipboard employee may be required to perform all functions in various food and beverage service venues throughout the ship. Each employee is required to conduct oneself in a professional and courteous manner at all times.\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eThe Beverage runner is responsible to assist the Beverage and Dining Teams and their respective Management in various aspects of the beverage and dining operations.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for beverage running in all dining and specialty restaurant outlets.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for deck service including clearing the open decks, deck furniture, towel service, requisitioning, assist in preparation of bar, parties, event set up, and support the team in service in all beverage service locations and various restaurants.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eBe aware and promote special cocktails, daily cocktails and special events.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssist in serving appetizers and beverages in the bars and lounges, as well as all other areas as required\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eGarnish beverages as needed according to standard recipes and venue specifications promptly deliver all orders to appropriate sections and tables\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eRespond to changes in the Beverage Department as dictated by the vessel and the shoreside management\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eReports to the bartender / Beverage Management while check in / check out and for regular breaks.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCarry out any reasonable assignment as may be assigned by the Bartender and Beverage Management.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eShould possess basic product knowledge of all beverage offerings and basic knowledge of Mixology\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAnticipate guest’s needs and ensure they are met per company’s service standards, organize and prioritize service per appropriate service sequence\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eGreets and welcomes all guests as per cruise line's standards of service provides and exchanges clean towels for guests in all open pool deck areas and transports used towels to the laundry facilities\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eStacks chairs and transports them to assigned pool or deck areas and maintains deck furniture in a clean and orderly fashion and report any maintenance or technical difficulty immediately to the Bartender or Beverage Management\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWorks in collaboration with other team members (Restaurant, Bar Department, Galley, etc.) in order to ensure total guest satisfaction.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintain professional interpersonal skills using tact, patience, courtesy and cooperative effective relationships with others and consistently display self-control, honesty with guests and other staff. o Collect and dispose of garbage on deck. Follow garbage-handling procedures\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eConsistently maintain a well-groomed appearance, posture, and hygiene, make-up, technique and style should stay in line with company standards and move effectively and efficiently throughout the assigned areas.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePosture, gestures, movement and walking should reflect the hospitality aesthetics\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssume responsibility of the station’s assigned as per the guidelines and set standards\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFollow sanitation guidelines (USPH) and proper use and sanitation of Equipment\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eKeeps equipment operating by following operating instructions; troubleshooting breakdowns; maintaining supplies; performing preventive maintenance; calling for repairs etc.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintains safe and healthy work environment by following organization standards and sanitation regulations.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssists with new teammate training by positively reinforcing successful performance and giving respectful and encouraging coaching as needed.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintains a calm demeanor during periods of high volume or unusual events to keep operating area a per company standard.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eHelps to resolve in a satisfactory and proactive manner all service and product deficiencies and follows up on guest comments and/or concerns.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCommunicates information to Beverage Manager so that the team can respond as necessary to create the most efficient service possible.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintains a clean and organized workspace at all times.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eConsistently responsible, maintaining regular attendance and timely completion of assigned duties.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eRecognize and acknowledge when guests are becoming intoxicated and/or are intoxicated. Monitor potentially intoxicated and/or disruptive guests and promptly bring to a Manager’s attention\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCarry out any reasonable assignment as may be assigned by the Bartender and Beverage Management\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintain a good working relationship with own colleagues and all other departments as well as superiors and Head Office\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEmployee must occasionally perform other hotel related duties and support duties \u0026amp; other assigned non- revenue related tasks.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssists in the restocking of the bar locations and provision areas\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAttends meetings, training activities, courses and all other work-related activities as required. o Successfully passes responsible service of alcohol training within first 7 days of contract.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintains safe and healthy work environment by following organization standards and sanitation regulations.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePerforms 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 team members occupying this position. Shipboard team members will be required to perform any other job-related duties assigned by their supervisor or management.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eInternal candidates are required to fulfil the following requirements\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eMust have completed at least one contract HAL shipboard experience in hotel or galley background. o Must have a passion for beverages and past experience in food and beverage service is preferred.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility 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.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMust have received overall exceed expectation more than twice in one complete contract.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eShould not have any active warning or disciplinary actions.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to speak additional languages preferred.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eNote: Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities.\u003c/strong\u003e\u003c/div\u003e","key_responsibilities_header":"Responsibilities","reporting_to":"Asst Beverage Manager","skills_knowledge_expertise":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eExcellent command of the English Language\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eKnowledge of principles and processes for providing customer and personal service including needs assessment, problem resolution and achievement of quality service standards.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eHandle multiple tasks at one time.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to read, interpret and demonstrate the understanding of standard procedures and policies. o Ability to investigate and solve passengers complains, follows up and meet/exceed guest expectations.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eBasic knowledge of beverage handling procedures with regard to public health standards. o Ability to work positively and cooperatively in a diverse team environment to meet overall established timeframes for the entire bar service operation.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to train and guide assigned waiting staff.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWork successfully as part of the team, while under pressure.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExcellent appearance, self-starter.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintain a positive morale and professional attitude.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eRevenue and guest satisfaction focused.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to handle food and hot beverages.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExcellent open communication style with all levels of employees.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to communicate tactfully with all levels of management, co-workers and other shipboard employees to resolve problems and negotiate resolutions.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eProcess information/ merchandise through POS register system.\u003c/li\u003e\u003c/ul\u003e","skills_knowledge_expertise_header":"Hiring Criteria","title":"HAL - Beverage Runner - CTI","url":"https://hollandamericagroup.pinpointhq.com/en/postings/2df556d5-3e0d-4c91-a578-4989e3a2af98","path":"/en/postings/2df556d5-3e0d-4c91-a578-4989e3a2af98","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"46721","requisition_id":"SEA REQ-0350","department":{"id":"11005","name":"Beverage Svc"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1050","name":"Holland America Line","title":"Brand"}},"location":{"id":"6465","city":"Bangkok","name":"Thailand - CTI","postal_code":"","province":""}},{"id":"44314","benefits":"\u003cdiv\u003e\u003c!--block--\u003eWhile performing the duties of this job, the employee is regularly required to stand; walk; use of hands, finger, handle, feel objects, tools or controls; reach with hands and arms; talk and hear; and taste and smell. In the event of an emergency, the employee may be required to sit, stoop, kneel or crawl. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception and the ability to adjust focus.\u0026nbsp;\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eAll shipboard employees must be physically able to participate in emergency life-saving 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 requiring the lowering of a life boat.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eThe employee must occasionally lift and/or move up to 20 kgs.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eThe employee must occasionally work in an environment where guests are permitted to smoke cigarettes and cigars.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eThe employee must occasionally perform support duties \u0026amp; other assigned non- revenue related tasks.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eThe employee must be able to perform regular shifts in outdoor environments such as ship open deck areas and private island destinations.\u003c/li\u003e\u003c/ul\u003e","benefits_header":"Physical Requirements","compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003eResponsible for providing courteous and professional service to our guests and fellow team members while striving to meet and exceed our revenue goals. Responsible for overseeing the entirety of your assigned beverage outlet. Responsible for soliciting beverage orders and serving according to recipes and standards. Promptly serving all products with a friendly, individualized experience for each guest. Responsible for educating external and internal guests about our premium beverages and other retail products. Be willing to go the extra mile to assist guests and team members and recognize that every interaction is important, no matter how big or small.\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003cdiv\u003e\u003c!--block--\u003eAll duties and responsibilities are to be performed in accordance with HAL standards, USPH and HACCP guidelines, and Responsible service of alcohol, Environmental policies, and safety procedures. Each shipboard team member may be required to perform all functions in various food and beverage service venues throughout the ship. Each team member is required to conducts oneself in a professional and courteous manner at all times.\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eReports to assigned workstation assignments on time, properly groomed and dressed according to HAL Standards. This includes a clean uniform, nametag and any other uniform related item.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eConfirms venue ambiance (lighting, temperature, music) according to standards and time of the day.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eGreets and engage with guests to answer questions and provide operational information.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eActs with integrity, honesty and ethics that promote the culture, values and mission of Holland America Line.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible to meet or exceed the assigned individual beverage revenue target.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eRespond to changes in the Food \u0026amp; Beverage Department as dictated by the vessel and the Company\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eProvide beverage service to package guests according to company standards.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePromote and up-sell premium brands beverages.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExecute other beverage promotions according to execution guide instructions\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eSuggests alternative drinks if drink request is not available in current inventory.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eIs aware of food allergies and is able to recommend alternatives when needed.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eTakes all beverage orders and relays it to Bartender.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAsks for appropriate identification to determine minimum drinking age.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eActively follows responsible service of alcoholic beverages.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCollects order from Bartender and reviews to ensure drink order is correct and is served in appropriate glass and including proper garnishes.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eDiscuss discrepancies with Bartender to complete the order. Place glasses on tray, and serves to guests with cocktail napkins, as per standards.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAccurately computes check and presents for payment in the presenter as per standard, report all voids or incorrect charges to the supervisors immediately.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eServes bar snacks and hors d'oeuvres according to venue requirements.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsures stations and/or tables are clean, orderly and properly with clean beverage menus, clean ashtrays etc. Removes empty or dirty glasses and bottles and returns them to the bar or galley.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWorks independently and without immediate supervision. Promotes teamwork and provides on-the-job training to subordinates to strengthen their current performance.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssists with new teammate training by positively reinforcing successful performance and giving respectful and encouraging coaching as needed\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssist Beverage runner on deck duties, providing towels and help with requisitioning if required o Maintains a calm demeanor during periods of high volume or unusual events to keep operating area to Holland America Line’s standard.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eHelps to resolve in a satisfactory and proactive manner all service and product deficiencies and follows up on guest comments and/or concerns.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCommunicates information to Beverage Manager so that the team can respond as necessary to create the most efficient service possible.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePerform Bar related duties during special events and parties not located in the bars or lounges. o May work in outside weather conditions and is occasionally exposed to wet and/or humid conditions.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eProvides assistance for the set-up, service and break down for private functions and weddings. o At the beginning and ending of each shift, completes side duties that include preparing the areas for service and ensuring proper closing procedures.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eRespond to changes in the Food \u0026amp; Beverage Department as dictated by the vessel and the Company\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCarry out any reasonable assignment as may be assigned by the Bartender and BeverageManagement\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintain a good working relationship with own colleagues and all other departments as well as superiors and Head Office\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEmployee must occasionally perform other hotel related duties and support duties \u0026amp; other assigned non- revenue related tasks.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssists in the restocking of the bar locations and provision areas\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAttends meetings, training activities, courses and all other work-related activities as required.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eSuccessfully passes responsible service of alcohol training within first 7 days Maintains safe and healthy work environment by following organization standards and sanitation regulations.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePerform other job related functions as assigned.\u003c/li\u003e\u003c/ul\u003e","key_responsibilities_header":"Responsibilities","reporting_to":"Asst Beverage Manager","skills_knowledge_expertise":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eExcellent command over English Language\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExtensive knowledge of mixology and knowledge of international cocktail recipes\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eBasic knowledge of varying brands and quality of liquors.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eKnowledge of principles and processes for providing customer and personal service including needs assessment, problem resolution and achievement of quality service standards.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eHandle multiple tasks at one time.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to read, interpret and demonstrate the preparation of recipes.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to investigate and solve passengers complains, follows up and meet/exceed guest expectations.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eBasic knowledge of beverage handling procedures with regard to public health standards.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to work positively and cooperatively in a diverse team environment to meet overall established timeframes for the entire bar service operation.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to train and guide assigned waiting staff.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWork successfully as part of the team, while under pressure.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExcellent appearance, self-starter.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintain a positive morale and professional attitude.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eRevenue and guest satisfaction focused.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to handle food and hot beverages.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExcellent open communication style with all levels of employees.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to communicate tactfully with all levels of management, co-workers and other shipboard employees to resolve problems and negotiate resolutions.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eProcess information/ merchandise through POS register system.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eInternal candidates are required to fulfil the following requirements\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eMust have completed at least one contract in customer facing, revenue areas.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMust have a passion for beverages and past experience in food and beverage service is preferred. o 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. o Must have received overall exceed expectation more than twice in one contract. o Should not have any active warning or disciplinary actions.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to speak additional languages preferred.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eNote: Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities.\u003c/strong\u003e\u003c/div\u003e","skills_knowledge_expertise_header":"Hiring Criteria","title":"HAL - Beverage Server - CTI","url":"https://hollandamericagroup.pinpointhq.com/en/postings/dcf972d2-8efd-425d-9e6e-6c3f7286c65b","path":"/en/postings/dcf972d2-8efd-425d-9e6e-6c3f7286c65b","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"46724","requisition_id":"SEA REQ-0353","department":{"id":"11005","name":"Beverage Svc"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1050","name":"Holland America Line","title":"Brand"}},"location":{"id":"6465","city":"Bangkok","name":"Thailand - CTI","postal_code":"","province":""}},{"id":"44320","benefits":null,"benefits_header":null,"compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003eResponsible for assisting the Cellar Master in executing the vessel’s daily beverage operations with added focus on wine related activities. This includes the effective administration, supervision and execution of programs consistent with the company standards and goals of providing excellent service while maximizing revenue generation. Responsible for educating our team members and guests about our premium beverages and other retail products. Be willing to go the extra mile to assist guests and team members and recognize that every interaction is important, no matter how big or small.\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003cdiv\u003e\u003c!--block--\u003eAll duties and responsibilities are to be performed in accordance with HAL standards, USPH and HACCP guidelines, and Responsible service of alcohol, Environmental policies, and safety procedures.\u003cbr\u003e\u003cbr\u003eEach shipboard team member may be required to perform all functions in various food and beverage service venues throughout the ship. Each team member is required to conducts oneself in a professional and courteous manner at all times.\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eAssist the Cellar Master in directing the activities of beverage team.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssist the Cellar Master in implementation and execution of corporate policies and procedures within the Beverage Department as they relate to wine sales.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssist guests during the dining hours with wine recommendations and selection for perfect pairing with their meals, decanting of the wine and wine service.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure that all wine is served in proper glassware and in proper condition.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintain all beverage wine lists / Vinu tablets and Micros / Symphony wine prices to be accurate, up to date as per the tariff and free of errors.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintain all Wine Locker and Vinu inventory, updated and reconciled with physical inventory. o Controls, measures and reports assigned outlet performance to the Cellar Master on a daily basis and takes required corrective action to ensure operations are in accordance with the company standards and objectives.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for achieving and exceeding guest satisfaction standards and rating for wine services consistent with company goals. Personally gets involved with handling guest concerns. Introduces him/herself to VIP’s and Suite guests within 24 hours of boarding. Identifies wine drinkers and wine lovers early in the cruise and guides his team to make good recommendations and practice up-selling.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for the programming and proper execution of the ‘Blend’ program (KODM and NSDM only). Ensuring that all equipment, including audio-visual, and collateral materials are up to date and set up 15 minutes prior to opening.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eHosts and ensures proper set-up of all wine tastings, ‘Sip \u0026amp; Savor’, daily wine blending seminars at Blend, spirits \u0026amp; cigar tastings etc. Works closely with Culinary team on wine and food pairing dinners and special events as instructed by the Cellar Master.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eLead beverage service experiance in the Specialty restaurants and Main Dining Rooms in a during all meal periods. Ensures proper mise-en-place are set up ahead of service.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssists on any project as assigned by the Cellar Master or Beverage Manager.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsures that all reporting to the Cellar Master/ Beverage Manager is completed in a timely manner.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eInvolve in all beverage wine events, tastings, sailaways and beverage seminars.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eTime permitting, attends daily operational meeting with Beverage Department management.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAttends daily menu briefings by the Chef(s) and ensures all Wine Attendants are present, followed by a briefing with the Cellar Master or Beverage Manager.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAttends weekly beverage staff meetings.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eOn a daily basis makes an effort to check in with every member of the wine service team of his/her area and monitors their overall operation and mood.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssist the Cellar Master on the overall training of the Bar team, as well as the Dining Room Stewards. Training should include – but is not limited to - wine knowledge, spirits knowledge, product knowledge, selling techniques, pouring styles, correct wine service, customer service and the art of upselling.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure cleanliness is maintained in the wine cellar and the wine displays as per public health standards.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsures wine dispensing facilities are maintained at company standards and meet or exceed USPH requirements. In addition, inspects wine bar and lounges in respect to physical condition, equipment condition and presentation and ensures prompt repair and maintenance through proper use of job orders. Includes being responsible for and maintaining garbage separation guidelines. Causes to maintain daily temperature and time control logs for refrigerators, glass washers, ice machines completed.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eProvides periodic feedback on beverage runners to the Cellar Master. Creates realistic goals and sets objectives for the team and follows up. Promotes innovation and change.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsures effective floor supervision and monitors grooming and personal hygiene of the team.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCounsels non-performers and does not hesitate in disciplining in accordance with company policy.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsures and records a proper recording of custom’s count as required for reporting.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eActively participates in the safety and accident prevention programs, including weekly boat/emergency drills.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eComplies with and causes to comply with House Rules as stated in MR-1000.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintains a consistent application of disciplinary procedures.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eRepresents the Cellar Master in his/her absence.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEvery Hotel Officer shall possess a certificate of competency of Life boatman.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eFinancial responsibilities\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eAchieves or exceeds Bar Revenue and Cost objectives for the established cruise program targets.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssist the Cellar Master in creating new opportunities and maximizing existing ones to generate extra revenue. Recommends measures to control/reduce costs and ensures that the operational cost budgets are strictly adhered to.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWorks closely with the Cellar Master in regards to inventory taking, cost control, loading, ordering and storing of wines. Follows proper accounting procedures, requisitions, transfers and reconciliation of daily wine sales for assigned outlets.\u003c/li\u003e\u003c/ul\u003e","key_responsibilities_header":"Responsibilities","reporting_to":"Cellar Master","skills_knowledge_expertise":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eBuilds strong teams and encourage collaboration.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMust be highly versed in beverage cost control, profit \u0026amp; loss and upsell techniques.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eLeading by example and provides regular and focused performance feedback, thus creating a dynamic team.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eActs as a brand ambassador with the onboard teams supporting the company goals and brand direction.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFosters regular and structured communications within the Cellar Master and Beverage Team. o Maintains visible presence throughout the department at all times and encourage meaningful and strong guest interaction by the Sommelier and the Beverage team.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePromotes efficiencies in time management and resources through holding structured, documented and concise meetings and inspections.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExercises emotional intelligence to communicate effectively throughout all levels of the operation\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eInstrumental in accurate and effective budgeting\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure to provide ‘collaborative leadership’ and feedback across all aspects of the wine operation, thus maintaining set standards and execution of relevant policies and procedures.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eDesired Skills \u0026amp; Experience\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eRequires extensive working wine knowledge with a minimum a WSET I certification or similar (ISG, CMS or IMW). WSET Level II or higher is preferred.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMinimum of 3 years’ experience in managing a beverage service operation is required (Four star and above: Hotel Resort, Restaurant); or two years of experience in managing a beverage service operation on a cruise ship is required.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCurrent knowledge of the US Vessel Sanitation Program (U.S.P.H.)\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExceptional communication and interpersonal skills.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExcellent computer software skills required (Word; Excel; Outlook etc.)\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to speak and write English fluently. Proficiency in at least one of the following languages would be an advantage - Dutch, Spanish, or German.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to lead with a perspective in a culturally diverse and dynamic environment.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eKnowledge of the principles and processes involved in organizational planning, coordination and execution. This includes resource allocation, work force planning and management and leadership techniques.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eKnowledge of the principles and processes for providing personalized services, including: needs assessment techniques, quality service standards, and guest satisfaction evaluation techniques. o Knowledge of policies and practices involved in the human resources function.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to lead teams in a positive and productive manner by inspiring and developing individuals and effectively managing processes.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExperience in Beverage Sales \u0026amp; Marketing, concept and new implementation fulfillment.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExtensive knowledge of varying beverage brands and quality.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eKnowledge of new and old world wines including food and wine pairing with the capability to conduct wine tasting sessions for guests, officers and/or crew.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to read, interpret and demonstrate the preparation of drink recipes.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eDemonstrated aptitude for the management of headcount within assigned area, as it relates to and supports the business needs of the vessel. (Scheduling)\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eStrong interpersonal and leadership skills.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eDemonstrated aptitude for the financial aspects of a bar operation, including the successful identification of expense reduction through cost control.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExtensive knowledge of training and motivating the wine service team on a weekly base.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eNote: Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities.\u003c/strong\u003e\u003c/div\u003e","skills_knowledge_expertise_header":"Core Capabilities","title":"HAL - Sommelier - UPL","url":"https://hollandamericagroup.pinpointhq.com/en/postings/849a48f6-d9c3-4ac8-a9bd-980b36e55613","path":"/en/postings/849a48f6-d9c3-4ac8-a9bd-980b36e55613","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"46730","requisition_id":"SEA REQ-0359","department":{"id":"11005","name":"Beverage Svc"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1050","name":"Holland America Line","title":"Brand"}},"location":{"id":"6463","city":"Manila","name":"Philippines - UPL","postal_code":"","province":""}},{"id":"44325","benefits":null,"benefits_header":null,"compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003eHandles and prepares bakery department products for service to passengers and crew according to the established company’s menus and recipes.\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eComply with company policy regarding waste separation and environmental compliance.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAct as a company ambassador for food waste by creating minimal food waste when preparing any product.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure Guest Satisfaction Scores are met for food ratings specific to bakery items.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePreparation of all bakery items in assigned department according to company standards and recipes.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eProper food handling and cleaning procedures in accordance with USPH standards.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eProper use of all equipment and utensils to prevent damage or undue maintenance.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eReports any malfunctioning equipment or furnishings in need of repair to Chief Baker.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for reading, and following instructions of any semi-made products.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFollows guidelines and instructions as established by the Chief Baker.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePerform other job related functions as assigned.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eCore Capabilities\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eGood listening skills and able to follow instructions.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eShows initiative in performing culinary tasks.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAsks questions if tasks are unclear.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eTeam player\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eNote: Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities.\u003c/strong\u003e\u003c/div\u003e","key_responsibilities_header":"Key Responsibilities","reporting_to":"Chief Baker","skills_knowledge_expertise":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003e2+ years’ experience in a 5 star+ hotel, cruise ship or high-profile restaurant performing the functions of a similar position.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExperience in high volume operation of at least 100 meals per service.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCertification from accredited advanced food safety program. Extensive knowledge in VSP preferred.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExtensive kitchen machinery and knife safety knowledge.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to effectively read, write and speak English.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePreferred: Degree from accredited culinary college or university.\u003c/li\u003e\u003c/ul\u003e","skills_knowledge_expertise_header":"Desired Skills \u0026 Experience","title":"HAL - Asst Baker - CSSI","url":"https://hollandamericagroup.pinpointhq.com/en/postings/5ce4e6b7-6061-4c14-8ccc-3b7d21d14397","path":"/en/postings/5ce4e6b7-6061-4c14-8ccc-3b7d21d14397","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"46735","requisition_id":"SEA REQ-0364","department":{"id":"12062","name":"Galley"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1050","name":"Holland America Line","title":"Brand"}},"location":{"id":"6002","city":"Kurla West, Mumbai","name":"India - CSSI","postal_code":"400 070","province":"Maharashtra"}},{"id":"44350","benefits":null,"benefits_header":null,"compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003eHandles and prepares food for service to guests and crew according to the company’s menus and recipes.\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eComply with company policy regarding waste separation and environmental compliance.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAct as a company ambassador for food waste by creating minimal food waste when preparing any product.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for overall quality, quantity, attractiveness and correctness of all food items prepared and served.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eImplementing and executing food handling and cleaning procedures for the galley in accordance with USPH standards.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFollows all HACCP procedures set by the company.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eProperly utilizes, maintains, and returns equipment and utensils to prevent damage, loss, or undue maintenance.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eReports any malfunctioning equipment or furnishings in need of repair or refurbishing to Chef de Partie.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for performance, appearance, dress and personal conduct in accordance with company rules and regulations.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure Guest Satisfaction Scores are met for food ratings in assigned area.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFollows guidelines and instructions established by Chef de Partie and/or Chef de Cuisine.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintains a high level of productivity, cleanliness, and sanitation throughout entire work shift.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePerform other job related functions as assigned.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cbr\u003e\u003c/div\u003e","key_responsibilities_header":"Key Responsibilities","reporting_to":"Sous Chef","skills_knowledge_expertise":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003e2+ years’ experience in a 5 star+ hotel, cruise ship or high-profile restaurant performing the functions of a similar position.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExperience in high volume operation of at least 100 meals per service.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eDEFU \u0026lt;XXX\u0026gt; - November 2020\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCertification from accredited advanced food safety program. 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Responsible for the highest quality and preparation of all food served onboard to guests and crew.\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eComply with company policy regarding waste separation and environmental compliance.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eConduct regular training with all departmental members on food waste separation and environmental compliance as per Global HESS policies.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eOversee waste management and analyzes food waste reporting and notifies the Food \u0026amp; Beverage Director of any issues.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAdherence, usage and tracking of Meal Count.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eImplementation and execution of food handling and cleaning procedures in accordance with USPH standards. 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In addition, ensure that all outlets are set as per the Corporate Culinary Department.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for the overall direction, supervision, training and personal conduct of all employees assigned to the kitchen operation.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eActively support the development all cooks which are participating in the apprenticeship program and recognizes galley personnel for future courses.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFollows training program set up for all new hires in order to familiarize employees with ship operations and culinary work procedures and ensures all new Executive Sous chefs and Sous Chefs are put through familiarization training.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePrepares or assigns preparation of work schedules of all employees according to guidelines of the kitchen organization.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eIn conjunction with the Food \u0026amp; Beverage Director and Provision Master, assists in preparing the order for quantity and quality of provisions that are taken aboard at the various ports of call, including the home port. Adheres to company par stock levels.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for the preparation and control of the daily supplies needed for the preparation of the menu requirements and assures the correct quantities of daily supplies needed for the preparation and that no shortage of food items being distributed to the galley impacts the daily operation\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMeets targets of food costs within given budget.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible to execute, implement and supervise proper maintenance and cleaning procedures in all kitchen areas in order to ensure good appearance and condition of these areas.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eReports any malfunctioning equipment or furnishings in need of repair or refurbishing to the appropriate departments and Food and Beverage Director. Follows up on any outstanding repairs or furnishings needed to ensure completion.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePrepares reports as required or requested by the Corporate Marine Department, the Hotel Manager or the Food and Beverage Director.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCreate an atmosphere in the kitchen organization which will achieve maximum productivity and a high degree of responsibility towards producing safe, wholesome, high quality and attractive food for passengers and crew. Disciplines galley personnel accordingly following the correct procedures.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePractices visible management during all meal hours in all restaurants and dining rooms to ensure an efficient food operation and to ensure the highest quality of food is being served for both guest and crew and takes corrective action when necessary.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePerform other job related functions as assigned.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eGeneral Responsibilities\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eBuilds a strong team and fosters collaboration.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMulti-tasking all round culinarian and leader.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAble to manage high volume and fine dining teams. Self-proficient to perform any culinary task and to guide and mentor other culinarians.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eActs as a corporate brand ambassador with onboard teams supporting and driving all long-term company goals and brand direction.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eDemonstrates strong business acumen and financial responsibility.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWorks closely with other department heads in guest service and other areas.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eNote: Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities.\u003c/strong\u003e\u003c/div\u003e","key_responsibilities_header":"Key Responsibilities","reporting_to":"Hotel General Manager","skills_knowledge_expertise":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003e10+ years’ experience in a 5 star+ hotel, cruise ship or high-profile restaurant performing the functions of a similar position.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003e7+ year experience in a supervisory position preferably in a multi-nationality setting with a proven ability to provide orientation and training.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExperience in high volume operation of at least 1,000 meals per service.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCertification from accredited advanced food safety program. Extensive knowledge in VSP preferred.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExtensive kitchen machinery and knife safety knowledge.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExperience working in all major culinary brigade stations with extensive knowledge in designated station.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWorking knowledge of computers and the ability to navigate within a variety of software programs.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to effectively read, write and speak English.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eDegree from accredited culinary college or university.\u003c/li\u003e\u003c/ul\u003e","skills_knowledge_expertise_header":"Desired Skills \u0026 Experience","title":"HAL - Executive Chef - UPL","url":"https://hollandamericagroup.pinpointhq.com/en/postings/dc920181-6923-419d-8c28-dfde69ae314b","path":"/en/postings/dc920181-6923-419d-8c28-dfde69ae314b","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"46778","requisition_id":"SEA REQ-0407","department":{"id":"12062","name":"Galley"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1050","name":"Holland America Line","title":"Brand"}},"location":{"id":"6463","city":"Manila","name":"Philippines - UPL","postal_code":"","province":""}},{"id":"44370","benefits":null,"benefits_header":null,"compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003eAssists in preparation of food for service to guests and crew according to the company’s menus and recipes.\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eComply with company policy regarding waste separation and environmental compliance.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAct as a company ambassador for food waste by creating minimal food waste when preparing any product.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssist in the preparation of all food according to company recipes.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eImplementing and executing food handling and cleaning procedures for the galley in accordance with USPH standards.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFollows all HACCP procedures set by the company.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eProperly utilizes, maintains, and returns equipment and utensils to prevent damage, loss, or undue maintenance.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eReports any malfunctioning equipment or furnishings in need of repair or refurbishing to Chef de Partie.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for performance, appearance, dress and personal conduct in accordance with company rules and regulations.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure Guest Satisfaction Scores are met for food ratings in assigned area.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFollows guidelines and instructions established by Chef de Partie and/or Chef de Cuisine.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintains a high level of productivity, cleanliness, and sanitation throughout entire work shift.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePerform other job related functions as assigned.\u003c/li\u003e\u003c/ul\u003e","key_responsibilities_header":"Key Responsibilities","reporting_to":"Sous Chef","skills_knowledge_expertise":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eGood listening skills and able to follow instructions.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eShows initiative in performing culinary tasks.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAsks questions if tasks are unclear.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eTeam player\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eDesired Skills \u0026amp; Experience\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003e1+ years’ experience in a 5 star+ hotel, cruise ship or high-profile restaurant performing the functions of a similar position.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExperience in high volume operation of at least 100 meals per service.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCertification from accredited advanced food safety program. Extensive knowledge in VSP preferred.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExtensive kitchen machinery and knife safety knowledge.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to effectively read, write and speak English.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePreferred: Degree from accredited culinary college or university.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eNote: Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities.\u003c/strong\u003e\u003c/div\u003e","skills_knowledge_expertise_header":"Core Capabilities","title":"HAL - Kitchen Asst - UPL","url":"https://hollandamericagroup.pinpointhq.com/en/postings/adf705f4-6081-433b-8716-53a76f5846d9","path":"/en/postings/adf705f4-6081-433b-8716-53a76f5846d9","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"46781","requisition_id":"SEA REQ-0410","department":{"id":"12062","name":"Galley"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1050","name":"Holland America Line","title":"Brand"}},"location":{"id":"6463","city":"Manila","name":"Philippines - UPL","postal_code":"","province":""}},{"id":"44371","benefits":null,"benefits_header":null,"compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003eAssists in preparation of food for service to guests and crew according to the company’s menus and recipes.\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eComply with company policy regarding waste separation and environmental compliance.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAct as a company ambassador for food waste by creating minimal food waste when preparing any product.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssist in the preparation of all food according to company recipes.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eImplementing and executing food handling and cleaning procedures for the galley in accordance with USPH standards.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFollows all HACCP procedures set by the company.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eProperly utilizes, maintains, and returns equipment and utensils to prevent damage, loss, or undue maintenance.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eReports any malfunctioning equipment or furnishings in need of repair or refurbishing to Chef de Partie.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for performance, appearance, dress and personal conduct in accordance with company rules and regulations.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure Guest Satisfaction Scores are met for food ratings in assigned area.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFollows guidelines and instructions established by Chef de Partie and/or Chef de Cuisine.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintains a high level of productivity, cleanliness, and sanitation throughout entire work shift.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePerform other job related functions as assigned.\u003c/li\u003e\u003c/ul\u003e","key_responsibilities_header":"Key Responsibilities","reporting_to":"Sous Chef","skills_knowledge_expertise":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eGood listening skills and able to follow instructions.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eShows initiative in performing culinary tasks.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAsks questions if tasks are unclear.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eTeam player\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eDesired Skills \u0026amp; Experience\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003e1+ years’ experience in a 5 star+ hotel, cruise ship or high-profile restaurant performing the functions of a similar position.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExperience in high volume operation of at least 100 meals per service.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCertification from accredited advanced food safety program. Extensive knowledge in VSP preferred.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExtensive kitchen machinery and knife safety knowledge.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to effectively read, write and speak English.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePreferred: Degree from accredited culinary college or university.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eNote: Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities.\u003c/strong\u003e\u003c/div\u003e","skills_knowledge_expertise_header":"Core Capabilities","title":"HAL - Kitchen Asst - CTI","url":"https://hollandamericagroup.pinpointhq.com/en/postings/172ebf71-3c04-4d41-ae5e-2ba264168efc","path":"/en/postings/172ebf71-3c04-4d41-ae5e-2ba264168efc","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"46782","requisition_id":"SEA REQ-0411","department":{"id":"12062","name":"Galley"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1050","name":"Holland America Line","title":"Brand"}},"location":{"id":"6465","city":"Bangkok","name":"Thailand - CTI","postal_code":"","province":""}},{"id":"44389","benefits":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eMust be 18 years of age or older.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMust be able to work varied shifts which can average up to 11 hours per day, every day while on board.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMust be able to perform normal and assigned emergency duties. Must be able to don a lifejacket or immersion suit; crawl; feel for differences in temperatures; handle fire-fighting equipment; and wear breathing apparatus (where required as part of duties).\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMust be physically able to participate in emergency lifesaving procedures and drills. All vessel positions require full use and range of arms and legs as well as full visual, verbal and hearing abilities to receive and give instructions in the event of an emergency including the lowering of lifeboats.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMust be able to maintain qualification of the Seafarer Medical Examination and pass the basic safety course.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWhile performing the essential functions of this job, all team members are required to stand; walk long distances on the ship; use hands to touch, handle or feel; reach with hands and arms; talk, hear, taste and smell. All vessel positions require repetitive motion of bending, climbing, going up and down stairs and lifting more than 25 pounds.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMust be able to work within different temperature ranges and changes— e.g., indoors to outdoors, hot climate, etc.\u0026nbsp;\u003c/li\u003e\u003c/ul\u003e","benefits_header":"Physical Requirements","compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eEnsuring premium service delivery to all groups and their leaders.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eOrganizing special site visits, Fam trips and events in collaboration with the Cruise and Travel\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eDirector and as requested by Ship’s Services.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCoordinating and administering the Gift Order program as designed by the company.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eOverseeing the Club Orange Program.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAdministering the Mariner Loyalty Program.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eDriving the training of onboard sale of packages and amenities by the Guest Services staff.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cbr\u003e\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eGroup leaders and Group Services delivery\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eBe the contact person for all groups on board, working with Ship Services in the planning of groups and acting as host for site visits and special events booked by shore side offices.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eBe completely familiar with the ship’s common areas, meeting capacities, A/V equipment inventory and meeting room set-ups.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintain an accurate and up to date filing system for all upcoming groups.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eBecome familiar with all group requirements and ensure that proper timely communication of expectations and required services takes place with all concerned departments.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWelcome and meet with all group leaders as required to review and follow up on their programs and provide adequate suggestions on items that can be added to enhance the group’s experience while increasing shipboard revenue.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAct as a liaison onboard the ship and troubleshoot any issues to a rapid solution.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eOrganize pre group event meetings with departments heads as necessary depending on the size/requirements of upcoming groups.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFollow-up on all requirements and set-ups to ensure their timely and accurate delivery.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePrepare a post group summary/report when the size of the group and complexity of the event require it.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eCoordinate and administer the Gift Order Program\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eOversee the administration and timely accurate delivery of all components of the Gift Order Program as booked by Ship Services to the respective recipient.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWork with\u0026nbsp; concerned departments\u0026nbsp; to\u0026nbsp; ensure\u0026nbsp; consistency of\u0026nbsp; standards,\u0026nbsp; sufficiency of inventories and timely communications.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCoordinate and supervise/ensure the complete delivery of special event packages such as Renewal of Vows, Weddings and similar ‘once in a lifetime’ events.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePre-ordered Gift Orders and Celebration Packets for Neptune and Pinnacle Suites are done by the Concierge but overseen by the EC.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWork with Guest Services Staff and Ships Services to drive onboard sale of packages.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cbr\u003e\u003cstrong\u003eOversee the delivery of the Club Orange program, services and amenities\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eWork with and provide guidance to the dedicated “CO Host” in managing requests, issues and needs of Club Orange Guests.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFollow up with the “CO Host” and concerned staff to ensure staterooms associated with the Club Orange Program are set-up in accordance with the brand standards.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eMariner Loyalty Program Administration\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eMaintain updated in-depth knowledge of all aspects of the Mariner Loyalty Program.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWork with GS staff to ensure required administrative steps are completed.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFollow-up on the timely set-up of all Mariner Loyalty Events.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAs schedules allow co-host Mariner Loyalty functions with the Cruise \u0026amp; Travel Director.\u0026nbsp;\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eDrive shipboard sale of packages and amenities\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eAcquire complete knowledge of all packages available for sale on board.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eRegularly brief and train GS staff on ways to solicit the sale of packages.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePromote and conduct the Behind-the-Scenes tour event.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eTake part in onboard revenue business meetings.\u0026nbsp;\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eGeneral Responsibilities\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eRespond to all Guest requests, concerns and issues in a timely and professional manner.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eProvide premium Guest service by handling all communications, verbal or written, in accordance with the set standards.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure all Guests requests are courteously, promptly, and efficiently handled in accordance with company policies and ensure that follow up is consistent and without delay. Provide answers, alternatives and solutions to issues presented.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eLog and maintain accurate records of all Guest inquiries, concerns and requests using systems provided and in accordance with set procedures. Promptly report situations that require the attention of the GSM.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eActively participate in Guest Services Power Meetings with updates on Guest issues and sharing of important information.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAttend Guest social events as required and instructed by the GSM.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintain positive, effective, and respectful working relationships with co-workers, supervisors, managers, and officers within and across department boundaries.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAdhere to ship’s relevant health \u0026amp; safety procedures as required.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eComply with company policy regarding waste separation and environmental compliance.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eUphold and display high standards of professionalism, integrity, honesty, attendance, punctuality, and personal appearance.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cbr\u003e\u003c/div\u003e","key_responsibilities_header":"Key Responsibilities","reporting_to":"Guest Services Manager","skills_knowledge_expertise":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eHigh School Diploma or GED\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssociates Degree\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eBachelor’s Degree\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003e\u0026nbsp;College or University degree or equivalent experience in\u0026nbsp; hospitality management, business administration or a related field. International equivalent suffices.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAdditional Preferred Education / Certifications\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMarlins Score 95 or above.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMulti-lingual ability preferred.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eA valid STCW certificate.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003e\u0026nbsp;Minimum 2-year managing experience within a Front Office\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003e/Hospitality Environment. Minimum 1-year shipboard experience.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eThe ability to work effectively and constructively with guests as well as across the organization both shipboard and corporate. Strong time management effectiveness, the ability to deal with multiple simultaneous priorities and armed with strong organizational skills. Being open minded, flexible, and able to handle constantly changing priorities. Must be genuinely interested in working with and helping guests and team members, regardless of the difficulty of the situations. A demonstrated commitment and ability to execute and deliver.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eComputer Skills A strong working knowledge of Microsoft Word, Excel, Outlook and PowerPoint. Experience with other computer systems and programs is an advantage.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePassport – valid for a minimum of 6 months beyond a working assignment.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eSeafarer Medical Examination to declare fit for duty onboard ships. Must be able to acquire a United States C1D Visa, if required.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMust be able to acquire a European Union Schengen Visa, if required.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cbr\u003e\u003c/div\u003e","skills_knowledge_expertise_header":"Skills, Knowledge \u0026 Expertise","title":"HAL - Event Coordinator - UPL","url":"https://hollandamericagroup.pinpointhq.com/en/postings/b5bf0c8e-ebf1-4ddf-bcb6-b32eaf3e1433","path":"/en/postings/b5bf0c8e-ebf1-4ddf-bcb6-b32eaf3e1433","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"46800","requisition_id":"SEA REQ-0429","department":{"id":"12063","name":"Guest Svc"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1050","name":"Holland America Line","title":"Brand"}},"location":{"id":"6463","city":"Manila","name":"Philippines - UPL","postal_code":"","province":""}},{"id":"44402","benefits":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eMust be 18 years of age or older.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMust be able to work varied shifts which can average up to 11 hours per day, every day while on board.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMust be able to perform normal and assigned emergency duties. Must be able to don a lifejacket or immersion suit; crawl; feel for differences in temperatures; handle fire-fighting equipment; and wear breathing apparatus (where required as part of duties).\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMust be physically able to participate in emergency lifesaving procedures and drills. All vessel positions require full use and range of arms and legs as well as full visual, verbal and hearing abilities to receive and give instructions in the event of an emergency including the lowering of lifeboats.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMust be able to maintain qualification of the Seafarer Medical Examination and pass the basic safety course.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWhile performing the essential functions of this job, all team members are required to stand; walk long distances on the ship; use hands to touch, handle or feel; reach with hands and arms; talk, hear, taste and smell. All vessel positions require repetitive motion of bending, climbing, going up and down stairs and lifting more than 25 pounds.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMust be able to work within different temperature ranges and changes— e.g., indoors to outdoors, hot climate, etc.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePassport – valid for a minimum of 6 months beyond a working assignment.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eSeafarer Medical Examination to declare fit for duty onboard ships. Must be able to acquire a United States C1D Visa, if required.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMust be able to acquire a European Union Schengen Visa, if required.\u003c/li\u003e\u003c/ul\u003e","benefits_header":"Physical \u0026 Travel Requirements","compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003eThis administrative function is a non-guest facing position vested with the responsibility of handling, preparing, producing, and filing administrative and logistical work for the Guest Services Department. This work is of critical importance and requires precision, accuracy, organization, and excellent deadline management.\u003cbr\u003eThis position reports directly to the Documentation Manager (DM) and will assist the DM in ensuring that all reports are completed in a timely and accurate manner.\u003cbr\u003e\u003cbr\u003eIt is an advantage but not a must-have requirement to have worked within the HAL Guest Services Department though the position is intended to be staffed from within because of the intrinsic, specific and proprietary knowledge required.\u003cbr\u003e\u003cbr\u003eAlthough not a primary duty, multilingual staff in this position will, as necessary, continue providing secondary assistance with translations.\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eEnsure adherence to the Accounting Policy 2.08: Privacy and Communication to protect guest and team members personal information (PI) when communicating with Port Agents, Tour Operators, Immigration Officials, etc.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eGiven the critical importance of this function as it relates to deadlines of filings and accuracy of reports, at all times and without fail, keep the Documentation Manager aware of any issues, exceptions or roadblocks that could affect the deadline or effective and accurate delivery of any responsibility listed.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintain an effective, rigorously accurate and consistent filing system.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePrepare, plan, organize, compile, communicate and disseminate all logistical elements, questionnaires, documentation, and summaries related to embarkation and disembarkation.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssist the Documentation Manager with and account for, distribute and file all daily movement reports – on/off, GCD, expected movements, no show, SOLAS and any other required movement reports as specified in the company’s policies.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePrepare all documentation, invitations, letters, reports and communication related to In-\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003etransit and CVG guests’ administration.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAdministration, organization, communication and reporting of Service Staff movement and clearances including passports.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAdministration and preparation of guest passport collection and distribution procedures with the assistance of dedicated support staff.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintain a consistently updated detailed library of resources, checklists, procedures and requirements as they pertain to each responsibility.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eGeneral Responsibilities\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eHandle and resolve guest issues arising from documentation issues.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePromptly report situations that require the attention of the Documentation Manager.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eHandle the administration, inventory and reporting of all SNAS and other ADA equipment rented through HAL.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFulfill the administrative requirements of the Luggage Direct Program as per Company procedures.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eManage inventory, prepare, and distribute all special certificates related to milestones achieved by a vessel. (Equator crossing, Panama Canal, Antarctica, etc.).\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePrepare, inventory, record, manifest, pack, dispatch and file required reports for lost and found items as per company policies.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eInternational incumbents will, if and when necessary, provide additional assistance with translations of written company materials and assist international guests with verbal translations. This is however not a primary job function.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintain positive, effective and respectful working relationships with co-workers, supervisors, managers and officers within and across department boundaries.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eActively promote the use of the Company’s proprietary Navigator App and responsible for acquiring the necessary skills and knowledge to effectively assist guests with the workings of the App.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAdhere to ship’s relevant health \u0026amp; safety procedures as required.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eComply with company policy regarding waste separation and environmental compliance.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eUphold and display high standards of professionalism, integrity, honesty, attendance, punctuality and personal appearance.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eActing in compliance with all Brand Standards, Operational Procedures, Marine Hotel Regulations and Directives as they apply to the department.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eComplying with safety and environmental regulations as they apply to the position.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAdhering to and complying with all official regulations issued by local authorities.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFollow and adhere to all health and safety procedures, training and requirements.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eComply with company policy regarding waste separation and environmental compliance.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eConduct regular training with all departmental team members on food waste separation and environmental compliance as per Global HESS policies.\u003c/li\u003e\u003c/ul\u003e","key_responsibilities_header":"Key Responsibilities","reporting_to":"Documentation Manager","skills_knowledge_expertise":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eAssociates Degree\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCollege or University degree or equivalent experience in hospitality management, business administration or a related field. International equivalent suffices.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMarlins Score 90 or above. A valid STCW certificate.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePreferable 1-year experience in a HAL Guest Services position.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAble to work well with both shipboard and corporate personnel. Excellent verbal and written communication skills. Strong time management effectiveness. Being open minded, flexible, and able to handle constantly changing priorities. Ability to multi-task and evidence of strong organizational skills. A genuine interest in working with and helping guests and the ability to handle complaints and deal effectively with difficult situations.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eStrong knowledge of and experience with HAL Guest Services on board computer systems and programs, as well as components of Microsoft Office Suite.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cbr\u003e\u003c/div\u003e","skills_knowledge_expertise_header":"Experience","title":"HAL - Guest Services Administrator - CTI","url":"https://hollandamericagroup.pinpointhq.com/en/postings/f166fc11-22d9-4194-b40d-48deb7c22098","path":"/en/postings/f166fc11-22d9-4194-b40d-48deb7c22098","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"46813","requisition_id":"SEA REQ-0442","department":{"id":"12063","name":"Guest Svc"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1050","name":"Holland America Line","title":"Brand"}},"location":{"id":"6465","city":"Bangkok","name":"Thailand - CTI","postal_code":"","province":""}},{"id":"44407","benefits":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eMust be 18 years of age or older.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMust be able to work varied shifts which can average up to 11 hours per day, every day while on board.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMust be able to perform normal and assigned emergency duties. Must be able to don a lifejacket or immersion suit; crawl; feel for differences in temperatures; handle fire-fighting equipment; and wear breathing apparatus (where required as part of duties).\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMust be physically able to participate in emergency lifesaving procedures and drills. All vessel positions require full use and range of arms and legs as well as full visual, verbal and hearing abilities to receive and give instructions in the event of an emergency including the lowering of lifeboats.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMust be able to maintain qualification of the Seafarer Medical Examination and pass the basic safety course.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWhile performing the essential functions of this job, all team members are required to stand; walk long distances on the ship; use hands to touch, handle or feel; reach with hands and arms; talk, hear, taste and smell. All vessel positions require repetitive motion of bending, climbing, going up and down stairs and lifting more than 25 pounds.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMust be able to work within different temperature ranges and changes— e.g., indoors to outdoors, hot climate, etc.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePassport – valid for a minimum of 6 months beyond a working assignment.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eSeafarer Medical Examination to declare fit for duty onboard ships. Must be able to acquire a United States C1D Visa, if required.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMust be able to acquire a European Union Schengen Visa, if required.\u003c/li\u003e\u003c/ul\u003e","benefits_header":"Physical \u0026 Travel Requirements","compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003eProvide all Guests with a premium level of service in person and over the telephone by ensuring that all requests are courteously, promptly, efficiently handled in accordance with Company policies and ensure that follow up is consistent and without delay. When situations require, provide Guests with answers, alternatives and solutions to issues presented.\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eRespond to all Guest requests, concerns and issues in a timely and professional manner.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eProvide a premium Guest service by handling all communications, verbal or written, in accordance with the set standards and in coordination with the Front Desk Supervisor.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eLog and maintain accurate records of all Guest inquiries, concerns and requests using systems provided and in accordance with set procedures. Promptly report to the Front Desk Supervisor situations that require the attention of the Front Desk Manager or Guest Services Manager.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWhen assigned, perform all tasks related to the phone duty in a courteous, efficient and organized fashion. This includes, but is not limited to, answering the general enquiries line, handling In-Room Dining calls and orders, answer and handle dining reservations calls and fulfill the responsibilities of a telephone concierge to designated signature suite guests.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWhen assigned, perform all tasks related to the night duty, including but not limited to handling calls to the emergency line and completing administrative tasks as per schedule and handovers.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eHandle cash transactions required by Guests including and not limited to traveler checks, stamps, foreign exchange, gratuity adjustments and settlement of shipboard accounts in accordance with the company’s established accounting policies and procedures.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintain accurate work order files for easy reference and as per company standard.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMake use of the library of reference materials associated with the function to assist in answering Guest inquiries accurately and in a timely manner and provide suggestions for updates to the Front Desk Supervisor.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure adherence to the Accounting Policy 2.08: Privacy and Communication to protect guest and team members personal information (PI) when communicating with Port Agents, Tour Operators, Immigration Officials, etc.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePerform administrative and record-keeping tasks.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAcquire in depth knowledge of all aspects of the Mariner Loyalty Program to assist guests with any related inquiries. Assist the Event Coordinator with the administrative tasks of the Mariner Program as required.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePromote various services and programs as appropriate to generate revenue.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eActively promote the use of the Company’s proprietary Navigator App and responsible for acquiring the necessary skills and knowledge to effectively assist guests with the workings of the App.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintain a positive, effective, and respectful working relationships with co-workers, supervisors, managers and officers within and across department boundaries.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAdhere to ship’s relevant health \u0026amp; safety procedures as required.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eComply with company policy regarding waste separation and environmental compliance.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eUphold and display high standards of professionalism, integrity, honesty, attendance, punctuality, and personal appearance.\u003c/li\u003e\u003c/ul\u003e","key_responsibilities_header":"Key Responsibilities","reporting_to":"Assistant Front Desk Manager","skills_knowledge_expertise":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eAssociates Degree\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eBachelor’s Degree\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCollege or University degree or equivalent experience in hospitality management, business administration or a related field. International equivalent suffices.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMarlins Score 90 or above. A valid STCW certificate.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMinimum 2 years work experience within a Front Office Operation\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003e/Hospitality Environment in a 4 star or above hotel/resort or cruise/passenger vessel or a minimum of two years’ work experience in a reputable call center or reservations agency.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAble to work well with both shipboard and corporate personnel. Being open minded, flexible, and able to handle constantly changing\u0026nbsp; priorities. Ability to multi-task and evidence of strong organizational skills. A genuine interest in working with and helping guests and the ability to handle complaints and deal effectively with difficult situations. Must be able to work nightshifts for designated periods.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWorking knowledge of computers and the ability to navigate within a variety of software programs such as but not limited to Excel, Word, and PowerPoint.\u003c/li\u003e\u003c/ul\u003e","skills_knowledge_expertise_header":"Skills, Knowledge \u0026 Expertise","title":"HAL - Guest Services Associate - CSSI","url":"https://hollandamericagroup.pinpointhq.com/en/postings/fbf309d1-4050-4f52-89f9-46f09ecdc6f3","path":"/en/postings/fbf309d1-4050-4f52-89f9-46f09ecdc6f3","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"46818","requisition_id":"SEA REQ-0447","department":{"id":"12063","name":"Guest Svc"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1050","name":"Holland America Line","title":"Brand"}},"location":{"id":"6002","city":"Kurla West, Mumbai","name":"India - CSSI","postal_code":"400 070","province":"Maharashtra"}},{"id":"44419","benefits":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eWhile performing the essential functions of this job, all team members are required to stand; walk long distances on the ship; use hands to touch, handle or feel; reach with hands and arms; talk, hear, taste and smell. All vessel positions require repetitive motion of bending, climbing, going up and down stairs and lifting more than 25 pounds. This job requires specific vision abilities to include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAll team members must be physically able to participate in emergency lifesaving procedures and drills. All vessel positions require full use and range of arms and legs as well as full visual, verbal and hearing abilities to receive and give instructions in the event of an emergency including the lowering of lifeboats.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWork within different temperature changes—indoors to outdoors.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAble to pass basic safety course.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAble to work 7 days per week.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eThis is a minimal description of duties. Other work requirements may be necessary and assigned as business or maritime law dictates.\u003c/li\u003e\u003c/ul\u003e","benefits_header":"Physical \u0026 Travel Requirements","compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003eThe Payroll Accountant is responsible for overall processing and maintaining of the ship’s payroll records and salary wages. Ensures the effective processing of Hotel and Beverage Service Charges flows through Payroll System. Serves as the Onboard Brightwell Representative and is responsible for program implementation and maintenance. Oversight of Time and Attendance System.\u003cbr\u003e\u003cbr\u003eMaintains a daily cash float to replenish Float Holders daily as necessary including processing of Global Foreign Currency.\u003cbr\u003e\u003cbr\u003eReporting to the Finance Manager, the Payroll Accountant is responsible for safeguarding the financial controls put in the place by the organization. In order to consistently exceed guest expectations and provide the highest levels of product and services, additional duties and responsibilities may be assigned as needed.\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eKey Responsibilities\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eEnsure all payroll, premiums, Hotel and Beverage Service Charges earnings, deductions, corrections and other manual payroll entries are recorded in Payroll System. Process and administer repatriating crew payroll.\u0026nbsp; Ensure month-end payroll processing is completed \u0026amp; reported in a timely manner.\u0026nbsp; Communicate accordingly with shore side Payroll and Human Resources.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eProvide two hours service each evening to all crewmembers within the HR Office to respond to all payroll inquiries.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eOperate the Global Foreign Currency (GFC) exchange program during non-North America itineraries; ensure compliance with required procedures and reporting, and ensure all users receive adequate and ongoing training in foreign cash handling and the GFC program usage.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eSupervise all cash floats. Ensure that float count procedures are being followed by all float holders and that all float holders receive continuous cash handling training and supervision. Perform float verification counts as per accounting policy.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMonitor the administration related to the Fidelio Time and Attendance module.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eGeneral Responsibilities\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eAssists and attends to crew payroll inquiries. Provide Daily Draws for all applicable staff. Coordinates with shore side payroll as appropriate.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure all SEA-Wire and Direct Deposit information is relayed to the Payroll Department and follow up on any issues that may arise.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eProcess Allotment as required, maintain accurate records in System and submit corresponding files to the shore side office for processing.\u0026nbsp; Follow up on any issues that may arise.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMonitor the daily and weekly working hours of all crewmembers onboard through the Time and Attendance modules.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eProcess monthly Insurance (INS) and Short Term Disability (STD) reporting.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eInterpret and advise Officers and Crew regarding Shipboard policies/procedures and benefits, in conjunction with Human Resources Manager (depending on issue).\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eVerifies validity of all expense claims submitted by team members. Coordinate with Finance Manager for payment.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for following all applicable Onboard Accounting Policies.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eProcess payroll data and reports as applicable in respective Onboard Systems.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eConducts audits for all Cash Float Holders. Reports the results and variances to the Finance Manager for further action.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eBalances/banks out each Cash Float holder daily ensuring optimal cash preservation and control. Provides all monies to Finance Manager for booking into Cashbook.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintain positive, effective, and respectful working relationships with co-workers, supervisors, managers, and officers within and across department boundaries.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eComply with company policy regarding waste separation and environmental compliance\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMust be familiar and adhere with the Safety and Environmental Protection Policy and the SEMS and carry out the policies and procedures appropriate for his/her position.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eUphold and display high standards of professionalism, integrity, honesty, attendance, punctuality, and personal appearance.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eActively promote the use of the Company’s proprietary Navigator App and responsible for acquiring the necessary skills and knowledge to effectively assist guests with the workings of the App.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePerform other logically related duties as assigned or as directed.\u003c/li\u003e\u003c/ul\u003e","key_responsibilities_header":"Key Responsibilities","reporting_to":"Finance Manager","skills_knowledge_expertise":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eRequires College or University degree/diploma in Administration/Accounting, Hospitality, or related field.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMinimum 2 year experience in the Hospitality Industry in Financial administrative positions showing progressive growth in responsibility.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMarlins score of 95 and above.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eStrong analytical and management skills.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePrior shipboard experience covering skills related to the payroll position.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCommitment to follow established policies and procedures.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAble to work independent in order to perform objective audit and reporting tasks.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAble to work well and communicate effectively with shipboard personnel.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to multi-task and handle constantly changing priorities.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eLeadership, training and organizational skills demonstrated through past experience. Ability to keep information confidential at all times.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eStrong communication skills including written and verbal English communication.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWorking knowledge of computers and the ability to navigate within a variety of software programs such as Excel, Word and PowerPoint. Working knowledge of database programs and the ability to work with these types of programs proficiently.\u003c/li\u003e\u003c/ul\u003e","skills_knowledge_expertise_header":"Skills, Knowledge \u0026 Expertise","title":"HAL - Payroll Accountant - UPL","url":"https://hollandamericagroup.pinpointhq.com/en/postings/7a84064a-5409-4336-bd2c-1f77b69e5894","path":"/en/postings/7a84064a-5409-4336-bd2c-1f77b69e5894","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"46830","requisition_id":"SEA REQ-0459","department":{"id":"12063","name":"Guest Svc"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1050","name":"Holland America Line","title":"Brand"}},"location":{"id":"6463","city":"Manila","name":"Philippines - UPL","postal_code":"","province":""}},{"id":"44426","benefits":null,"benefits_header":null,"compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003eMaintains the cleanliness and presentation of all assigned areas.\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eClean and supply all assigned areas in accordance with current Housekeeping procedures and standards.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintain all Housekeeping equipment and cleaning tools in good working order in the course of performing the assigned cleaning duties, and to return the equipment in clean condition to the designated area after use. (Some equipment may require sanitizing)\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCollect guest luggage for disembarkation and distribute embarking luggage with care.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eIf assigned petty officer cabins, clean and service as assigned, and provide laundry pick-up and delivery service, if required.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eIf assigned petty officer cabins, maintain the cleanliness of cabins, locker, pantry, steward station, corridors within that section.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eInteract with guests and co-workers in positive and professional manner.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure that all House Rules, Public Health Guidelines, Safety Regulations, and Environmental Guidelines are followed.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eReport any safety or maintenance concerns to immediate supervisor\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintain positive, effective, and respectful working relationships with co-workers, supervisors, managers and officers within and across department boundaries\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAdhere to ship’s relevant health \u0026amp; safety procedures as required\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eComply with company policy regarding waste separation and environmental compliance\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eActively promote the use of the company’s proprietary Navigator App and responsible for acquiring the necessary skills and knowledge to effectively assist guests with the workings of the App.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eUphold\u0026nbsp; and\u0026nbsp; display\u0026nbsp; high\u0026nbsp; standards\u0026nbsp; of\u0026nbsp; professionalism,\u0026nbsp; integrity,\u0026nbsp; honesty,\u0026nbsp; attendance, punctuality, and personal appearance.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePerform other miscellaneous duties as assigned by Housekeeping management team.\u003c/li\u003e\u003c/ul\u003e","key_responsibilities_header":"Key Responsibilities","reporting_to":"Asst Exec Housekeeper","skills_knowledge_expertise":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eRequires high school graduate or higher\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMinimum 6 months experience in housekeeping department or cleaning service which includes job training\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAble to speak, read and understand English and must pass Marlin test. Must meet HAL’s SPEACS and Marlins Test requirements for this function. (Currently Elementary and required score is 60)\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAge between 21-35 years old with minimum height of 160cms\u003c/li\u003e\u003c/ul\u003e","skills_knowledge_expertise_header":"Skills, Knowledge \u0026 Expertise","title":"HAL - Housekeeping Attendant - SBI","url":"https://hollandamericagroup.pinpointhq.com/en/postings/45d6584d-2fcf-4dc1-bcb3-e7c5277935f3","path":"/en/postings/45d6584d-2fcf-4dc1-bcb3-e7c5277935f3","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"46837","requisition_id":"SEA REQ-0466","department":{"id":"12065","name":"Housekeeping"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1050","name":"Holland America Line","title":"Brand"}},"location":{"id":"6457","city":"Jakarta","name":"Indonesia - SBI","postal_code":"","province":""}},{"id":"44430","benefits":null,"benefits_header":null,"compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003eGeneral laundry duties.\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003col\u003e\u003cli\u003e\u003c!--block--\u003eMark and sort guest and team member personal laundry\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssist with folding and pressing of guest and team member personal items.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFold clean laundry, towels and other linen items.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eSeparate damaged towels and linen\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eReport damaged personal items to supervisor.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eLoad washers with towels, linen and personal laundry\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eLoad dryers with towels, relevant linen and personal laundry\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintain clean and safe personal work area, especially before going on any breaks\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePerform equipment maintenance such as flatwork ironer daily maintenance, press heads cleaning, lint removal, lubricating of wet cleaning machine parts etc., as assigned.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintain positive, effective, and respectful working relationships with co-workers, supervisors, managers and officers within and across department boundaries\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAdhere to ship’s relevant health \u0026amp; safety procedures as required\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eComply with company policy regarding waste separation and environmental compliance\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eUphold and display high standards of professionalism, integrity, honesty, attendance, punctuality, and personal appearance\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePerform miscellaneous duties as necessary, including those relative to facility maintenance/ cleanliness or others assigned by Housekeeping management team.\u003c/li\u003e\u003c/ol\u003e","key_responsibilities_header":"Key Responsibilities","reporting_to":"Asst Exec Housekeeper","skills_knowledge_expertise":"\u003col\u003e\u003cli\u003e\u003c!--block--\u003eRequires high school graduate or higher\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMinimum 6 months experience as a laundry man in a hotel or commercial laundry which includes job training\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAble to speak, read and understand English and must pass Marlin test. Must meet HAL’s SPEACS and Marlins Test requirements for this function. (Currently Elementary and required score is 60)\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAge between 21-35 years old with minimum height of 160cms and must maintain physical fitness to perform tasks associated with job.\u003c/li\u003e\u003c/ol\u003e\u003cdiv\u003e\u003c!--block--\u003eNote: Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities.\u003c/div\u003e","skills_knowledge_expertise_header":"Desired Skills \u0026 Experience","title":"HAL - Laundry Attendant - SBI","url":"https://hollandamericagroup.pinpointhq.com/en/postings/fde8157e-db54-441f-8c86-20928a7b448c","path":"/en/postings/fde8157e-db54-441f-8c86-20928a7b448c","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"46841","requisition_id":"SEA REQ-0470","department":{"id":"12065","name":"Housekeeping"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1050","name":"Holland America Line","title":"Brand"}},"location":{"id":"6457","city":"Jakarta","name":"Indonesia - SBI","postal_code":"","province":""}},{"id":"44441","benefits":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eWhile performing the essential functions of this job, all team members are required to stand; walk long distances on the ship; use hands to touch, handle or feel; reach with hands and arms; talk, hear, taste and smell. All vessel positions require repetitive motion of bending, climbing, going up and down stairs and lifting more than 25 pounds. This job requires specific vision abilities to include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAll team members must be physically able to participate in emergency lifesaving procedures and drills. All vessel positions require full use and range of arms and legs as well as full visual, verbal and hearing abilities to receive and give instructions in the event of an emergency including the lowering of lifeboats.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWork within different temperature changes—indoors to outdoors.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAble to pass basic safety course.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eThis is a minimal description of duties. Other work requirements may be necessary and assigned as business or maritime law dictates.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cbr\u003e\u003c/div\u003e","benefits_header":" Physical Requirements","compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003eAssists and supports the food and beverage service onboard in various capacities.\u0026nbsp; Leads the service for food and beverage in an assigned station in the Mess Rooms and Lido Market, but also assists with guest service, food delivery, and table resetting in the Dining Room or In Room Dining as assigned. 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You work in close proximity with your fellow crewmembers and therefore respect among all is essential.\u0026nbsp;\u003c/div\u003e","benefits_header":"Physical Demands \u0026 Travel","compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003eThe waiter is responsible for guest satisfaction and service procedures as instructed by the Snr Waiters, Assistant Maitre d’s and outlet managers [incl. Bar Manager]. This includes, but is not limited to, all food and beverage services provided in all the Restaurants, lounges, bars, decks and other outlets where events are catered for. \u003cbr\u003e\u003cbr\u003eWaiters play an integral part on the overall guest satisfaction onboard our ships by providing memorable moments during their time in our various culinary venues. This is achieved by the consistent application of our service standards, all our procedures and great attention to details which forms the foundations for Waiters to provide a personalized service to each of our guests through their behavior, their approach and the small extra attentions they provide. So being alert, focused and able to “read” our guests is essential to adapt suitably these procedures. Learning guest’s names, recognizing them and addressing them by name is a requirement as well as remembering their preferences (or at least finding them out through our system) and remembering their habits in order to anticipate their requests before they ask. Also being able to provide the same quality of service during quiet and busy periods by remaining calm, focused and remaining polite and friendly towards guests, colleagues and supervisors alike. Remaining resilient and solution orientated when faced with operational issues and unexpected delays, being able to communicate promptly, clearly and professionally with our guests and colleagues.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eReporting relationships:\u003cbr\u003e\u003c/strong\u003eThe waiter reports directly to the Senior Waiter/Bar Tender/Sommelier whilst following guidance from the respective outlet manager.\u0026nbsp;\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eRespectfully expedite all instructions advised by the more senior wait staff/Bar Tenders/Sommelier and managers.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eStrive to accurately and swift fully execute any guest request whilst following company service procedures at all times.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eBe knowledgeable regarding all wine and food offerings as explained in each outlet’s menu briefing. This includes information regarding portions, ingredients, wine vintages, grapes and blends, potential food allergies and other related information guests might enquire about.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssist with set-up, service and break down duties linked to each outlet and as advised by managers.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eOffer wine and menu recommendations as outlined by the outlet Chef de Cuisine and Sommelier.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure that accurate food and drinks orders are taken when directed by Snr Waiter/Bar Tender or Sommelier, using DMS, Micros and checks depending on the outlet.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFollow all relevant health department regulations pre, post or during services.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eLearn and use guest names as per company set procedures and standards.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFollow and ensures that the company beverage standards of service are being adhered to.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFollow and ensures that the company food service standards are adhered to.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eGreet and escort guests to their tables, seats or locations in the assigned outlets. [This includes escorting plates and beverages in all outlets this is relevant to].\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure that company policy in regards to drinking age is followed and that the service of alcoholic beverages to obviously ‘overserved’ guests is reported and stopped in a tactful and appropriate manner.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eLearn the Public Health regulations and procedures and adhere to these standards at all times. [this may include buffet or event set-up’s]\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eIs familiar with the IPM program and attends training as directed.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAttends various training session with the aim to further improve his/her level of performance.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eStrives to minimize breakage and wastage and follows proper procedures when disposing of garbage.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFollows company guidelines regarding uniforms and personal hygiene.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eTo be familiar with and execute the Seabourn HESS-MS appropriate to their position.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssist with ensuring that each outlet is ready for service. [15 min prior to advertised timings]\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFollow instructions from the Snr waiter, Bar tender or relevant manager to administer the appropriate service related to the outlet.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eClear stations from any soiled service items.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eReports directly to his/her Sr. Waiter/Bar Tender/Sommelier, as directed by the Outlet Manager.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssists in taking food and drink orders, when requested, in compliance with company guidelines.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssists with additional duties as requested by the ships management.\u003c/li\u003e\u003c/ul\u003e","key_responsibilities_header":"Key Responsibilities","reporting_to":"Sr Waiter","skills_knowledge_expertise":"\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eEducation:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eDiploma from a recognized apprenticeship program, or equivalent.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eExperience:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eAt least one year of full time working experience in a four or five star (or similar grade) hotel/restaurant.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eRestaurant experience combined with good attitude, willingness to learn, good presentation and English language skills.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePrevious experience on another Cruise Line is preferred\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eKnowledge, Skills \u0026amp; Abilities:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eTo be knowledgeable of the USPH and other international Public Health rules and regulations by participating in the company's Basic Food Hygiene course every 2 years and achieving a minimum of 80% pass.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eRequires the knowledge of all aspects of good quality restaurant service.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWorking experience with international clientele\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMust be self-disciplined and be able to communicate with the guest and other departments. 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They help set the vision for programming across all venues, shape the department’s culture, and ensure the team delivers entertainment with consistency, creativity, and excellence. The Entertainment Director is accountable for developing talent, fostering a motivated and professional team, and serving as the primary connection with shoreside Entertainment Operations.\u003cbr\u003e\u003cbr\u003eWorking in partnership with the Hotel General Manager and shoreside partners, the Entertainment Director ensures that onboard programming enhances the guest experience and aligns with company standards. 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York"}},{"id":"46323","benefits":null,"benefits_header":null,"compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003eThis role:\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eHolds the rank of crew rating.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eIs hired, scheduled and operationally managed by the Manager, Venue Operations.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eReports to the Production Stage Manager.\u003c/li\u003e\u003c/ul\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003cdiv\u003e\u003c!--block--\u003eEvery job requires flexibility, however your \u003cstrong\u003eKey Job Responsibilities \u003c/strong\u003eare to:\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eAssist with all 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As an \u003cstrong\u003eAudio Technician\u003c/strong\u003e with Holland America Line, you’ll be part of a professional production team, working with industry-standard equipment in a dynamic, global environment.\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003eWith lodging and all meals provided onboard, this role offers a great opportunity to save money while gaining hands-on experience in live entertainment. You’ll work alongside talented professionals, develop new technical skills, and be part of a diverse team from around the world—all while visiting incredible destinations.\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003eIf you're looking for a role that provides real-world experience, career development, and the chance to explore new places, we’d love to hear from you. 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Other work requirements may be necessary and assigned as business or maritime law dictates.\u003c/li\u003e\u003c/ul\u003e","benefits_header":"Physical Requirements ","compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003eThe assistant Storekeeper is responsible for assisting in managing the team working in the Hotel Stores, including maintaining inventory stock levels and quality control.\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eKey Responsibilities\u003c/strong\u003e\u003c/div\u003e\u003col\u003e\u003cli\u003e\u003c!--block--\u003eAssists the Provision Master and/or Assistant Provision Master in supervising the issuing of goods and participates in it as described in Onboard Accounting Policy and Procedure 6.04.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssists the Assistant Provision Master in implementing and executing proper maintenance and cleaning procedures in all storeroom areas in order to ensure good appearance and conditions of these areas.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssists the Provision Master and/or Assistant Provision Master in regards to work planning and schedules for all storeroom employees.\u003c/li\u003e\u003c/ol\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eGeneral Responsibilities\u003c/strong\u003e\u003c/div\u003e\u003col\u003e\u003cli\u003e\u003c!--block--\u003eAssists the Provision Master and/or Assistant Provision Master in the overall direction, supervision of all employees assigned to the Storeroom operation.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssists the Provision Master and/or Assistant Provision Master during the loading and landing of goods and as described in Onboard Accounting Policy and Procedure 6.04 . He participates physically in the storing of goods.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssists in checking the condition and storage of goods in order to meet with health and sanitation standards as per PHS 1202. Assist in ensuring all safety and environmental standards are being adhered to and all HESS requirements are met.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eReports to the Provision Master and/or Assistant Provision Master if any discrepancies on the inventory list are found during the issuing process.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eReports any malfunctioning equipment or furnishings in need of repair or refurbishing to the Provision Master and/or Assistant Provision Master\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible to perform the tasks of the Provision Master and/or Assistant Provision Master when either of them is not present and takes care of the operation. Acquires the necessary knowledge to perform these duties under the direction of the\u003cstrong\u003e \u003c/strong\u003eProvision master and/or Assistant Provision Master.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eHas adequate reading and writing English language skills to understand instructions and communicate in English with fellow crew and officers.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eComply with company policy regarding waste separation and environmental\u003cbr\u003ecompliance.\u003c/li\u003e\u003c/ol\u003e","key_responsibilities_header":"Responsibilities","reporting_to":"F\u0026B Director","skills_knowledge_expertise":"\u003col\u003e\u003cli\u003e\u003c!--block--\u003eRequires vocational education or higher. International equivalent suffices\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMinimum 2 years of working experience in the storeroom operation in the cruise industry\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eStrong communication skills including written and verbal English communication.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eBasic working knowledge of computers and able to navigate basic computer programs like Windows and perform basic computer related tasks.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eLeadership, training and organizational skills demonstrated through past experience.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to multi-task and handle constantly changing priorities.\u003c/li\u003e\u003c/ol\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cbr\u003eNote: Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities.\u003c/div\u003e","skills_knowledge_expertise_header":"Desired Skills \u0026 Experience","title":"HAL - Asst Storekeeper - SBI","url":"https://hollandamericagroup.pinpointhq.com/en/postings/8d0b1038-bb67-4eef-bf7c-74cf64254966","path":"/en/postings/8d0b1038-bb67-4eef-bf7c-74cf64254966","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"63876","requisition_id":"SEA REQ-1558","department":{"id":"12070","name":"Stores"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1050","name":"Holland America Line","title":"Brand"}},"location":{"id":"6457","city":"Jakarta","name":"Indonesia - SBI","postal_code":"","province":""}},{"id":"65914","benefits":null,"benefits_header":null,"compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eMUST HAVE CDC EXPERIENCE TO BE CONSIDERED FOR THIS ROLE\u003c/strong\u003e\u003cbr\u003e\u003cbr\u003eManagement of all shipboard food preparation to ensure that the line’s high culinary standard of cuisine is maintained within the budgetary limitation established as company policy. Assists the Executive Chef in his duties.\u003cbr\u003e\u003cbr\u003eThe Chef de Cuisine is directly responsible to ensure the guest satisfaction of the food product in their outlet. They also ensure that staff is trained in order to provide the service necessary for the continued service we provide on board. The decisions made regarding food costs and waste management is imperative to the success of the company as well as team morale and support to the management.\u0026nbsp;\u003c/div\u003e","employment_type":"contract","employment_type_text":"Contract","key_responsibilities":"\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eDuties:\u003cbr\u003e\u003cbr\u003e\u003c/strong\u003e1. Assists the Executive Chef in their duties.\u003cbr\u003e2. Assist that all standard operation procedures are in place, adhered to and being\u003cbr\u003efollowed throughout the ship.\u003cbr\u003e3. Evaluate assigned galley staff as per Seabourn personnel policy.\u003cbr\u003e4. Assist in training sessions for galley staff that is involved in food preparation.\u003cbr\u003e5. Oversee the care, treatment and training on galley equipment.\u003cbr\u003e6. Control inventory and maintenance records of durable (non-food) items.\u003cbr\u003e7. Control hours worked in his team. At the same time to ensure that overtime is kept to a minimum level.\u003cbr\u003e8. Maintain log sheet of all liquors and wines for food preparation in galley.\u003cbr\u003e9. Actively involved in yield and portion control in conjunction with Executive Chef.\u003cbr\u003e10. Assist in training sessions for galley staff that is involved in food preparation.\u003cbr\u003e11. Ensure that waste control is in place, grocery breakage minimized and garbage\u003cbr\u003eseparation followed.\u003cbr\u003e12. Assist loading on the pier that all-perishable food items are of highest quality before bringing on board.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003ePublic Health:\u003cbr\u003e\u003c/strong\u003e\u003cbr\u003e13. To be familiar with and execute the Seabourn HESS-MS appropriate to their position.\u003cbr\u003e14. Control and monitor cooling logs and blast chiller procedures. Follow up on daily\u003cbr\u003echecklists.\u003cbr\u003e15. Maintain physical spot checks in all fresh produce fridges in Main Galley.\u0026nbsp;\u003c/div\u003e","key_responsibilities_header":"Key Responsibilities","reporting_to":"Executive Chef de Cuisine","skills_knowledge_expertise":"\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eEducation:\u003c/strong\u003e\u003cbr\u003e\u003cbr\u003eFormal degree in food management from a recognized International culinary institution Proof of continuing education translated in certificates or letter of participation in specialized courses Strong command of the English language combined with writing skills.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eExperience:\u003cbr\u003e\u003c/strong\u003e\u003cbr\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003e5+ years experience in a 5 star + hotel, cruise ship or high-profile restaurant performing the functions of a similar area.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003e2+ years in same or similar position.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCertification from accredited advanced food safety program.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExtensive knowledge in VSP preferred.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cbr\u003e\u003cstrong\u003eKnowledge, Skills \u0026amp; Abilities:\u003cbr\u003e\u003cbr\u003e\u003c/strong\u003ePreferred knowledge of cruise ship-catering operation. Thorough knowledge of food preparation, presentation and preservation procedures. Thorough knowledge of Public Health and Sanitation's regulations and procedures. 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Must be able to bend, climb, perform repetitive motion, and repetitively heavy lift.\u0026nbsp;\u003cbr\u003e\u003cbr\u003eMust maintain physical fitness to perform tasks associated with job.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eTravel Requirements:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003ePassport – valid for a minimum of 6 month\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFlag state issued seaman book\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eGeneral flag state or flag state approved marine fitness medical United States C1/D visa\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnglish Marlin test at minimal score of 80%\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePre-employment medical examination\u0026nbsp;\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eWorking Conditions:\u003cbr\u003e\u003c/strong\u003eWorking on a cruise ship is very different from any land-based occupation. Working hours are longer and work is more intense due to the constant demand of the guests. You have to be very flexible in your working hours, which on occasion might have to be changed due to unforeseen circumstances. The Maritime Labour Convention of 2006 however strictly regulates these. Apart from the working hours there are strict rules which all members of the ship’s company need to adhere to as stipulated by the Master’s standing orders. 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Refrain splashing water on them.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eTo follow all necessary manufactures instructions on handling of chemicals, operating equipment etc. Read MSDS.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eTo ensure that the Galley is clean at the end of the working day.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eHelping provision for the Loading as per the scheduled.\u003c/li\u003e\u003c/ol\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003ePublic health:\u003c/strong\u003e\u003c/div\u003e\u003col\u003e\u003cli\u003e\u003c!--block--\u003eResponsible to implement and execute proper maintenance and cleaning procedures in the station assigned to him in order to ensure good appearance and condition of these areas.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eReports any malfunctioning equipment or furnishings in need of repair or refurbishing to the supervisor.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintains a high level of productivity, cleanliness and sanitation throughout the entire station.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for ensuring that proper work and cleaning methods are being followed in order to produce and serve safe, wholesome, high quality and attractive food for guests and crew.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for the proper use of equipment and utensils to prevent damage or undue maintenance requirements. 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As our \u003cstrong\u003eChef de Cuisine\u003c/strong\u003e, you’ll be at the helm of flavor, orchestrating exquisite dining experiences for our discerning guests. Your canvas? The galley—a bustling sanctuary where creativity meets precision. Your mission? To ensure not just satisfaction, but delight. Your decisions ripple beyond the galley. Balancing food costs and minimizing waste isn’t just about numbers—it’s about sustainability, team morale, and the very heartbeat of our company. Join us aboard Seabourn, where the sea meets the stove, and where your passion becomes a voyage. 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Abilities:\u003c/strong\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eFamiliarity with cruise ship catering operations.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eThorough understanding of food preparation, presentation, and preservation.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eKnowledge of Public Health and Sanitation regulations.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEffective planning, problem-solving, and implementation abilities.\u003c/li\u003e\u003c/ul\u003e\u003c/li\u003e\u003c/ul\u003e","skills_knowledge_expertise_header":"Skills, Knowledge and Expertise","title":"SBN - Chef De Cuisine - Singa","url":"https://hollandamericagroup.pinpointhq.com/en/postings/772ae3d4-b028-4d98-b6fc-080a15a586b6","path":"/en/postings/772ae3d4-b028-4d98-b6fc-080a15a586b6","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"104886","requisition_id":"SEA REQ-2184","department":{"id":"12062","name":"Galley"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1051","name":"Seabourn","title":"Brand"}},"location":{"id":"6462","city":"Manila","name":"Philippines - Singa","postal_code":"","province":"Philippines"}},{"id":"93687","benefits":"\u003cdiv\u003e\u003c!--block--\u003eWhile performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel objects, tools or controls; reach with hands and arms; talk and hear; and taste and smell. In the event of an emergency, the employee may be required to sit, stoop, kneel or crawl. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception and the ability to adjust focus.\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eAll shipboard employees must be physically able to participate in emergency life-saving 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 requiring the lowering of a life boat.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eThe employee must occasionally lift and/or move up to 20kgs.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eThe employee must occasionally work in an environment where guests are permitted to smoke cigarettes and cigars.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eThe employee must occasionally perform wheelchair duties, housekeeping support duties \u0026amp; other assigned non- revenue related tasks.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eThe employee must be able to perform regular shifts in outdoor environments such as ship open deck areas and private island destinations.\u003c/li\u003e\u003c/ul\u003e","benefits_header":"Physical Requirements","compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003eResponsible for providing courteous and professional service to our guests and fellow team members while striving to meet and exceed our revenue goals. Responsible for overseeing the entirety of your assigned beverage outlet. Responsible for preparing quality beverages according to standard recipes and promptly serving all products with a friendly, individualized experience for each guest. Responsible for educating external and internal guests about our premium beverages and other retail products. Be willing to go the extra mile to assist guests and team members and recognize that every interaction is important, no matter how big or small.\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003cdiv\u003e\u003c!--block--\u003eAll duties and responsibilities are to be performed in accordance with HAL standards, USPH, HACCP, Environmental, Safety policies and procedures. Each shipboard employee may be required to perform various functions in food and beverage service venues throughout the ship as assigned by their supervisor or management.\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eReports to assigned workstation assignments on time, properly groomed and dressed according to HAL Standards. This includes a clean uniform, name tag, cap etc. and any other uniform related item.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssigned venue is according to individual’s performance history and his /her ability to enhance the venue’s unique concept, atmosphere, success and profitability.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePromotes teamwork within venue to enhance sales performance and guest satisfaction.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eProvide fast, efficient professional mixology and coffee beverages to guests and crew in assigned venues including service bar areas.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eProvide accurate mixology and service for the Beverage Attendants as they would guests.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMeet and exceed guest expectation with a ‘guest comes first’ attitude, connect with the guest and ensure they are met as per company’s service standards\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintains safe and healthy work environment by following organization standards and sanitation regulations.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssists with new team member training by positively reinforcing successful performance and giving respectful and encouraging coaching as needed. Provides on-the-job training to Beverage Attendants and Beverage Runners to strengthen their current performance.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eOrganizes and sets up the bar as instructed and is responsible to create an attractive display of bottles, glasses and merchandise.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eConduct end of cruise inventories, checking par levels. Assist with spot checks throughout the bars at any given time and responsible for discrepancies.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eConfirms venue ambiance (lighting, temperature, music) according to standard time of the day. o Greets and engages with guests to answer questions and provide operational information.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eActively promotes and sells beverage packages.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eProvide beverage service to package guests according to company standards.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eSell and/or up-sell premium brands and maximize all revenue opportunity.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExecute other beverage promotions according to execution guide instructions\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eSuggests alternative drinks if drink request is not available in current inventory.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsures bar appetizers, hors d'oeuvres and Bar snack cycle is followed and service is provided throughout the venue.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eIs aware of food allergies and is able to recommend alternatives when needed.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintains, secures and cleans bar area. Ensures stations and/or tables are clean, orderly and properly set with beverage menus and clean ashtrays where applicable.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eRemoves dirty glasses and empty bottles and returns them to the bar or galley.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWorks independently and without immediate supervision.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintains accurate par levels and rotates stock according to management standards.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintains inventory of liquor, mixers and other supplies utilized in the bar.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintains an awareness of drink trends and makes recommendations to management regarding product trends.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for ensuring that company standards for service of hot and cold beverages are being followed and standard drink recipes, including proper garnishes are adhered to.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eHelps to resolve in a satisfactory and proactive manner all service and product deficiencies and follows up on guest comments and/or concerns.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCommunicates information to Beverage Manager so that the team can respond as necessary to create the most efficient service possible.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintains a clean and organized workspace at all times.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMay perform additional duties during special events and parties not located in assigned bars or lounges. o May work in outside weather conditions and is occasionally exposed to wind, sun heat and/or humid conditions.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAttends meetings, training activities, courses and all other work-related activities as required.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAsks for appropriate identification to determine minimum drinking age.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMay work in outside weather conditions and is occasionally exposed to wet and/or humid conditions. o Provides assistance for the set-up, service and break down for private functions and weddings.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAt the beginning and ending of each shift, completes side duties that include preparing the areas for service and ensuring proper closing procedures.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEmployee must occasionally perform additional duties to enhance overall guest onboard experience \u0026amp; other assigned non- revenue related support duties.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eIs fully responsible for the assigned bar stock, inventory and discrepancies. 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Ensure that all wait staff in the assigned bar provide courteous and professional service at all times\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure hot appetizers are served at the correct time and that bar snacks are set up in the lounge\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure right measurements and recipes are practiced for cocktails, spirits and liquors, and standards are followed within the Mixology program.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eBe a brand advocate and socialize with guests when time allows, and provide accurate information regarding our programs, products and services.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure all vessel records and forms per Company policy, manual and directives are in the assigned area.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eKeeps equipment operating by following operating instructions; troubleshooting breakdowns; maintaining supplies; performing preventive maintenance; calling for repairs etc.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eInspect assigned Lounge and Bar with respect to physical condition, condition of equipment and decoration to ensure prompt repair and maintenance through reporting to the Management\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eRespond to changes in the Beverage Department as dictated by the vessel and the Company\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintain a good working relationship with own colleagues and all other departments as well as superiors and Head Office\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintain a high standard of personal appearance and hygiene at all times\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eHave complete understanding of the Vessels Rules and Regulation and adhere to the regulations contained therein\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure all Company policies and regulations are implemented, followed and maintained\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure all efforts are made within the assigned bar to meet and exceed revenue budgets and guest satisfaction.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssist in the building of an efficient team of Staff by taking an active interest in their welfare, safety and development\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMotivate and train the subordinates team carry out on-the-job training at all times. In particular Beverage Attendants, Wine Attendants and Beverage Utilities are the responsibility of the Bartender\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssists in the restocking of the bar locations and provision areas\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAttends meetings, training sessions, activities, courses and all other work-related activities as scheduled. o Successfully passes responsible service of alcohol training within first 7 days of contract.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePerforms 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. 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Ability to entertain guests with flair is a plus.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to provide on-the-job training to Bar Servers and Bar Utility personnel.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCompletion of high school or basic education equivalency preferred.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eActively follows responsible service of alcoholic beverages.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eSuccessfully completes responsible service of alcohol training and assessment within the first 7 days of contract.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eInternal candidates are required to fulfil the following requirements:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eMust have completed at least one contract as a Beverage Attendant.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMust have a passion for beverages and past experience in food and beverage service is preferred.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility 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.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMust have received overall exceed expectation more than twice in one contract. o Should not have any active warning or disciplinary actions.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to speak additional languages preferred.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eNote: Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities.\u0026nbsp;\u003c/strong\u003e\u003c/div\u003e","skills_knowledge_expertise_header":"Requirements","title":"HAL - Bartender - CTI","url":"https://hollandamericagroup.pinpointhq.com/en/postings/9307eba7-ed8c-4b75-885a-6138022c5937","path":"/en/postings/9307eba7-ed8c-4b75-885a-6138022c5937","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"105551","requisition_id":"SEA REQ-2185","department":{"id":"11005","name":"Beverage Svc"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1050","name":"Holland America Line","title":"Brand"}},"location":{"id":"6465","city":"Bangkok","name":"Thailand - CTI","postal_code":"","province":""}},{"id":"143790","benefits":"\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003ePhysical Demands:\u0026nbsp;\u003c/strong\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003eFor the safety of yourself and others on board certain physical abilities shall be maintained. 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Thorough knowledge of Public Health and Sanitation's regulations and procedures.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEffective planner, problem solver and ability of successful implementations.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to execute and follow up on food promotions and other activities that will increase guest cruising experience.\u0026nbsp;\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cbr\u003e\u003c/div\u003e","skills_knowledge_expertise_header":"Qualifications","title":"SBN - Executive Sous Chef - Singa","url":"https://hollandamericagroup.pinpointhq.com/en/postings/c8433502-3b5c-44eb-8b3b-8511b21ac444","path":"/en/postings/c8433502-3b5c-44eb-8b3b-8511b21ac444","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"165145","requisition_id":"SEA REQ-2436","department":{"id":"12062","name":"Galley"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1051","name":"Seabourn","title":"Brand"}},"location":{"id":"6462","city":"Manila","name":"Philippines - Singa","postal_code":"","province":"Philippines"}},{"id":"174946","benefits":"\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003ePhysical Demands:\u0026nbsp;\u003c/strong\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003eFor the safety of yourself and others on board certain physical abilities shall be maintained. Must be able to bend, climb, perform repetitive motion, and repetitively heavy lift.\u0026nbsp;\u003cbr\u003e\u003cbr\u003eMust maintain physical fitness to perform tasks associated with job.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eTravel Requirements:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003ePassport – valid for a minimum of 6 month\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFlag state issued seaman book\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eGeneral flag state or flag state approved marine fitness medical United States C1/D visa\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnglish Marlin test at minimal score of 80%\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePre-employment medical examination\u0026nbsp;\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eWorking Conditions:\u003cbr\u003e\u003c/strong\u003eWorking on a cruise ship is very different from any land-based occupation. Working hours are longer and work is more intense due to the constant demand of the guests. You have to be very flexible in your working hours, which on occasion might have to be changed due to unforeseen circumstances. The Maritime Labour Convention of 2006 however strictly regulates these. Apart from the working hours there are strict rules which all members of the ship’s company need to adhere to as stipulated by the Master’s standing orders. You work in close proximity with your fellow crewmembers and therefore respect among all is essential.\u0026nbsp;\u003c/div\u003e","benefits_header":"Physical Demands \u0026 Travel","compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003eThe Suite Host is ultimately responsible for ensuring that the guests have a comfortable and enjoyable stay on board the vessel, whilst following all cleaning and service procedures set out by Seabourn. This role contributes to the Company Mission Statement and Values. \u003cbr\u003e\u003cbr\u003eThe Suite Host has a great opportunity to offer the guest a cruise experience of a lifetime. They are to create an atmosphere of complete comfort and actively seek ways to create Seabourn Moments. Positive interaction with the guests combined with acute attention to details enhances the feeling of luxury. Decisions to neglect these duties will have a negative impact on the guests and ultimately result in the guests’ disappointment with the Seabourn experience. \u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eReporting responsibilities:\u003c/strong\u003e\u003cbr\u003eThe Suite Host reports directly to the Assistant Housekeeper supported by the Executive\u003cbr\u003eHousekeeper.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003eHe/She is assisted by a Suite Attendant.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eHave full and comprehensive knowledge of all ship facilities and services.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eBe a continual source of assistance and information to all our guests.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintain a high level of communication and provide feedback to the Asst. Housekeeper.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eBe fully knowledgeable of in suite service, amenities, functions and systems.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePrepare the guest suite according to the guest preference and Company standards.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFamiliarize the guests with all safety aspects and suite features upon arrival.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCreate a memorable stay for the guests and follow up on all guest requests promptly.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eReport any guest related concerns immediately to the Asst. Housekeeper.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eReport for work on time and attend daily briefings.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePerform linen changes as per company standard.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eOverall responsibility for the cleanliness, turn down service and appearance of all assigned suites.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintain all guest preference set ups in the suite and take primary responsibility of all living and sleeping areas of the suite.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eSupervise assigned attendant in cleanliness of bathrooms and balconies.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePerform extra duties as scheduled\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eControl and safeguard all equipment and items used.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAll suite services to be delivered to company standards.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eInspection form, standard set-up manuals and inspections performed by the Executive housekeeper or Assistant Housekeepers.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePick-up and Delivery of laundry/dry cleaning for the suites.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eReplenish the fruit plate daily as well as stocking the in-suite fridges and ensure glassware is always stocked and clean as per company standard.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintain flowers/Plants in all suites by refreshing and watering them regularly.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eProvide shoeshine services upon request.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssist with bookings and reservation for restaurants, SPA, shore excursions as required.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssist and support the Attendant in all in suite service to ensure he/she succeeds.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eRecord and update the Assistant Housekeeper, updating guest history files on daily basis.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnd of contract cleaning procedures for suites to be followed and completed prior to the sign off date, together with the Attendant.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFollow all PH policies and procedures and to perform PH standards of cleaning in all lockers, corridors and pantries.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eUse the correct cleaning chemicals; supplies and Personal Protective Equipment required to perform your duties as a Suite Host/Hostess.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePerform evening watch and long watch duties as scheduled throughout each cruise.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePerform any additional cleaning tasks required by the Executive Housekeeper and Assistant Housekeeper.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFollow the Name Recognition program as set out by the company.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePerform extra duties as required by the company such as Guest Welcome Back or Crew acknowledgement events as set out by voyage demands.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eReport all maintenance issues in your suites and working areas as soon as you notice or are made aware of them.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssist Housekeeping Management with training of new personnel.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003ePublic Health:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eTo be familiar with and execute the Seabourn HESS-MS appropriate to their position.\u003c/li\u003e\u003c/ul\u003e","key_responsibilities_header":"Key Responsibilities","reporting_to":"Asst Housekeeper","skills_knowledge_expertise":"\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eEducation:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eA National Vocational Qualification\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAlternatively, equivalent Qualification in Housekeeping would be preferred. Strong command of the English language combined with good written skills. Basic Computer knowledge.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eExperience:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eAt least two years full-time experience as a Room Attendant in a four/five star Hotel or establishment, accommodating an international clientele and guest interaction.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWorking experience with an extensive cleaning program\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eSEABOURN SERVICE:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eUphold Seabourn grooming and uniform standard.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAnticipate the guest needs by creating positive Seabourn moments as appropriate.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure Guest requests and needs are handled promptly as per Seabourn standards and procedures.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eHandle Guest complaints professionally and promptly.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eImprove the Guest experience by delivering prompt and efficient service and creating Seabourn moments.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eKnowledge, Skills \u0026amp; Abilities:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eTo be knowledgeable of the USPH and other international Public Health rules and regulations by participating in the company's Basic Food Hygiene course every 2 years and achieving a Minimum of 80% pass.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eBasic knowledge hygiene.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to work in a team that is focused on exceeding guest expectations.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePleasant personality for dealing with guests, fluent in English and conversational in one more international foreign language.\u003c/li\u003e\u003c/ul\u003e","skills_knowledge_expertise_header":"Qualifications","title":"SBN - Suite Host - Singa","url":"https://hollandamericagroup.pinpointhq.com/en/postings/07ebb2d3-c149-4a7e-b946-59025b8c6fb4","path":"/en/postings/07ebb2d3-c149-4a7e-b946-59025b8c6fb4","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"193567","requisition_id":"SEA REQ-2583","department":{"id":"12065","name":"Housekeeping"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1051","name":"Seabourn","title":"Brand"}},"location":{"id":"6462","city":"Manila","name":"Philippines - Singa","postal_code":"","province":"Philippines"}},{"id":"186589","benefits":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eMust be 21 years of age or older.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMust be able to work varied shifts which can average up to 11 hours per day, every day while on board. Must be able to perform normal and assigned emergency duties. Must be able to don a lifejacket or immersion suit; crawl; feel for differences in temperatures; handle fire-fighting equipment; and wear breathing apparatus (where required as part of duties).\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMust be physically able to participate in emergency lifesaving procedures and drills. All vessel positions require full use and range of arms and legs as well as full visual, verbal and hearing abilities to receive and give instructions in the event of an emergency including the lowering of lifeboats.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMust be able to maintain qualification of the Seafarer Medical Examination and pass the basic safety course.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePassport – valid for a minimum of 6 months beyond a working assignment.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eSeafarer Medical Examination to declare fit for duty onboard ships. Must be able to acquire a United States C1D Visa, if required.\u0026nbsp;\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cbr\u003e\u003c/div\u003e","benefits_header":"Physical \u0026 Travel Requirements","compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003e\u003cem\u003eProficiency in the German language is an essential qualification for this position. We invite applications exclusively from candidates who possess this linguistic competency.\u003c/em\u003e\u003c/strong\u003e\u003cbr\u003e\u003cstrong\u003e\u003cem\u003e\u003cbr\u003e\u003c/em\u003e\u003c/strong\u003eDeliver an exemplary level of service to all guests, both in-person and telephonically, by guaranteeing that every request is addressed with courtesy, expediency, and efficiency, in full alignment with our Company’s policies. Ensure diligent and timely follow-through. In instances necessitating further action, furnish guests with informed responses, viable alternatives, and effective solutions to their inquiries\u003cbr\u003e\u003cbr\u003eIn conjunction with the aforementioned criteria, candidates are selected for their linguistic abilities to contribute to the company’s Global Guest program. They are responsible for executing the components of the Global Guest program as delineated, pertaining specifically to Guest Relations. This encompasses participation in sanctioned ship guest events and the translation of company documentation. Additionally, they provide verbal translation assistance to international guests, as necessitated by the Global Guest Program’s standards.\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003e\u003cstrong\u003eGuest Service Excellence:\u003c/strong\u003e Promptly address guest requests and issues with a professional demeanor.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003e\u003cstrong\u003eCommunication:\u003c/strong\u003e Uphold premium service standards in all guest interactions, guided by the Front Desk Supervisor.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003e\u003cstrong\u003eRecord Management:\u003c/strong\u003e Accurately log guest details and escalate critical issues as necessary.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003e\u003cstrong\u003eLanguage Support:\u003c/strong\u003e Provide translations and assist international guests per the Global Guest Service Program.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003e\u003cstrong\u003eDuty Fulfillment:\u003c/strong\u003e Conduct phone and night duties with courtesy and efficiency.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003e\u003cstrong\u003ePrivacy Protection:\u003c/strong\u003e Comply with privacy policies during external communications.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003e\u003cstrong\u003eFinancial Handling:\u003c/strong\u003e Manage guest financial transactions in line with company policies.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003e\u003cstrong\u003eProgram Support:\u003c/strong\u003e Assist with the Mariner Loyalty Program and promote company services and apps.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003e\u003cstrong\u003eProfessionalism:\u003c/strong\u003e Maintain high standards of professionalism and support a positive work environment.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003e\u003cstrong\u003eCompliance:\u003c/strong\u003e Adhere to health, safety, and environmental policies.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003e\u003cstrong\u003eMiscellaneous Tasks:\u003c/strong\u003e Perform additional duties as directed by department heads\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cbr\u003e\u003c/div\u003e","key_responsibilities_header":"Key Responsibilities","reporting_to":"Assistant Front Desk Manager","skills_knowledge_expertise":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003e\u003cstrong\u003eEducational Requirement:\u003c/strong\u003e Associate’s Degree or equivalent in hospitality management, business administration, or related field.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003e\u003cstrong\u003eLanguage Proficiency:\u003c/strong\u003e Marlins Score of 90+; fluency in Dutch or German is advantageous.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003e\u003cstrong\u003eExperience:\u003c/strong\u003e Minimum of 2 years in a Front Office role within a 4-star (or higher) hospitality environment or a reputable call center/reservations agency.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003e\u003cstrong\u003eAdaptability:\u003c/strong\u003e Open-minded and flexible, with the ability to manage shifting priorities and multitask effectively.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003e\u003cstrong\u003eGuest Service:\u003c/strong\u003e Demonstrated interest in guest service, with strong complaint resolution and interpersonal skills.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003e\u003cstrong\u003eShift Availability:\u003c/strong\u003e Willingness to work night shifts as required.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003e\u003cstrong\u003eTechnical Skills:\u003c/strong\u003e Proficient in computer use, including Microsoft Office suite (Excel, Word, PowerPoint).\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cbr\u003e\u003c/div\u003e","skills_knowledge_expertise_header":"Experience ","title":"HAL - International Guest Services Associate - German Speaker","url":"https://hollandamericagroup.pinpointhq.com/en/postings/49443308-c999-4f57-9eb1-30bd54a72d1c","path":"/en/postings/49443308-c999-4f57-9eb1-30bd54a72d1c","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"205037","requisition_id":"SEA REQ-2632","department":{"id":"12063","name":"Guest Svc"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1050","name":"Holland America Line","title":"Brand"}},"location":{"id":"6459","city":"New York","name":"Global","postal_code":"","province":"New York"}},{"id":"186590","benefits":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eMust be 21 years of age \u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMust be able to work varied shifts which can average up to 11 hours per day, every day while on board. Must be able to perform normal and assigned emergency duties. Must be able to don a lifejacket or immersion suit; crawl; feel for differences in temperatures; handle fire-fighting equipment; and wear breathing apparatus (where required as part of duties).\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMust be physically able to participate in emergency lifesaving procedures and drills.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMust be able to maintain qualification of the Seafarer Medical Examination and pass the basic safety course.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cbr\u003e\u003c/div\u003e","benefits_header":"Physical \u0026 Travel Requirements","compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003e\u003cem\u003eProficiency in the Dutch language is an essential qualification for the role. \u003c/em\u003e\u003c/strong\u003e\u003cbr\u003e\u003cstrong\u003e\u003cem\u003e\u003cbr\u003e\u003c/em\u003e\u003c/strong\u003eDeliver an exemplary level of service to all guests, by guaranteeing that every request is addressed with courtesy, expediency, and efficiency, in full alignment with our Holland America Line’s policies. Ensure diligent and timely follow-up actions are completed. Furnish our disearning guests with informed responses, viable alternatives, and effective solutions to their inquiries.\u0026nbsp;\u003cbr\u003e\u003cbr\u003eInternational Guest Service Associates are responsible for executing the components of the Global Guest program, to build a strong rapport and ensure guest satisfaction.\u0026nbsp; The role entails playing hosts at shipboard guest events, translation services, liaising with authorities, and providing insights on destinations.\u0026nbsp; Additionally, they provide verbal translation assistance to international guests, as necessitated by the Global Guest Program.\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003ePromptly address guest requests and issues with a professional demeanor.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eUphold premium service standards in all guest interactions, guided by the Supervisor.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAccurately record guest requests and escalate critical issues as necessary.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eManage guest financial transactions in line with company policies.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssist with the Mariner Loyalty Program and promote company services and apps.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintain high standards of professionalism and support a positive work environment.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAdhere to health, safety, and environmental policies.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePerform additional duties as directed by department heads\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cbr\u003e\u003c/div\u003e","key_responsibilities_header":"Key Responsibilities","reporting_to":"Assistant Front Desk Manager","skills_knowledge_expertise":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003e\u003cstrong\u003eEducational Requirment:\u003c/strong\u003e Associate degree or equivalent in hospitality management, business administration, or related field.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003e\u003cstrong\u003eLanguage Proficiency:\u003c/strong\u003e English Marlins certification as per specifications; fluency in the Dutch language is mandatory.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003e\u003cstrong\u003eExperience:\u003c/strong\u003e Minimum of 2 years in a Front Office role within a 4-star (or higher) hospitality environment or alternatively at a reputable call center/reservations agency.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eOpen-minded and flexible, with the ability to manage shifting priorities and multitask effectively.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eDemonstrated interest in guest service, with strong complaint resolution and interpersonal skills.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eProficient in computer use, including Microsoft Office suite (Excel, Word, PowerPoint).\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cbr\u003e\u003c/div\u003e","skills_knowledge_expertise_header":"Desired Skills \u0026 Experience","title":"HAL - International Guest Services Associate - Dutch Speaker","url":"https://hollandamericagroup.pinpointhq.com/en/postings/6fe1e428-b234-47c2-b4f4-d42b4d3e1342","path":"/en/postings/6fe1e428-b234-47c2-b4f4-d42b4d3e1342","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"205038","requisition_id":"SEA REQ-2633","department":{"id":"12063","name":"Guest Svc"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1050","name":"Holland America Line","title":"Brand"}},"location":{"id":"6459","city":"New York","name":"Global","postal_code":"","province":"New York"}},{"id":"189883","benefits":"\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003ePhysical Demands: \u003cbr\u003e\u003c/strong\u003eFor the safety of yourself and others on board certain physical abilities shall be maintained. Must be able to bend, climb, perform repetitive motion, and repetitively heavy lift.\u003cbr\u003e\u003cbr\u003eMust maintain physical fitness to perform tasks associated with job.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eTravel Requirements:\u0026nbsp;\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003ePassport – valid for a minimum of 6 month\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFlag state issued seaman book\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eGeneral flag state or flag state approved marine fitness medical United States C1/D visa\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnglish Marlin test at minimal score of 80%\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePre-employment medical examination\u0026nbsp;\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eWorking conditions:\u003cbr\u003e\u003c/strong\u003eWorking on a cruise ship is very different from any land-based occupation. Working hours are longer and work is more intense due to the constant demand of the guests. You have to be very flexible in your working hours, which on occasion might have to be changed due to unforeseen circumstances. The Maritime Labour Convention of 2006 however strictly regulates these. Apart from the working hours there are strict rules which all members of the ship’s company need to adhere to as stipulated by the Master’s standing orders. You work in close proximity with your fellow crewmembers and therefore respect among all is essential.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cbr\u003e\u003c/div\u003e","benefits_header":"Physical Demands \u0026 Travel","compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003eOverall responsibility of the wine program onboard as well as operational management of the service in The Restaurant with a capacity of 450 guests. Oversee the inventory management; menu selection rotations and ordering of selections form our complementary Wine Program and Premium Wine Lists. Responsible for the selections and updates of all recommendations for each outlet and their menus. \u003cbr\u003e\u003cbr\u003eThe Sommelier plays an integral part in assisting with the smooth operation and taking ownership of their outlet. Decisions on how to enhance the guest experience are an important responsibility on how the company achieves the goal of providing the guests with the ultimate travel experience. The Sommelier ensures all their team members are aware of the vision and mission of Seabourn and encourage their teams to follow the guidelines set forth. \u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eReporting relationships:\u003cbr\u003e\u003c/strong\u003eThe Sommelier reports directly to the Bar Manager supported by the Food and Beverage Manager.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003ePosition has professional level reports – Assistant Sommelier , Bar Waiter\u0026nbsp;\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for ensuring that the wine and beverage sales forecasted for the restaurants on the ship are met.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsures the daily wine flash report about the complementary wines/champagne is updated, posted and discussed.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eStrives to meet the target cost of sales for the dining rooms as determined by the company budgets.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsures that all beverage stocks in the wine stand are used, stored and accounted for following company policies and guidelines and recipes are followed with correct measurement procedures.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintains and updates the Wine List to reflect the products and vintages and prices that are in stores and in the wine stand, within the guidelines established by Seabourn.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsures that there is proper feedback being communicated to the Public Rooms Manager, Restaurant Manager and Food and Beverage Manager as to guest comments on the scope and content of the wine list and developing trends in wine consumption.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for the training and education of all those involved in sales and service of wine products on board. Ensures that the staffs assigned to dining outlets are promoting premium products.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for the promoting and conducting Wine Seminars as per voyage needs.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for maintaining the service and cycle of complimentary wines in accordance to Standard Operating Procedures. Ensures that the recommendations are properly spelled in the daily menus.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsures that the beverages being used for hosting purposes in the restaurants are in accordance with company policy and guidelines.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eLiaises with the Provision Master in order to determine what labels from the hosting selection need to be used in order to maintain stocks on hand within the goals set by the company.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eInventory, consumption reports, rotations of wine products and stock ordering for ships consumption.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eForecasting and stock control.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for maintenance of wine displays on board.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for maintaining and executing all beverage promotions on board, designed to increase sales.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for proper use and maintenance of all glassware and other operational equipment.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssigns working stations and ensures service flow and guest satisfaction during service.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsures deliveries of gift orders and Amex order bottles to suites.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eInventory counts done on a cruise basis and that all sales and usage are accounted for as per company policies.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWill follow Seabourn Name Recognition program and write tests accordingly.\u0026nbsp;\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cbr\u003e\u003cstrong\u003ePublic Health:\u0026nbsp;\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eTo be familiar with and execute the Seabourn HESS-MS appropriate to their position.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsures that all crewmembers reporting to them follow company policies on personal hygiene and uniforms.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eReports any malfunctioning equipment or furnishings in need of repair or refurbishing to the Bar Manager supervising his station.\u0026nbsp;\u003c/li\u003e\u003c/ul\u003e","key_responsibilities_header":"Key Responsibilities","reporting_to":"Bar Manager","skills_knowledge_expertise":"\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eEducation:\u0026nbsp;\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eHigh School Diploma or equivalent degree.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eSommelier diploma or certificate or equivalent diploma from a recognized Wine School.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eProof of continuing education translated in certificates or letter of participation in specialized courses, seminars, tasting and proof of visits to wineries and wine growing regions.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMinimum certified Sommelier qualification from the Court of Master Sommeliers and or level 3 WSET/CAPS or AIS.\u0026nbsp;\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eExperience:\u0026nbsp;\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eOne year of working experience as a supervisor in a dining room environment.\u0026nbsp;\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eKnowledge, Skills \u0026amp; Abilities:\u0026nbsp;\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eKnowledge of public health and sanitation regulations and procedures. Thorough practical knowledge of classical wine and beverage service.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eTo be knowledgeable of the USPH and other international Public Health rules and regulations by participating in the company's Basic Food Hygiene course every 2 years and achieving a minimum of 80% pass.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWorking knowledge of wine lists that cover all countries of Old and New World wines and spirits represented in our beverage program.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eShould have the ability to train and coach all team members.\u0026nbsp;\u003c/li\u003e\u003c/ul\u003e","skills_knowledge_expertise_header":"Qualifications","title":"SBN - Sommelier - CSSI","url":"https://hollandamericagroup.pinpointhq.com/en/postings/019a9dbb-7920-41f3-94b3-c07347d288c5","path":"/en/postings/019a9dbb-7920-41f3-94b3-c07347d288c5","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"208313","requisition_id":"SEA REQ-2659","department":{"id":"11005","name":"Beverage Svc"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1051","name":"Seabourn","title":"Brand"}},"location":{"id":"6002","city":"Kurla West, Mumbai","name":"India - CSSI","postal_code":"400 070","province":"Maharashtra"}},{"id":"197328","benefits":"\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003ePhysical Demands:\u0026nbsp;\u003c/strong\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003eFor the safety of yourself and others on board certain physical abilities shall be maintained. Must be able to bend, climb, perform repetitive motion, and repetitively heavy lift.\u0026nbsp;\u003cbr\u003e\u003cbr\u003eMust maintain physical fitness to perform tasks associated with job.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eTravel Requirements:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003ePassport – valid for a minimum of 6 month\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFlag state issued seaman book\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eGeneral flag state or flag state approved marine fitness medical United States C1/D visa\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnglish Marlin test at minimal score of 80%\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePre-employment medical examination\u0026nbsp;\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eWorking Conditions:\u003cbr\u003e\u003c/strong\u003eWorking on a cruise ship is very different from any land-based occupation. Working hours are longer and work is more intense due to the constant demand of the guests. You have to be very flexible in your working hours, which on occasion might have to be changed due to unforeseen circumstances. The Maritime Labour Convention of 2006 however strictly regulates these. Apart from the working hours there are strict rules which all members of the ship’s company need to adhere to as stipulated by the Master’s standing orders. You work in close proximity with your fellow crewmembers and therefore respect among all is essential.\u0026nbsp;\u003c/div\u003e","benefits_header":"Physical Demands \u0026 Travel","compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003eDirects, supervises and assists in the activities of the Demi Chef de Partie engaged in the preparation of the established quality of food for service to guests and crew in the station assigned. \u003cbr\u003e\u003cbr\u003eThe Chef de Partie is required to adopt a pro-active approach in solving challenges that may arise in their station. Guest satisfaction is the ultimate goal and the Chef de Partie should ensure that all decisions made have the guest in mind. Assisting hi teammates plays an integral role in this position and they should therefor encourage and coach those that work with him. \u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eReporting Relationships:\u003c/strong\u003e\u003cbr\u003eThe Chef de Partie reports directly to the Executive Sous Chef supported by the Chef de Cuisine Main Galley.\u003cbr\u003e\u003cbr\u003ePosition has 2 direct professional level reports. Demi Chef de Parties 2.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for directing, supervising and assisting in the preparation of all food in the assigned station in the kitchen in accordance with the established company menus and recipes.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for quality, quantity, attractiveness and correctness of all food items served from the station as per company's standard recipes and follow up with FIFO.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eDirects, supervises, assists and coaches all employees assigned to the station.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for the performance, appearance, dress and personal conduct of all employees assigned to his station. Reports on these subjects objectively and timely to his Executive Sous Chef.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eControls actual hours worked of the employees assigned to the station and report any discrepancies between these and the published work schedules to Executive Sous Chef supervising his station.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for checking that quantity and quality of items ordered from stores are received and stored in proper condition and thereafter used in the correct way. FIFO.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePrepares a daily mise en place list for the designated section in accordance with the planned menu and recipes for the day.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWorks closely and cooperates with superiors, colleagues and subordinates in order to achieve the highest possible guest satisfaction from the products served.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePrepares a daily requisition for Executive Chef for all items ordered from stores for use in his station.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExecute all special orders and dietary requirements.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for helping to maintain a team atmosphere in the department.\u0026nbsp;\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003ePublic Health:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eResponsible to implement and execute proper maintenance and cleaning procedures in the station assigned to him in order to ensure good appearance and condition of these areas.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eReports any malfunctioning equipment or furnishings in need of repair or refurbishing to the Executive Sous Chef supervising his station.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintains a high level of productivity, cleanliness and sanitation throughout the entire station.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for ensuring that proper work and cleaning methods are being followed in order to produce and serve safe, wholesome, high quality and attractive food for guests and crew.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for the proper use of equipment and utensils to prevent damage or undue maintenance requirements. Report to have replaced.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssigns all cleaning responsibilities within his station according to the cleaning schedule and report to the Executive Sous Chef regarding any problems, which have occurred. If station has GPA personnel assigned, he is responsible for his performance.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eTo be familiar with and execute the Seabourn HESS-MS appropriate to their position.\u0026nbsp;\u003c/li\u003e\u003c/ul\u003e","key_responsibilities_header":"Key Responsibilities","reporting_to":"Executive Sous Chef","skills_knowledge_expertise":"\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eEducation:\u0026nbsp;\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eDegree/Diploma from accredited culinary college or university. 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Working hours are longer and work is more intense due to the constant demand of the guests. You have to be very flexible in your working hours, which on occasion might have to be changed due to unforeseen circumstances. The Maritime Labour Convention of 2006 however strictly regulates these. Apart from the working hours there are strict rules which all members of the ship’s company need to adhere to as stipulated by the Master’s standing orders. 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The crucial contributions gained from these positions, make it possible to achieve the standard of service expected from our guests. \u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eReporting relationships:\u003cbr\u003e\u003c/strong\u003eThe Service Utility reports directly to the Food and beverage manager, with general guidance and direction from each relevant outlet manager.\u0026nbsp;\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for delivering requisitioned items to all Restaurants, bars and lounges and the proper storage of the content.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for assisting service staff in the preparation and cleanup duties for all restaurants, pantries and assigned galley areas to ensure each location is kept up to public health standards.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for collecting and organizing all restaurant equipment [example: china, glasses etc.] throughout the vessel and relocate the items to their appropriate outlets and lockers.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible to assist the waiters with all secondary service tasks. 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Ability to work in a team\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eBasic F\u0026amp;B knowledge of beverage operations and service.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eKnowledge of public health and sanitation regulations/ procedures.\u0026nbsp;\u003c/li\u003e\u003c/ul\u003e","skills_knowledge_expertise_header":"Qualifications","title":"SBN - Service Utility - SBI","url":"https://hollandamericagroup.pinpointhq.com/en/postings/97a30c00-3459-437a-a379-6bc4b92fb5c4","path":"/en/postings/97a30c00-3459-437a-a379-6bc4b92fb5c4","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"215895","requisition_id":"SEA REQ-2717","department":{"id":"11005","name":"Beverage Svc"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1051","name":"Seabourn","title":"Brand"}},"location":{"id":"6457","city":"Jakarta","name":"Indonesia - SBI","postal_code":"","province":""}},{"id":"203055","benefits":null,"benefits_header":null,"compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003eResponsible for assisting the Cellar Master in executing the vessel’s daily beverage operations with added focus on wine related activities. This includes the effective administration, supervision and execution of programs consistent with the company standards and goals of providing excellent service while maximizing revenue generation. Responsible for educating our team members and guests about our premium beverages and other retail products. Be willing to go the extra mile to assist guests and team members and recognize that every interaction is important, no matter how big or small.\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003cdiv\u003e\u003c!--block--\u003eAll duties and responsibilities are to be performed in accordance with HAL standards, USPH and HACCP guidelines, and Responsible service of alcohol, Environmental policies, and safety procedures.\u003cbr\u003e\u003cbr\u003eEach shipboard team member may be required to perform all functions in various food and beverage service venues throughout the ship. Each team member is required to conducts oneself in a professional and courteous manner at all times.\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eAssist the Cellar Master in directing the activities of beverage team.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssist the Cellar Master in implementation and execution of corporate policies and procedures within the Beverage Department as they relate to wine sales.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssist guests during the dining hours with wine recommendations and selection for perfect pairing with their meals, decanting of the wine and wine service.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure that all wine is served in proper glassware and in proper condition.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintain all beverage wine lists / Vinu tablets and Micros / Symphony wine prices to be accurate, up to date as per the tariff and free of errors.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintain all Wine Locker and Vinu inventory, updated and reconciled with physical inventory. o Controls, measures and reports assigned outlet performance to the Cellar Master on a daily basis and takes required corrective action to ensure operations are in accordance with the company standards and objectives.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for achieving and exceeding guest satisfaction standards and rating for wine services consistent with company goals. Personally gets involved with handling guest concerns. Introduces him/herself to VIP’s and Suite guests within 24 hours of boarding. Identifies wine drinkers and wine lovers early in the cruise and guides his team to make good recommendations and practice up-selling.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for the programming and proper execution of the ‘Blend’ program (KODM and NSDM only). Ensuring that all equipment, including audio-visual, and collateral materials are up to date and set up 15 minutes prior to opening.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eHosts and ensures proper set-up of all wine tastings, ‘Sip \u0026amp; Savor’, daily wine blending seminars at Blend, spirits \u0026amp; cigar tastings etc. Works closely with Culinary team on wine and food pairing dinners and special events as instructed by the Cellar Master.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eLead beverage service experiance in the Specialty restaurants and Main Dining Rooms in a during all meal periods. Ensures proper mise-en-place are set up ahead of service.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssists on any project as assigned by the Cellar Master or Beverage Manager.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsures that all reporting to the Cellar Master/ Beverage Manager is completed in a timely manner.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eInvolve in all beverage wine events, tastings, sailaways and beverage seminars.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eTime permitting, attends daily operational meeting with Beverage Department management.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAttends daily menu briefings by the Chef(s) and ensures all Wine Attendants are present, followed by a briefing with the Cellar Master or Beverage Manager.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAttends weekly beverage staff meetings.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eOn a daily basis makes an effort to check in with every member of the wine service team of his/her area and monitors their overall operation and mood.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssist the Cellar Master on the overall training of the Bar team, as well as the Dining Room Stewards. Training should include – but is not limited to - wine knowledge, spirits knowledge, product knowledge, selling techniques, pouring styles, correct wine service, customer service and the art of upselling.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure cleanliness is maintained in the wine cellar and the wine displays as per public health standards.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsures wine dispensing facilities are maintained at company standards and meet or exceed USPH requirements. In addition, inspects wine bar and lounges in respect to physical condition, equipment condition and presentation and ensures prompt repair and maintenance through proper use of job orders. Includes being responsible for and maintaining garbage separation guidelines. Causes to maintain daily temperature and time control logs for refrigerators, glass washers, ice machines completed.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eProvides periodic feedback on beverage runners to the Cellar Master. Creates realistic goals and sets objectives for the team and follows up. Promotes innovation and change.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsures effective floor supervision and monitors grooming and personal hygiene of the team.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCounsels non-performers and does not hesitate in disciplining in accordance with company policy.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsures and records a proper recording of custom’s count as required for reporting.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eActively participates in the safety and accident prevention programs, including weekly boat/emergency drills.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eComplies with and causes to comply with House Rules as stated in MR-1000.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintains a consistent application of disciplinary procedures.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eRepresents the Cellar Master in his/her absence.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEvery Hotel Officer shall possess a certificate of competency of Life boatman.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eFinancial responsibilities\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eAchieves or exceeds Bar Revenue and Cost objectives for the established cruise program targets.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssist the Cellar Master in creating new opportunities and maximizing existing ones to generate extra revenue. Recommends measures to control/reduce costs and ensures that the operational cost budgets are strictly adhered to.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWorks closely with the Cellar Master in regards to inventory taking, cost control, loading, ordering and storing of wines. Follows proper accounting procedures, requisitions, transfers and reconciliation of daily wine sales for assigned outlets.\u003c/li\u003e\u003c/ul\u003e","key_responsibilities_header":"Responsibilities","reporting_to":"Cellar Master","skills_knowledge_expertise":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eBuilds strong teams and encourage collaboration.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMust be highly versed in beverage cost control, profit \u0026amp; loss and upsell techniques.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eLeading by example and provides regular and focused performance feedback, thus creating a dynamic team.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eActs as a brand ambassador with the onboard teams supporting the company goals and brand direction.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFosters regular and structured communications within the Cellar Master and Beverage Team. o Maintains visible presence throughout the department at all times and encourage meaningful and strong guest interaction by the Sommelier and the Beverage team.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePromotes efficiencies in time management and resources through holding structured, documented and concise meetings and inspections.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExercises emotional intelligence to communicate effectively throughout all levels of the operation\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eInstrumental in accurate and effective budgeting\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure to provide ‘collaborative leadership’ and feedback across all aspects of the wine operation, thus maintaining set standards and execution of relevant policies and procedures.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eDesired Skills \u0026amp; Experience\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eRequires extensive working wine knowledge with a minimum a WSET I certification or similar (ISG, CMS or IMW). WSET Level II or higher is preferred.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMinimum of 3 years’ experience in managing a beverage service operation is required (Four star and above: Hotel Resort, Restaurant); or two years of experience in managing a beverage service operation on a cruise ship is required.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCurrent knowledge of the US Vessel Sanitation Program (U.S.P.H.)\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExceptional communication and interpersonal skills.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExcellent computer software skills required (Word; Excel; Outlook etc.)\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to speak and write English fluently. Proficiency in at least one of the following languages would be an advantage - Dutch, Spanish, or German.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to lead with a perspective in a culturally diverse and dynamic environment.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eKnowledge of the principles and processes involved in organizational planning, coordination and execution. This includes resource allocation, work force planning and management and leadership techniques.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eKnowledge of the principles and processes for providing personalized services, including: needs assessment techniques, quality service standards, and guest satisfaction evaluation techniques. o Knowledge of policies and practices involved in the human resources function.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to lead teams in a positive and productive manner by inspiring and developing individuals and effectively managing processes.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExperience in Beverage Sales \u0026amp; Marketing, concept and new implementation fulfillment.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExtensive knowledge of varying beverage brands and quality.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eKnowledge of new and old world wines including food and wine pairing with the capability to conduct wine tasting sessions for guests, officers and/or crew.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to read, interpret and demonstrate the preparation of drink recipes.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eDemonstrated aptitude for the management of headcount within assigned area, as it relates to and supports the business needs of the vessel. (Scheduling)\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eStrong interpersonal and leadership skills.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eDemonstrated aptitude for the financial aspects of a bar operation, including the successful identification of expense reduction through cost control.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExtensive knowledge of training and motivating the wine service team on a weekly base.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eNote: Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities.\u003c/strong\u003e\u003c/div\u003e","skills_knowledge_expertise_header":"Core Capabilities","title":"HAL - Sommelier","url":"https://hollandamericagroup.pinpointhq.com/en/postings/1768022e-efa8-4bca-8b1a-8fd07b3ef38a","path":"/en/postings/1768022e-efa8-4bca-8b1a-8fd07b3ef38a","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"221151","requisition_id":"SEA REQ-2768","department":{"id":"11005","name":"Beverage Svc"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1050","name":"Holland America Line","title":"Brand"}},"location":{"id":"6459","city":"New York","name":"Global","postal_code":"","province":"New York"}},{"id":"203599","benefits":null,"benefits_header":null,"compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003eDirects, supervises and assists in the activities of team members engaged in the preparation (hands on approach) of the established quality of food for service to passengers and crew as assigned.\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eComply with company policy regarding waste separation and environmental compliance. Implementing and executing food handling and cleaning procedures for the galley in accordance with USPH standards.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAlways carries out production in assigned area / station according to Company recipes and specifications standards as directed by the Chef de Partie or Sous Chef\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAlways adheres to the daily production schedule, under the direction of the Chef de Partie, as required by the itinerary and various outlets.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAlways ensures that assigned section recipe files are maintained.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eRegularly seeks guidance from Chef de Partie in executing production according to Company recipes.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eDemonstrates an ongoing understanding of the ingredient consumption required for daily production and always informs Chef de Partie when fluctuations occur.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAlways ensures for direction supervising to all Commis Cook and Asst Cooks and assisting in the preparation of all food in the assigned partie in the kitchen in accordance with the established company menus and recipes.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eControls actual hours worked of the employees assigned to his assigned station and reports any discrepancies between these and the published work schedules to Chef De Partie\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for checking that quantity and quality of items ordered from stores are received and stored in proper condition and thereafter used in the correct way.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eReports any malfunctioning equipment or furnishings in need of repair or refurbishing to Chef de Partie\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintains a high level of productivity, cleanliness and sanitation throughout in the assigned department.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eContinually coaches direct reports in menu and recipe knowledge, production skills and culinary techniques, product holding techniques, and presentation and delivery of the product, under the direction of the Chef de Partie\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWhen appropriate, ensures batch cooking / preparation process is practiced eliminating food waste.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePerforms all assigned tasks in a cost-efficient manner while adhering to the highest quality standards possible.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAlways handles and utilizes all materials and goods with the utmost care during production to eliminate waste; monitors and coaches assigned staff to do the same.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure that the departmental culinary operation remain on budget and allotted targets are met in your assigned station.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAlways meets cost targets as directed by the Sous Chef / Chef de Partie\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure that all food GSS targets are met for food ratings in your assigned station.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePerform other job-related functions as assigned.\u003c/li\u003e\u003c/ul\u003e","key_responsibilities_header":"Key Responsibilities","reporting_to":"Sous Chef","skills_knowledge_expertise":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eMulti-tasking\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eTeamplayer\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAble to learn\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCulinarian and manager\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAble to manage high volume and fine dining teams\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eSelf-proficient to perform any culinary task and to guide and mentor other culinarians.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eDesired Skills \u0026amp; Experience\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eRequired: 3+ years’ experience in a 5 star+ hotel, cruise ship or high-profile restaurant performing the functions of a similar position.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eRequired: 1+ year experience in a supervisory position preferably in a multi-nationality setting with a proven ability to provide orientation and training.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eRequired: Proven ability to provide culinary supervision, training and delegation of at least 2 culinary subordinates.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eRequired: Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eRequired: Extensive kitchen machinery and knife safety knowledge.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eRequired: Ability to effectively read, write and speak English.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePreferred: Experience working in all major culinary brigade stations with extensive knowledge in designated station.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePreferred: Degree from accredited culinary college or university.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePreferred: Working knowledge of computers and the ability to navigate within a variety of software programs.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eNote: Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities.\u003c/strong\u003e\u003c/div\u003e","skills_knowledge_expertise_header":"Core Capabilities","title":"HAL - Demi Chef de Partie","url":"https://hollandamericagroup.pinpointhq.com/en/postings/9dce7699-a94b-4ef0-b909-85b85560b1ac","path":"/en/postings/9dce7699-a94b-4ef0-b909-85b85560b1ac","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"221681","requisition_id":"SEA REQ-2779","department":{"id":"12062","name":"Galley"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1050","name":"Holland America Line","title":"Brand"}},"location":{"id":"6459","city":"New York","name":"Global","postal_code":"","province":"New York"}},{"id":"203653","benefits":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eEquipment provided\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFree onboard accommodation and meals\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFree travel to and from the vessel\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFree medical coverage while on board\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFree uniforms (shoes not included)\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cbr\u003e\u003c/div\u003e","benefits_header":"What we have to offer:","compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003eIf you are a photographer who is interested in seeing the world while doing what you do best, we have an exciting opportunity to share with you, as a member of our Photography Team.\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003eThe person selected for this role will help create lasting, positive memories for our guests by taking photos at various places onboard and at many of our exciting port destinations.\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003eIf this opportunity interests you, read on!\u0026nbsp;\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eCustomer service-minded, patient, and demonstrates a genuine interest in guest experience\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEffective English communications skills, including both written and verbal skills\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eStrong social and interpersonal skills with an ability to work in a team environment\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eA good understanding of camera \u0026amp; studio equipment\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eSome photography \u0026amp; sales experience\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eYour portfolio will be requested\u003c/li\u003e\u003c/ul\u003e\u003c/li\u003e\u003c/ul\u003e","key_responsibilities_header":"What we’re looking for:","reporting_to":"Photo Video Manager","skills_knowledge_expertise":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eCome travel the world!\u0026nbsp;\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eEvery day is a new destination and adventure. We travel to over 300 ports worldwide.\u003c/li\u003e\u003c/ul\u003e\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eJoin our diverse community and make new friends from many different countries.\u0026nbsp;\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eWe are a global organization, and our fleet proudly comprises over 70 different nationalities.\u003c/li\u003e\u003c/ul\u003e\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCruise benefits for you, your family, and friends\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eSupportive management approach\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCompetitive compensation that rewards performance\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eLearning and career development opportunities\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cbr\u003e\u003c/div\u003e","skills_knowledge_expertise_header":"Why do you want to join Holland America’s Photo team?","title":"HAL - Photographer","url":"https://hollandamericagroup.pinpointhq.com/en/postings/d4c97109-35c5-442d-8239-9edb3b22c3c0","path":"/en/postings/d4c97109-35c5-442d-8239-9edb3b22c3c0","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"221737","requisition_id":"SEA REQ-2786","department":{"id":"12076","name":"Photo"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1050","name":"Holland America Line","title":"Brand"}},"location":{"id":"6459","city":"New York","name":"Global","postal_code":"","province":"New York"}},{"id":"208410","benefits":"\u003cdiv\u003e\u003c!--block--\u003eWhile performing the duties of this job, the employee is regularly required to stand; walk; use of hands, finger, handle, feel objects, tools or controls; reach with hands and arms; talk and hear; and taste and smell. In the event of an emergency, the employee may be required to sit, stoop, kneel or crawl. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception and the ability to adjust focus.\u0026nbsp;\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eAll shipboard employees must be physically able to participate in emergency life-saving 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 requiring the lowering of a life boat.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eThe employee must occasionally lift and/or move up to 20 kgs.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eThe employee must occasionally work in an environment where guests are permitted to smoke cigarettes and cigars.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eThe employee must occasionally perform support duties \u0026amp; other assigned non- revenue related tasks.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eThe employee must be able to perform regular shifts in outdoor environments such as ship open deck areas and private island destinations.\u003c/li\u003e\u003c/ul\u003e","benefits_header":"Physical Requirements","compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003eResponsible for providing courteous and professional service to our guests and fellow team members while striving to meet and exceed our revenue goals. Responsible for overseeing the entirety of your assigned beverage outlet. Responsible for soliciting beverage orders and serving according to recipes and standards. Promptly serving all products with a friendly, individualized experience for each guest. Responsible for educating external and internal guests about our premium beverages and other retail products. Be willing to go the extra mile to assist guests and team members and recognize that every interaction is important, no matter how big or small.\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003cdiv\u003e\u003c!--block--\u003eAll duties and responsibilities are to be performed in accordance with HAL standards, USPH and HACCP guidelines, and Responsible service of alcohol, Environmental policies, and safety procedures. 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Place glasses on tray, and serves to guests with cocktail napkins, as per standards.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAccurately computes check and presents for payment in the presenter as per standard, report all voids or incorrect charges to the supervisors immediately.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eServes bar snacks and hors d'oeuvres according to venue requirements.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsures stations and/or tables are clean, orderly and properly with clean beverage menus, clean ashtrays etc. Removes empty or dirty glasses and bottles and returns them to the bar or galley.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWorks independently and without immediate supervision. Promotes teamwork and provides on-the-job training to subordinates to strengthen their current performance.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssists with new teammate training by positively reinforcing successful performance and giving respectful and encouraging coaching as needed\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssist Beverage runner on deck duties, providing towels and help with requisitioning if required o Maintains a calm demeanor during periods of high volume or unusual events to keep operating area to Holland America Line’s standard.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eHelps to resolve in a satisfactory and proactive manner all service and product deficiencies and follows up on guest comments and/or concerns.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCommunicates information to Beverage Manager so that the team can respond as necessary to create the most efficient service 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Manager","skills_knowledge_expertise":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eExcellent command over English Language\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExtensive knowledge of mixology and knowledge of international cocktail recipes\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eBasic knowledge of varying brands and quality of liquors.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eKnowledge of principles and processes for providing customer and personal service including needs assessment, problem resolution and achievement of quality service standards.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eHandle multiple tasks at one time.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to read, interpret and demonstrate the preparation of recipes.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to investigate and solve passengers complains, follows up and meet/exceed guest expectations.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eBasic knowledge of beverage handling procedures with regard to public health standards.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to work positively and cooperatively in a diverse team environment to meet overall established timeframes for the entire bar service operation.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to train and guide assigned waiting staff.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWork successfully as part of the team, while under pressure.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExcellent appearance, self-starter.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintain a positive morale and professional attitude.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eRevenue and guest satisfaction focused.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to handle food and hot beverages.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExcellent open communication style with all levels of employees.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to communicate tactfully with all levels of management, co-workers and other shipboard employees to resolve problems and negotiate resolutions.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eProcess information/ merchandise through POS register system.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eInternal candidates are required to fulfil the following requirements\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eMust have completed at least one contract in customer facing, revenue areas.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMust have a passion for beverages and past experience in food and beverage service is preferred. o 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. o Must have received overall exceed expectation more than twice in one contract. o Should not have any active warning or disciplinary actions.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to speak additional languages preferred.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eNote: Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities.\u003c/strong\u003e\u003c/div\u003e","skills_knowledge_expertise_header":"Hiring Criteria","title":"HAL - Beverage Server - SBI","url":"https://hollandamericagroup.pinpointhq.com/en/postings/08442ec9-a7c1-47cb-92ff-9478e4aa089b","path":"/en/postings/08442ec9-a7c1-47cb-92ff-9478e4aa089b","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"226322","requisition_id":"SEA REQ-2825","department":{"id":"11005","name":"Beverage Svc"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1050","name":"Holland America Line","title":"Brand"}},"location":{"id":"6457","city":"Jakarta","name":"Indonesia - SBI","postal_code":"","province":""}},{"id":"227656","benefits":null,"benefits_header":null,"compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003eThe Provision Master is responsible for managing the team working in the Hotel Stores, including maintaining inventory stock levels and quality control. 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Performs a check between the physically delivered quantity and quality of the stores and the receipt entries in the onboard inventory system to verify quantities entered are correct as described in Onboard Accounting Policy and Procedure 6.02.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eIn cooperation with the Assist Provision Master and/or Jr/Sr Hotel Storekeeper ensures a Discrepancy Report is sent to Purchasing within 72 hours after loading. The Provision master is responsible for identifying the Credit and non-credit items as per Onboard Accounting Policy and Procedure 6.03.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsures all internal requisitions and transfers are issued as requested including produce. Ensures quantity changes between the originally approved amount and the physically issued amount are properly administrated as describe in Onboard Accounting Policy and Procedure 6.04.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsures all issued requests are accounted for and posted in a timely manner.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for creating all External requisitions required by the ships Hotel department. This includes all order requests for food, sales, general supplies, retail, medical and uniform inventory. Ensures all external requisitions are submitted as per the due dates indicated in the MHP storing schedule. Coordinates the order process in close cooperation with all ships management involved and as described in Onboard Accounting Policy and Procedure 6.01.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eOn loading days responsible for receiving all Marine Hotel products by matching the invoices with the Purchase Orders and signs off invoices if matching.\u0026nbsp;\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eGeneral Responsibilities\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eOn loading days, assigns the available personnel on the docks to check the pallets.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintains full responsibility of the physical food, sales and general supplies inventory in the main storerooms.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintains Inventory levels to be in line with company targets.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCoordinates the transfer of food, sales and general supplies inventory between ships. Ensures all transfers are accounted for accurately. Responsible for creating landing manifests and all other required paperwork for all goods transferred from the main storeroom inventory.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eIn coordination with the Inventory Accountant conducts periodic inventory checks as per the Onboard Accounting Policy and Procedure 6.05. Is physically present during all storeroom counts and follows up on all discrepancies found.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eDirects, coordinates and supervises the training of all subordinates in various functions within the department. Facilitates development of the Assistant Provision Master to temporary relief within 12 months after moving into the Assistant Provision Master function and ultimately promotion to Provision Master.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for overall direction, supervision and personal conduct of all employees assigned to the department.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePrepares or causes to be prepared work schedules of all employees in the department according to Company's procedures including enforcing work/rest hour procedures and the minimization of overtime.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePrepares objective performance evaluation reports for officers, petty officers and other employees in the department. Ensures monthly rating cards for the Storeroom attendants are completed and provides monthly feedback and progress reports on the development of the Assistant Provision Master and Storekeeper to the Food and Beverage Director.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsures compliance with USPH and other Health authority standards. Responsible to execute and implement all Safety and Environmental procedures as per Company standards. Ensures the storeroom operation is run as per HESS standards and requirements.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eIs familiar with and follows all appropriate Shipboard and GEPD Directives, specifically Onboard Accounting Policy and Procedures manual Section 6, Global HESS and all MXP user documentation..\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eHas adequate reading and writing English language skills to understand instructions and communicate in English with fellow crew and officers.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eComply with company policy regarding waste separation and environmental compliance.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eConduct regular training with all departmental team members on food waste separation and environmental compliance as per Global Hess policies\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePerform other job related functions as assigned.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003ePhysical Requirements\u003c/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eWhile performing the essential functions of this job, all team members are required to stand; walk long distances on the ship; use hands to touch, handle or feel; reach with hands and arms; talk, hear, taste and smell. All vessel positions require repetitive motion of bending, climbing, going up and down stairs and lifting more than 25 pounds. This job requires specific vision abilities to include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAll team members must be physically able to participate in emergency lifesaving procedures and drills. All vessel positions require full use and range of arms and legs as well as full visual, verbal and hearing abilities to receive and give instructions in the event of an emergency including the lowering of lifeboats.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWork within different temperature changes—indoors to outdoors.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to work 7 days per week.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAble to pass basic safety course.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eThis is a minimal description of duties. Other work requirements may be necessary and assigned as business or maritime law dictates.\u003c/li\u003e\u003c/ul\u003e","key_responsibilities_header":"Responsibilities","reporting_to":"F\u0026B Director","skills_knowledge_expertise":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eRequires College or University degree/diploma in Administration/Accounting, Hospitality, or related field.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eStrong analytical and management skills\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCommitment to follow established policies and procedures.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eStrong planning skills demonstrated through past experience\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eStrong communication skills including written and verbal English communication.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eGood understanding of onboard Accounting and F\u0026amp;B Procedures\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAble to work on its own initiative.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWorking knowledge of computers and advantaged knowledge to navigate a variety of computer programs like Windows, Excel, Word and Outlook\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003eNote: Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities.\u0026nbsp;\u003c/div\u003e","skills_knowledge_expertise_header":"Desired Skills \u0026 Experience","title":"SBN - Provision Master - SBI","url":"https://hollandamericagroup.pinpointhq.com/en/postings/7ff32997-64da-449e-ba91-a45c270b990c","path":"/en/postings/7ff32997-64da-449e-ba91-a45c270b990c","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"245061","requisition_id":"SEA REQ-2890","department":{"id":"12070","name":"Stores"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1051","name":"Seabourn","title":"Brand"}},"location":{"id":"6457","city":"Jakarta","name":"Indonesia - SBI","postal_code":"","province":""}},{"id":"265538","benefits":"\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003ePhysical Demands:\u003cbr\u003e\u003c/strong\u003eFor the safety of yourself and others on board certain physical abilities shall be maintained.\u003cbr\u003eMust be able to bend, climb, perform repetitive motion, and repetitively heavy lift.\u003cbr\u003eMust maintain physical fitness to perform tasks associated with job.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eWORK CONDITIONS:\u003c/strong\u003e\u003cbr\u003eWorking on a cruise ship is very different from any land-based occupation. Working hours are\u0026nbsp;\u003cbr\u003elonger and work is more intense due to the constant demand of the guests. You have to be very\u0026nbsp;\u003cbr\u003eflexible in your working hours, which on occasion might have to be changed due to unforeseen\u0026nbsp;\u003cbr\u003ecircumstances. The Maritime Labour Convention of 2006 however strictly regulates these.\u0026nbsp;\u003cbr\u003eApart from the working hours there are strict rules which all members of the ship’s company\u0026nbsp;\u003cbr\u003eneed to adhere to as stipulated by the Master’s standing orders. You work in close proximity\u0026nbsp;\u003cbr\u003ewith your fellow crewmembers and therefore respect among all is essential\u003c/div\u003e","benefits_header":"Physical Demands \u0026 Travel","compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":true,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003eThe Solis Restaurant Manager oversees all food and beverage service functions at Solis, including Room Service during breakfast and lunch, as directed by the Maitre D' Hotel. They ensure high guest satisfaction and team morale, maintain a good working relationship with the Chef de Cuisine, and make decisions to enhance the guest experience. The manager is responsible for supervising, training, and evaluating staff, including the Assistant Maitre D' Hotel, Assistant Sommelier, Senior Waiters, Waiters, and Service Utilities.\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eGuest and Team Member Experience\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eMaintains a high level of guest satisfaction by ensuring seamless service and resolving guest concerns promptly. Makes key decisions aimed at enhancing the guest experience, contributing to the company’s goal of providing the ultimate travel experience.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eDirects and supervises all food and beverage service functions in the Solis, with a focus on overseeing Room Service operations during breakfast and lunch as directed by the Maitre D' Hotel.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEstablishes and maintains a strong working relationship with the Solis Chef de Cuisine to ensure smooth coordination between the kitchen and service teams.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsures the continuous development and professional growth of the team by providing regular feedback, conducting training sessions, and performing performance assessments. Supervises, trains, and evaluates the performance of the Assistant Maitre D' Hotel, Assistant Sommelier, Senior Waiters, Waiters, and Service Utilities to ensure high standards of service and team effectiveness.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eOperational Effectiveness and Managing Company Resources\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eDemonstrates and maintains comprehensive knowledge of food and beverage menus, service standards, and classical cuisine, including the ability to identify international food and beverage items by name and recognize their associated allergens.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintains and demonstrates complete knowledge of food and beverage SOP, Standard Operation Procedures of The Solis and all dining venue set ups, all opening and closing duties of the Solis and all dining outlet.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eSupervises The Solis team during service, ensuring the proper execution, support, and coordination to provide excellent guest service, while also overseeing special orders, standing orders, and dietary requirements for each guest.\u003cbr\u003e\u003cbr\u003e\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eTeam Engagement and Communication\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eMaintains a good working relationship with your team, all other departments, Managers \u0026amp; Superiors.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eSpeaks up to share ideas or information on important issues.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eDemonstrates teamwork with the team and all other departments\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eSafety and Compliance\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eEnsures compliance to safety protocols of public health as defined by internal processes, external, and governmental regulations.\u0026nbsp; Maintains a safe and healthy work environment by following organization standards and sanitation regulations.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eRegularly participates in onboard safety trainings \u0026amp; procedures.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAlways complies with all Fleet Safety regulations, including mustering guests \u0026nbsp;\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cbr\u003e\u003cstrong\u003eNOTE\u003c/strong\u003e: In addition to the performance items listed in this Role Description, the team member also performs any other duties as assigned by management. Colonnade Manager, is part of the Management team, takes part in all service-related functions, and will be utilized in various outlets including bars. Therefore, functions, duties, obligations, and activities may change at any time, with or without notice.\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003eAll duties and responsibilities are to be performed by the Company's standards and uncompromising Commitment to the Safety and Sustainability of our Environmental.\u003c/div\u003e","key_responsibilities_header":"Key Responsibilities","reporting_to":"Maitre D' Hotel","skills_knowledge_expertise":"\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eEducation:\u0026nbsp;\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003ePossess a diploma from an international recognized hotel school or university.\u0026nbsp;\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eExperience:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eA minimum of Three years’ experience as Restaurant Manager or onboard a\u0026nbsp; Five Star Cruise ship or luxury hospitality establishments like hotels, high streets restaurants or exclusive clubs.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eKnowledge, Skills \u0026amp; Abilities:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eManaging \u0026amp; operating Restaurant Systems e.g., Micros, Symphony, MXP, Silverwhere, Crunchtime\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eUnited States Public Health rules and regulations\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eHACCP\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eTech Savvy and able to perform task using Microsoft office tools.\u003c/li\u003e\u003c/ul\u003e","skills_knowledge_expertise_header":"Qualifications","title":"SBN - Solis Restaurant Manager","url":"https://hollandamericagroup.pinpointhq.com/en/postings/6ffcebec-f779-4f18-9fc6-5ed8c57a48b7","path":"/en/postings/6ffcebec-f779-4f18-9fc6-5ed8c57a48b7","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"282445","requisition_id":"SEA REQ-2968","department":{"id":"12066","name":"Restaurant"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1051","name":"Seabourn","title":"Brand"}},"location":{"id":"6459","city":"New York","name":"Global","postal_code":"","province":"New York"}},{"id":"270615","benefits":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eWhile performing the essential functions of this job, all team members are required to stand; walk long distances on the ship; use hands to touch, handle or feel; reach with hands and arms; talk, hear, taste and smell. All vessel positions require repetitive motion of bending, climbing, going up and down stairs and lifting more than 25 pounds. This job requires specific vision abilities to include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAll team members must be physically able to participate in emergency lifesaving procedures and drills. All vessel positions require full use and range of arms and legs as well as full visual, verbal and hearing abilities to receive and give instructions in the event of an emergency including the lowering of lifeboats.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWork within different temperature changes—indoors to outdoors.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAble to pass basic safety course.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eThis is a minimal description of duties. Other work requirements may be necessary and assigned as business or maritime law dictates.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cbr\u003e\u003c/div\u003e","benefits_header":" Physical Requirements","compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003eAssists and supports the food and beverage service onboard in various capacities.\u0026nbsp; Leads the service for food and beverage in an assigned station in the Mess Rooms and Lido Market, but also assists with guest service, food delivery, and table resetting in the Dining Room or In Room Dining as assigned. 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Guide guests from the meeting point to transportation, work with tour operators to ensure all guests are accounted for and ensure all guests have returned from the tour.\u0026nbsp; Communicating any challenges with the ship’s management team.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eParticipate in social functions as outlined in the Shore Excursions Procedures Manual.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePerform presentations in foreign languages and translate documents as required by the Shore Excursion Manager.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssist in the operations of the Shore Excursion Office by completing additional administrative tasks assigned to you by the Shore Excursion management team.\u003c/li\u003e\u003c/ul\u003e","key_responsibilities_header":"Responsibilities","reporting_to":"Shorex Manager (Onboard)","skills_knowledge_expertise":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eExcellent communication skills including verbal \u0026amp; presentation in English Language. 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Responsible for the highest quality and preparation of all food served onboard to guests and crew.\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eComply with company policy regarding waste separation and environmental compliance.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eConduct regular training with all departmental members on food waste separation and environmental compliance as per Global HESS policies.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eOversee waste management and analyzes food waste reporting and notifies the Food \u0026amp; Beverage Director of any issues.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAdherence, usage and tracking of Meal Count.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eImplementation and execution of food handling and cleaning procedures in accordance with USPH standards. Follows all HACCP procedures as set by the company and sets training accordingly for all galley personnel and ensures that all galley personnel can answer all questions during USPH inspections.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eOverall preparation of food according to the standards and quality established by Marine Hotel Department.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eImplementation of all new menus, standards and procedures as set by the Corporate Marine Department. Also responsible for all existing menu cycles in the food operation, to ensure that all cycles and preparation of food are followed by the galley brigade at all times. In addition, ensure that all outlets are set as per the Corporate Culinary Department.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for the overall direction, supervision, training and personal conduct of all employees assigned to the kitchen operation.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eActively support the development all cooks which are participating in the apprenticeship program and recognizes galley personnel for future courses.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFollows training program set up for all new hires in order to familiarize employees with ship operations and culinary work procedures and ensures all new Executive Sous chefs and Sous Chefs are put through familiarization training.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePrepares or assigns preparation of work schedules of all employees according to guidelines of the kitchen organization.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eIn conjunction with the Food \u0026amp; Beverage Director and Provision Master, assists in preparing the order for quantity and quality of provisions that are taken aboard at the various ports of call, including the home port. Adheres to company par stock levels.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for the preparation and control of the daily supplies needed for the preparation of the menu requirements and assures the correct quantities of daily supplies needed for the preparation and that no shortage of food items being distributed to the galley impacts the daily operation\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMeets targets of food costs within given budget.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible to execute, implement and supervise proper maintenance and cleaning procedures in all kitchen areas in order to ensure good appearance and condition of these areas.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eReports any malfunctioning equipment or furnishings in need of repair or refurbishing to the appropriate departments and Food and Beverage Director. Follows up on any outstanding repairs or furnishings needed to ensure completion.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePrepares reports as required or requested by the Corporate Marine Department, the Hotel Manager or the Food and Beverage Director.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCreate an atmosphere in the kitchen organization which will achieve maximum productivity and a high degree of responsibility towards producing safe, wholesome, high quality and attractive food for passengers and crew. Disciplines galley personnel accordingly following the correct procedures.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePractices visible management during all meal hours in all restaurants and dining rooms to ensure an efficient food operation and to ensure the highest quality of food is being served for both guest and crew and takes corrective action when necessary.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePerform other job related functions as assigned.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eGeneral Responsibilities\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eBuilds a strong team and fosters collaboration.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMulti-tasking all round culinarian and leader.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAble to manage high volume and fine dining teams. Self-proficient to perform any culinary task and to guide and mentor other culinarians.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eActs as a corporate brand ambassador with onboard teams supporting and driving all long-term company goals and brand direction.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eDemonstrates strong business acumen and financial responsibility.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWorks closely with other department heads in guest service and other areas.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eNote: Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities.\u003c/strong\u003e\u003c/div\u003e","key_responsibilities_header":"Key Responsibilities","reporting_to":"Hotel General Manager","skills_knowledge_expertise":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003e10+ years’ experience in a 5 star+ hotel, cruise ship or high-profile restaurant performing the functions of a similar position.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003e7+ year experience in a supervisory position preferably in a multi-nationality setting with a proven ability to provide orientation and training.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExperience in high volume operation of at least 1,000 meals per service.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCertification from accredited advanced food safety program. Extensive knowledge in VSP preferred.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExtensive kitchen machinery and knife safety knowledge.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExperience working in all major culinary brigade stations with extensive knowledge in designated station.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWorking knowledge of computers and the ability to navigate within a variety of software programs.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to effectively read, write and speak English.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eDegree from accredited culinary college or university.\u003c/li\u003e\u003c/ul\u003e","skills_knowledge_expertise_header":"Desired Skills \u0026 Experience","title":"HAL - Executive Chef","url":"https://hollandamericagroup.pinpointhq.com/en/postings/cdfd6e74-4e6c-456a-8ab0-42d9aab20091","path":"/en/postings/cdfd6e74-4e6c-456a-8ab0-42d9aab20091","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"380162","requisition_id":"SEA REQ-3137","department":{"id":"12062","name":"Galley"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1050","name":"Holland America Line","title":"Brand"}},"location":{"id":"6459","city":"New York","name":"Global","postal_code":"","province":"New York"}},{"id":"366706","benefits":"","benefits_header":"","compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003eResponsible for food preparation, production, and presentation in all outlets. Assists the Executive Chef in all areas of food preparation, production, and presentation and ultimately serves the highest Quality of food onboard to all guests and crew.\u003cbr\u003e\u003cbr\u003eSpecific areas of responsibility on ships with two Executive Sous Chefs will be broken down as follows:\u0026nbsp;\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eMain Galley, all Lido Operations, and Crew Mess\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAll Specialty Restaurants\u003c/li\u003e\u003c/ul\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eComply with company policy regarding waste separation and environmental compliance.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eConduct regular training with all departmental members on food waste separation and environmental compliance as per Global HESS policies.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssist the Executive Chef in implementing and executing food handling and cleaning procedures for the galley in accordance with USPH standards.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFollows all HACCP procedures set by the company.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eDirectly supervise all food being prepared and served in all outlets according to standard menus and recipes as established by the company.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eIn the absence of the Executive Chef, responsible for the overall operation of the kitchen.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for Guest Satisfaction Scores pertaining to food taste, food variety and presentation, as well as general food experience.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure all food related budget and targets are met.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssists the Executive Chef in directing, supervising and training of all employees assigned to the galley organization.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFollows training program for all new hires.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsures all galley crew members are adhering to company standards in their overall performance, appearance, crew and personal conduct.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePrepares work schedules for all galley employees for approval by the Executive Chef.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMonitors and controls actual hours worked and records and reports information to the Executive Chef and other departments as needed. Maintains all ILO regulations in regards to work hours.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssists the Executive Chef in preparing objective performance reports for Petty officers and crew on a monthly basis in order to make recommendations for advancement. Every 60 days crew rating cards to be filled in and presented to the Executive Chef.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure quality and quantity of items ordered and received onboard. Ensures proper storage in accordance to USPH procedures and thereafter in accordance to standard corporate recipes, reporting any discrepancies to the Executive Chef.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eReports any malfunctioning equipment or furnishings in need of repair or refurbishing to the Executive Chef.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExecutes inspections and supervises proper maintenance and cleaning procedures in all kitchen areas in order to ensure good appearance, condition and adherence to all USPH standards.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePractices visible management during all meal hours to ensure an efficient food operation for both passengers and crew.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePerform other job related functions as assigned.\u003c/li\u003e\u003c/ul\u003e","key_responsibilities_header":"Key Responsibilities","reporting_to":"Executive Chef","skills_knowledge_expertise":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eBuilds a strong team and fosters collaboration.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMulti-tasking and all around culinarian and leader.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAble to manage high volume and fine dining teams.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eActs as a corporate brand ambassador with onboard teams supporting and driving all long-term company goals and brand direction.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eDemonstrates strong business acumen and financial responsibility.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eDesired Skills \u0026amp; Experience\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003e7+ years’ experience in a 5 star+ hotel, cruise ship or high-profile restaurant performing the functions of a similar position.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003e5+ year experience in a supervisory position preferably in a multi-nationality setting with a proven ability to provide orientation and training.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExperience in high volume operation of at least 1,000 meals per service.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCertification from accredited advanced food safety program. Extensive knowledge in VSP preferred.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExtensive kitchen machinery and knife safety knowledge.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExperience working in all major culinary brigade stations with extensive knowledge in designated station.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWorking knowledge of computers and the ability to navigate within a variety of software programs.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to effectively read, write and speak English.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eDegree from accredited culinary college or university.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eNote: Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities.\u003c/strong\u003e\u003c/div\u003e","skills_knowledge_expertise_header":"Core Capabilities","title":"HAL - Executive Sous Chef","url":"https://hollandamericagroup.pinpointhq.com/en/postings/5f43bf00-95f5-4073-bffb-7aa83bad399b","path":"/en/postings/5f43bf00-95f5-4073-bffb-7aa83bad399b","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"380166","requisition_id":"SEA REQ-3138","department":{"id":"12062","name":"Galley"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1050","name":"Holland America Line","title":"Brand"}},"location":{"id":"6459","city":"New York","name":"Global","postal_code":"","province":"New York"}},{"id":"366720","benefits":"","benefits_header":"","compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003eResponsible for directing and overseeing team members and overall food preparation, production, and presentation in any of the following assigned specialty restaurants:\u0026nbsp;\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003ePinnacle Grill\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eRudi’s Sel de Mer\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eTamarind (\u0026amp; Nami on Pinnacle Class Ships)\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCanaletto\u003c/li\u003e\u003c/ul\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eComply with company policy regarding waste separation and environmental compliance.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eConduct regular training with all departmental members on food waste separation and environmental compliance as per Global HESS policies.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssist the Executive Sous Chef in implementing and executing food handling and cleaning procedures for the galley in accordance with USPH standards.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFollows all HACCP procedures set by the company.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eDirectly supervise all food being prepared and served in assigned specialty restaurant\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eaccording to standard menus and recipes as established by the company.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for Guest Satisfaction Scores pertaining to food taste, food variety and presentation, as well as general food experience.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssists Executive Sous Chef with implementing menu cycles.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure all food related budget and targets are met.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssists the Executive Chef in directing, supervising and training of all employees assigned to the specialty restaurant.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFollows training program for all new hires.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsures all team members are adhering to company standards in their overall performance, appearance, crew and personal conduct.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePrepares work schedules for galley restaurant team members for approval by the Executive Sous Chef.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMonitors and controls actual hours worked and records and reports information to the Executive Sous Chef. Maintains all ILO regulations in regards to work hours.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssists the Executive Chef in preparing objective performance reports for Petty officers and crew on a monthly basis in order to make recommendations for advancement.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure quality and quantity of items ordered and received onboard. Ensures proper storage in accordance to USPH procedures and thereafter in accordance to standard corporate recipes, reporting any discrepancies to the Executive Sous Chef.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eSupervises and inspects overall operation cleanliness and clean up after each service period following provided checklists and cleaning schedules.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWorks closely with Chef de Parties to identify and assign all cleaning responsibilities.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eReports any malfunctioning equipment or furnishings in need of repair or refurbishing to the Executive Sous Chef.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eSupervises and ensures proper maintenance and cleaning procedures in all kitchen areas in order to ensure good appearance, condition and adherence to all USPH standards.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePractices visible management during all meal hours to ensure an efficient food operation for both passengers and crew.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWorks closely with galley leadership and other department leaders.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePerform other job related functions as assigned.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eCore Capabilities\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eMulti-tasking and all around culinarian and leader.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eBuilds a strong team and fosters collaboration.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAble to manage high volume and fine dining teams.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eActs as a corporate brand ambassador with onboard teams supporting and driving all long-term company goals and brand direction.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eDemonstrates strong business acumen and financial responsibility.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eNote: Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities.\u003c/strong\u003e\u003c/div\u003e","key_responsibilities_header":"Key Responsibilities","reporting_to":"Executive Sous Chef","skills_knowledge_expertise":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003e5+ years’ experience in a 5 star+ hotel, cruise ship or high-profile restaurant performing the functions of a similar position.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003e3+ year experience in a supervisory position preferably in a multi-nationality setting with a proven ability to provide orientation and training.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExperience in high volume operation of at least 500 meals per service.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCertification from accredited advanced food safety program. Extensive knowledge in VSP preferred.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExtensive kitchen machinery and knife safety knowledge.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExperience working in all major culinary brigade stations with extensive knowledge in designated station.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWorking knowledge of computers and the ability to navigate within a variety of software programs.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to effectively read, write and speak English.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePreferred: Degree from accredited culinary college or university.\u003c/li\u003e\u003c/ul\u003e","skills_knowledge_expertise_header":"Desired Skills \u0026 Experience","title":"HAL - Chef De Cuisine","url":"https://hollandamericagroup.pinpointhq.com/en/postings/dbd40a40-fdfd-4ef6-91ac-b37092d07092","path":"/en/postings/dbd40a40-fdfd-4ef6-91ac-b37092d07092","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"380178","requisition_id":"SEA REQ-3142","department":{"id":"12062","name":"Galley"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1050","name":"Holland America Line","title":"Brand"}},"location":{"id":"6459","city":"New York","name":"Global","postal_code":"","province":"New York"}},{"id":"366734","benefits":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eWhile performing the essential functions of this job, all team members are required to stand; walk long distances on the ship; use hands to touch, handle or feel; reach with hands and arms; talk, hear, taste and smell. All vessel positions require repetitive motion of bending, climbing, going up and down stairs and lifting more than 25 pounds. This job requires specific vision abilities to include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAll team members must be physically able to participate in emergency lifesaving procedures and drills. All vessel positions require full use and range of arms and legs as well as full visual, verbal and hearing abilities to receive and give instructions in the event of an emergency including the lowering of lifeboats.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWork within different temperature changes—indoors to outdoors.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAble to pass basic safety course.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAble to work 7 days per week.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eThis is a minimal description of duties. Other work requirements may be necessary and assigned as business or maritime law dictates.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cbr\u003e\u003c/div\u003e","benefits_header":"Physical \u0026 Travel Requirements","compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003eThe Payroll Accountant is responsible for overall processing and maintaining of the ship’s payroll records and salary wages. Ensures the effective processing of Hotel and Beverage Service Charges flows through Payroll System. Serves as the Onboard Brightwell Representative and is responsible for program implementation and maintenance. Oversight of Time and Attendance System.\u003cbr\u003e\u003cbr\u003eMaintains a daily cash float to replenish Float Holders daily as necessary including processing of Global Foreign Currency.\u003cbr\u003e\u003cbr\u003eReporting to the Finance Manager, the Payroll Accountant is responsible for safeguarding the financial controls put in the place by the organization. In order to consistently exceed guest expectations and provide the highest levels of product and services, additional duties and responsibilities may be assigned as needed.\u003c/div\u003e","employment_type":"contract","employment_type_text":"Contract","key_responsibilities":"\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eKey Responsibilities\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eEnsure all payroll, premiums, Hotel and Beverage Service Charges earnings, deductions, corrections and other manual payroll entries are recorded in Payroll System. Process and administer repatriating crew payroll.\u0026nbsp; Ensure month-end payroll processing is completed \u0026amp; reported in a timely manner.\u0026nbsp; Communicate accordingly with shore side Payroll and Human Resources.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eProvide two hours service each evening to all crewmembers within the HR Office to respond to all payroll inquiries.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eOperate the Global Foreign Currency (GFC) exchange program during non-North America itineraries; ensure compliance with required procedures and reporting, and ensure all users receive adequate and ongoing training in foreign cash handling and the GFC program usage.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eSupervise all cash floats. Ensure that float count procedures are being followed by all float holders and that all float holders receive continuous cash handling training and supervision. Perform float verification counts as per accounting policy.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMonitor the administration related to the Fidelio Time and Attendance module.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eGeneral Responsibilities\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eAssists and attends to crew payroll inquiries. Provide Daily Draws for all applicable staff. Coordinates with shore side payroll as appropriate.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure all SEA-Wire and Direct Deposit information is relayed to the Payroll Department and follow up on any issues that may arise.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eProcess Allotment as required, maintain accurate records in System and submit corresponding files to the shore side office for processing.\u0026nbsp; Follow up on any issues that may arise.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMonitor the daily and weekly working hours of all crewmembers onboard through the Time and Attendance modules.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eProcess monthly Insurance (INS) and Short Term Disability (STD) reporting.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eInterpret and advise Officers and Crew regarding Shipboard policies/procedures and benefits, in conjunction with Human Resources Manager (depending on issue).\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eVerifies validity of all expense claims submitted by team members. Coordinate with Finance Manager for payment.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for following all applicable Onboard Accounting Policies.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eProcess payroll data and reports as applicable in respective Onboard Systems.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eConducts audits for all Cash Float Holders. Reports the results and variances to the Finance Manager for further action.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eBalances/banks out each Cash Float holder daily ensuring optimal cash preservation and control. Provides all monies to Finance Manager for booking into Cashbook.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintain positive, effective, and respectful working relationships with co-workers, supervisors, managers, and officers within and across department boundaries.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eComply with company policy regarding waste separation and environmental compliance\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMust be familiar and adhere with the Safety and Environmental Protection Policy and the SEMS and carry out the policies and procedures appropriate for his/her position.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eUphold and display high standards of professionalism, integrity, honesty, attendance, punctuality, and personal appearance.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eActively promote the use of the Company’s proprietary Navigator App and responsible for acquiring the necessary skills and knowledge to effectively assist guests with the workings of the App.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePerform other logically related duties as assigned or as directed.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cbr\u003e\u003c/div\u003e","key_responsibilities_header":"Key Responsibilities","reporting_to":"Human Resources Services Manager","skills_knowledge_expertise":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eRequires College or University degree/diploma in Administration/Accounting, Hospitality, or related field.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMinimum 2 year experience in the Hospitality Industry in Financial administrative positions showing progressive growth in responsibility.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMarlins score of 95 and above.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eStrong analytical and management skills.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePrior shipboard experience covering skills related to the payroll position.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCommitment to follow established policies and procedures.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAble to work independent in order to perform objective audit and reporting tasks.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAble to work well and communicate effectively with shipboard personnel.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to multi-task and handle constantly changing priorities.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eLeadership, training and organizational skills demonstrated through past experience. Ability to keep information confidential at all times.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eStrong communication skills including written and verbal English communication.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWorking knowledge of computers and the ability to navigate within a variety of software programs such as Excel, Word and PowerPoint. Working knowledge of database programs and the ability to work with these types of programs proficiently.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cbr\u003e\u003c/div\u003e","skills_knowledge_expertise_header":"Skills, Knowledge \u0026 Expertise","title":"HAL - Payroll Accountant","url":"https://hollandamericagroup.pinpointhq.com/en/postings/a6dbd289-4137-409e-b133-9fd6d4bedae9","path":"/en/postings/a6dbd289-4137-409e-b133-9fd6d4bedae9","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"380192","requisition_id":"SEA REQ-3146","department":{"id":"12084","name":"Human Resources"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1050","name":"Holland America Line","title":"Brand"}},"location":{"id":"6459","city":"New York","name":"Global","postal_code":"","province":"New York"}},{"id":"366739","benefits":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eMust be 18 years of age or older.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMust be able to perform normal and assigned emergency duties.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMust be able to work varied shifts which can average up to 12 hours per day, every day while on board.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMust be able to climb vertical ladders, and stairways; step over high sills; and manipulate door closing systems.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMust be able to work with arms raised; stand and walk for an extended period; and enter confined spaces.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMust be able to don a lifejacket or immersion suit; crawl; feel for differences in temperatures; handle fire-fighting equipment; and wear breathing apparatus (where required as part of duties)\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMust be able to maintain qualification of the Seafarer Medical Examination and all statute and safety training as required for their function\u003c/li\u003e\u003c/ul\u003e","benefits_header":"Physical \u0026 Travel Requirements","compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003eThe Learning \u0026amp; Development Manager works in close collaboration with HR Manager and onboard Leadership Team and is responsible for ensuring effective implementation and management of onboard learning programs and initiatives.\u003cbr\u003e\u003cbr\u003eBuilds strong partnerships across all departments to address existing and future learning needs and acts as a coach to develop and enhance individual facilitation skills.\u003cbr\u003e\u003cbr\u003eEffectively delivers all L\u0026amp;D learning programs creating an optimal learning experience for all teammates in support of fostering an exceptional guest experience.\u003cbr\u003e\u003cbr\u003eSupports teammate’s development and Company career development and progression initiatives through learning.\u003cbr\u003e\u003cbr\u003eChampions the Culture transformation efforts and serves as a learning resource to onboard leadership and teammates in line with Holland America Line Service Credo, Core Values, brand strategy and Culture Essential behaviors through the DEI lens.\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eOnboard Learning\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eOversees onboard learning ensuring all training programs and initiatives are effectively implemented and delivered as per company guidance. Serves as a learning resource and provides learning guidance to all levels of onboard organization. Utilizes L\u0026amp;D expertise and knowledge of adult learning principles to support all who deliver training onboard to develop and enhance their facilitation skills and to ensure their training is effective and meets the learning needs of the audience.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eImplements learning tools and activities that promote Company Culture transformation efforts and initiatives.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEffectively implements and manages all Learning \u0026amp; Development owned learning programs and initiatives through advance planning, onboard communication, facilitation and ongoing administration. Follows guidance outlined in program documentation to ensure creation of a consistent learning experience.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eDiligently monitors and ensures compliance of regulatory, corporate and other training programs requirements for all eLearning courses and the Instructor-led sessions supported and delivered by the Human Resources Department. Proctors onboard exams, as directed, ensuring all necessary procedures are followed and confidentiality maintained. Acts as a primary administrator of the onboard Learning Management System, ensuring thorough training record keeping and accurate and prompt reporting.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintains presence and engages in regular communication with onboard leadership and teammates. Develops business acumen and demonstrates understating of Company strategies and business goals, including thorough knowledge of the organization and departmental operations.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWorks with onboard Leadership Team to understand business and operational needs and to develop ship-wide and departmental learning strategies. Seeks innovative solutions and pro- actively identifies future learning needs and opportunities. Regularly engages with shoreside L\u0026amp;D to explore fleet-wide implementation opportunities and future learning and development strategies.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEvaluates learning programs effectiveness and promptly voices concerns, addresses issues and provides feedback and ideas for improvement to assist in enhancing program design.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eOversees and actively promotes all onboard learning resources. Maintains and manages training equipment, facilities and materials. Manages scheduling of training facilities and communicates operationally-appropriate training calendar, in coordination with other trainers and operational partners.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eTalent Development\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eSupports supervisory and leadership development through actively promoting and facilitating Management Essentials Program, including facilitation of Management Essentials workshops. Collaborates with onboard leadership to develop teammates and leaders and provides support and coaching outside of the classroom to ensure successful learning transfer.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eProvides training, guidance and support for the onboard Performance Partnership process. Serves as a performance management learning resource to leaders and teammates alike, including development of SMART objectives.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePartners with onboard leadership in the development of teammates and provides support on succession planning efforts including internal transfer and cross-training opportunities as identified by Company initiatives and onboard leadership.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWorks with onboard leadership and HR Manager to identify departmental and individual teammate’s performance challenges and areas for improvement. Observes teammates performance and discuss observations and learning opportunities with HR Manager, Supervisors/Head of Department as appropriate.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eDesigns, implements and evaluates learning support to address identified opportunities and needs through learning solutions aligned with organizational and departmental goals and following established learning guidance and standards. Supports accountability of performance and empowers learners through follow-up and coaching.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eLearning Delivery\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003ePrepares for effective facilitation of a learning experience through thorough knowledge of the learning materials, practice and advance preparations. Develops strategies to address the unique needs of the target audience through prior research and data gathering, and by adapting learning activities to best fit the audience and their learning needs.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCreates positive and inclusive learning environment. Encourages participation from all learners and acknowledges learners contributions. Encourages feedback, questions, comments and differing point of views and models conflict resolution techniques as needed.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEngages learners through facilitation with effective questions, storytelling and other dynamic techniques. Presents information and concepts clearly demonstrating expertise and understanding. Creates a learner-focused environment when sharing information and makes content relevant to learners through the use of participant’s previous experiences and knowledge.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eProvides participants with feedback and coaching as they practice skills and behaviors and develops learning transfer strategies to take learning beyond the classroom.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eConducts courses as described in facilitator’s guides and provides constructive feedback to assist in enhancing course design based on expertise developed through delivery.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eHuman Resources Support\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eMaintains awareness and focus on teammate’s wellbeing. Provides guidance on available Company resources and voices any concerns to HR Manager and onboard leadership, as appropriate.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCollaborates with HR Manager and supports Human Resources services onboard, including teammate’s onboarding operations, as directed.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eParticipates in and supports teammate engagement programs and welfare activities, as needed.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eDelivers basic and essential Human Resources functions in the absence of HR Manager, as outlined in relevant operating procedures.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEffectively engages and performs any other special projects/duties as assigned, including guest facing activities, as needed.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eSafety and Compliance\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eComplies with fleet regulations and other applicable internal, external, and\u0026nbsp; governmental regulations at all times.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAlways works in compliance with Maritime Labor Convention (MLC) 2006 guidelines.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAlways works in accordance with occupational safe working practices.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eComplies with all Environmental Polices and follows HESS-MS regulations and guidance to ensure creation of safe and secure working environment.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eHESS regulations and guidance to ensure creation of safe and secure working environment.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePerforms General Emergency Organization duties as directed in the Emergency\u0026nbsp; Response Plan.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eCore Values\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eAlways demonstrates commitment to the Company’s values, beliefs, goals, and initiatives. Consistently upholds our Core Values and Culture Essentials behaviors\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePromotes a culture of safety, compliance, transparency, care and trust through the lens of diversity, equity and inclusion. Serves as a role model.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eActs as a Company representative and always portrays a positive image of Holland America Line to all guests and fellow teammates onboard and ashore\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAlways maintains professional, effective, and motivated working relationships across all functions. Deals with feedback positively and strives for continuous improvement.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePromotes a harassment-free environment at all times.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintains the confidentiality of sensitive information at all times.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cbr\u003e\u003c/div\u003e","key_responsibilities_header":"Key Responsibilities","reporting_to":"Human Resources Manager","skills_knowledge_expertise":"\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eExperience:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eTwo to five years progressive Learning and Development experience, preferably within a premium hospitality service environment\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePrior experience in the cruise industry will be considered an asset.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEducation:\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eBachelor’s Degree, or international equivalent, in Learning \u0026amp; Development, Human Resources, Education, Organizational Development or related field will have preference\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eRelevant Learning \u0026amp; Development experience with added trainer certification may also be considered if the candidate demonstrates adequate knowledge and skills.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eKnowledge, Skills \u0026amp; Abilities:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eExemplary presentation and facilitation skills. Ability to present/speak in front of groups and facilitate meetings, training programs and development discussions.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExperience in delivering supervisory and leadership development content as well as in facilitation of culture transformation programs to a diverse audience through the lenses of Diversity, Equity and Inclusion.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWorking knowledge of Learning and Development concepts and practices, including Adult Learning Theory and ability to assess training needs and develop strategic plan accordingly.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eUnderstanding of the foundation of business partnership and proven ability to effectively work with and collaborate across all levels of the organization and across various cultures.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExperience in performance management support, coaching and skills development.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to multi-task including flexibility to quickly respond to a dynamic 24/7 operation.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFluency reading, writing, and speaking English. Marlins score of 80 and above.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eComputer proficiency including expertise in all Microsoft Office products.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePhysical ability to navigate shipboard environment safely including participating in regulatory safety drills and required training.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003ePersonal Characteristics:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eEffective communicator with outstanding people skills and a warm, friendly, and caring personality.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eKeen attention to details and strong administration skills.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility and willingness to excel in delivering outstanding service to teammates and guests alike and demonstrated ability to adapt and adjust to a variety of circumstances.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExcellent professional presence at all times, including social conduct, interactions with teammates and guests, and in all written communication.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eUnwavering commitment to Company Mission, Core Values, business ethics, integrity, and to maintaining appropriate confidentiality.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cbr\u003e\u003c/div\u003e","skills_knowledge_expertise_header":"Skills, Knowledge \u0026 Expertise","title":"HAL - Learning Development Manager","url":"https://hollandamericagroup.pinpointhq.com/en/postings/3c088996-9548-4f44-891f-52a7e98a26e4","path":"/en/postings/3c088996-9548-4f44-891f-52a7e98a26e4","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"380199","requisition_id":"SEA REQ-3149","department":{"id":"12084","name":"Human Resources"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1050","name":"Holland America Line","title":"Brand"}},"location":{"id":"6459","city":"New York","name":"Global","postal_code":"","province":"New York"}},{"id":"366740","benefits":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eFor the safety of yourself and others on board, certain physical abilities are expected to be maintained.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMust be able to bend, climb, perform repetitive motion, and repetitively heavy lift.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMust be able to work varied shifts which can average up to 12 hours per day everyday while on board.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWhile performing the essential functions of this job, all team members are required to stand; walk long distances on the ship; use hands to touch, handle or feel; reach with hands and arms; talk, hear, taste and smell. All vessel positions require repetitive motion of bending, climbing, going up and down stairs and lifting more than 25 pounds. This job requires specific vision abilities to include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAll team members must be physically able to participate in emergency lifesaving procedures and drills. All vessel positions require full use and range of arms and legs as well as full visual, verbal and hearing abilities to receive and give instructions in the event of an emergency including the lowering of lifeboats.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWork within different temperature changes—indoors to outdoors.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAble to pass position required safety trainings\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAble to work 7 days per week.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eThis is a minimal description of duties. Other work requirements may be necessary and assigned as business or maritime law dictates.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMust maintain physical fitness to perform tasks associated with job.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cbr\u003e\u003c/div\u003e","benefits_header":"Physical Demands","compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003eServes as an onboard overall people team resource to support onboard leadership and teammates with building and strengthening culture in line with Holland America Line's Mission, Core Values, brand strategy and Culture Essential behaviors through the DEI lens.\u003cbr\u003eThe HR Manager leads the onboard HR team and acts as the onboard HR business partner expert, providing pragmatic and sound advice to the Captain and the management team that is in line with both the organizational priorities and based on current employment legislation, and best practice. Effectively promotes and advises shipboard HR policies and programs, liaising with all departments to create an optimal work environment that\u0026nbsp; aligns\u0026nbsp; with\u0026nbsp; and\u0026nbsp; supports the\u0026nbsp; Company\u0026nbsp; strategy, assists\u0026nbsp; with ensuring Global HESS compliance, and supports shipboard management and team members.\u003cbr\u003ePartners with senior leaders, ship and shore, to diagnose people requirements and develop effective solutions that support the ship as the business needs evolve. Adheres to confidential requirements of the role and assures that all information by the team is handled confidentiality.\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eGeneral Responsibilities\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eAlways maintains visibility with team members and has an approachable demeanor.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssures that all HR services are delivered to the team members in accordance with the Company expectations.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eSupports and partners with the onboard HR team and works together to resolve and escalate any issues or concerns.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEffectively implements any new HR Policies, company initiatives or other applicable internal or external HR related requirements.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eOversees and follows up with\u0026nbsp; department heads on any T\u0026amp;A concerns and discrepancies as elevated by HR team.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eOversees and assists the HR team with embarkation and disembarkation tasks.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssists\u0026nbsp; in\u0026nbsp; any\u0026nbsp; port\u0026nbsp; or\u0026nbsp; various\u0026nbsp; authority\u0026nbsp; inspections\u0026nbsp; and\u0026nbsp; conducts\u0026nbsp; all\u0026nbsp; onboard\u0026nbsp; HR\u0026nbsp; audits\u0026nbsp; as required/applicable.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eProduces timely reports as needed.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAttends shipboard meetings as required.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eEmployee Relations\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eEffectively consults with employees at all levels through listening objectively and providing solutions that support positive business results.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEfficiently and confidentially manages employee relations, harassment and discrimination allegations, and conducts prompt and thorough investigations, in conjunction with the onboard Security Officer, as appropriate.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eLiaises with HOD’s and Medical team for escalated and high-risk situations.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eActs as a shipboard liaison between team members, officers, management, Fleet HR and the wider shoreside HR team on employee relations issues.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePromptly escalates HR related concerns as required to the Captain and shoreside HR team.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eUtilizes conflict resolution tools and mediates for win-win solutions.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFacilitates new-hire surveys and exit interviews; takes appropriate action to resolve any shipboard or other related issues raised as necessary.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePerformance management, promotions/succession plan and disciplinary rules and procedures\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eOversees appraisal and rating card process and addresses any concerns as needed.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWorks with onboard team to coach management and team as needed and collaborates with LDM to implement any training/coaching as appropriate.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eHRM oversees the succession plan process and closely collaborates with onboard leadership and shoreside teams to ensure that appropriate training for candidates on succession plan is implemented by LDM\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFacilitates onboard investigations with Captain and Security, prepares the Investigation summary report and provides next steps suggestions.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWorks collaboratively with all levels of management to consistently improve business results and meet business objectives through following the Company's disciplinary rules and procedures.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eProvides clear and concise guidance with development, delivery, and follow-up of performance improvement plans and appraisal evaluations.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eTraining\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eOversees HR department training onboard and assures compliance is adhered to, as well as onboard management and team member requirements are met though collaborating with LDM on any expressed shipboard needs.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFacilitates the Welcome Aboard Presentation.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFacilitates professional code of conduct training.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eCulture and Core Values\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eAlways demonstrates commitment to the Company’s values, beliefs, goals and initiatives.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eConsistently upholds our Core Values and the Culture Essentials.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePromotes a culture of safety, compliance, transparency, care and trust through the lens of diversity, equity and inclusion. Serves as a role model.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eActs as a Company representative and always portrays a positive image of Holland America Line to all guests and fellow teammates onboard and ashore.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAlways maintains professional, effective, and motivated working relationships across all functions. Deals with feedback positively and strives for continuous improvement.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFosters teammates wellbeing, actively engages and supports onboard activities that strive to enhance it.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePromotes a harassment-free environment at all times.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintains the confidentiality of sensitive information at all times.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eSafety and Compliance\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eMonitors shipboard operations to ensure they are in compliance with HR Policies and Procedures, Global HESS, MLC 2006, relevant Fleet Regulations and other applicable internal, external, and governmental regulations at all times; promptly reports any deficiencies to the Captain.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eProvides guidance and coaching to managers and team members, and immediately addresses non-conformities and reports them to the Captain.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAlways promotes and advocates the Company’s Global HESS culture and programs.\u003c/li\u003e\u003c/ul\u003e","key_responsibilities_header":"Key Responsibilities","reporting_to":"Captain","skills_knowledge_expertise":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eRequires Bachelors or master’s degree/diploma in Human Resources or related field.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMinimum 5-year experience in progressive HR management positions showing growth in responsibility, including managing a team.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAble to demonstrate a solid track record of working in a number of different HR disciplines preferably in a large and complex organization.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eLeadership, training, and organizational skills demonstrated through past experience.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExperience of managing complex employee relations cases and change management programs.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExperience of mediation and/or facilitation and the ability to gain mutually acceptable outcomes\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePrior shipboard experience preferable\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eKnowledge of Maritime industry regulations, laws and MLC 2006 preferable.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMarlins score of 90 and above.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to develop professional relationships and establish credibility quickly.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAble to provide authoritative advice on complex workforce issues and demonstrate advanced influencing/negotiating/presentation skills.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eStrong analytical management skills Commitment to follow established policies and procedures.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAble to work independently in order to perform objective audit and reporting tasks.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAble to work well and communicate sensitive and contentious information on complex HR issues to team members in all functions.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to multi-task and handle constantly changing priorities.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to keep information confidential at all times.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExcellent communication and interpersonal skills including written and verbal English communication.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWorking knowledge of computers and the ability to navigate within a variety of software programs such as Excel, Word and PowerPoint.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWorking knowledge of database programs and the ability to work with these types of programs proficiently\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cbr\u003e\u003c/div\u003e","skills_knowledge_expertise_header":"Skills, Knowledge \u0026 Expertise","title":"HAL - Human Resources Manager","url":"https://hollandamericagroup.pinpointhq.com/en/postings/e37b9e26-64c1-4a67-a539-62c616664c91","path":"/en/postings/e37b9e26-64c1-4a67-a539-62c616664c91","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"380200","requisition_id":"SEA REQ-3150","department":{"id":"12084","name":"Human Resources"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1050","name":"Holland America Line","title":"Brand"}},"location":{"id":"6459","city":"New York","name":"Global","postal_code":"","province":"New York"}},{"id":"366741","benefits":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eWhile performing the essential functions of this job, all team members are required to stand; walk long distances on the ship; use hands to touch, handle or feel; reach with hands and arms; talk, hear, taste and smell. All vessel positions require repetitive motion of bending, climbing, going up and down stairs and lifting more than 25 pounds. This job requires specific vision abilities including close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAll team members must be physically able to participate in emergency lifesaving procedures and drills. All vessel positions require full use and range of arms and legs as well as full visual, verbal and hearing abilities to receive and give instructions in the event of an emergency including the lowering of lifeboats.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWork within different temperature changes—indoors to outdoors.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAble to pass basic safety course.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eThis is a minimal description of duties. Other work requirements may be necessary and assigned as business or maritime law dictates.\u003c/li\u003e\u003c/ul\u003e","benefits_header":"Physical Requirements","compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003eAssist the Executive Housekeeper in the efficient and safe organization and operation for the Housekeeping Department. Areas of responsibilities are divided into “Back of the House” and “Front of the House,” including but not limited to guest stateroom areas, public areas, team member areas, laundry / linen and tailor / uniforms operations.\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eAssist the Executive Housekeeper to oversee the daily operations and duties in the Housekeeping department.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eSupport and enforce policies, procedures and best practices throughout the department\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for the daily activities of the onboard Housekeeping operations, as assigned.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eConduct daily / regular pre-shift meetings with Housekeeping Supervisors and regularly attend / monitor pre-shift meetings conducted by Supervisors with Housekeeping team members.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePrepare work schedules for Housekeeping Supervisors and team members within regulatory parameters. All working schedules are to be approved by the Executive Housekeeper.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMonitor, on a daily basis, the work performance of the Housekeeping Supervisors and team members for accomplishment of assigned tasks. Ensure that all work performance meets HAL standards according to Housekeeping policies, procedures and manuals.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMonitor the recording of team member working time and overtime.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eProvide prompt follow-up on guest requests / complaints.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWork closely with Guest Services in handling / dealing with guest requests / complaints and follow up promptly.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eProvide and coordinate follow-up on technical issues related to guest stateroom areas, public areas, main laundry, self-service launderettes, tailor shop, team member areas and other designated facilities.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eParticipate in management inspections when required.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMonitor Laundry Operations including daily production, linen distribution, rags production, valet services and linen inventory.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMonitor Tailor Shop production and ensure proper tracking of uniforms issued and to crew members including collection at the end of contract.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eOrganize, supervise and ensure the proper handling of baggage.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure all training related to ms Nieuw Jakarta Manual, and HOP’s, and other resources are followed accordingly.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMonitor the administration and inventory of items delivered through outside vendors: formalwear, wheelchairs, and liquor done by the Housekeeping Administrator.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMonitor ordering, distribution and collection of supplies, equipment and/or any items or services necessary to the functioning of the department and the accommodation of guests and team members done by Housekeeping Administrator.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eReview final store requisition, chemical inventory done by the Housekeeping Administrator.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintain a correct inventory of all cleaning equipment and ensure they are in working order.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintain a detailed and correct uniform administration. Verify received uniforms and raw material. Submit report to the Executive Housekeeper for review and approval.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eConduct regular counts and submit a regular uniform inventory to the Executive Housekeeper for review and approval.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure maintenance of all assigned areas are in compliance with all company guidelines on public health and are also in compliance with U.S. Public Health standards.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePrepare and review, and check all relevant reports, documents, logs, checklists, public health and safety logs, and any other paperwork necessary to the operation of the department and ensure their accuracy.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePrepare for and participate in public health and other regulatory inspections.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure and enforce that Housekeeping Supervisors and team members work in compliance with public health and HESS guidelines and regulations.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eReport and correct violations from various regulatory inspections and correct where it involves Housekeeping operations or team members.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMonitor work done by the Housekeeping Supervisor – IPM and report findings to the Executive Housekeeper.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintain effective and productive working relationships with staff, peers, managers and officers.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFollow and adhere to all HESS procedures, training and requirements.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eComply with company policy regarding waste separation and environmental compliance\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eConduct regular training with all departmental team members on food waste separation and environmental compliance as per Global HESS policies\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eLead by example in matters of professionalism, ethics, responsibility, integrity, ownership, engagement and personal presentation\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eProvide regular training sessions to the Housekeeping Supervisors and team members using the manuals, presentations and materials provided by HAL Corporate Housekeeping.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePrepare and submit performance evaluations / appraisals for the Housekeeping Supervisor and all Housekeeping Crew as per set schedule by HR department to the Executive Housekeeper for review.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eConsult, guide, and administrate disciplinary action to Housekeeping Supervisors and / or team members when and if required. All performance evaluations and disciplinary issues are to be reviewed by the Executive Housekeeper prior to being issued or administered.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eChampions the use of the Navigator App experience tools to drive greater onboard revenue and guest satisfaction performance.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePerform other miscellaneous duties relative to hotel condition / cleanliness, guest requirements and various orders as issued or delegated by the Executive Housekeeper.\u003c/li\u003e\u003c/ul\u003e","key_responsibilities_header":"Key Responsibilities","reporting_to":"Executive Housekeeper","skills_knowledge_expertise":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003ePreferred College or University degree/diploma in Hospitality Management related field preferred. International equivalent suffices.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMinimum 1-year leadership experience in the Hospitality Industry showing progressive growth in responsibility.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePreferred 1 years of shipboard experience within the Housekeeping Services environment.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAble to work well and communicate effectively with both shipboard personnel.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to multi-task and handle constantly changing priorities.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eLeadership, training and organizational skills demonstrated through experience.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eBasic knowledge of Public Health and Sanitation protocols.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWorking knowledge of computers and the ability to navigate within a variety of software programs such as Excel, Word and PowerPoint.\u003c/li\u003e\u003c/ul\u003e","skills_knowledge_expertise_header":"Skills, Knowledge \u0026 Expertise","title":"HAL - Assistant Executive Housekeeper","url":"https://hollandamericagroup.pinpointhq.com/en/postings/5305fb68-4fcb-483f-9ead-74949288f32e","path":"/en/postings/5305fb68-4fcb-483f-9ead-74949288f32e","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"380201","requisition_id":"SEA REQ-3151","department":{"id":"12065","name":"Housekeeping"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1050","name":"Holland America Line","title":"Brand"}},"location":{"id":"6459","city":"New York","name":"Global","postal_code":"","province":"New York"}},{"id":"366742","benefits":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eWhile performing the essential functions of this job, all team members are required to stand; walk long distances on the ship; use hands to touch, handle or feel; reach with hands and arms; talk, hear, taste and smell. All vessel positions require repetitive motion of bending, climbing, going up and down stairs and lifting more than 25 pounds. This job requires specific vision abilities to include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAll team members must be physically able to participate in emergency lifesaving procedures and drills. All vessel positions require full use and range of arms and legs as well as full visual, verbal and hearing abilities to receive and give instructions in the event of an emergency including the lowering of lifeboats.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWork within different temperature changes—indoors to outdoors.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAble to pass basic safety course.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eThis is a minimal description of duties. Other work requirements may be necessary and assigned as business or maritime law dictates.\u003c/li\u003e\u003c/ul\u003e","benefits_header":"Physical Requirements","compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003eResponsible for their assigned ship’s onboard Housekeeping Operation in addition to overall cleanliness and hotel condition to include both front and back of house areas, as designated.\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for consistently achieving guest satisfaction metrics by meeting or exceeding corporate established targets.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for Housekeeping team member satisfaction, setting and achieving measurable goals related to team member engagement, well-being and development.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEffective financial management of the Housekeeping Department, which includes maximizing guest and team member satisfaction whilst working within established cost budgets.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsures department meets any Housekeeping specific revenue targets as established.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFacilitate training for all Housekeeping areas, as per Corporate Housekeeping and ensures implementation, training and records are kept.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure guest staterooms and suites are maintained in good condition, to meet HAL standards and directives.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure all Housekeeping-assigned front and back of house are maintained in good condition, in conjunction with other departments.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure all Laundry areas (Main Laundry \u0026amp; Self-Service Launderettes) are maintained, in good operating condition, per HAL standards and directives.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eOversee Tailor shop productivity and service, to ensure quality and controls meet HAL standards and directives with set budgets.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eOverall responsible for effective baggage operations upon embarkation and disembarkation.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure all team member areas are maintained in good condition and provide related service.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure compliance with Public Health regulations and provide guidance and monitoring towards meeting these sanitary standards.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eChair and disseminate information during daily Housekeeping meetings.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure all guest issues and service recovery efforts are handled in a professional manner.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintain Housekeeping departmental tangible assets (equipment, supplies).\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMonitor overtime and approve as needed and provide labor justifications.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eProvide guidance, coaching and discipline as needed.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eProvide input as related to Housekeeping capital equipment requirements.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eApprove weekly Housekeeping, Laundry and Tailor Shop general supplies requisition.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eApprove tailor shop issue and uniforms production.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eProvide Tailor Shop 30-day purchase (“X” report) and 60-day purchase (“L” report) requisitions.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for all reporting requirements as designated by Corporate Housekeeping, including but not limited to Laundry, Equipment, Linen Inventory, etc.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePrepare Handover Report for embarking Executive Housekeeper as per corporate guidelines and provide upon embarkation.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eConduct weekly walks of Team Member Cabins with Captain and Hotel General Manager\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eConduct weekly walks of Public Room Areas and Guest Staterooms with Hotel General Manager.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eRepresent the Housekeeping department in all meeting in which attendance is required.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eConduct and / or approve monthly evaluations of all Housekeeping department management and direct reports.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eApprove monthly evaluations of all Housekeeping team members.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible and accountable for special projects or assignments presented by the Hotel General Manager.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible and accountable for special projects or assignments presented by Corporate Housekeeping.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintain effective and productive working relationships with staff, peers, managers and officers.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFollow and adhere to all health and safety procedures, training and requirements.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eComply with company policy regarding waste separation and environmental compliance\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eConduct regular training with all departmental team members on food waste separation and environmental compliance as per Global HESS policies\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eChampions the use of the Navigator App experience tools to drive greater onboard revenue and guest satisfaction performance\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eLead by example in matters of professionalism, ethics, responsibility, integrity, ownership, engagement and personal presentation\u003c/li\u003e\u003c/ul\u003e","key_responsibilities_header":"Key Responsibilities","reporting_to":"Assistant Hotel General Manager","skills_knowledge_expertise":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003ePreferred College or University degree in hospitality management, business administration or related field preferred. International equivalent suffices.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMinimum 3 years in a department head capacity in the hospitality industry showing progressive growth in responsibility.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePreferred 3 years of shipboard experience within the Housekeeping Services environment.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePreferred 1 year of experience overseeing a commercial laundry operation within a hospitality environment.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAble to work well and communicate effectively with both shipboard and corporate personnel.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to multi-task and handle constantly changing priorities.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eLeadership, training and organizational skills demonstrated through experience.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExtensive knowledge of public health and sanitation protocols.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWorking knowledge of computers and the ability to navigate within a variety of software programs such as Excel, Word and PowerPoint.\u003c/li\u003e\u003c/ul\u003e","skills_knowledge_expertise_header":"Skills, Knowledge \u0026 Expertise","title":"HAL - Executive Housekeeper","url":"https://hollandamericagroup.pinpointhq.com/en/postings/50122200-3624-41bb-ba7c-3feb6ee30d9c","path":"/en/postings/50122200-3624-41bb-ba7c-3feb6ee30d9c","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"380202","requisition_id":"SEA REQ-3152","department":{"id":"12065","name":"Housekeeping"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1050","name":"Holland America Line","title":"Brand"}},"location":{"id":"6459","city":"New York","name":"Global","postal_code":"","province":"New York"}},{"id":"366745","benefits":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eMust be 18 years of age or older.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMust be able to work varied shifts which can average up to 11 hours per day, every day while on board.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMust be able to perform normal and assigned emergency duties. Must be able to don a lifejacket or immersion suit; crawl; feel for differences in temperatures; handle fire-fighting equipment; and wear breathing apparatus (where required as part of duties).\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMust be physically able to participate in emergency lifesaving procedures and drills. All vessel positions require full use and range of arms and legs as well as full visual, verbal and hearing abilities to receive and give instructions in the event of an emergency including the lowering of lifeboats.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMust be able to maintain qualification of the Seafarer Medical Examination and pass the basic safety course.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWhile performing the essential functions of this job, all team members are required to stand; walk long distances on the ship; use hands to touch, handle or feel; reach with hands and arms; talk, hear, taste and smell. All vessel positions require repetitive motion of bending, climbing, going up and down stairs and lifting more than 25 pounds.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMust be able to work within different temperature ranges and changes— e.g., indoors to outdoors, hot climate, etc.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePassport – valid for a minimum of 6 months beyond a working assignment.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eSeafarer Medical Examination to declare fit for duty onboard ships. Must be able to acquire a United States C1D Visa, if required.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMust be able to acquire a European Union Schengen Visa, if required.\u003c/li\u003e\u003c/ul\u003e","benefits_header":"Physical \u0026 Travel Requirements","compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003eProvide all Guests with a premium level of service in person and over the telephone by ensuring that all requests are courteously, promptly, efficiently handled in accordance with Company policies and ensure that follow up is consistent and without delay. When situations require, provide Guests with answers, alternatives and solutions to issues presented.\u003cbr\u003e\u003cbr\u003eIn addition to the above, they are also hired, based on their language skills, to support the company’s\u003cbr\u003eGlobal Guest program.\u003cbr\u003eDeliver the elements of the Global guest program as specified and as they apply to Guest Relations which may include attendance to official ship guest events and translations of written company materials and assist international guests with verbal translations as needed and required by the Global Guest Program.\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eRespond to all Guest requests, concerns and issues in a timely and professional manner.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eProvide premium Guest service by handling all communications, verbal or written, in accordance with the set standards and in coordination with the Front Desk Supervisor.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eLog and maintain accurate records of all Guest inquiries, concerns and requests using systems provided and in accordance with set procedures. Promptly report to the Front Desk Supervisor situations that require the attention of the Front Desk Manager or Guest Services Manager.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eIn line with the Global Guest Service Program perform translations of written company documents and assist international Guests in verbal transactions as needed and attend social functions as directed.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWhen assigned, perform all tasks related to the phone duty in a courteous, efficient and organized fashion. This includes, but is not limited to, answering the general enquiries line, handling In-Room Dining calls and orders, answer and handle dining reservations calls and fulfill the responsibilities of a telephone concierge to designated signature suite guests.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWhen assigned, perform all tasks related to the night duty, including but not limited to handling calls to the emergency line and completing administrative tasks as per schedule and handovers.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintain accurate work order files for easy reference and as per company standard.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMake use of the library of reference materials associated with the function to assist in answering Guest inquiries accurately and in a timely manner and provide suggestions for updates to the Front Desk Supervisor.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure adherence to the Accounting Policy 2.08: Privacy and Communication to protect guest and team members personal information (PI) when communicating with Port Agents, Tour Operators,Immigration Officials, etc.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eHandle cash transactions required by Guests including and not limited to traveler checks, stamps, foreign exchange, gratuity adjustments and settlement of shipboard accounts in accordance with the company’s established accounting policies and procedures.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePerform administrative and record-keeping tasks.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAcquire in depth knowledge of all aspects of the Mariner Loyalty Program to assist guests with any related inquiries. Assist the Event Coordinator with the administrative tasks of the Mariner Program as required.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWhen assigned, perform all tasks related to the phone duty in a courteous, efficient and organized fashion.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePromote various services and programs as appropriate to generate revenue.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eActively promote the use of the Company’s proprietary Navigator App and responsible for acquiring\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ethe necessary skills and knowledge to effectively assist guests with the workings of the App.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintain a positive, effective, and respectful working relationships with co-workers, supervisors, managers, and officers within and across department boundaries.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAdhere to ship’s relevant health \u0026amp; safety procedures as required.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eComply with company policy regarding waste separation and environmental compliance.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eUphold and display high standards of professionalism, integrity, honesty, attendance, punctuality, and personal appearance.\u003c/li\u003e\u003c/ul\u003e","key_responsibilities_header":"Key Responsibilities","reporting_to":"Assistant Front Desk Manager","skills_knowledge_expertise":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eAssociates Degree\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCollege or University degree or equivalent experience in hospitality management, business administration or a related field. International equivalent suffices.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMarlins Score 90 or above.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eInternational incumbents to also have a knowledge of another language such as:\u003cul\u003e\u003cli\u003e\u003c!--block--\u003e\u0026nbsp;Dutch, Spanish, German, Japanese, Chinese- Mandarin\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFrench, Russian, Italian, or Portuguese Must hold a valid STCW certificate.\u003c/li\u003e\u003c/ul\u003e\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMinimum 2 years work experience within a Front Office Operation\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003e/Hospitality Environment in a 4 star or above hotel/resort or cruise/passenger vessel or a minimum of two years’ work experience in a reputable call center or reservations agency.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAble to work well with both shipboard and corporate personnel. Being open minded, flexible, and able to handle constantly changing\u0026nbsp; priorities. Ability to multi-task and evidence of strong organizational skills. A genuine interest in working with and helping guests and the ability to handle complaints and deal effectively with difficult situations. Must be able to work nightshifts for designated periods.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWorking knowledge of computers and the ability to navigate within a variety of software programs such as but not limited to Excel, Word, and PowerPoint.\u003c/li\u003e\u003c/ul\u003e","skills_knowledge_expertise_header":"Skills, Knowledge \u0026 Expertise","title":"HAL - International Guest Services Associate","url":"https://hollandamericagroup.pinpointhq.com/en/postings/469aab1a-d29f-4496-8cf9-3f99d3dcbc59","path":"/en/postings/469aab1a-d29f-4496-8cf9-3f99d3dcbc59","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"380205","requisition_id":"SEA REQ-3154","department":{"id":"12063","name":"Guest Svc"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1050","name":"Holland America Line","title":"Brand"}},"location":{"id":"6459","city":"New York","name":"Global","postal_code":"","province":"New York"}},{"id":"366748","benefits":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eMust be 18 years of age or older.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMust be able to work varied shifts which can average up to 11 hours per day, every day while on board.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMust be able to perform normal and assigned emergency duties. Must be able to don a lifejacket or immersion suit; crawl; feel for differences in temperatures; handle fire-fighting equipment; and wear breathing apparatus (where required as part of duties).\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMust be physically able to participate in emergency lifesaving procedures and drills. All vessel positions require full use and range of arms and legs as well as full visual, verbal and hearing abilities to receive and give instructions in the event of an emergency including the lowering of lifeboats.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMust be able to maintain qualification of the Seafarer Medical Examination and pass the basic safety course.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWhile performing the essential functions of this job, all team members are required to stand; walk long distances on the ship; use hands to touch, handle or feel; reach with hands and arms; talk, hear, taste and smell. All vessel positions require repetitive motion of bending, climbing, going up and down stairs and lifting more than 25 pounds.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMust be able to work within different temperature ranges and changes— e.g., indoors to outdoors, hot climate, etc.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePassport – valid for a minimum of 6 months beyond a working assignment.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eSeafarer Medical Examination to declare fit for duty onboard ships. Must be able to acquire a United States C1D Visa, if required.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMust be able to acquire a European Union Schengen Visa, if required.\u003c/li\u003e\u003c/ul\u003e","benefits_header":"Physical \u0026 Travel Requirements","compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003eThe Front Desk Manager (FDM) function will be staffed on the larger vessels (vista class and up).\u003cbr\u003e\u003cbr\u003eThe FDM is directly responsible for all guest facing operations at Guest Services. Although reporting to the GSM, the FDM is the single owner and responsible operator of the Guest Services operation. The FDM is ultimately accountable for the success of Guest Services and its staff. This is a senior position in Guest Services and as such the FDM will regularly brief the GSM on key matters yet the FDM has total control and accountability.\u003cbr\u003e\u003cbr\u003eThe FDM is supervising the Front Desk Supervisor and Neptune Lounge Concierge and their staff by monitoring and ensuring guests are receiving personalized, individual and professional service at all times and daily duties are completed in accordance with the company brand procedures.\u003cbr\u003e\u003cbr\u003eThe FDM will also attend hotel operations meetings and social functions as directed. The FDM will spend a significant amount of time with the GSM learning the responsibilities of the GSM function and is expected to step in for the GSM when circumstances dictate which may include transferring to another vessel when unexpected GSM vacancies occur.\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eEnsure response is given to all guest requests, concerns and issues without delay and in a professional manner.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eProvide premium guest service by handling all communications, verbal or written, in accordance with the set standards.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssist with and support the delivery of the elements of the Global Guest Program as specified and as they apply to guest relations.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eLog and maintain accurate records of all guest inquiries, concerns and requests through AIMS and in accordance with set procedures. Keep the GSM promptly and consistently informed of situations that require the attention of various onboard departments, heads of department or corporate.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eHandle compensation issues within guidelines, ensuring optimum balance and adequacy between the severity and nature of the issue and the related offering in each instance. Maintain a constant awareness of subordinate’s actions in that regard, review as necessary and report to the GSM.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eDirectly responsible for the Neptune Lounge operations through the Neptune Lounge Concierge.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure that all aspects of the Neptune Lounge and Neptune Lounge service are in accordance with the Company’s Brand Procedures and Standards.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eSupervise and assume responsibility for all daily operations of Guest Services.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eParticipate in any official representation duties as directed by the GSM.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePromote various services and programs as appropriate to generate revenue.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePerform administrative and record-keeping tasks associated with the FDM duties as well as assist with specific GSM tasks as directed.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAccountable for ensuring cash handling by staff is in compliance with the established policies and accounting procedures.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eProvide Guest Service Training during daily and weekly meetings.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintain accurate documentation of each direct report’s performance; hold performance conversations focusing on achievements, progress, development, and opportunities for improvement.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintaining a work environment that fosters the coaching, mentoring and development of subordinate staff in consensus with the GSM.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eReporting to and supporting the GSM on issues that may affect staff retention and acting swiftly in concert to avoid preventable turnover.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eOversee the mentoring and learning path program of assigned subordinates/new joiners.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure proper on the job training is provided to strengthen subordinates’ current performance and prepare them for future advancement. Provide coaching and motivation to the staff to foster tenure.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eHandle all medical disembarkations/emergencies under the supervision of the GSM.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eChampions the use of the Navigator App experience tools to drive greater onboard revenue and guest satisfaction performance.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eGeneral Responsibilities:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eLead by example in matters of professionalism, ethics, responsibility, integrity, ownership, engagement, and personal presentation.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintain effective and productive working relationships with staff, peers, managers, and officers.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eSetting the tone and driving a culture of hospitality, respect, courtesy and total service mindedness in all guest encounters.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsuring requests are efficiently handled and attended to in a courteous manner and, when situations arise and it is required, guests are provided with answers, alternatives and solutions to issues presented.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eActing as a liaison between the GSM, guests, subordinate staff and the onboard departments to liaise with corporate departments on specific issues.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eSupervising, under the direction of the GSM, the Front Desk Supervisor and Neptune Lounge Concierge and their staff by monitoring\u0026nbsp; and\u0026nbsp; ensuring\u0026nbsp; completion of their daily duties in accordance with company brand procedures.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMonitoring\u0026nbsp; compliance\u0026nbsp; with\u0026nbsp; all\u0026nbsp; Brand\u0026nbsp; Procedures,\u0026nbsp; Operational\u0026nbsp; Procedures,\u0026nbsp; Marine\u0026nbsp; Hotel Regulations and Directives as they apply to the department.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eComplying with safety and environmental regulations as they apply to the position. Follow and adhere to all health and safety procedures, training and requirements.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAdhering to and complying with all official regulations issued by local authorities.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eComply with company policy regarding waste separation and environmental compliance.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eConduct regular training with all departmental team members on food waste separation and environmental compliance as per Global HESS policies.\u003c/li\u003e\u003c/ul\u003e","key_responsibilities_header":"Key Responsibilities","reporting_to":"Guest Services Manager","skills_knowledge_expertise":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eBachelor’s Degree\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCollege or University degree or equivalent experience in hospitality management, business administration or a related field. International equivalent suffices.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMarlins Score 95 or above. Multi-lingual ability preferred. A valid STCW certificate.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMinimum 2-year supervisory experience within a Front Office/Hospitality Environment. Minimum 1-year shipboard experience.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eThe ability to work effectively and constructively across the\u0026nbsp; organization both shipboard and corporate. The ability to lead and motivate staff. The ability to be flexible, decisive, and quick thinking. The ability to handle constantly changing priorities. A genuine interest in working with and helping guests, the ability to handle complaints and deal with difficult situations. Must possess strong leadership and TEAM leadership skills. Must possess strong organizational, multi-tasking and presentation skills. Able to write and produce operational documentation.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eGood working knowledge of computers, internet access, and the ability to navigate within a variety of software programs and internal onboard system/programs.\u003c/li\u003e\u003c/ul\u003e","skills_knowledge_expertise_header":"Skills, Knowledge \u0026 Expertise","title":"HAL - Front Desk Manager","url":"https://hollandamericagroup.pinpointhq.com/en/postings/3dccdfc9-0396-4f3d-bce0-a11d5ff8111b","path":"/en/postings/3dccdfc9-0396-4f3d-bce0-a11d5ff8111b","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"380208","requisition_id":"SEA REQ-3155","department":{"id":"12063","name":"Guest Svc"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1050","name":"Holland America Line","title":"Brand"}},"location":{"id":"6459","city":"New York","name":"Global","postal_code":"","province":"New York"}},{"id":"366767","benefits":"","benefits_header":"","compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003eResponsible for directing and overseeing team members and overall food preparation, production, and presentation in either the main galley, lido market, or crew mess room.\u0026nbsp;\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eComply with company policy regarding waste separation and environmental compliance.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eConduct regular training with all departmental members on food waste separation and environmental compliance as per Global HESS policies.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssist the Executive Sous Chef in implementing and executing food handling and cleaning procedures for the galley in accordance with USPH standards.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFollows all HACCP procedures set by the company.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eDirectly supervise all food being prepared and served in assigned outlet according to standard menus and recipes as established by the company.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for Guest Satisfaction Scores pertaining to food taste, food variety and presentation, as well as general food experience.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssists Executive Sous Chef with implementing menu cycles.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure all food related budget and targets are met.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssists the Executive Chef in directing, supervising and training of all employees assigned to the galley organization.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFollows training program for all new hires.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsures all team members are adhering to company standards in their overall performance, appearance, crew and personal conduct.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePrepares work schedules for all galley employees for approval by the Executive Sous Chef.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMonitors and controls actual hours worked and records and reports information to the Executive Sous Chef. Maintains all ILO regulations in regards to work hours.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssists the Executive Chef in preparing objective performance reports for Petty officers and crew on a monthly basis in order to make recommendations for advancement.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure quality and quantity of items ordered and received onboard. Ensures proper storage in accordance to USPH procedures and thereafter in accordance to standard corporate recipes, reporting any discrepancies to the Executive Sous Chef.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eSupervises and inspects overall operation cleanliness and clean up after each service period following provided checklists and cleaning schedules.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWorks closely with Chef de Parties to identify and assign all cleaning responsibilities.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eReports any malfunctioning equipment or furnishings in need of repair or refurbishing to the Executive Sous Chef.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eSupervises and ensures proper maintenance and cleaning procedures in all kitchen areas in order to ensure good appearance, condition and adherence to all USPH standards.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePractices visible management during all meal hours to ensure an efficient food operation for both passengers and crew.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWorks closely with galley leadership and other department leaders.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePerform other job related functions as assigned.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eCore Capabilities\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eMulti-tasking and all around culinarian and leader.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eBuilds a strong team and fosters collaboration.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAble to manage high volume and fine dining teams.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eActs as a corporate brand ambassador with onboard teams supporting and driving all long-term company goals and brand direction.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eDemonstrates strong business acumen and financial responsibility.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eNote: Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities.\u003c/strong\u003e\u003c/div\u003e","key_responsibilities_header":"Key Responsibilities","reporting_to":"Executive Sous Chef","skills_knowledge_expertise":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003e5+ years’ experience in a 5 star+ hotel, cruise ship or high-profile restaurant performing the functions of a similar position.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003e3+ year experience in a supervisory position preferably in a multi-nationality setting with a proven ability to provide orientation and training.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExperience in high volume operation of at least 500 meals per service.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCertification from accredited advanced food safety program. Extensive knowledge in VSP preferred.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExtensive kitchen machinery and knife safety knowledge.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExperience working in all major culinary brigade stations with extensive knowledge in designated station.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWorking knowledge of computers and the ability to navigate within a variety of software programs.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to effectively read, write and speak English.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePreferred: Degree from accredited culinary college or university.\u003c/li\u003e\u003c/ul\u003e","skills_knowledge_expertise_header":"Desired Skills \u0026 Experience","title":"HAL - Sous Chef","url":"https://hollandamericagroup.pinpointhq.com/en/postings/8df0c4af-8c95-4773-ba44-fbdf3564958b","path":"/en/postings/8df0c4af-8c95-4773-ba44-fbdf3564958b","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"380227","requisition_id":"SEA REQ-3172","department":{"id":"12062","name":"Galley"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1050","name":"Holland America Line","title":"Brand"}},"location":{"id":"6459","city":"New York","name":"Global","postal_code":"","province":"New York"}},{"id":"366771","benefits":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eWhile performing the essential functions of this job, all team members\u0026nbsp; are required to stand; walk long distances on the ship; use hands to\u0026nbsp; touch, handle or feel; reach with hands and arms; talk, hear, taste and\u0026nbsp; smell. All vessel positions require repetitive motion of bending,\u0026nbsp; climbing, going up and down stairs and lifting up to approximately 50\u0026nbsp; pounds. This job requires specific vision abilities to include close vision,\u0026nbsp; distance vision, color vision, peripheral vision, depth perception and\u0026nbsp; ability to adjust focus.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAll team members must be physically able to participate in emergency\u0026nbsp; lifesaving procedures and drills. All vessel positions require full use and\u0026nbsp; range of arms and legs as well as full visual, verbal and hearing abilities\u0026nbsp; to receive and give instructions in the event of an emergency including\u0026nbsp; the lowering of lifeboats.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWork within different temperature changes—indoors to outdoors.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAble to pass basic safety course.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eThis is a minimal description of duties. Other work requirements may\u0026nbsp; be necessary and assigned as business or maritime law dictates.\u0026nbsp;\u003c/li\u003e\u003c/ul\u003e","benefits_header":"Physical  Requirements ","compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003eManage daily operations of the Main Laundry, Linen Operations, Tailor Shop, and shipboard Uniform Operations,\u0026nbsp; and all associated equipment, inventories, and team members.\u0026nbsp; Specialized role required technical proficiency in commercial / industrial laundry operations and associated\u0026nbsp; machinery, equipment, chemicals, operational knowledge, etc.\u0026nbsp;\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eKey Responsibilities\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eIn charge of laundry and eco‐friendly dry‐cleaning operations including efficient workflow and\u0026nbsp; maximum machine utilization, while ensuring high level of employee productivity and always\u0026nbsp; maintaining a safe work area. \u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eProvide quality output of linen, which are clean, fresh, and neatly pressed. This includes stateroom\u0026nbsp; linen (sheets, pillowcases, towels, etc.), food \u0026amp; beverage linen (napkins and tablecloths), guest\u0026nbsp; laundry, team member/officer uniforms and laundry, pool towels, spa linen and towels, etc. \u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eVisit and inspect dining rooms and staterooms to monitor quality of linen in place. \u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003e\u0026nbsp;Establish and maintain quality control for linen, with rejection points, rewash and conversion of\u0026nbsp; linen. \u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEffective supervision of laundry personnel, providing on‐going guidance, coaching, on‐the‐job\u0026nbsp; training and correction with respect to operational requirements, policies, procedures, safe\u0026nbsp; operation of equipment and environmental protection. \u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAt the beginning of each day, conduct thorough walkthrough of the main laundry, linen rooms and\u0026nbsp; dry‐cleaning areas, checking each machine to ensure all are in good working condition, paying\u0026nbsp; attention to any operational, safety, hazardous materials storage, or environmental concerns. \u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure that laundry areas including deck heads, dryers (on top, beside, behind, inside\u0026nbsp; tumbler and inside lower compartment) and machinery and surrounding areas are free\u0026nbsp; of lint and any other obstructions. \u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintain accurate and up‐to‐date recordkeeping to include but not limited to: Flatwork\u0026nbsp; Ironer Checklist, Laundry Lint Cleaning and Lint Removal System Checklist, Daily Wash\u0026nbsp; Wheel Control, Daily Dryer Control and Monthly Laundry Report, designated washer\u0026nbsp; temperature logs, and all other records as required. \u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eReport laundry items to be repaired / maintained. Create job orders, make notations\u0026nbsp; on laundry journal, and follow up on all job orders to ensure satisfactory completion. \u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eComplete and submit weekly / on‐time requisition(s) for chemicals and other supplies. \u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMonitor and maintain inventory of all laundry chemicals and supplies. \u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eHave conversations with all direct reports, giving feedback on performance, inspection\u0026nbsp; findings and development opportunities. Log relevant conversations to assist in\u0026nbsp; preparing their performance evaluation.\u0026nbsp;\u003c/li\u003e\u003c/ul\u003e","key_responsibilities_header":"Responsibilities","reporting_to":"Assistant Executive Housekeeper ","skills_knowledge_expertise":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003ePreferred college or university degree / diploma in hospitality management related field preferred. International equivalent suffices.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMinimum 3‐years leadership experience in the hospitality industry / commercial laundry operations showing progressive growth in responsibility.\u0026nbsp; Preferred 1‐ year of shipboard experience within the Housekeeping / Laundry Services environment.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAble to work well and communicate effectively with both shipboard personnel and shoreside stakeholders.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to multi‐task and handle constantly changing priorities.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eLeadership, training, and organizational skills demonstrated through experience.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eBasic knowledge of public health and sanitation protocols.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eBasic knowledge on reading and understanding MSDS, SDS and product labels and providing guidance thereafter on use of those products. \u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003e\u0026nbsp;Working knowledge of computers and the ability to navigate within a variety of software programs such as Excel, Word and PowerPoint.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePreferred experience with shipboard/hospitality related software, including but not limited to, AIMS, iInspector, Micros/Fidelio, Crunchtime, etc.\u0026nbsp;\u003c/li\u003e\u003c/ul\u003e","skills_knowledge_expertise_header":"Desired Skills \u0026 Experience","title":"HAL - Laundry Master","url":"https://hollandamericagroup.pinpointhq.com/en/postings/6cba6d2a-f1d1-4df1-bbf5-627f6505178e","path":"/en/postings/6cba6d2a-f1d1-4df1-bbf5-627f6505178e","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"380231","requisition_id":"SEA REQ-3176","department":{"id":"12065","name":"Housekeeping"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1050","name":"Holland America Line","title":"Brand"}},"location":{"id":"6459","city":"New York","name":"Global","postal_code":"","province":"New York"}},{"id":"366772","benefits":"\u003cdiv\u003e\u003c!--block--\u003eOur highest responsibility and top priority is compliance, environmental protection, and the health, safety, and well-being of our guests, the people in the communities we touch and serve, and our shipboard and shoreside employees.\u0026nbsp; Please visit our site to learn more about our Culture Essentials, Corporate Vision Statement, and our Core Values at: \u003ca href=\"https://www.hollandamerica.com/en_US/our-company/mission-values.html\"\u003ehttps://www.hollandamerica.com/en_US/our-company/mission-values.html\u003cbr\u003e\u0026nbsp;\u003cbr\u003e\u0026nbsp;\u003c/a\u003eHolland America is an equal-opportunity employer. All qualified applicants will receive consideration for employment without regard to age, ancestry, color, family or medical care leave, gender identity or expression, genetic information, marital status, medical condition, national origin, physical or mental disability, political affiliation, protected veteran status, race, religion, sex (including pregnancy), sexual orientation, or any other characteristic protected by applicable laws, regulations, and ordinances.\u0026nbsp;\u003c/div\u003e","benefits_header":"Our Culture…Stronger Together","compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003eWelcome to Holland America Line, a premium cruise line dedicated to explorers, foodies and music lovers who want to explore the world on perfectly sized, refreshingly spacious ship filled with one-of-a-kind experiences.\u0026nbsp;\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e\u0026nbsp;\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003eWe are looking for an amazing sales professional to fulfill the role of onboard Future Cruise Consultant. You will be responsible for meeting and exceeding sales goals and will be directly responsible for revenue production by selling future cruises to our guests onboard. Promotes company products to guests through one-on-one consultations, onboard marketing \u0026amp; attending social events onboard.\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eWork on board a vessel, assisting in the sales of future cruise bookings and Shore Excursions to current passengers.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eSupport both the Shorex and FCC teams administratively but also assist in guest sales when needed.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eGenerate onboard revenue through future cruise bookings, and hold daily one-to-one guest consultations in the absence of a Future Cruise Consultant.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eHold morning and afternoon desk hours while at sea and during the appropriate time while in port. Hosting Special hours for ‘Suite guests only’ in the Neptune Lounge.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eHost Live Future Cruise presentations in the ship’s theatre in the absence of a Future Cruise Consultant; focusing on itineraries, exciting ports of call, and the benefits of booking onboard. with presentations geared toward generating interest in future cruises with HAL.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eHost social and other formal functions.\u0026nbsp; Including but not limited to Captains' introductions, Lobby Ambassador, Officer walk around, dining table hosting, Mariners Party, VIP Party, Suite Welcome Party, and Group or Travel Agent functions\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eBuild relationships with guests by creating awareness around the benefits of booking onboard.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCoordinate and manage all marketing and advertising for the future cruise program in collaboration with the AHGM and Media Manager. This includes the use of the Navigator App, Onboard Revenue ad drop, IPTV, cabin drops, HOBS promotion, cross promotions, and controlling the supply, display, and distribution of flyers onboard.\u0026nbsp;\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eAssistant responsibilities on a per-cruise basis: \u0026nbsp;\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eSend print requests, pick them up from Print Shop, and deliver them to Housekeeping.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintain lockers and office areas as tidy and with all the necessary materials to complete Future Cruise bookings\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCheck daily program, proofs, and navigator times\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCoordinate IPTV content.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eInsert hours in Affairwhere\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eDownload and update necessary information from SharePoint/Airtable\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWork the line on busy days – filter guests that need to be seen by alternate departments\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eDeliver any relevant communication with guests to staterooms and suites.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMonitor dropbox\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eSend quotes and other information when requested by guests\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eScan and post paperwork to G: Drive\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eSafety Essentials/Lobby Ambassador/Safety duty as required\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintaining and completing End of Voyage reports\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to answer questions regarding the Mariner program.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnforce brand standards by Following house rules and always maintaining a professional manner.\u003c/li\u003e\u003c/ul\u003e","key_responsibilities_header":"Responsibilities:","reporting_to":"Assistant Hotel General Manager – AHGM (onboard)    Director, Shore Excursions \u0026 Future Cruises (shoreside)","skills_knowledge_expertise":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eStrong verbal \u0026amp; presentation skills. Ability to write and execute scripts for 20-25 minute lectures.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003e1-3 Years of sales or customer service experience\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eA minimum of two years prior guest-facing sales experience is a plus\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eSkilled with PowerPoint, Excel, and Adobe products\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eHolland America Line product knowledge required\u0026nbsp; \u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eDestination and shipboard experience is recommended.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to work independently and as part of a team.\u003c/li\u003e\u003c/ul\u003e","skills_knowledge_expertise_header":"Requirements:","title":"HAL - Sales Associate, Future Cruise \u0026 Shore Excursions","url":"https://hollandamericagroup.pinpointhq.com/en/postings/0328aa33-14e0-4a72-b146-d21ba11c17fc","path":"/en/postings/0328aa33-14e0-4a72-b146-d21ba11c17fc","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"380232","requisition_id":"SEA REQ-3177","department":{"id":"12063","name":"Guest Svc"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1050","name":"Holland America Line","title":"Brand"}},"location":{"id":"6459","city":"New York","name":"Global","postal_code":"","province":"New York"}},{"id":"374487","benefits":"","benefits_header":"Benefits","compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003eAs the world's premier cruise industry leader, our crew members pave the way with innovative and eco-friendly cruising, ensuring guests enjoy unforgettable vacations and forge seamless connections.\u003cbr\u003e\u003cbr\u003eThe Junior Host's duty is to ensure that guests consistently have an unparalleled experience. Stationed in the main dining room, specialty restaurants, and the lido buffet, the Junior Host ensures seamless operations. Their general responsibilities include aiding guests with reservations, presenting menus, and engaging in friendly, light-hearted conversations. The ideal candidate will possess an impeccable professional demeanor, coupled with a charming and charismatic personality. Key to success in this role are teamwork, cooperation, and the ability to solve problems effectively.\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eAid the Restaurant Host, Restaurant Operations Manager \u0026amp; Maître D’ in handling reservations on embarkation day.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eLead and guide guests through the restaurant to their dining tables.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMonitor and provide timely assistance to any team requiring immediate support, to provide seamless guest experience.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePeriodically visit guest tables to gather feedback \u0026amp; share insights with the management team.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cbr\u003e\u003c/div\u003e","key_responsibilities_header":"Key Responsibilities","reporting_to":"Maitre'D","skills_knowledge_expertise":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003e1 year + experience in a 5-star hotel or similar establishment\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eIntermediate skills using computerized reservation or table management systems.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAdvanced level English verbal and writing skills\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCollege degree in hospitality is preferred.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cbr\u003e\u003c/div\u003e","skills_knowledge_expertise_header":"Skills, Knowledge and Expertise","title":"HAL - Junior Host","url":"https://hollandamericagroup.pinpointhq.com/en/postings/ccf6b82b-4c72-46c6-90f3-54ec4d09ce3a","path":"/en/postings/ccf6b82b-4c72-46c6-90f3-54ec4d09ce3a","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"387516","requisition_id":"SEA REQ-3186","department":{"id":"12066","name":"Restaurant"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1050","name":"Holland America Line","title":"Brand"}},"location":{"id":"6459","city":"New York","name":"Global","postal_code":"","province":"New York"}},{"id":"379611","benefits":"\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003ePhysical Demands: \u003cbr\u003e\u003c/strong\u003eFor the safety of yourself and others on board certain physical abilities shall be maintained. Must be able to bend, climb, perform repetitive motion, and repetitively heavy lift.\u003cbr\u003e\u003cbr\u003eMust maintain physical fitness to perform tasks associated with job.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eTravel Requirements:\u0026nbsp;\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003ePassport – valid for a minimum of 6 month\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFlag state issued seaman book\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eGeneral flag state or flag state approved marine fitness medical United States C1/D visa\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnglish Marlin test at minimal score of 80%\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePre-employment medical examination\u0026nbsp;\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cbr\u003e\u003c/div\u003e","benefits_header":"Physical Demands \u0026 Travel","compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003eAs a Barista you will provide prompt service, quality beverages and products, and maintaining a clean, hygienic and comfortable environment in the Seabourn Square. \u003cbr\u003e\u003cbr\u003eA Barista plays an integral part in the overall guest satisfaction and experience provided by the set company standards. On a daily basis you will encounter certain situations, which you’ll have to make the correct decisions. These may seem small to some but the impact is great. If you’re late for your shift or don’t serve the guests correctly for example the impact would be letting the team, supervisors and company down. It might result in the guest having a negative experience and thus not promote Seabourn as a favorable holiday choice. \u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eReporting relationships:\u003cbr\u003e\u003c/strong\u003eThe Barista reports directly to the Head Bartender and supported by Bar Manager.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003col\u003e\u003cli\u003e\u003c!--block--\u003eProvides quality beverages, whole bean and food products, consistently and efficiently for all guests by adhering to all recipe and presentation standards. Follows health, safety and sanitation guidelines in the workplace and for all products.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eActs with integrity, honesty and ethics that promote the culture, values and mission of Seabourn.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintains a calm demeanor during periods of high volume or unusual events to keep operating area to Seabourn standards.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAnticipates guests’ needs by constantly evaluating environment.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCommunicates information to Bar Manager so that the team can respond as necessary to create the most efficient service possible.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssists with new crewmember training by positively reinforcing successful performance and giving respectful and encouraging coaching as needed.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eDelivers excellent guest service to all guests by acting with a ‘guest comes first’ attitude and connecting with the guest.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFollows Seabourn operational policies and procedures, including those for inventory handling and safety and security, to ensure the safety of all guests, officers and crew.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintains a clean and organized workspace at all times.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintains regular and consistent attendance and punctuality.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCarries out any other duties and responsibilities as assigned.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWill follow Seabourn Name Recognition program and write tests accordingly.\u0026nbsp;\u003c/li\u003e\u003c/ol\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003ePublic Health:\u003c/strong\u003e\u003c/div\u003e\u003col\u003e\u003cli\u003e\u003c!--block--\u003eTo be familiar with and execute the Seabourn HESS-MS appropriate to their position.\u0026nbsp;\u003c/li\u003e\u003c/ol\u003e","key_responsibilities_header":"Key Responsibilities","reporting_to":"Bar Manager","skills_knowledge_expertise":"\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eEducation:\u0026nbsp;\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eExcellent command of the English Language\u0026nbsp;\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cbr\u003e\u003cstrong\u003eExperience:\u0026nbsp;\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eExtensive knowledge of beverages such as coffee and teas –basic knowledge of varying brands and quality of liquors.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAdvanced understanding of operating a coffee machine and coffee drink types\u0026nbsp;\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cbr\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eKnowledge, Skills \u0026amp; Abilities:\u0026nbsp;\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eHandle multiple tasks at one time.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePhysically fit and able to lift more than 20kg.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eBasic knowledge of beverage handling procedures with regard to public health standards Cost awareness and full understanding of inventory control and inventory taking.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to train and guide assigned waiting staff.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWilling to work on weekends, holidays, and seven days a week and as business requires Process information/ merchandise through POS register system.\u0026nbsp;\u003c/li\u003e\u003c/ul\u003e","skills_knowledge_expertise_header":"Qualifications","title":"SBN - Barista - CTI","url":"https://hollandamericagroup.pinpointhq.com/en/postings/27d225b2-0774-48b4-b21d-412fb1fe65ba","path":"/en/postings/27d225b2-0774-48b4-b21d-412fb1fe65ba","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"392326","requisition_id":"SEA REQ-3191","department":{"id":"11005","name":"Beverage Svc"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1051","name":"Seabourn","title":"Brand"}},"location":{"id":"6465","city":"Bangkok","name":"Thailand - CTI","postal_code":"","province":""}},{"id":"379612","benefits":"\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003ePhysical Demands: \u003cbr\u003e\u003c/strong\u003eFor the safety of yourself and others on board certain physical abilities shall be maintained. Must be able to bend, climb, perform repetitive motion, and repetitively heavy lift.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003eMust maintain physical fitness to perform tasks associated with job.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eTravel Requirements:\u0026nbsp;\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003ePassport – valid for a minimum of 6 month\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFlag state issued seaman book\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eGeneral flag state or flag state approved marine fitness medical United States C1/D visa\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnglish Marlin test at minimal score of 80%\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePre-employment medical examination\u0026nbsp;\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eWork conditions:\u003c/strong\u003e\u003cbr\u003eWorking on a cruise ship is very different from any land-based occupation. Working hours are longer and work is more intense due to the constant demand of the guests. You have to be very flexible in your working hours, which on occasion might have to be changed due to unforeseen circumstances. The Maritime Labour Convention of 2006 however strictly regulates these. Apart from the working hours there are strict rules which all members of the ship’s company need to adhere to as stipulated by the Master’s standing orders. You work in close proximity with your fellow crewmembers and therefore respect among all is essential.\u0026nbsp;\u003c/div\u003e","benefits_header":"Physical Demands \u0026 Travel","compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003eUnder general supervision, service utilities execute and assist with all food and beverage related preparation, services and cleanup duties to help maintain an overall smooth running operation. \u003cbr\u003e\u003cbr\u003eThe Service Utilities play an important part in the success of the overall service operation. The crucial contributions gained from these positions, make it possible to achieve the standard of service expected from our guests. \u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eReporting relationships:\u003cbr\u003e\u003c/strong\u003eThe Service Utility reports directly to the Food and beverage manager, with general guidance and direction from each relevant outlet manager.\u0026nbsp;\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for delivering requisitioned items to all Restaurants, bars and lounges and the proper storage of the content.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for assisting service staff in the preparation and cleanup duties for all restaurants, pantries and assigned galley areas to ensure each location is kept up to public health standards.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for collecting and organizing all restaurant equipment [example: china, glasses etc.] throughout the vessel and relocate the items to their appropriate outlets and lockers.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible to assist the waiters with all secondary service tasks. This includes, but is not limited to assistance with polishing duties and general check outs of outlets.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for silver polishing all silver items from the restaurant operation.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible to set-up any mis-en-place as directed by supervisors and as outlined in the daily working schedules.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssisting the waiters in delivering food items and setting up dining accordingly.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible to comply with all company guidelines regarding uniforms and personal hygiene.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible to follow company standard \u0026amp; policies accordingly to CBA booklet.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssist loading or luggage’s team as per Supervisor schedule.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible to familiarize themselves the content of the HESS-MS.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for segregating and removing garbage from venue outlets and sanitizing garbage containers.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssisting with the breakdown of trays at all dishwashing areas.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for communicating any maintenance needs or concerns to their respective outlet supervisors.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssist bartenders with daily events and beverage stations.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eRequired to attend weekly trainings, regarding HESS or job related risk assessments, including weekly crew drills.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintains current knowledge of the ship’s regular events and special events and special functions by reviewing the daily schedule in order to provide the guests with accurate information.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFollows all related procedures set by the company on a daily basis, while ensuring fellow coworkers abide by them.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for deck setup’s and breakdowns as directed or scheduled.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssist with the cleanliness of decks and deck furniture. Cleaning and arranging of deck chairs must be maintained during the entire day and is to be constantly checked.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure safe storage of all deck equipment, such as tables, chairs, umbrellas \u0026amp; cushions according to safety regulations.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure the set-up and breakdown of Pier Service on specified days and manning the Pier as scheduled.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMonitor deck service and assist service staff if needed.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssist the Restaurant outlets for distributing food trays to service stations and the collection of soiled trays back to the dishwashing areas.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePerform other related duties as assigned or as directed by ships management.\u003c/li\u003e\u003c/ul\u003e","key_responsibilities_header":"Key responsibilities","reporting_to":"Bar Manager","skills_knowledge_expertise":"\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eEducation:\u0026nbsp;\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eHigh School diploma or similar\u0026nbsp;\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eExperience:\u0026nbsp;\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eWork experience within the Hotel industry. Cruise ship experience preferred.\u0026nbsp;\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eKnowledge, Skills \u0026amp; Abilities:\u0026nbsp;\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eStrong command of the English language combined with good written skills. Ability to work in a team\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eBasic F\u0026amp;B knowledge of beverage operations and service.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eKnowledge of public health and sanitation regulations/ procedures.\u0026nbsp;\u003c/li\u003e\u003c/ul\u003e","skills_knowledge_expertise_header":"Qualifications","title":"SBN - Service Utility - CTI","url":"https://hollandamericagroup.pinpointhq.com/en/postings/c431c9ff-deba-4e24-934a-7f910ae7f8c5","path":"/en/postings/c431c9ff-deba-4e24-934a-7f910ae7f8c5","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"392327","requisition_id":"SEA REQ-3192","department":{"id":"11005","name":"Beverage Svc"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1051","name":"Seabourn","title":"Brand"}},"location":{"id":"6465","city":"Bangkok","name":"Thailand - CTI","postal_code":"","province":""}},{"id":"379613","benefits":"\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003ePhysical Demands:\u0026nbsp;\u003c/strong\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003eFor the safety of yourself and others on board certain physical abilities shall be maintained. Must be able to bend, climb, perform repetitive motion, and repetitively heavy lift.\u0026nbsp;\u003cbr\u003e\u003cbr\u003eMust maintain physical fitness to perform tasks associated with job.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eTravel Requirements:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003ePassport – valid for a minimum of 6 month\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFlag state issued seaman book\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eGeneral flag state or flag state approved marine fitness medical United States C1/D visa\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnglish Marlin test at minimal score of 80%\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePre-employment medical examination\u0026nbsp;\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eWorking Conditions:\u003cbr\u003e\u003c/strong\u003eWorking on a cruise ship is very different from any land-based occupation. Working hours are longer and work is more intense due to the constant demand of the guests. You have to be very flexible in your working hours, which on occasion might have to be changed due to unforeseen circumstances. The Maritime Labour Convention of 2006 however strictly regulates these. Apart from the working hours there are strict rules which all members of the ship’s company need to adhere to as stipulated by the Master’s standing orders. You work in close proximity with your fellow crewmembers and therefore respect among all is essential.\u0026nbsp;\u003c/div\u003e","benefits_header":"Physical Demands \u0026 Travel","compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003eThe waiter is responsible for guest satisfaction and service procedures as instructed by the Snr Waiters, Assistant Maitre d’s and outlet managers [incl. Bar Manager]. This includes, but is not limited to, all food and beverage services provided in all the Restaurants, lounges, bars, decks and other outlets where events are catered for. \u003cbr\u003e\u003cbr\u003eWaiters play an integral part on the overall guest satisfaction onboard our ships by providing memorable moments during their time in our various culinary venues. This is achieved by the consistent application of our service standards, all our procedures and great attention to details which forms the foundations for Waiters to provide a personalized service to each of our guests through their behavior, their approach and the small extra attentions they provide. So being alert, focused and able to “read” our guests is essential to adapt suitably these procedures. Learning guest’s names, recognizing them and addressing them by name is a requirement as well as remembering their preferences (or at least finding them out through our system) and remembering their habits in order to anticipate their requests before they ask. Also being able to provide the same quality of service during quiet and busy periods by remaining calm, focused and remaining polite and friendly towards guests, colleagues and supervisors alike. Remaining resilient and solution orientated when faced with operational issues and unexpected delays, being able to communicate promptly, clearly and professionally with our guests and colleagues.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eReporting relationships:\u003cbr\u003e\u003c/strong\u003eThe waiter reports directly to the Senior Waiter/Bar Tender/Sommelier whilst following guidance from the respective outlet manager.\u0026nbsp;\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003col\u003e\u003cli\u003e\u003c!--block--\u003eRespectfully expedite all instructions advised by the more senior wait staff/Bar Tenders/Sommelier and managers.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eStrive to accurately and swift fully execute any guest request whilst following company service procedures at all times.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eBe knowledgeable regarding all wine and food offerings as explained in each outlet’s menu briefing. This includes information regarding portions, ingredients, wine vintages, grapes and blends, potential food allergies and other related information guests might enquire about.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssist with set-up, service and break down duties linked to each outlet and as advised by managers.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eOffer wine and menu recommendations as outlined by the outlet Chef de Cuisine and Sommelier.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure that accurate food and drinks orders are taken when directed by Snr Waiter/Bar Tender or Sommelier, using DMS, Micros and checks depending on the outlet.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFollow all relevant health department regulations pre, post or during services.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eLearn and use guest names as per company set procedures and standards.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFollow and ensures that the company beverage standards of service are being adhered to.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFollow and ensures that the company food service standards are adhered to.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eGreet and escort guests to their tables, seats or locations in the assigned outlets. [This includes escorting plates and beverages in all outlets this is relevant to].\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure that company policy in regards to drinking age is followed and that the service of alcoholic beverages to obviously ‘overserved’ guests is reported and stopped in a tactful and appropriate manner.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eLearn the Public Health regulations and procedures and adhere to these standards at all times. [this may include buffet or event set-up’s]\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eIs familiar with the IPM program and attends training as directed.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAttends various training session with the aim to further improve his/her level of performance.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eStrives to minimize breakage and wastage and follows proper procedures when disposing of garbage.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFollows company guidelines regarding uniforms and personal hygiene.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eTo be familiar with and execute the Seabourn HESS-MS appropriate to their position.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssist with ensuring that each outlet is ready for service. [15 min prior to advertised timings]\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFollow instructions from the Snr waiter, Bar tender or relevant manager to administer the appropriate service related to the outlet.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eClear stations from any soiled service items.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eReports directly to his/her Sr. Waiter/Bar Tender/Sommelier, as directed by the Outlet Manager.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssists in taking food and drink orders, when requested, in compliance with company guidelines.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssists with additional duties as requested by the ships management.\u003c/li\u003e\u003c/ol\u003e","key_responsibilities_header":"Key Responsibilities","reporting_to":"Asst Maitre D","skills_knowledge_expertise":"\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eEducation:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eDiploma from a recognized apprenticeship program, or equivalent.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eExperience:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eAt least one year of full time working experience in a four or five star (or similar grade) hotel/restaurant.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eRestaurant experience combined with good attitude, willingness to learn, good presentation and English language skills.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePrevious experience on another Cruise Line is preferred\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eKnowledge, Skills \u0026amp; Abilities:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eTo be knowledgeable of the USPH and other international Public Health rules and regulations by participating in the company's Basic Food Hygiene course every 2 years and achieving a minimum of 80% pass.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eRequires the knowledge of all aspects of good quality restaurant service.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWorking experience with international clientele\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMust be self-disciplined and be able to communicate with the guest and other departments. Must be a self-motivated person with an eye for detail\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eShould always have the ambition for promotion\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to work in a team\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to understand and follow verbal and written instructions and see to the completion to the task assigned\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMust be a good time keeper\u003c/li\u003e\u003c/ul\u003e","skills_knowledge_expertise_header":"Qualifications ","title":"SBN - Waiter - CTI","url":"https://hollandamericagroup.pinpointhq.com/en/postings/84009b13-5a37-4d32-8e0f-5acfbdf80319","path":"/en/postings/84009b13-5a37-4d32-8e0f-5acfbdf80319","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"392328","requisition_id":"SEA REQ-3193","department":{"id":"12066","name":"Restaurant"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1051","name":"Seabourn","title":"Brand"}},"location":{"id":"6465","city":"Bangkok","name":"Thailand - CTI","postal_code":"","province":""}},{"id":"379614","benefits":"\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003ePhysical Demands:\u0026nbsp;\u003c/strong\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003eFor the safety of yourself and others on board certain physical abilities shall be maintained. Must be able to bend, climb, perform repetitive motion, and repetitively heavy lift.\u0026nbsp;\u003cbr\u003e\u003cbr\u003eMust maintain physical fitness to perform tasks associated with job.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eTravel Requirements:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003ePassport – valid for a minimum of 6 month\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFlag state issued seaman book\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eGeneral flag state or flag state approved marine fitness medical United States C1/D visa\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnglish Marlin test at minimal score of 80%\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePre-employment medical examination\u0026nbsp;\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eWorking Conditions:\u003cbr\u003e\u003c/strong\u003eWorking on a cruise ship is very different from any land-based occupation. Working hours are longer and work is more intense due to the constant demand of the guests. You have to be very flexible in your working hours, which on occasion might have to be changed due to unforeseen circumstances. The Maritime Labour Convention of 2006 however strictly regulates these. Apart from the working hours there are strict rules which all members of the ship’s company need to adhere to as stipulated by the Master’s standing orders. You work in close proximity with your fellow crewmembers and therefore respect among all is essential.\u0026nbsp;\u003c/div\u003e","benefits_header":"Physical Demands \u0026 Travel","compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eMust Speak Japanese:\u003c/strong\u003e\u003cbr\u003e\u003cbr\u003eThe waiter is responsible for guest satisfaction and service procedures as instructed by the Snr Waiters, Assistant Maitre d’s and outlet managers [incl. Bar Manager]. This includes, but is not limited to, all food and beverage services provided in all the Restaurants, lounges, bars, decks and other outlets where events are catered for. \u003cbr\u003e\u003cbr\u003eWaiters play an integral part on the overall guest satisfaction onboard our ships by providing memorable moments during their time in our various culinary venues. This is achieved by the consistent application of our service standards, all our procedures and great attention to details which forms the foundations for Waiters to provide a personalized service to each of our guests through their behavior, their approach and the small extra attentions they provide. So being alert, focused and able to “read” our guests is essential to adapt suitably these procedures. Learning guest’s names, recognizing them and addressing them by name is a requirement as well as remembering their preferences (or at least finding them out through our system) and remembering their habits in order to anticipate their requests before they ask. Also being able to provide the same quality of service during quiet and busy periods by remaining calm, focused and remaining polite and friendly towards guests, colleagues and supervisors alike. Remaining resilient and solution orientated when faced with operational issues and unexpected delays, being able to communicate promptly, clearly and professionally with our guests and colleagues.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eReporting relationships:\u003cbr\u003e\u003c/strong\u003eThe waiter reports directly to the Senior Waiter/Bar Tender/Sommelier whilst following guidance from the respective outlet manager.\u0026nbsp;\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003col\u003e\u003cli\u003e\u003c!--block--\u003eRespectfully expedite all instructions advised by the more senior wait staff/Bar Tenders/Sommelier and managers.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eStrive to accurately and swift fully execute any guest request whilst following company service procedures at all times.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eBe knowledgeable regarding all wine and food offerings as explained in each outlet’s menu briefing. This includes information regarding portions, ingredients, wine vintages, grapes and blends, potential food allergies and other related information guests might enquire about.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssist with set-up, service and break down duties linked to each outlet and as advised by managers.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eOffer wine and menu recommendations as outlined by the outlet Chef de Cuisine and Sommelier.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure that accurate food and drinks orders are taken when directed by Snr Waiter/Bar Tender or Sommelier, using DMS, Micros and checks depending on the outlet.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFollow all relevant health department regulations pre, post or during services.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eLearn and use guest names as per company set procedures and standards.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFollow and ensures that the company beverage standards of service are being adhered to.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFollow and ensures that the company food service standards are adhered to.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eGreet and escort guests to their tables, seats or locations in the assigned outlets. [This includes escorting plates and beverages in all outlets this is relevant to].\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure that company policy in regards to drinking age is followed and that the service of alcoholic beverages to obviously ‘overserved’ guests is reported and stopped in a tactful and appropriate manner.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eLearn the Public Health regulations and procedures and adhere to these standards at all times. [this may include buffet or event set-up’s]\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eIs familiar with the IPM program and attends training as directed.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAttends various training session with the aim to further improve his/her level of performance.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eStrives to minimize breakage and wastage and follows proper procedures when disposing of garbage.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFollows company guidelines regarding uniforms and personal hygiene.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eTo be familiar with and execute the Seabourn HESS-MS appropriate to their position.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssist with ensuring that each outlet is ready for service. [15 min prior to advertised timings]\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFollow instructions from the Snr waiter, Bar tender or relevant manager to administer the appropriate service related to the outlet.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eClear stations from any soiled service items.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eReports directly to his/her Sr. Waiter/Bar Tender/Sommelier, as directed by the Outlet Manager.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssists in taking food and drink orders, when requested, in compliance with company guidelines.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssists with additional duties as requested by the ships management.\u003c/li\u003e\u003c/ol\u003e","key_responsibilities_header":"Key Responsibilities","reporting_to":"Asst Maitre D","skills_knowledge_expertise":"\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eEducation:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eDiploma from a recognized apprenticeship program, or equivalent.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eExperience:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eAt least one year of full time working experience in a four or five star (or similar grade) hotel/restaurant.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eRestaurant experience combined with good attitude, willingness to learn, good presentation and English language skills.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePrevious experience on another Cruise Line is preferred\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eKnowledge, Skills \u0026amp; Abilities:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eTo be knowledgeable of the USPH and other international Public Health rules and regulations by participating in the company's Basic Food Hygiene course every 2 years and achieving a minimum of 80% pass.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eRequires the knowledge of all aspects of good quality restaurant service.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWorking experience with international clientele\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMust be self-disciplined and be able to communicate with the guest and other departments. Must be a self-motivated person with an eye for detail\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eShould always have the ambition for promotion\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to work in a team\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to understand and follow verbal and written instructions and see to the completion to the task assigned\u003c/li\u003e\u003c/ul\u003e","skills_knowledge_expertise_header":"Qualifications ","title":"SBN - Sushi Waiter -CTI","url":"https://hollandamericagroup.pinpointhq.com/en/postings/6c8a67a8-a0a0-48a7-b1d6-e1cdc1c64ee3","path":"/en/postings/6c8a67a8-a0a0-48a7-b1d6-e1cdc1c64ee3","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"392329","requisition_id":"SEA REQ-3194","department":{"id":"12066","name":"Restaurant"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1051","name":"Seabourn","title":"Brand"}},"location":{"id":"6465","city":"Bangkok","name":"Thailand - CTI","postal_code":"","province":""}},{"id":"381095","benefits":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eMinimum 1–3 years of working in a high-end Hotel, Restaurant or cruise environment\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eDiploma of a recognized Restaurant or Hotel apprenticeship/study program or bachelor’s degree in hospitality science or equally valuable experience.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eProven work experience as a Waiter/Waitress or comparable position for at 3 years of full-time employment in a 4 or 5-star environment or in luxury cruise ship (Based on Swiss standards)\u0026nbsp;\u003c/li\u003e\u003c/ul\u003e","benefits_header":"Education \u0026 Experience","compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003eThe Food and Beverage Runner plays a pivotal role in ensuring exceptional dining experiences for our guests. Responsible during Breakfast and Lunch to provide the finest of services from behind the Colonnade Buffet and assist where applicable. This role will assist during dinner service to swiftly deliver food and or beverages either via direct service in the Colonnade or in the Main Restaurant via service trays to the station. Responsible for maintaining high service standards and facilitating seamless communication between dining and beverage teams. This position demands organizing and a keen eye for detail. Need to have exceptional customer service skills, while can thrive in a fast-paced environment.\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eAct as a brand advocate by engaging with guests when time allows, providing accurate information, and offering assistance.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCommunicate clearly and professionally in English with both team members and guests in a friendly manner.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eDemonstrate knowledge of basic cuts of meat, their cooking methods, and preferred temperatures.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eProvide accurate descriptions of at least five edible fish/seafood species.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintain attentiveness and patience when interacting with customers, ensuring a positive guest experience.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eConfidently carry up to three plates and move gracefully within the dining environment.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eSafely carry serving trays with up to eight covers.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExhibit positive body language and maintain a genuine smile, even in high-pressure situations.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eApply knowledge of high-quality restaurant service standards in all tasks.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eBring experience in working with an international clientele, adapting to diverse guest needs.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eDemonstrate self-discipline and strong communication skills with guests and other departments.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintain a self-motivated, detail-oriented approach to work.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCollaborate effectively as part of a team.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eShow flexibility and adaptability in response to changing situations\u003c/li\u003e\u003c/ul\u003e","key_responsibilities_header":"Key Responsibilities","reporting_to":"Colonnade Manager","skills_knowledge_expertise":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eShowcases a solid working food knowledge of classical cuisine (EU, UK, US), including being able to identify/recognize international food and beverage items by name and their related allergens.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eGood organizational and multitasking skills, with the ability to perform well in a fast-paced environment.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePossess excellent presentation skills project good body language/positive attitude, willingness to learn, high standards of personal hygiene.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExcellent proficiency in spoken and written English language skills.\u0026nbsp;\u003c/li\u003e\u003c/ul\u003e","skills_knowledge_expertise_header":"Skills, Knowledge and Expertise","title":"SBN - Food \u0026 Beverage Runner - SBI","url":"https://hollandamericagroup.pinpointhq.com/en/postings/ebc7d9a7-b554-4425-847d-8209755ebd3e","path":"/en/postings/ebc7d9a7-b554-4425-847d-8209755ebd3e","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"393579","requisition_id":"SEA REQ-3195","department":{"id":"12066","name":"Restaurant"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1051","name":"Seabourn","title":"Brand"}},"location":{"id":"6457","city":"Jakarta","name":"Indonesia - SBI","postal_code":"","province":""}},{"id":"391636","benefits":null,"benefits_header":null,"compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003e\u003cem\u003eThis is a seasonal role for holiday and summer coverage \u003c/em\u003e\u003c/strong\u003e\u003cbr\u003e\u003cbr\u003eThe Activities Crew is at the heart of the onboard entertainment experience, bringing energy, enthusiasm, and fun to every event. This role is perfect for individuals who love engaging with people of all ages, creating memorable moments through a diverse range of activities. Whether hosting lively game shows, leading interactive trivia, organizing themed parties, or facilitating kids’ activities, games, and crafts, you’ll play a key role in ensuring every guest has an unforgettable experience.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003eReporting to the Cruise Director, you’ll support the planning and execution of a variety of entertainment and recreation programs while ensuring seamless operations and high guest participation. This role requires strong communication skills, adaptability, and a passion for hospitality. If you enjoy being in the spotlight, keeping the energy high, and making every interaction count, this is your chance to bring the cruise experience to life.\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003cdiv\u003e\u003c!--block--\u003e\u003cbr\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eHost and assist with Kids and Family entertainment and recreational activities, including game shows, trivia, bingo, line dancing, sports tournaments, and themed parties.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePartner with Youth Host to lead Kids Club activities and events during holiday periods.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEngage with guests of all ages to promote participation, ensure a welcoming atmosphere, and gather feedback to enhance the activities program.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eSupport the development and organization of daily event schedules, working with the Activities Manager to ensure smooth execution.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eManage resources, including equipment and supplies, ensuring they are properly maintained and available when needed.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintain compliance with health, safety, security, and environmental policies.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMake concise, engaging public announcements as needed to inform and excite guests.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWork collaboratively with other departments to enhance the overall onboard experience.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintain a professional appearance in line with company dress standards.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAdapt quickly to schedule changes, last-minute adjustments, and unexpected challenges while keeping a positive guest experience at the forefront.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssist in other entertainment areas as directed by leadership.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cbr\u003e\u003c/div\u003e","key_responsibilities_header":"Key Job Responsibilities","reporting_to":"","skills_knowledge_expertise":"\u003cdiv\u003e\u003c!--block--\u003eMinimum Experience:\u0026nbsp;\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eThree years of experience in a related guest service or entertainment focused field.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExceptional verbal, written, and presentation skills.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExperience hosting live events, activities, or stage shows.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to work effectively both independently and as part of a team.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExperience using computers for a variety of tasks.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCompetency in Microsoft applications including Word, Excel, and Outlook.\u0026nbsp;\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cbr\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cbr\u003e\u003c/div\u003e","skills_knowledge_expertise_header":"Experience","title":"HAL - Activities Crew (Seasonal)","url":"https://hollandamericagroup.pinpointhq.com/en/postings/b087ba51-9ce2-4bfb-ae90-c167aa1a28d7","path":"/en/postings/b087ba51-9ce2-4bfb-ae90-c167aa1a28d7","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"403585","requisition_id":"SEA REQ-3202","department":{"id":"12054","name":"Entertainment"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1050","name":"Holland America Line","title":"Brand"}},"location":{"id":"6459","city":"New York","name":"Global","postal_code":"","province":"New York"}},{"id":"396908","benefits":"","benefits_header":"","compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003eResponsible for directing and overseeing team members and overall food preparation, production, and presentation in either the main galley, lido market, or crew mess room.\u0026nbsp;\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eComply with company policy regarding waste separation and environmental compliance.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eConduct regular training with all departmental members on food waste separation and environmental compliance as per Global HESS policies.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssist the Executive Sous Chef in implementing and executing food handling and cleaning procedures for the galley in accordance with USPH standards.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFollows all HACCP procedures set by the company.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eDirectly supervise all food being prepared and served in assigned outlet according to standard menus and recipes as established by the company.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for Guest Satisfaction Scores pertaining to food taste, food variety and presentation, as well as general food experience.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssists Executive Sous Chef with implementing menu cycles.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure all food related budget and targets are met.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssists the Executive Chef in directing, supervising and training of all employees assigned to the galley organization.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFollows training program for all new hires.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsures all team members are adhering to company standards in their overall performance, appearance, crew and personal conduct.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePrepares work schedules for all galley employees for approval by the Executive Sous Chef.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMonitors and controls actual hours worked and records and reports information to the Executive Sous Chef. Maintains all ILO regulations in regards to work hours.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssists the Executive Chef in preparing objective performance reports for Petty officers and crew on a monthly basis in order to make recommendations for advancement.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure quality and quantity of items ordered and received onboard. Ensures proper storage in accordance to USPH procedures and thereafter in accordance to standard corporate recipes, reporting any discrepancies to the Executive Sous Chef.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eSupervises and inspects overall operation cleanliness and clean up after each service period following provided checklists and cleaning schedules.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWorks closely with Chef de Parties to identify and assign all cleaning responsibilities.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eReports any malfunctioning equipment or furnishings in need of repair or refurbishing to the Executive Sous Chef.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eSupervises and ensures proper maintenance and cleaning procedures in all kitchen areas in order to ensure good appearance, condition and adherence to all USPH standards.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePractices visible management during all meal hours to ensure an efficient food operation for both passengers and crew.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWorks closely with galley leadership and other department leaders.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePerform other job related functions as assigned.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eCore Capabilities\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eMulti-tasking and all around culinarian and leader.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eBuilds a strong team and fosters collaboration.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAble to manage high volume and fine dining teams.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eActs as a corporate brand ambassador with onboard teams supporting and driving all long-term company goals and brand direction.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eDemonstrates strong business acumen and financial responsibility.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eNote: Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities.\u003c/strong\u003e\u003c/div\u003e","key_responsibilities_header":"Key Responsibilities","reporting_to":"Executive Sous Chef","skills_knowledge_expertise":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003e5+ years’ experience in a 5 star+ hotel, cruise ship or high-profile restaurant performing the functions of a similar position.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003e3+ year experience in a supervisory position preferably in a multi-nationality setting with a proven ability to provide orientation and training.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExperience in high volume operation of at least 500 meals per service.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCertification from accredited advanced food safety program. Extensive knowledge in VSP preferred.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExtensive kitchen machinery and knife safety knowledge.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExperience working in all major culinary brigade stations with extensive knowledge in designated station.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWorking knowledge of computers and the ability to navigate within a variety of software programs.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to effectively read, write and speak English.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePreferred: Degree from accredited culinary college or university.\u003c/li\u003e\u003c/ul\u003e","skills_knowledge_expertise_header":"Desired Skills \u0026 Experience","title":"HAL - Sous Chef - CSSI","url":"https://hollandamericagroup.pinpointhq.com/en/postings/ea2a2174-a1f4-4928-b684-139f5a7b9a79","path":"/en/postings/ea2a2174-a1f4-4928-b684-139f5a7b9a79","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"408568","requisition_id":"SEA REQ-3204","department":{"id":"12062","name":"Galley"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1050","name":"Holland America Line","title":"Brand"}},"location":{"id":"6002","city":"Kurla West, Mumbai","name":"India - CSSI","postal_code":"400 070","province":"Maharashtra"}},{"id":"396957","benefits":"","benefits_header":"","compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003eHandles and prepares food for service to guests and crew according to the company’s menus and recipes.\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003cdiv\u003e\u003c!--block--\u003e·\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;Assist in the preparation of all pastry according to company recipes.\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e·\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;Properly utilizes, maintains, and returns equipment and utensils to prevent damage, loss, or undue maintenance.\u0026nbsp;\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e·\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to Pastry Chef.\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e·\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;Follows guidelines and instructions established by Pastry Chef.\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e·\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;Maintains a high level of productivity, cleanliness, and sanitation throughout entire work shift.\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e·\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;Responsible for lido prep, floating, and breakfast. Based on operational needs, they can be assigned in any pastry station as needed.\u003cbr\u003e·\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;Meet or exceed the daily job tasks.\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e·\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;Meet or exceed utilizing company resources and ensure the correct use.\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e·\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;Meet or exceed company recipes and standard operating procedures are in compliance.\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e·\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;Meet or exceed company required trainings.\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e·\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;Ensure proper maintenance of company property. 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Strong command of the English language combined with good written skills. Basic Computer knowledge.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eExperience:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eAt least two years full-time experience as a Room Attendant in a four/five star Hotel or establishment, accommodating an international clientele and guest interaction.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWorking experience with an extensive cleaning program\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eSEABOURN SERVICE:\u003c/strong\u003e\u003c/div\u003e\u003col\u003e\u003cli\u003e\u003c!--block--\u003eUphold Seabourn grooming and uniform standard.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAnticipate the guest needs by creating positive Seabourn moments as appropriate.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure Guest requests and needs are handled promptly as per Seabourn standards and procedures.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eHandle Guest complaints professionally and promptly.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eImprove the Guest experience by delivering prompt and efficient service and creating Seabourn moments.\u003c/li\u003e\u003c/ol\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eKnowledge, Skills \u0026amp; Abilities:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eTo be knowledgeable of the USPH and other international Public Health rules and regulations by participating in the company's Basic Food Hygiene course every 2 years and achieving a Minimum of 80% pass.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eBasic knowledge hygiene.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to work in a team that is focused on exceeding guest expectations.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePleasant personality for dealing with guests, fluent in English and conversational in one more international foreign language.\u003c/li\u003e\u003c/ul\u003e","skills_knowledge_expertise_header":"Qualifications","title":"SBN - Suite Host - PT. Ratu Oceania Raya","url":"https://hollandamericagroup.pinpointhq.com/en/postings/305e63ec-2b05-4809-b857-85cfbb617a7b","path":"/en/postings/305e63ec-2b05-4809-b857-85cfbb617a7b","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"412941","requisition_id":"SEA REQ-3212","department":{"id":"12065","name":"Housekeeping"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1051","name":"Seabourn","title":"Brand"}},"location":{"id":"63829","city":"Tangerang Selatan","name":"Indonesia - PT. Ratu Oceania Raya","postal_code":"15224","province":"Banten"}},{"id":"401642","benefits":"\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003ePhysical Demands:\u0026nbsp;\u003c/strong\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003eFor the safety of yourself and others on board certain physical abilities shall be maintained. Must be able to bend, climb, perform repetitive motion, and repetitively heavy lift.\u0026nbsp;\u003cbr\u003e\u003cbr\u003eMust maintain physical fitness to perform tasks associated with job.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eTravel Requirements:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003ePassport – valid for a minimum of 6 month\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFlag state issued seaman book\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eGeneral flag state or flag state approved marine fitness medical United States C1/D visa\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnglish Marlin test at minimal score of 80%\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePre-employment medical examination\u0026nbsp;\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eWorking Conditions:\u003cbr\u003e\u003c/strong\u003eWorking on a cruise ship is very different from any land-based occupation. Working hours are longer and work is more intense due to the constant demand of the guests. You have to be very flexible in your working hours, which on occasion might have to be changed due to unforeseen circumstances. The Maritime Labour Convention of 2006 however strictly regulates these. Apart from the working hours there are strict rules which all members of the ship’s company need to adhere to as stipulated by the Master’s standing orders. You work in close proximity with your fellow crewmembers and therefore respect among all is essential.\u0026nbsp;\u003c/div\u003e","benefits_header":"Physical Demands \u0026 Travel","compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003eThe Suite Attendant is ultimately responsible to ensure that the guests have a comfortable and enjoyable stay on board the vessel, whilst following all cleaning and service procedures set out by Seabourn. This role contributes to the Company Mission Statement and Values.\u0026nbsp;\u003cbr\u003e\u003cbr\u003eThe Suite Attendant has a great opportunity to offer the guest a cruise experience of a lifetime. They should create an atmosphere of complete comfort and actively seek ways to create Seabourn moments. Positive interaction with the guests combined with acute attention to details enhances the feeling of sheer luxury. Decisions to neglect these duties will have a negative impact on the guests and ultimately result in the guests’ disappointment with the Seabourn experience.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eReporting relationships:\u003cbr\u003e\u003c/strong\u003eThe Suite Attendant reports to the Suite Host or directly to Assistant Housekeeper. The Attendant works together with the Suite Host.\u0026nbsp;\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eHave full and comprehensive knowledge of all ship facilities and services.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eClean Guest suite bathroom, verandas, remove garbage, and restock supplies, amenities and linen in the locker and trolley.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintain a high level of communication and provide feedback with the Suite Host.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eTo be fully knowledgeable of in suite service, amenities, functions and systems.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCreating a memorable stay for the guests and following up on all guest requests promptly.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eReport any guest related concerns to the Suite Host.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eReport for work on time, attend daily shift briefing, set up the corridor with trolley, vacuum and chemical buckets.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintain the cleanliness of the corridor and lockers.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eTogether with the Suite Host, day cleaning and turn down service of all assigned suites, along with all other scheduled extra duties and control and safeguard of all stocks used.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAll suite services to be delivered to company standard, based on the standard suite\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eInspection form, standard set-up manuals and inspections performed by the Executive Housekeeper or Assistant housekeepers.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssist the Suite Host with packing and unpacking if required as well with shoe polishing.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFollow up on special daily duty assignment.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFollow the departmental standards, specifications and work routine.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eComplete the proper cleaning and restocking of a suite before you proceed to the next one.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWork as a Team with the Suite Host ensuring the highest service standards.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eProvide embarkation service together with the Suite Host.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eProtect ships equipment and report faulty or broken equipment.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFollow the correct garbage separation procedure.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnd of contract cleaning procedures for suites to be followed and completed prior to the sign off date, together with the Suite Host.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFollow all PH policies and procedures and to perform PH standards of cleaning in all lockers, corridors and pantries.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eUse the correct cleaning chemicals; supplies and Personal Protective Equipment required to perform your duties as an Attendant.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePerform evening watch and long watch duties as scheduled throughout each cruise.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePerform any additional cleaning tasks required by the Executive Housekeeper and Assistant Housekeeper.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFollow the Name Recognition program as set out by the company.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePerform extra duties as required by the company such as Guest Welcome Back or Crew acknowledgement events as set out by voyage demands.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eReport all maintenance issues in your suites and working areas as soon as you notice or are made aware of them.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003ePublic Health:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eTo be familiar with and execute the Seabourn HESS-MS appropriate to their position.\u003c/li\u003e\u003c/ul\u003e","key_responsibilities_header":"Key Responsibilities","reporting_to":"Suite Host","skills_knowledge_expertise":"\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eEducation:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eA National Vocational Qualification, well spoken, with good communication skills, able to engage in a professional and casual conversation.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eStrong command of the English language combined with professional and mindful communication skills, verbally and written.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAlternatively, equivalent Qualification in Housekeeping would be preferred. Basic Computer knowledge\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eSEABOURN SERVICE:\u003c/strong\u003e\u003c/div\u003e\u003col\u003e\u003cli\u003e\u003c!--block--\u003eUphold Seabourn grooming and uniform standard.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAnticipate the guest needs by creating positive Seabourn moments as appropriate.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure Guest requests and needs are handled promptly as per Seabourn standards and procedures.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eHandle Guest complaints professionally and promptly.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eImprove the Guest experience by delivering prompt and efficient service and creating Seabourn moments.\u003c/li\u003e\u003c/ol\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eExperience:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eAt least two years full-time experience as a Room Attendant in a four/five star Hotel or establishment, accommodating an international clientele. Working experience with an extensive cleaning program and guest interaction.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eKnowledge, Skills \u0026amp; Abilities:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eTo be knowledgeable of the USPH and other international Public Health rules and regulations by participating in the company's Basic Food Hygiene course every 2 years and achieving a Minimum of 80% pass.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eBasic knowledge hygiene.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to work in a team that is focused on exceeding guest expectations.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePleasant personality for dealing with guests, fluent in English and conversational in one more international foreign language.\u003c/li\u003e\u003c/ul\u003e","skills_knowledge_expertise_header":"Qualifications","title":"SBN - Suite Attendant - PT. Ratu Oceania Raya","url":"https://hollandamericagroup.pinpointhq.com/en/postings/6552d122-e26c-4d41-8e7a-9f08410fae4c","path":"/en/postings/6552d122-e26c-4d41-8e7a-9f08410fae4c","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"412943","requisition_id":"SEA REQ-3213","department":{"id":"12065","name":"Housekeeping"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1051","name":"Seabourn","title":"Brand"}},"location":{"id":"63829","city":"Tangerang Selatan","name":"Indonesia - PT. Ratu Oceania Raya","postal_code":"15224","province":"Banten"}},{"id":"405099","benefits":"","benefits_header":"Benefits","compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":true,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003e* Execute the overall setup and operation of the ship's printing facilities and equipment.\u003cbr\u003e• Ensure the timely creation, production, and delivery of required paper-based communication pieces (e.g., menus, daily programs, business forms, passenger and crew notices, newspapers, business cards, etc.).\u003cbr\u003e• As time permits, and upon manager approval, produce other discretionary items.\u003cbr\u003e• Set up, maintain, and make minor adjustments/repairs to printing equipment and facilities. Notify onboard management of significant technical problems or requirements.\u003cbr\u003e• Assist in the planning and development of ship's printed materials to achieve a consistent, professional, and high-quality graphic design.\u003cbr\u003e• Maintain a proper level of inventory of supplies and materials.\u003cbr\u003e• Ensure the physical security of all equipment, supplies, and materials.\u003cbr\u003eAdhere to development notes given by leadership.\u003cbr\u003e• Actively promote the use of the Company’s proprietary Navigator App and be responsible for acquiring the necessary skills and knowledge to effectively assist guests with the workings of the App.\u003cbr\u003e• Comply with all health, safety, security, and environmental policies of the Company.\u003cbr\u003e• Perform other job-related functions as assigned.\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003cdiv\u003e\u003c!--block--\u003e* Execute the overall setup and operation of the ship's printing facilities and equipment.\u003cbr\u003e• Ensure the timely creation, production, and delivery of required paper-based communication pieces (e.g., menus, daily programs, business forms, passenger and crew notices, newspapers, business cards, etc.).\u003cbr\u003e• As time permits, and upon manager approval, produce other discretionary items.\u003cbr\u003e• Set up, maintain, and make minor adjustments/repairs to printing equipment and facilities. Notify onboard management of significant technical problems or requirements.\u003cbr\u003e• Assist in the planning and development of ship's printed materials to achieve a consistent, professional, and high-quality graphic design.\u003cbr\u003e• Maintain a proper level of inventory of supplies and materials.\u003cbr\u003e• Ensure the physical security of all equipment, supplies, and materials.\u003cbr\u003eAdhere to development notes given by leadership.\u003cbr\u003e• Actively promote the use of the Company’s proprietary Navigator App and be responsible for acquiring the necessary skills and knowledge to effectively assist guests with the workings of the App.\u003cbr\u003e• Comply with all health, safety, security, and environmental policies of the Company.\u003cbr\u003e• Perform other job-related functions as assign\u003c/div\u003e","key_responsibilities_header":"Key Responsibilities","reporting_to":"","skills_knowledge_expertise":"","skills_knowledge_expertise_header":"Skills, Knowledge and Expertise","title":"HAL - Printer - UPL","url":"https://hollandamericagroup.pinpointhq.com/en/postings/bf044e73-6cdd-4e83-ac81-742a32be35b8","path":"/en/postings/bf044e73-6cdd-4e83-ac81-742a32be35b8","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"416263","requisition_id":"SEA REQ-3215","department":{"id":"12063","name":"Guest Svc"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1050","name":"Holland America Line","title":"Brand"}},"location":{"id":"6463","city":"Manila","name":"Philippines - UPL","postal_code":"","province":""}},{"id":"409831","benefits":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eWhile performing the essential functions of this job, all team members are required to stand; walk long distances on the ship; use hands to touch, handle or feel; reach with hands and arms; talk, hear, taste and smell. All vessel positions require repetitive motion of bending, climbing, going up and down stairs and lifting more than 25 pounds. This job requires specific vision abilities to include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAll team members must be physically able to participate in emergency lifesaving procedures and drills. All vessel positions require full use and range of arms and legs as well as full visual, verbal and hearing abilities to receive and give instructions in the event of an emergency including the lowering of lifeboats.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWork within different temperature changes—indoors to outdoors.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAble to pass basic safety course.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eThis is a minimal description of duties. Other work requirements may be necessary and assigned as business or maritime law dictates.\u003c/li\u003e\u003c/ul\u003e","benefits_header":"Physical Requirements","compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003eDirects and oversees all aspects of the vessel’s Food \u0026amp; Beverage (F\u0026amp;B) planning and service, with duties to include menu execution and cost control, preparation and presentation of food and drinks, and adherence to quality and safety standards. Plans, coordinates, and oversees special events. Capable of resolving escalated issues arising from operations and requiring coordination with other departments.\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eComply with company policy regarding waste separation and environmental compliance.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eConduct regular training with all departmental team members on food waste separation and environmental compliance as per Global Hess policies.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsures the highest level of guest satisfaction by providing premium F\u0026amp;B services while aligning with Holland America Line’s brand standards.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eOversees, plans and coordinates the day-to-day aspects of all F\u0026amp;B Operations onboard the vessel.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eThrough various support programs \u0026amp; reporting tools both onboard and ashore, provides analysis and establishes action plans for the F\u0026amp;B department based on the feedback from electronic Guest Surveys (eGSS) as well as other guest feedback and problem tracking programs (IssuTrax; Share Your Thoughts cards; etc.)\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eOversees and directs the performance of the Managers and Supervisors of the F\u0026amp;B Department including but not limited to the Restaurant Operations Manager; Executive Chef; Beverage Manager; Sanitation Officer; Provision Master Etc. In coordination with the relevant shoreside Department Head, regularly reviews the performance of individual Managers and provides direction and goals to maximize performance levels. Oversees the performance review of the Managers’ direct reports (i.e. Maître’ D; Executive Sous Chef; Assistant Maître’ D)\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEstablishes and maintains effective internal communications and oversight of the F\u0026amp;B department performance through regular meetings fostering teamwork, productivity and efficiencies.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eDevelops new brand-centric initiatives, programs and innovative hospitality concepts for review and approval by applicable GEPD department heads ashore for potential testing and implementation within the HAL brand\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eRegularly oversees relevant ship-to-shore communications on performance monitoring, brand standards, service enhancements and roll-out of new initiatives.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsures that all safety \u0026amp; security policies and procedures are in place and followed by all hotel department employees to maintain the wellbeing of all guests and team members.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eConducts regular inspections along with Managers of the F\u0026amp;B Department of all areas of the department and follows up on defects and action plans identified as a result of those inspections.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eOversees compliance in the F\u0026amp;B Department of all ECP, HESS and VSP policies and procedures.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsures that all Accounting and Financial policies and procedures are followed and complied with. Regularly reviews all cost center expenditures for the F\u0026amp;B department in relation to Budget expectations – develops action plans and follow-up to adverse variances and reports appropriately to relevant department heads shoreside.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for satisfactory inventory \u0026amp; purchasing management in all areas of the F\u0026amp;B department.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eContinually updates the onboard senior leadership team regarding shipboard performance in the areas of financials and guest satisfaction.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEstablishes and maintains a prominent level of visibility and involvement throughout the ship and in business, social and governmental communities as appropriate.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eOversees, in conjunction with the onboard senior leadership team all aspects of the team member social \u0026amp; welfare programming and ensures all back-of-house \u0026amp; team member areas are well maintained and in accordance with brand standards.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eChampions the use of the Navigator App experience tools to drive greater onboard revenue and guest satisfaction performance.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePerform other job-related functions as assigned.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eGeneral Responsibilities\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eBuilds strong teams and fosters collaboration.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eLeads by example and providing regular and focused performance feedback, thus creating a dynamic team.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eActs as a corporate \u0026amp; brand ambassador with the onboard teams supporting and driving all long-term company goals and brand direction.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFosters regular and structured communications between vessel and shoreside departments.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAlways maintains a visible presence throughout the vessel and encourage meaningful and strong guest interaction by you and the F\u0026amp;B department officers.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePromotes efficiencies in time management and resources through holding structured, documented and concise meetings and inspections.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExercises emotional intelligence to communicate effectively throughout all levels of the operation\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eInstrumental in accurate and effective budgeting\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eDemonstrates strong financial responsibility, working together with relevant department heads for day-to-day oversight as well as Voyage/Monthly/YTD overview with an expectation to meet and/or exceed targets.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEncourages input of direct reporting management – create a team of ‘stakeholders’ who provide ‘collaborative leadership’ and feedback across all aspects of the operation, thus maintaining set standards and execution of relevant policies and procedures.\u003c/li\u003e\u003c/ul\u003e","key_responsibilities_header":"Responsibilities","reporting_to":"Hotel General Manager","skills_knowledge_expertise":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eBachelor’s Degree in Hospitality Management (preferred), Business Administration or related field from an accredited college or university or the international equivalent.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMinimum of five years’ experience as a Food \u0026amp; Beverage Director in a large cruise ship or multi-venue, high volume, luxury hotel or resort is required.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCurrent knowledge of the US Vessel Sanitation Program (U.S.P.H.)\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExceptional communication and interpersonal skills.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExcellent computer software skills required (Word; Excel; Outlook etc.)\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to speak and write English fluently. Proficiency in at least one of the following languages would be an advantage - Dutch, Spanish, or German.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to lead with a perspective in a culturally diverse and dynamic environment.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eKnowledge of the principles and processes involved in business and organizational planning, coordination and execution. This includes resource allocation, work force planning and management, leadership techniques and production methods.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eKnowledge of the principles and processes for providing personalized services, including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eKnowledge of policies and practices involved in the human resources function.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to lead teams in a positive and productive manner by inspiring and developing individuals and effectively managing processes.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003eNote: Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities.\u003c/div\u003e","skills_knowledge_expertise_header":"Desired Skills \u0026 Experience","title":"HAL - Food \u0026 Beverage Director","url":"https://hollandamericagroup.pinpointhq.com/en/postings/e53c87a6-7365-4256-85d9-230c8ee28f09","path":"/en/postings/e53c87a6-7365-4256-85d9-230c8ee28f09","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"420652","requisition_id":"SEA REQ-3218","department":{"id":"12063","name":"Guest Svc"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1050","name":"Holland America Line","title":"Brand"}},"location":{"id":"6459","city":"New York","name":"Global","postal_code":"","province":"New York"}},{"id":"410140","benefits":"","benefits_header":"","compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003eHandles and prepares food for service to guests and crew according to the company’s menus and recipes.\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eComply with company policy regarding waste separation and environmental compliance.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAct as a company ambassador for food waste by creating minimal food waste when preparing any product.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eImplementing and executing food handling and cleaning procedures for the galley in accordance with USPH standards.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFollows all HACCP procedures set by the company.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure Guest Satisfaction Scores are met for food ratings in assigned area.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssist in the preparation of all food according to company recipes.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eProperly utilizes, maintains, and returns equipment and utensils to prevent damage, loss, or undue maintenance.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eReports any malfunctioning equipment or furnishings in need of repair or refurbishing to Chief Baker.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFollows guidelines and instructions established by Chief Baker.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintains a high level of productivity, cleanliness, and sanitation throughout entire work shift.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePerform other job-related functions as assigned.\u0026nbsp;\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eCore Capabilities\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eGood listening skills and able to follow instructions.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eShows initiative in performing culinary tasks.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAsks questions if tasks are unclear.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eTeam player\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eNote: Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities.\u003c/strong\u003e\u003c/div\u003e","key_responsibilities_header":"Key Responsibilities","reporting_to":"Chief Baker","skills_knowledge_expertise":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eAt least 1 year experience in a 5-star hotel, cruise ship or high-profile restaurant performing the functions of a similar position.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExperience in high volume operation of at least 100 meals per service.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eHolds a National Certificate in Bakery\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCertification from accredited advanced food safety program. Extensive knowledge in VSP preferred.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExtensive kitchen machinery and knife safety knowledge.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to effectively read, write and speak English.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePreferred: Degree from accredited culinary college or university.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMarlin's Test score of 60 is required.\u0026nbsp;\u003c/li\u003e\u003c/ul\u003e","skills_knowledge_expertise_header":"Desired Skills \u0026 Experience","title":"HAL - 2nd Asst Baker - SBI","url":"https://hollandamericagroup.pinpointhq.com/en/postings/2fabaee2-ce8e-42e8-a9c7-a124f2f286fc","path":"/en/postings/2fabaee2-ce8e-42e8-a9c7-a124f2f286fc","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"420947","requisition_id":"SEA REQ-3219","department":{"id":"12062","name":"Galley"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1050","name":"Holland America Line","title":"Brand"}},"location":{"id":"6457","city":"Jakarta","name":"Indonesia - SBI","postal_code":"","province":""}},{"id":"410142","benefits":"","benefits_header":"","compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003eHandles and prepares food for service to guests and crew according to the company’s menus and recipes.\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003cdiv\u003e\u003c!--block--\u003e·\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;Assist in the preparation of all pastry according to company recipes.\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e·\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;Properly utilizes, maintains, and returns equipment and utensils to prevent damage, loss, or undue maintenance.\u0026nbsp;\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e·\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to Pastry Chef.\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e·\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;Follows guidelines and instructions established by Pastry Chef.\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e·\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;Maintains a high level of productivity, cleanliness, and sanitation throughout entire work shift.\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e·\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;Responsible for lido prep, floating, and breakfast. Based on operational needs, they can be assigned in any pastry station as needed.\u003cbr\u003e·\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;Meet or exceed the daily job tasks.\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e·\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;Meet or exceed utilizing company resources and ensure the correct use.\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e·\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;Meet or exceed company recipes and standard operating procedures are in compliance.\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e·\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;Meet or exceed company required trainings.\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e·\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;Ensure proper maintenance of company property. Cleaning standards need to be followed in assigned workstation to ensure good appearance and condition of these areas.\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e·\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;Perform other job-related functions as assigned.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eCore capabilities:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eGood listening skills and able to follow instructions.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eShows initiative in performing culinary tasks.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAsks questions if tasks are unclear.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eTeam player\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eNote: Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities.\u003c/strong\u003e\u003c/div\u003e","key_responsibilities_header":"Key Responsibilities","reporting_to":"Pastry Chef","skills_knowledge_expertise":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eAt least 1 year work experience in a 5 star+ hotel, cruise ship or high-profile restaurant performing the functions of a similar position.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExperience in high volume operation of at least 100 meals per service.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eHolds a National Certificate in Pastry\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCertification from accredited advanced food safety program. Extensive knowledge in VSP preferred.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExtensive kitchen machinery and knife safety knowledge.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to effectively read, write and speak English.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePreferred: Degree from accredited culinary college or university.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMarlin's Test score of 60 is required.\u0026nbsp;\u003c/li\u003e\u003c/ul\u003e","skills_knowledge_expertise_header":"Desired Skills \u0026 Experience","title":"HAL - 2nd Commis Pastry - SBI","url":"https://hollandamericagroup.pinpointhq.com/en/postings/cf7164ed-7b14-4945-ada7-5cf74f50c9ce","path":"/en/postings/cf7164ed-7b14-4945-ada7-5cf74f50c9ce","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"420949","requisition_id":"SEA REQ-3220","department":{"id":"12062","name":"Galley"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1050","name":"Holland America Line","title":"Brand"}},"location":{"id":"6457","city":"Jakarta","name":"Indonesia - SBI","postal_code":"","province":""}},{"id":"410206","benefits":"","benefits_header":"","compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003eHandles and prepares food for service to guests and crew according to the company’s menus and recipes.\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eComply with company policy regarding waste separation and environmental compliance.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAct as a company ambassador for food waste by creating minimal food waste when preparing any product.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eImplementing and executing food handling and cleaning procedures for the galley in accordance with USPH standards.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFollows all HACCP procedures set by the company.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure Guest Satisfaction Scores are met for food ratings in assigned area.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssist in the preparation of all food according to company recipes.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eProperly utilizes, maintains, and returns equipment and utensils to prevent damage, loss, or undue maintenance.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eReports any malfunctioning equipment or furnishings in need of repair or refurbishing to Chief Baker.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFollows guidelines and instructions established by Chief Baker.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintains a high level of productivity, cleanliness, and sanitation throughout entire work shift.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePerform other job-related functions as assigned.\u0026nbsp;\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eCore Capabilities\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eGood listening skills and able to follow instructions.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eShows initiative in performing culinary tasks.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAsks questions if tasks are unclear.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eTeam player\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eNote: Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities.\u003c/strong\u003e\u003c/div\u003e","key_responsibilities_header":"Key Responsibilities","reporting_to":"Chief Baker","skills_knowledge_expertise":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eAt least 1 year experience in a 5-star hotel, cruise ship or high-profile restaurant performing the functions of a similar position.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExperience in high volume operation of at least 100 meals per service.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eHolds a National Certificate in Bakery\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCertification from accredited advanced food safety program. Extensive knowledge in VSP preferred.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExtensive kitchen machinery and knife safety knowledge.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to effectively read, write and speak English.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePreferred: Degree from accredited culinary college or university.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMarlin's Test score of 60 is required.\u0026nbsp;\u003c/li\u003e\u003c/ul\u003e","skills_knowledge_expertise_header":"Desired Skills \u0026 Experience","title":"HAL - 2nd Asst Baker - CSSI","url":"https://hollandamericagroup.pinpointhq.com/en/postings/5163442f-2061-4fbc-98e8-b8a5fde54cc4","path":"/en/postings/5163442f-2061-4fbc-98e8-b8a5fde54cc4","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"421008","requisition_id":"SEA REQ-3221","department":{"id":"12062","name":"Galley"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1050","name":"Holland America Line","title":"Brand"}},"location":{"id":"6002","city":"Kurla West, Mumbai","name":"India - CSSI","postal_code":"400 070","province":"Maharashtra"}},{"id":"410740","benefits":"\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003ePhysical Demands: \u003cbr\u003e\u003c/strong\u003eFor the safety of yourself and others on board certain physical abilities shall be maintained. Must be able to bend, climb, perform repetitive motion, and repetitively heavy lift.\u003cbr\u003e\u003cbr\u003eMust maintain physical fitness to perform tasks associated with job.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eTravel Requirements:\u0026nbsp;\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003ePassport – valid for a minimum of 6 month\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFlag state issued seaman book\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eGeneral flag state or flag state approved marine fitness medical United States C1/D visa\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnglish Marlin test at minimal score of 80%\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePre-employment medical examination\u0026nbsp;\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eWorking conditions:\u003cbr\u003e\u003c/strong\u003eWorking on a cruise ship is very different from any land-based occupation. Working hours are longer and work is more intense due to the constant demand of the guests. You have to be very flexible in your working hours, which on occasion might have to be changed due to unforeseen circumstances. The Maritime Labour Convention of 2006 however strictly regulates these. Apart from the working hours there are strict rules which all members of the ship’s company need to adhere to as stipulated by the Master’s standing orders. You work in close proximity with your fellow crewmembers and therefore respect among all is essential.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cbr\u003e\u003c/div\u003e","benefits_header":"Physical Demands \u0026 Travel","compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003eOverall responsibility of the wine program onboard as well as operational management of the service in The Restaurant with a capacity of 450 guests. Oversee the inventory management; menu selection rotations and ordering of selections form our complementary Wine Program and Premium Wine Lists. Responsible for the selections and updates of all recommendations for each outlet and their menus. \u003cbr\u003e\u003cbr\u003eThe Sommelier plays an integral part in assisting with the smooth operation and taking ownership of their outlet. Decisions on how to enhance the guest experience are an important responsibility on how the company achieves the goal of providing the guests with the ultimate travel experience. The Sommelier ensures all their team members are aware of the vision and mission of Seabourn and encourage their teams to follow the guidelines set forth. \u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eReporting relationships:\u003cbr\u003e\u003c/strong\u003eThe Sommelier reports directly to the Bar Manager supported by the Food and Beverage Manager.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003ePosition has professional level reports – Assistant Sommelier , Bar Waiter\u0026nbsp;\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003col\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for ensuring that the wine and beverage sales forecasted for the restaurants on the ship are met.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsures the daily wine flash report about the complementary wines/champagne is updated, posted and discussed.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eStrives to meet the target cost of sales for the dining rooms as determined by the company budgets.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsures that all beverage stocks in the wine stand are used, stored and accounted for following company policies and guidelines and recipes are followed with correct measurement procedures.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintains and updates the Wine List to reflect the products and vintages and prices that are in stores and in the wine stand, within the guidelines established by Seabourn.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsures that there is proper feedback being communicated to the Public Rooms Manager, Restaurant Manager and Food and Beverage Manager as to guest comments on the scope and content of the wine list and developing trends in wine consumption.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for the training and education of all those involved in sales and service of wine products on board. Ensures that the staffs assigned to dining outlets are promoting premium products.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for the promoting and conducting Wine Seminars as per voyage needs.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for maintaining the service and cycle of complimentary wines in accordance to Standard Operating Procedures. Ensures that the recommendations are properly spelled in the daily menus.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsures that the beverages being used for hosting purposes in the restaurants are in accordance with company policy and guidelines.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eLiaises with the Provision Master in order to determine what labels from the hosting selection need to be used in order to maintain stocks on hand within the goals set by the company.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eInventory, consumption reports, rotations of wine products and stock ordering for ships consumption.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eForecasting and stock control.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for maintenance of wine displays on board.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for maintaining and executing all beverage promotions on board, designed to increase sales.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for proper use and maintenance of all glassware and other operational equipment.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssigns working stations and ensures service flow and guest satisfaction during service.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsures deliveries of gift orders and Amex order bottles to suites.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eInventory counts done on a cruise basis and that all sales and usage are accounted for as per company policies.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWill follow Seabourn Name Recognition program and write tests accordingly.\u0026nbsp;\u003c/li\u003e\u003c/ol\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cbr\u003e\u003cstrong\u003ePublic Health:\u0026nbsp;\u003c/strong\u003e\u003c/div\u003e\u003col\u003e\u003cli\u003e\u003c!--block--\u003eTo be familiar with and execute the Seabourn HESS-MS appropriate to their position.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsures that all crewmembers reporting to them follow company policies on personal hygiene and uniforms.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eReports any malfunctioning equipment or furnishings in need of repair or refurbishing to the Bar Manager supervising his station.\u0026nbsp;\u003c/li\u003e\u003c/ol\u003e","key_responsibilities_header":"Key Responsibilities","reporting_to":"Bar Manager","skills_knowledge_expertise":"\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eEducation:\u0026nbsp;\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eHigh School Diploma or equivalent degree.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eSommelier diploma or certificate or equivalent diploma from a recognized Wine School.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eProof of continuing education translated in certificates or letter of participation in specialized courses, seminars, tasting and proof of visits to wineries and wine growing regions.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMinimum certified Sommelier qualification from the Court of Master Sommeliers and or level 3 WSET/CAPS or AIS.\u0026nbsp;\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eExperience:\u0026nbsp;\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eOne year of working experience as a supervisor in a dining room environment.\u0026nbsp;\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eKnowledge, Skills \u0026amp; Abilities:\u0026nbsp;\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eKnowledge of public health and sanitation regulations and procedures. Thorough practical knowledge of classical wine and beverage service.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eTo be knowledgeable of the USPH and other international Public Health rules and regulations by participating in the company's Basic Food Hygiene course every 2 years and achieving a minimum of 80% pass.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWorking knowledge of wine lists that cover all countries of Old and New World wines and spirits represented in our beverage program.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eShould have the ability to train and coach all team members.\u0026nbsp;\u003c/li\u003e\u003c/ul\u003e","skills_knowledge_expertise_header":"Qualifications","title":"SBN - Sommelier","url":"https://hollandamericagroup.pinpointhq.com/en/postings/a0e20d1e-ea9f-4e17-bf3c-49169020ab47","path":"/en/postings/a0e20d1e-ea9f-4e17-bf3c-49169020ab47","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"421524","requisition_id":"SEA REQ-3224","department":{"id":"11005","name":"Beverage Svc"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1051","name":"Seabourn","title":"Brand"}},"location":{"id":"6459","city":"New York","name":"Global","postal_code":"","province":"New York"}},{"id":"410741","benefits":"\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003ePhysical Demands: \u003cbr\u003e\u003c/strong\u003eFor the safety of yourself and others on board certain physical abilities shall be maintained. Must be able to bend, climb, perform repetitive motion, and repetitively heavy lift.\u003cbr\u003e\u003cbr\u003eMust maintain physical fitness to perform tasks associated with job.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eTravel Requirements:\u0026nbsp;\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003ePassport – valid for a minimum of 6 month\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFlag state issued seaman book\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eGeneral flag state or flag state approved marine fitness medical United States C1/D visa\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnglish Marlin test at minimal score of 80%\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePre-employment medical examination\u0026nbsp;\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eWork Conditions:\u003c/strong\u003e\u003cbr\u003eWorking on a cruise ship is very different from any land-based occupation. Working hours are longer and work is more intense due to the constant demand of the guests. You have to be very flexible in your working hours, which on occasion might have to be changed due to unforeseen circumstances. The Maritime Labour Convention of 2006 however strictly regulates these. Apart from the working hours there are strict rules which all members of the ship’s company need to adhere to as stipulated by the Master’s standing orders. You work in close proximity with your fellow crewmembers and therefore respect among all is essential.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e","benefits_header":"Physical Demands \u0026 Travel","compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003eResponsible for beverage and wine service and sales in the dining outlets. Operational management of dining outlets with a maximum capacity of 450 guests throughout a service. \u003cbr\u003e\u003cbr\u003eThe assistant Sommelier plays an integral part in assisting with the smooth operation and taking ownership of their outlet. Decisions on how to enhance the guest experience are an important responsibility on how the company achieves the goal of providing the guests with the ultimate travel experience. The Sommelier ensures all their team members are aware of the vision and mission of Seabourn and encourage their teams to follow the guidelines set forth. \u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eReporting relationships:\u003cbr\u003e\u003c/strong\u003eAssistant Sommelier reports directly to the Sommelier supported by the Public Rooms Manager.\u0026nbsp;\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cbr\u003eHas a professional level reporting of up 15. Bar Waiter 10, Bartender 3 and utilities 2.\u0026nbsp;\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003col\u003e\u003cli\u003e\u003c!--block--\u003eEnsures that guest satisfaction is achieved and service procedures are followed at all times.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure all Hotel Operations functions are carried out in compliance with the line’s Environmental Compliance Plan (ECP).\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for promoting and maximizing beverage sales.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eSupervises the Wine service in the dining outlets according to the daily schedule.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWorks with the Sommelier when promoting Wine sales. Supports the Sommelier with the Seabourn Vintage program.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eHelps to ensure that all beverage stocks in the bars and in lockers or pantries are used, stored and accounted for, following company policies and guidelines.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eProvides prompt, attentive and courteous service to every guest in the assigned outlets and special events.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintains an attentive and proactive approach when it comes to offer a second round and ascertaining satisfaction with the product already served.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eKnowledgeable of all complimentary products (wine and spirits) being offered to our guests.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for the correct and proper handling of all checks and sales transactions generated in the assigned dining outlets.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for helping to achieve the yearly goal for the bar scores in the guest\u0026nbsp;\u003cbr\u003ecomment cards.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsures that all drinks are served according to Seabourn recipes, standards and measurements.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eStrives to always up-sell to better quality premium and super-premium products. By following wine menu presentation SOP.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWill follow Seabourn Name Recognition program and write tests accordingly.\u0026nbsp;\u003c/li\u003e\u003c/ol\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003ePublic Health:\u003c/strong\u003e\u003c/div\u003e\u003col\u003e\u003cli\u003e\u003c!--block--\u003eCleaning duties as assigned by Supervisor, maintenance and reporting of any deficiencies in designated areas of responsibilities.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible to control and manage the areas of responsibility (Colonnade galley and buffet) are pertinent to SMS 2008 USPH / CAPH/UKPH, ISO 14001, NLV Seabourn (ship specific) and International Regulations as applicable in direct communication with CDC onboard. In addition, to be familiarized with IPM program and attend training as directed.\u0026nbsp;\u003c/li\u003e\u003c/ol\u003e","key_responsibilities_header":"Key Responsibilities","reporting_to":"Head Sommelier","skills_knowledge_expertise":"\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eEducation:\u0026nbsp;\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eHigh School diploma or equivalent degree.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eA good wine knowledge from the old and the new world.\u0026nbsp;\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eExperience:\u0026nbsp;\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003ePractical knowledge of beverage operations and service.\u0026nbsp;\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eKnowledge, Skills \u0026amp; Abilities:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eTo be knowledgeable of the USPH and other international Public Health rules and regulations by participating in the company's Basic Food Hygiene course every 2 years and achieving a minimum of 80% pass.\u003c/li\u003e\u003c/ul\u003e","skills_knowledge_expertise_header":"Qualifications ","title":"SBN - Asst Sommelier","url":"https://hollandamericagroup.pinpointhq.com/en/postings/307fb616-9272-40ad-93ed-13d55d2d7451","path":"/en/postings/307fb616-9272-40ad-93ed-13d55d2d7451","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"421525","requisition_id":"SEA REQ-3225","department":{"id":"11005","name":"Beverage Svc"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1051","name":"Seabourn","title":"Brand"}},"location":{"id":"6459","city":"New York","name":"Global","postal_code":"","province":"New York"}},{"id":"410786","benefits":"\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003ePhysical Demands:\u0026nbsp;\u003c/strong\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003eFor the safety of yourself and others on board certain physical abilities shall be maintained. Must be able to bend, climb, perform repetitive motion, and repetitively heavy lift.\u0026nbsp;\u003cbr\u003e\u003cbr\u003eMust maintain physical fitness to perform tasks associated with job.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eTravel Requirements:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003ePassport – valid for a minimum of 6 month\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFlag state issued seaman book\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eGeneral flag state or flag state approved marine fitness medical United States C1/D visa\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnglish Marlin test at minimal score of 80%\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePre-employment medical examination\u0026nbsp;\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eWorking Conditions:\u003cbr\u003e\u003c/strong\u003eWorking on a cruise ship is very different from any land-based occupation. Working hours are longer and work is more intense due to the constant demand of the guests. You have to be very flexible in your working hours, which on occasion might have to be changed due to unforeseen circumstances. The Maritime Labour Convention of 2006 however strictly regulates these. Apart from the working hours there are strict rules which all members of the ship’s company need to adhere to as stipulated by the Master’s standing orders. You work in close proximity with your fellow crewmembers and therefore respect among all is essential.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e","benefits_header":"Physical Demands \u0026 Travel","compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003eManagement of all shipboard food preparation to ensure that the line’s high culinary standard of cuisine is maintained within the budgetary limitation established as company policy. Assists the Executive Chef in his duties. \u003cbr\u003e\u003cbr\u003eThe Executive Sous Chef is responsible to ensure the guest satisfaction of the food product in their outlet. They also ensure that staff is trained in order to provide the service necessary for the continued service we provide on board. The decisions made regarding food costs and waste management is imperative to the success of the company as well as team morale and support to the management. \u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eReporting relationships:\u003cbr\u003e\u003c/strong\u003eThe Executive Sous Chef reports directly to the Executive Chef de Cuisine.\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003col\u003e\u003cli\u003e\u003c!--block--\u003eAssists the Executive Chef in his duties.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssist that all standard operation procedures are in place, adhered to and being followed throughout the ship.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEvaluate assigned galley staff as per Seabourn personnel policy.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssist in training sessions for galley staff that is involved in food preparation.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eOversee the care, treatment and training on galley equipment.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eControl inventory and maintenance records of durable (non-food) items.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eControl hours worked in his team. At the same time to ensure that overtime is kept to a minimum level.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintain log sheet of all liquors and wines for food preparation in galley.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eActively involved in yield and portion control in conjunction with Executive Chef.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssist in training sessions for galley staff that is involved in food preparation.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure that waste control is in place, grocery breakage minimized and garbage\u0026nbsp;\u003cbr\u003eseparation followed.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssist loading on the pier that all-perishable food items are of highest quality before bringing on board.\u0026nbsp;\u003c/li\u003e\u003c/ol\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003ePublic Health:\u0026nbsp;\u003c/strong\u003e\u003c/div\u003e\u003col\u003e\u003cli\u003e\u003c!--block--\u003eTo be familiar with and execute the Seabourn HESS-MS appropriate to their position.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eControl and monitor cooling logs and blast chiller procedures. Follow up on daily checklists.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintain physical spot checks in all fresh produce fridges in Main Galley.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eSupervise butcher shop to ensure that all meat items are being properly handled during storing, defrosting and preparation and to minimize waste.\u0026nbsp;\u003c/li\u003e\u003c/ol\u003e","key_responsibilities_header":"Key Responsibilities","reporting_to":"","skills_knowledge_expertise":"\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eEducation:\u0026nbsp;\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eFormal degree in food management from a recognized International culinary institution\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eProof of continuing education translated in certificates or letter of participation in specialized courses\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eStrong command of the English language combined with writing skills\u0026nbsp;\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eExperience:\u0026nbsp;\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003e5+ years experience in a 5 star + hotel, cruise ship or high-profile restaurant performing the functions of a similar position.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003e2+ year in same or similar position.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCertification from accredited advanced food safety program. Extensive knowledge in VSP preferred.\u0026nbsp;\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eKnowledge, Skills \u0026amp; Abilities:\u0026nbsp;\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003ePreferred knowledge of cruise ship-catering operation.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eThorough knowledge of food preparation, presentation and preservation procedures. Thorough knowledge of Public Health and Sanitation's regulations and procedures.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEffective planner, problem solver and ability of successful implementations.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to execute and follow up on food promotions and other activities that will increase guest cruising experience.\u0026nbsp;\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cbr\u003e\u003c/div\u003e","skills_knowledge_expertise_header":"Qualifications","title":"SBN - Executive Sous Chef","url":"https://hollandamericagroup.pinpointhq.com/en/postings/30319362-7e90-4dcb-b353-b599afe889aa","path":"/en/postings/30319362-7e90-4dcb-b353-b599afe889aa","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"421559","requisition_id":"SEA REQ-3229","department":{"id":"12062","name":"Galley"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1051","name":"Seabourn","title":"Brand"}},"location":{"id":"6459","city":"New York","name":"Global","postal_code":"","province":"New York"}},{"id":"410794","benefits":"\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003ePhysical Demands:\u0026nbsp;\u003c/strong\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003eFor the safety of yourself and others on board certain physical abilities shall be maintained. Must be able to bend, climb, perform repetitive motion, and repetitively heavy lift.\u0026nbsp;\u003cbr\u003e\u003cbr\u003eMust maintain physical fitness to perform tasks associated with job.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eTravel Requirements:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003ePassport – valid for a minimum of 6 month\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFlag state issued seaman book\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eGeneral flag state or flag state approved marine fitness medical United States C1/D visa\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnglish Marlin test at minimal score of 80%\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePre-employment medical examination\u0026nbsp;\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eWorking Conditions:\u003cbr\u003e\u003c/strong\u003eWorking on a cruise ship is very different from any land-based occupation. Working hours are longer and work is more intense due to the constant demand of the guests. You have to be very flexible in your working hours, which on occasion might have to be changed due to unforeseen circumstances. The Maritime Labour Convention of 2006 however strictly regulates these. Apart from the working hours there are strict rules which all members of the ship’s company need to adhere to as stipulated by the Master’s standing orders. You work in close proximity with your fellow crewmembers and therefore respect among all is essential.\u0026nbsp;\u003c/div\u003e","benefits_header":"Physical Demands \u0026 Travel","compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003eDirects, supervises and assists in the activities of the Demi Chef de Partie engaged in the preparation of the established quality of food for service to guests and crew in the station assigned. \u003cbr\u003e\u003cbr\u003eThe Chef de Partie is required to adopt a pro-active approach in solving challenges that may arise in their station. Guest satisfaction is the ultimate goal and the Chef de Partie should ensure that all decisions made have the guest in mind. Assisting hi teammates plays an integral role in this position and they should therefor encourage and coach those that work with him. \u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eReporting Relationships:\u003c/strong\u003e\u003cbr\u003eThe Chef de Partie reports directly to the Executive Sous Chef supported by the Chef de Cuisine Main Galley.\u003cbr\u003e\u003cbr\u003ePosition has 2 direct professional level reports. Demi Chef de Parties 2.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003col\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for directing, supervising and assisting in the preparation of all food in the assigned station in the kitchen in accordance with the established company menus and recipes.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for quality, quantity, attractiveness and correctness of all food items served from the station as per company's standard recipes and follow up with FIFO.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eDirects, supervises, assists and coaches all employees assigned to the station.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for the performance, appearance, dress and personal conduct of all employees assigned to his station. Reports on these subjects objectively and timely to his Executive Sous Chef.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eControls actual hours worked of the employees assigned to the station and report any discrepancies between these and the published work schedules to Executive Sous Chef supervising his station.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for checking that quantity and quality of items ordered from stores are received and stored in proper condition and thereafter used in the correct way. FIFO.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePrepares a daily mise en place list for the designated section in accordance with the planned menu and recipes for the day.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWorks closely and cooperates with superiors, colleagues and subordinates in order to achieve the highest possible guest satisfaction from the products served.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePrepares a daily requisition for Executive Chef for all items ordered from stores for use in his station.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExecute all special orders and dietary requirements.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for helping to maintain a team atmosphere in the department.\u0026nbsp;\u003c/li\u003e\u003c/ol\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003ePublic Health:\u003c/strong\u003e\u003c/div\u003e\u003col\u003e\u003cli\u003e\u003c!--block--\u003eResponsible to implement and execute proper maintenance and cleaning procedures in the station assigned to him in order to ensure good appearance and condition of these areas.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eReports any malfunctioning equipment or furnishings in need of repair or refurbishing to the Executive Sous Chef supervising his station.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintains a high level of productivity, cleanliness and sanitation throughout the entire station.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for ensuring that proper work and cleaning methods are being followed in order to produce and serve safe, wholesome, high quality and attractive food for guests and crew.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for the proper use of equipment and utensils to prevent damage or undue maintenance requirements. Report to have replaced.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssigns all cleaning responsibilities within his station according to the cleaning schedule and report to the Executive Sous Chef regarding any problems, which have occurred. If station has GPA personnel assigned, he is responsible for his performance.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eTo be familiar with and execute the Seabourn HESS-MS appropriate to their position.\u0026nbsp;\u003c/li\u003e\u003c/ol\u003e","key_responsibilities_header":"Key Responsibilities","reporting_to":"Executive Sous Chef","skills_knowledge_expertise":"\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eEducation:\u0026nbsp;\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eDegree/Diploma from accredited culinary college or university. Ability to effectively read, write and speak English\u0026nbsp;\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eExperience:\u0026nbsp;\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003e3+ years experience in a 5 star + hotel, cruise ship or high-profile restaurant performing the functions of a similar position.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCertification from accredited advanced food safety program. Extensive knowledge in VSP preferred.\u0026nbsp;\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eKnowledge, Skills \u0026amp; Abilities:\u0026nbsp;\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eAbility to deliver 5 star culinary products.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExperience in high volume operation of at least 500 meals per service.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExtensive kitchen machinery and knife safety knowledge.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExperience working in all major culinary brigade stations with extensive knowledge in designated station.\u003c/li\u003e\u003c/ul\u003e","skills_knowledge_expertise_header":"Qualifications","title":"SBN - Chef De Partie","url":"https://hollandamericagroup.pinpointhq.com/en/postings/af6025d3-a34c-4db8-9e86-77b571e7fb03","path":"/en/postings/af6025d3-a34c-4db8-9e86-77b571e7fb03","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"421564","requisition_id":"SEA REQ-3232","department":{"id":"12062","name":"Galley"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1051","name":"Seabourn","title":"Brand"}},"location":{"id":"6459","city":"New York","name":"Global","postal_code":"","province":"New York"}},{"id":"410798","benefits":"\u003cdiv\u003e\u003c!--block--\u003eWorking on a cruise ship is very different from any land-based occupation. Working hours are\u0026nbsp;\u003cbr\u003elonger and work is more intense due to the constant demand of the guests. You have to be very flexible in your working hours, which on occasion might have to be changed due to unforeseen circumstances. The Maritime Labour Convention of 2006 however strictly regulates these.\u0026nbsp;\u003cbr\u003eApart from the working hours there are strict rules which all members of the ship’s company\u0026nbsp;\u003cbr\u003eneed to adhere to as stipulated by the Master’s standing orders. You work in close proximity\u0026nbsp;\u003cbr\u003ewith your fellow crewmembers and therefore respect among all is essential.\u0026nbsp;\u003cbr\u003e\u003cbr\u003ePhysical Demands:\u0026nbsp;\u003cbr\u003eFor the safety of yourself and others on board certain physical abilities shall be maintained.\u0026nbsp;\u003cbr\u003eMust be able to bend, climb, perform repetitive motion, and repetitively heavy lift.\u003cbr\u003eMust maintain physical fitness to perform tasks associated with job.\u003cbr\u003eTravel Requirements:\u003cbr\u003ePassport – valid for a minimum of 6 month\u003cbr\u003eFlag state issued seaman book\u003cbr\u003eGeneral flag state or flag state approved marine fitness medica\u003c/div\u003e","benefits_header":"WORK CONDITIONS:","compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003eManagement of all the pastry shipboard food preparation to ensure that the line’s high culinary\u0026nbsp;\u003cbr\u003estandard of cuisine is maintained within the budgetary limitation established as company\u0026nbsp;\u003cbr\u003epolicy. Assists the Executive Chef in his duties.\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003cdiv\u003e\u003c!--block--\u003eDuties:\u003cbr\u003e1. Assists the Executive Chef in his duties.\u003cbr\u003e2. Assist that all standard operation procedures are in place, adhered to and being\u0026nbsp;\u003cbr\u003efollowed throughout the ship.\u003cbr\u003e3. Evaluate assigned galley staff as per Seabourn personnel policy within the pastry\u003cbr\u003e4. Implement training sessions for galley staff that is involved in food preparation within\u0026nbsp;\u003cbr\u003ethe pastry\u0026nbsp;\u003cbr\u003e5. Oversee the care, treatment and training on galley equipment, over the pastry galley\u003cbr\u003e6. Control inventory and maintenance records of durable (non-food) items.\u003cbr\u003e7. Control hours worked in his team. At the same time to ensure that overtime is kept to a\u0026nbsp;\u003cbr\u003eminimum level.\u003cbr\u003e8. Maintain log sheet of all liquors and wines for food preparation in galley.\u003cbr\u003e9. Actively involved in yield and portion control in conjunction with Executive Chef.\u003cbr\u003e10. Ensure that waste control is in place, grocery breakage minimized and garbage\u0026nbsp;\u003cbr\u003eseparation followed.\u003cbr\u003e11. Assist loading on the pier that all-perishable food items are of highest quality before\u0026nbsp;\u003cbr\u003ebringing on board.\u0026nbsp;\u003cbr\u003ePublic Health:\u003cbr\u003e1. Responsible for ensuring that personnel under his/her supervision are familiar with the\u0026nbsp;\u003cbr\u003eSeabourn HESS-MS.\u003cbr\u003e2. Control and monitor cooling logs and blast chiller procedures. Follow up on daily\u0026nbsp;\u003cbr\u003echecklists.\u0026nbsp;\u003cbr\u003e3. Maintain physical spot checks in all fresh produce fridges in The Grill kitchen\u0026nbsp;\u003cbr\u003edelegated by the Executive Chef.\u0026nbsp;\u003cbr\u003e\u003cbr\u003eAlong with the shore side corporate staff.\u0026nbsp;\u003cbr\u003e\u003cbr\u003eMaking sure that\u003cbr\u003eguest satisfaction of the food product in their outlet meets and on occasions exceeds the\u0026nbsp;\u003cbr\u003eSeabourn standard. They also ensure that staff is trained in order to provide the service\u0026nbsp;\u003cbr\u003enecessary for the continued service we provide on board. The decisions made regarding food\u0026nbsp;\u003cbr\u003ecosts and waste management is imperative to the success of the company as well as team\u0026nbsp;\u003cbr\u003emorale and support to the management.\u003c/div\u003e","key_responsibilities_header":"Key Responsibilities","reporting_to":"","skills_knowledge_expertise":"\u003cdiv\u003e\u003c!--block--\u003eQUALIFICATIONS:\u003cbr\u003eEducation:\u0026nbsp;\u003cbr\u003eFormal degree in food management from a recognized International culinary institution.\u003cbr\u003eProof of continuing education translated in certificates or letter of participation in specialized\u0026nbsp;\u003cbr\u003ecourses what kind of courses.\u003cbr\u003eStrong command of the English language combined with writing skills.\u003cbr\u003eExperience:\u003cbr\u003e5+ years experience in a 5 stars + hotel, cruise ship or high-profile restaurant performing the\u0026nbsp;\u003cbr\u003efunctions of a similar position.\u003cbr\u003e2+ years in same or similar position.\u003cbr\u003eCertification from accredited advanced food safety program. Extensive knowledge in VSP\u0026nbsp;\u003cbr\u003epreferred.\u003cbr\u003eKnowledge, Skills \u0026amp; Abilities:\u0026nbsp;\u003cbr\u003ePreferred knowledge of cruise ship-catering operation.\u003cbr\u003eThorough knowledge of food preparation, presentation and preservation procedures.\u003cbr\u003eThorough knowledge of Public Health and Sanitation's regulations and procedures.\u003cbr\u003eEffective planner, problem solver and ability of successful implementations.\u003cbr\u003eAbility to execute and follow up on food promotions and other activities that will increase guest\u0026nbsp;\u003cbr\u003ecruising experience\u003c/div\u003e","skills_knowledge_expertise_header":"Skills, Knowledge and Expertise","title":"SBN - Executive Pastry Sous Chef","url":"https://hollandamericagroup.pinpointhq.com/en/postings/1af53a40-101b-47b2-a8cf-7ada03a780b8","path":"/en/postings/1af53a40-101b-47b2-a8cf-7ada03a780b8","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"421568","requisition_id":"SEA REQ-3234","department":{"id":"12062","name":"Galley"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1051","name":"Seabourn","title":"Brand"}},"location":{"id":"6459","city":"New York","name":"Global","postal_code":"","province":"New York"}},{"id":"411278","benefits":"\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003ePhysical Demands:\u0026nbsp;\u003c/strong\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003eFor the safety of yourself and others on board certain physical abilities shall be maintained. Must be able to bend, climb, perform repetitive motion, and repetitively heavy lift.\u0026nbsp;\u003cbr\u003e\u003cbr\u003eMust maintain physical fitness to perform tasks associated with job.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eTravel Requirements:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003ePassport – valid for a minimum of 6 month\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFlag state issued seaman book\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eGeneral flag state or flag state approved marine fitness medical United States C1/D visa\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnglish Marlin test at minimal score of 80%\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePre-employment medical examination\u0026nbsp;\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eWorking Conditions:\u003cbr\u003e\u003c/strong\u003eWorking on a cruise ship is very different from any land-based occupation. Working hours are longer and work is more intense due to the constant demand of the guests. You have to be very flexible in your working hours, which on occasion might have to be changed due to unforeseen circumstances. The Maritime Labour Convention of 2006 however strictly regulates these. Apart from the working hours there are strict rules which all members of the ship’s company need to adhere to as stipulated by the Master’s standing orders. You work in close proximity with your fellow crewmembers and therefore respect among all is essential.\u0026nbsp;\u003c/div\u003e","benefits_header":"Physical Demands \u0026 Travel","compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003eThe waiter is responsible for guest satisfaction and service procedures as instructed by the Snr Waiters, Assistant Maitre d’s and outlet managers [incl. Bar Manager]. This includes, but is not limited to, all food and beverage services provided in all the Restaurants, lounges, bars, decks and other outlets where events are catered for. \u003cbr\u003e\u003cbr\u003eWaiters play an integral part on the overall guest satisfaction onboard our ships by providing memorable moments during their time in our various culinary venues. This is achieved by the consistent application of our service standards, all our procedures and great attention to details which forms the foundations for Waiters to provide a personalized service to each of our guests through their behavior, their approach and the small extra attentions they provide. So being alert, focused and able to “read” our guests is essential to adapt suitably these procedures. Learning guest’s names, recognizing them and addressing them by name is a requirement as well as remembering their preferences (or at least finding them out through our system) and remembering their habits in order to anticipate their requests before they ask. Also being able to provide the same quality of service during quiet and busy periods by remaining calm, focused and remaining polite and friendly towards guests, colleagues and supervisors alike. Remaining resilient and solution orientated when faced with operational issues and unexpected delays, being able to communicate promptly, clearly and professionally with our guests and colleagues.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eReporting relationships:\u003cbr\u003e\u003c/strong\u003eThe waiter reports directly to the Senior Waiter/Bar Tender/Sommelier whilst following guidance from the respective outlet manager.\u0026nbsp;\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003col\u003e\u003cli\u003e\u003c!--block--\u003eRespectfully expedite all instructions advised by the more senior wait staff/Bar Tenders/Sommelier and managers.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eStrive to accurately and swift fully execute any guest request whilst following company service procedures at all times.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eBe knowledgeable regarding all wine and food offerings as explained in each outlet’s menu briefing. This includes information regarding portions, ingredients, wine vintages, grapes and blends, potential food allergies and other related information guests might enquire about.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssist with set-up, service and break down duties linked to each outlet and as advised by managers.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eOffer wine and menu recommendations as outlined by the outlet Chef de Cuisine and Sommelier.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure that accurate food and drinks orders are taken when directed by Snr Waiter/Bar Tender or Sommelier, using DMS, Micros and checks depending on the outlet.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFollow all relevant health department regulations pre, post or during services.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eLearn and use guest names as per company set procedures and standards.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFollow and ensures that the company beverage standards of service are being adhered to.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFollow and ensures that the company food service standards are adhered to.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eGreet and escort guests to their tables, seats or locations in the assigned outlets. [This includes escorting plates and beverages in all outlets this is relevant to].\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure that company policy in regards to drinking age is followed and that the service of alcoholic beverages to obviously ‘overserved’ guests is reported and stopped in a tactful and appropriate manner.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eLearn the Public Health regulations and procedures and adhere to these standards at all times. [this may include buffet or event set-up’s]\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eIs familiar with the IPM program and attends training as directed.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAttends various training session with the aim to further improve his/her level of performance.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eStrives to minimize breakage and wastage and follows proper procedures when disposing of garbage.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFollows company guidelines regarding uniforms and personal hygiene.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eTo be familiar with and execute the Seabourn HESS-MS appropriate to their position.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssist with ensuring that each outlet is ready for service. [15 min prior to advertised timings]\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFollow instructions from the Snr waiter, Bar tender or relevant manager to administer the appropriate service related to the outlet.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eClear stations from any soiled service items.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eReports directly to his/her Sr. Waiter/Bar Tender/Sommelier, as directed by the Outlet Manager.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssists in taking food and drink orders, when requested, in compliance with company guidelines.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssists with additional duties as requested by the ships management.\u003c/li\u003e\u003c/ol\u003e","key_responsibilities_header":"Key Responsibilities","reporting_to":"Asst Maitre D","skills_knowledge_expertise":"\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eEducation:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eDiploma from a recognized apprenticeship program, or equivalent.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eExperience:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eAt least one year of full time working experience in a four or five star (or similar grade) hotel/restaurant.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eRestaurant experience combined with good attitude, willingness to learn, good presentation and English language skills.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePrevious experience on another Cruise Line is preferred\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eKnowledge, Skills \u0026amp; Abilities:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eTo be knowledgeable of the USPH and other international Public Health rules and regulations by participating in the company's Basic Food Hygiene course every 2 years and achieving a minimum of 80% pass.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eRequires the knowledge of all aspects of good quality restaurant service.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWorking experience with international clientele\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMust be self-disciplined and be able to communicate with the guest and other departments. Must be a self-motivated person with an eye for detail\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eShould always have the ambition for promotion\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to work in a team\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to understand and follow verbal and written instructions and see to the completion to the task assigned\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMust be a good time keeper\u003c/li\u003e\u003c/ul\u003e","skills_knowledge_expertise_header":"Qualifications ","title":"SBN - Waiter","url":"https://hollandamericagroup.pinpointhq.com/en/postings/9d8c274e-9e5f-4599-a35d-3abc3bbdc5ab","path":"/en/postings/9d8c274e-9e5f-4599-a35d-3abc3bbdc5ab","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"422016","requisition_id":"SEA REQ-3248","department":{"id":"12066","name":"Restaurant"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1051","name":"Seabourn","title":"Brand"}},"location":{"id":"6459","city":"New York","name":"Global","postal_code":"","province":"New York"}},{"id":"411301","benefits":"\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003ePhysical Demands:\u0026nbsp;\u003c/strong\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003eFor the safety of yourself and others on board certain physical abilities shall be maintained. Must be able to bend, climb, perform repetitive motion, and repetitively heavy lift.\u0026nbsp;\u003cbr\u003e\u003cbr\u003eMust maintain physical fitness to perform tasks associated with job.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eTravel Requirements:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003ePassport – valid for a minimum of 6 month\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFlag state issued seaman book\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eGeneral flag state or flag state approved marine fitness medical United States C1/D visa\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnglish Marlin test at minimal score of 80%\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePre-employment medical examination\u0026nbsp;\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eWorking Conditions:\u003cbr\u003e\u003c/strong\u003eWorking on a cruise ship is very different from any land-based occupation. Working hours are longer and work is more intense due to the constant demand of the guests. You have to be very flexible in your working hours, which on occasion might have to be changed due to unforeseen circumstances. The Maritime Labour Convention of 2006 however strictly regulates these. Apart from the working hours there are strict rules which all members of the ship’s company need to adhere to as stipulated by the Master’s standing orders. You work in close proximity with your fellow crewmembers and therefore respect among all is essential.\u0026nbsp;\u003c/div\u003e","benefits_header":"Physical Demands \u0026 Travel","compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003eOverall responsibility for the cleanliness, maintenance and guest service in all guest suites and the cleanliness of public and crew areas. \u003cbr\u003e\u003cbr\u003eThe Executive Housekeeper is ultimately responsible for ensuring that their team creates the finest travel experience onboard our vessels. They follow up on all service procedures and encourage their team to interact positively with their guests. The Executive Housekeeper will also need to participate in cost and budget controls and ensure that all decisions made are focused on the success of the company and the highest guest satisfaction. \u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eReporting relationships:\u003c/strong\u003e\u003cbr\u003eThe Executive Housekeeper reports directly to the Hotel Director supported by shore side operations.\u0026nbsp;\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cbr\u003ePosition has 50 professional level reports - Assistant Housekeeper 3, Stewardess 26, Tailor 1, Laundry Master 1, Laundryman 7 and Utilities 12.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003col\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for the smooth operation of the ship laundry and linen room operation\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure suites are ready to receive passengers prior to the start of each embarkation\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure that daily inspection of guest suites and public spaces are carried out and that Company’s high standards of cleanliness and passenger service are maintained throughout the vessel.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure that ILO is updated daily.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for the distribution and proper storage of guest luggage and off loading at the end of the cruise.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure that all staff is fully trained to ensure a high quality of guest services. To include operational procedures (SOP), general ship and up to date voyage / cruise information.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eSupervise the Laundry operation to ensure that that all laundry activities are carried out efficiently and in accordance with company standard.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintain current inventories of all items required for the proper fulfillment of assigned duties within the Housekeeping department. Ensure that all requisitions are closely monitored and waste is minimized.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible to order replenishment stock of all items used in Housekeeping Dept.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure monthly ship’s inventory of all uniforms, linen, and amenities are carried out.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCreate Ship Inspection Report once a month from inspection with Senior Officers.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eSupervise the Assistant HK in her function to keep the flower and plants program well maintained throughout the vessel.\u003c/li\u003e\u003c/ol\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003ePublic Health:\u003c/strong\u003e\u003c/div\u003e\u003col\u003e\u003cli\u003e\u003c!--block--\u003eTo be familiar with and execute the Seabourn HESS-MS appropriate to their position.\u003c/li\u003e\u003c/ol\u003e","key_responsibilities_header":"Key Responsibilities ","reporting_to":"Hotel Director","skills_knowledge_expertise":"\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eEducation:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eHigh School Diploma or similar preferred.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eStrong command of the English language combined with good written skills.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eExperience:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eTwo years of working experience as a Assistant Housekeeper in a fast pace 4 or 5 star Hotel— ship experience a plus.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWorking experience with an extensive cleaning program.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eKnowledge, Skills \u0026amp; Abilities:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eTo be knowledgeable of the USPH and other international Public Health rules and regulations by participating in the company's Basic Food Hygiene course every 2 years and achieving a minimum of 80% pass.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to work in a team that is focused on exceeding guest expectations.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to execute and follow up on standard operating procedures. Ability to motivate a team.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to supervise and coordinate the Stewardess team.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eGood communication skills and a highly approachable personality.\u003c/li\u003e\u003c/ul\u003e","skills_knowledge_expertise_header":"Qualifications ","title":"SBN - Executive Housekeeper","url":"https://hollandamericagroup.pinpointhq.com/en/postings/47ba9801-1640-4eb5-85b3-4cf711cffeb1","path":"/en/postings/47ba9801-1640-4eb5-85b3-4cf711cffeb1","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"422036","requisition_id":"SEA REQ-3258","department":{"id":"12065","name":"Housekeeping"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1051","name":"Seabourn","title":"Brand"}},"location":{"id":"6459","city":"New York","name":"Global","postal_code":"","province":"New York"}},{"id":"411302","benefits":"\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003ePhysical Demands:\u0026nbsp;\u003c/strong\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003eFor the safety of yourself and others on board certain physical abilities shall be maintained. Must be able to bend, climb, perform repetitive motion, and repetitively heavy lift.\u0026nbsp;\u003cbr\u003e\u003cbr\u003eMust maintain physical fitness to perform tasks associated with job.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eTravel Requirements:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003ePassport – valid for a minimum of 6 month\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFlag state issued seaman book\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eGeneral flag state or flag state approved marine fitness medical United States C1/D visa\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnglish Marlin test at minimal score of 80%\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePre-employment medical examination\u0026nbsp;\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eWorking Conditions:\u003cbr\u003e\u003c/strong\u003eWorking on a cruise ship is very different from any land-based occupation. Working hours are longer and work is more intense due to the constant demand of the guests. You have to be very flexible in your working hours, which on occasion might have to be changed due to unforeseen circumstances. The Maritime Labour Convention of 2006 however strictly regulates these. Apart from the working hours there are strict rules which all members of the ship’s company need to adhere to as stipulated by the Master’s standing orders. You work in close proximity with your fellow crewmembers and therefore respect among all is essential.\u0026nbsp;\u003c/div\u003e","benefits_header":"Physical Demands \u0026 Travel","compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003eTo assist the Executive Housekeeper to service all suites, adjoining areas, public rooms and crew areas as allocated. To maintain a high standard of cleanliness, tidiness, co-operation and guest liaison within the hotel department. \u003cbr\u003e\u003cbr\u003eThe Assistant Housekeeper is a key player in demonstrating to their teams the exact standard, which the company expects. Creating the ultimate cruise experience is a common goal of the vessel and the Assistant Housekeeper needs to encourage their teams to do so. They have many decisions to make during service and each of these should always be focused on the guests’ and crew well-being. Achieving results should be done in a pleasant working environment. \u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eReporting relationships:\u003cbr\u003e\u003c/strong\u003eThe Assistant Housekeeper reports directly to the Executive Housekeeper supported by the Hotel Director.\u0026nbsp;\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cbr\u003ePosition has 13 professional level reports – 13 Stewardesses.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003col\u003e\u003cli\u003e\u003c!--block--\u003ePerformance of regular and irregular inspections of housekeeping workplace.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for the development of housekeeping training sessions, upkeep of all training forms used and for training the new hires according to the Housekeeping Manual.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eUpholding all policies including company SOP’s.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for ensuring that all guest suites are cleaned and set up to company standard.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for re-filling supplies, to ensure that Housekeeping lockers are fully stocked and tidy, at all times.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for replenishing and maintaining the flower program onboard.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for compiling all necessary name lists, special requests and schedules prior to embarkation.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAlso his/her responsibilities in the safety organization according to the Emergency plan and station Bill.\u003c/li\u003e\u003c/ol\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003ePublic Health:\u003c/strong\u003e\u003c/div\u003e\u003col\u003e\u003cli\u003e\u003c!--block--\u003eTo be familiar with and execute the Seabourn HESS-MS appropriate to their position. 10. To be familiar with IPM program and attend training as directed.\u003c/li\u003e\u003c/ol\u003e","key_responsibilities_header":"Key Responsibilities","reporting_to":"Executive Housekeeper","skills_knowledge_expertise":"\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eEducation:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eHigh School Diploma or similar preferred\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eStrong command of the English language combined with good written skills.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eExperience:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eTo be knowledgeable of the USPH and other international Public Health rules and regulations by participating in the company's Basic Food Hygiene course every 2 years and achieving a minimum of 80% pass.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAt least two years of working experience as a Stewardess or Bedroom Attendant in a busy 4 or 5 star Hotel.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eShip experience is a plus\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eKnowledge, Skills \u0026amp; Abilities:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eAbility to work in a team that is focused on exceeding guest expectations. Ability to execute and follow up on standard operating procedure\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to motivate a team\u003c/li\u003e\u003c/ul\u003e","skills_knowledge_expertise_header":"Qualifications","title":"SBN - Asst Housekeeper","url":"https://hollandamericagroup.pinpointhq.com/en/postings/ca463cc8-f7bd-4441-930b-683ad92ccc85","path":"/en/postings/ca463cc8-f7bd-4441-930b-683ad92ccc85","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"422037","requisition_id":"SEA REQ-3259","department":{"id":"12065","name":"Housekeeping"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1051","name":"Seabourn","title":"Brand"}},"location":{"id":"6459","city":"New York","name":"Global","postal_code":"","province":"New York"}},{"id":"411310","benefits":"\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003ePhysical Demands:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eFor the safety of yourself and others on board, certain physical abilities are expected to be maintained.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003e\u0026nbsp;Must be 18 years of age or older\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003e\u0026nbsp;Must be able to perform normal and assigned emergency duties.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003e\u0026nbsp;Must be able to work varied shifts which can average up to 12 hours per day, every day while on board.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003e\u0026nbsp;Must be able to climb vertical ladders, and stairways; step over high sills; and manipulate door closing systems.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003e\u0026nbsp;Must be able to work with arms raised; stand and walk for an extended period; and enter confined spaces.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003e\u0026nbsp;Must be able to don a lifejacket or immersion suit; crawl; feel for differences in temperatures; handle fire-fighting equipment; and wear breathing apparatus (where required as part of duties).\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003e\u0026nbsp;Must be able to maintain qualification of the Seafarer Medical Examination\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003e\u0026nbsp;Able to pass basic safety course.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003e\u0026nbsp;Able to work 7 days per week.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003e\u0026nbsp;This is a minimal description of duties. Other work requirements may be necessary and assigned as business or maritime law dictates.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eTravel Requirements:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003e\u0026nbsp;Must be able to obtain all necessary documentation to travel and work onboard.\u003c/li\u003e\u003c/ul\u003e","benefits_header":"Physical \u0026 Travel Requirements","compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003eServes as an onboard overall people team resource to support onboard leadership and teammates with building and strengthening culture in line with Seabourn Mission, Core Values, brand strategy and Culture Essential behaviors through the DEI lens.\u003cbr\u003e\u003cbr\u003eThe HR Manager leads the onboard HR team and acts as the onboard HR business partner expert, providing pragmatic and sound advice to the Captain and the management team that is in line with both the organizational priorities and based on current employment legislation, and best practice. Effectively promotes and advises shipboard HR policies and programs, liaising with all departments to create an optimal work environment that\u0026nbsp; aligns\u0026nbsp; with\u0026nbsp; and\u0026nbsp; supports the\u0026nbsp; Company\u0026nbsp; strategy, assists\u0026nbsp; with ensuring Global HESS compliance, and supports shipboard management and team members.\u003cbr\u003e\u003cbr\u003ePartners with senior leaders, ship and shore, to diagnose people requirements and develop effective solutions that support the ship as the business needs evolve. Adheres to confidential requirements of the role and assures that all information by the team is handled confidentiality.\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eGeneral Responsibilities\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eAlways maintains visibility with team members and has an approachable demeanor.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssures that all HR services are delivered to the team members in accordance with the Company expectations.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eSupports and partners with the onboard Crew Office team and works together to resolve and escalate any issues or concerns.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEffectively implements any new HR Policies, company initiatives or other applicable internal or external HR related requirements.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eOversees and follows up with department heads on any T\u0026amp;A concerns and discrepancies as elevated.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eOversees and assists the crew office with embarkation tasks as needed.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssists in any port or various authority inspections and conducts all onboard HR audits as required/applicable.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eProduces timely reports as needed.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAttends shipboard meetings as required.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eEmployee Relations\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eEffectively consults with employees at all levels through listening objectively and providing solutions that support positive business results.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEfficiently and confidentially manages employee relations, harassment and discrimination allegations, and conducts prompt and thorough investigations, in conjunction with the onboard Security Officer, as appropriate.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eLiaises with HOD’s and Medical team for escalated and high-risk situations.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eActs as a shipboard liaison between team members, officers, management, Fleet HR and the wider shoreside HR team on employee relations issues.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePromptly escalates HR related concerns as required to the Captain and shoreside HR team.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eUtilizes conflict resolution tools and mediates for win-win solutions.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFacilitates new-hire surveys and exit interviews; takes appropriate action to resolve any shipboard or other related issues raised as necessary.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePerformance management, promotions/succession plan and disciplinary rules and procedures\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eOversees performance management process and addresses any concerns as needed.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWorks with onboard team to coach management and team as needed and collaborates with LDM to implement any training/coaching as appropriate.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eHRM oversees the succession plan process and closely collaborates with onboard leadership and shoreside teams to ensure that appropriate training for candidates on succession plan is implemented by LDM\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFacilitates onboard investigations with Captain and Security, prepares the Investigation summary report and provides next steps suggestions.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWorks collaboratively with all levels of management to consistently improve business results and meet business objectives through following the Company's disciplinary rules and procedures.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eProvides clear and concise guidance with development, delivery, and follow-up of performance improvement plans and appraisal evaluations.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eTraining\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eOversees LDM training onboard and assures compliance is adhered to, as well as onboard management and team member requirements are met though collaborating with LDM on any expressed shipboard needs.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFacilitates necessary HRM presentations\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eCulture and Core Values\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eAlways demonstrates commitment to the Company’s values, beliefs, goals and initiatives.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eConsistently upholds our Core Values and the Culture Essentials.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePromotes a culture of safety, compliance, transparency, care and trust through the lens of diversity, equity and inclusion. Serves as a role model.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eActs as a Company representative and always portrays a positive image of Seabourn to all guests and fellow teammates onboard and ashore.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAlways maintains professional, effective, and motivated working relationships across all functions. Deals with feedback positively and strives for continuous improvement.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFosters teammate’s wellbeing, actively engages and supports onboard activities that strive to enhance it.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePromotes a harassment-free environment at all times.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintains the confidentiality of sensitive information at all times.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eSafety and Compliance\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eMonitors shipboard operations to ensure they are in compliance with HR Policies and Procedures, Global HESS, MLC 2006, relevant Fleet Regulations and other applicable internal, external, and governmental regulations at all times; promptly reports any deficiencies to the Captain.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eProvides guidance and coaching to managers and team members, and immediately addresses non-conformities and reports them to the Captain.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAlways promotes and advocates the Company’s Global HESS culture and programs.\u003c/li\u003e\u003c/ul\u003e","key_responsibilities_header":"Key Responsibilities","reporting_to":"","skills_knowledge_expertise":"\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eQualifications:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eBachelors or Master's degree/diploma in Human Resources or related field.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eExperience:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eMinimum 5 year experience in progressive HR management positions showing growth in responsibility, including managing a team.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePrior shipboard experience preferable.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eKnowledge, Skills \u0026amp; Abilities:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eAble to demonstrate a solid track record of working in a number of different HR disciplines preferably in a large and complex organization.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExperience of managing complex employee relations cases and change management programs.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eKnowledge of Maritime industry regulations, laws and MLC 2006 preferable.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExperience of mediation and/or facilitation and the ability to gain mutually acceptable outcomes.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to develop professional relationships and establish credibility quickly.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAble to provide authoritative advice on complex workforce issues and demonstrate advanced influencing/negotiating/presentation skills.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eStrong analytical management skills.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCommitment to follow established policies and procedures.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAble to work independent in order to perform objective audit and reporting tasks.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAble to work well and communicate sensitive and contentious information on complex HR issues to team members in all functions.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to multi-task and handle constantly changing priorities.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eLeadership, training, and organizational skills demonstrated through past experience.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to keep information confidential at all times.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExcellent communication and interpersonal skills including written and verbal English communication. (Marlins score of 90 and above essential)\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWorking knowledge of computers and the ability to navigate within a variety of software programs such as Excel, Word and PowerPoint.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWorking knowledge of database programs and the ability to work with these types of programs proficiently.\u003c/li\u003e\u003c/ul\u003e","skills_knowledge_expertise_header":"Skills, Knowledge and Expertise","title":"SBN - HR Officer","url":"https://hollandamericagroup.pinpointhq.com/en/postings/dfd85443-d211-4075-8c6b-9d19982a0f4b","path":"/en/postings/dfd85443-d211-4075-8c6b-9d19982a0f4b","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"422045","requisition_id":"SEA REQ-3262","department":{"id":"12084","name":"Human Resources"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1051","name":"Seabourn","title":"Brand"}},"location":{"id":"6459","city":"New York","name":"Global","postal_code":"","province":"New York"}},{"id":"411312","benefits":"\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003ePhysical Demands:\u003cbr\u003e\u003c/strong\u003e• Must be 18 years of age or older.\u003cbr\u003e• Must be able to perform normal and assigned emergency duties.\u003cbr\u003e• Must be able to work varied shifts which can average up to 12 hours per day, every day while on board.\u003cbr\u003e• Must be able to climb vertical ladders, and stairways; step over high sills; and manipulate door closing systems.\u003cbr\u003e• Must be able to work with arms raised; stand and walk for an extended period; and enter confined spaces.\u003cbr\u003e• Must be able to don a lifejacket or immersion suit; crawl; feel for differences in temperatures; handle fire-fighting equipment; and wear breathing apparatus (where required as part of duties)\u003cbr\u003e• Must be able to maintain qualification of the Seafarer Medical Examination and all statute and safety training as required for their function\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eTravel:\u003cbr\u003e\u003c/strong\u003e• Must be able to obtain all necessary documentation to travel and wok onboard\u003c/div\u003e","benefits_header":"Physical Demands \u0026 Travel","compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003eThe Learning \u0026amp; Development Manager works in close collaboration with HR Manager and onboard Leadership Team and is responsible for ensuring effective implementation and management of onboard learning programs and initiatives.\u003cbr\u003e\u003cbr\u003eBuilds strong partnerships across all departments to address existing and future learning needs and acts as a coach to develop and enhance individual facilitation skills.\u003cbr\u003e\u003cbr\u003eEffectively delivers all L\u0026amp;D learning programs creating an optimal learning experience for all teammates in support of fostering an exceptional guest experience.\u003cbr\u003e\u003cbr\u003eSupports teammate’s development and Company career development and progression initiatives through learning.\u003cbr\u003e\u003cbr\u003eChampions the Culture transformation efforts and serves as a learning resource to onboard leadership and teammates in line with Seabourn Mission Statement, Core Values, brand strategy and Culture Essential behaviors through the DEI lens.\u003cbr\u003e\u003cbr\u003eThe Learning \u0026amp; Development Manager plays an integral part in helping and coaching all departments in effectively managing and training the teammates in order to establish a consistent well developed ship’s company and ensuring that guest satisfaction is exceeded. \u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eReporting responsibilities:\u003cbr\u003e\u003c/strong\u003eThe Learning \u0026amp; Development Manager reports to the Human Resources Manager onboard and is functionally overseen by Manager, Fleet Learning \u0026amp; Development shoreside.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eOnboard Learning\u003c/strong\u003e\u003c/div\u003e\u003col\u003e\u003cli\u003e\u003c!--block--\u003eOversees onboard learning ensuring all training programs and initiatives are effectively implemented and delivered as per company guidance. Serves as a learning resource and provides learning guidance to all levels of onboard organization. Utilizes L\u0026amp;D expertise and knowledge of adult learning principles to support all who deliver training onboard to develop and enhance their facilitation skills and to ensure their training is effective and meets the learning needs of the audience.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eImplements learning tools and activities that promote Company Culture transformation efforts and initiatives.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEffectively implements and manages all Learning \u0026amp; Development owned learning programs and initiatives through advance planning, onboard communication, facilitation and ongoing administration. Follows guidance outlined in program documentation to ensure creation of a consistent learning experience.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eDiligently monitors and ensures compliance of regulatory, corporate and other training programs requirements for all eLearning courses and the Instructor-led sessions supported and delivered by the Human Resources Department. Proctors onboard exams, as directed, ensuring all necessary procedures are followed and confidentiality maintained. Acts as a primary administrator of the onboard Learning Management System, ensuring thorough training record keeping and accurate and prompt reporting.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintains presence and engages in regular communication with onboard leadership and teammates. Develops business acumen and demonstrates understating of Company strategies and business goals, including thorough knowledge of the organization and departmental operations.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWorks with onboard Leadership Team to understand business and operational needs and to develop ship-wide and departmental learning strategies. Seeks innovative solutions and pro- actively identifies future learning needs and opportunities. Regularly engages with shoreside L\u0026amp;D to explore fleet-wide implementation opportunities and future learning and development strategies.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEvaluates learning programs effectiveness and promptly voices concerns, addresses issues and provides feedback and ideas for improvement to assist in enhancing program design.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eOversees and actively promotes all onboard learning resources. Maintains and manages training equipment, facilities and materials. Manages scheduling of training facilities and communicates operationally-appropriate training calendar, in coordination with other trainers and operational partners.\u003c/li\u003e\u003c/ol\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eTalent Development\u003c/strong\u003e\u003c/div\u003e\u003col\u003e\u003cli\u003e\u003c!--block--\u003eCoaches and guides trainees through the New Hire College (a series of in-class training activities andanextensiveon-the-jobtrainingprogram)toensuretraineesareprepared toperformto the job standards. In collaboration with the onboard leadership evaluates trainees’ performance and determines their readiness to join the Company.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eSupports supervisory and leadership development through actively promoting and facilitating Management Essentials Program, including facilitation of Management Essentials workshops. Collaborates with onboard leadership to develop teammates and leaders and provides support and coaching outside of the classroom to ensure successful learning transfer.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eProvides training, guidance and support for the onboard Performance Partnership process. Serves as a performance management learning resource to leaders and teammates alike.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePartners with onboard leadership in the development of teammates and provides support on succession planning efforts including internal transfer opportunities as identified by Company initiatives and onboard leadership.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWorks with onboard leadership and HR Manager to identify departmental and individual teammate’s performance challenges and areas for improvement. Observes teammates performance and discuss observations and learning opportunities with HR Manager, Supervisors/Head of Department as appropriate.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eDesigns, implements and evaluates learning support to address identified opportunities and needs through learning solutions aligned with organizational and departmental goals and following established learning guidance and standards. Supports accountability of performance and empowers learners through follow-up and coaching.\u003c/li\u003e\u003c/ol\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eLearning Delivery\u003c/strong\u003e\u003c/div\u003e\u003col\u003e\u003cli\u003e\u003c!--block--\u003ePrepares for effective facilitation of a learning experience through thorough knowledge of the learning materials, practice and advance preparations. Develops strategies to address the unique needs of the target audience through prior research and data gathering, and by adapting learning activities to best fit the audience and their learning needs.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCreates positive and inclusive learning environment. Encourages participation from all learners and acknowledges learners contributions. Encourages feedback, questions, comments and differing point of views and models conflict resolution techniques as needed.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEngages learners through facilitation with effective questions, storytelling and other dynamic techniques. Presents information and concepts clearly demonstrating expertise and understanding. Creates a learner-focused environment when sharing information and makes content relevant to learners through the use of participant’s previous experiences and knowledge.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eProvides participants with feedback and coaching as they practice skills and behaviors and develops learning transfer strategies to take learning beyond the classroom.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eConducts courses as described in facilitator’s guides and provides constructive feedback to assist in enhancing course design based on expertise developed through delivery.\u003c/li\u003e\u003c/ol\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eHuman Resources Support\u003c/strong\u003e\u003c/div\u003e\u003col\u003e\u003cli\u003e\u003c!--block--\u003eMaintains awareness and focus on teammate’s wellbeing. Provides guidance on available Company resources and voices any concerns to HR Manager and onboard leadership, as appropriate.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCollaborates with HR Manager and supports Human Resources services onboard, including teammate’s onboarding operations, as directed.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eParticipates in and supports teammate engagement programs and welfare activities, as needed.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eDelivers basic and essential Human Resources functions in the absence of HR Manager, as outlined in relevant operating procedures.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEffectively engages and performs any other special projects/duties as assigned, including guest facing activities, as needed.\u003c/li\u003e\u003c/ol\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eSafety and Compliance\u003c/strong\u003e\u003c/div\u003e\u003col\u003e\u003cli\u003e\u003c!--block--\u003eComplies with fleet regulations and other applicable internal, external, and governmental regulations at all times.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAlways works in compliance with Maritime Labor Convention (MLC) 2006 guidelines.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAlways works in accordance with occupational safe working practices.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eComplies with all Environmental Polices and follows HESS-MS regulations and guidance to ensure creation of safe and secure working environment.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eHESS regulations and guidance to ensure creation of safe and secure working environment.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePerforms General Emergency Organization duties as directed in the Emergency Response Plan.\u003c/li\u003e\u003c/ol\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eCore Values\u003c/strong\u003e\u003c/div\u003e\u003col\u003e\u003cli\u003e\u003c!--block--\u003eAlways demonstrates commitment to the Company’s values, beliefs, goals, and initiatives. Consistently upholds our Core Values and Culture Essentials behaviors\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePromotes a culture of safety, compliance, transparency, care and trust through the lens of diversity, equity and inclusion. Serves as a role model.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eActs as a Company representative and always portrays a positive image of Seabourn to all guests and fellow teammates onboard and ashore\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAlways maintains professional, effective, and motivated working relationships across all functions. Deals with feedback positively and strives for continuous improvement.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePromotes a harassment-free environment at all times.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintains the confidentiality of sensitive information at all times.\u003c/li\u003e\u003c/ol\u003e","key_responsibilities_header":"Key Responsibilities","reporting_to":"Human Resources Officer","skills_knowledge_expertise":"\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eExperience:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eTwo to five years progressive Learning and Development experience, preferably within a premium hospitality service environment\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePrior experience in the cruise industry will be considered an asset.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u0026nbsp;\u003cstrong\u003eEducation:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eBachelor’s Degree, or international equivalent, in Learning \u0026amp; Development, Human Resources, Education, Organizational Development or related field will have preference\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eRelevant Learning \u0026amp; Development experience with added trainer certification may also be considered if the candidate demonstrates adequate knowledge and skills.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eKnowledge, Skills \u0026amp; Abilities:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eExemplary presentation and facilitation skills. Ability to present/speak in front of groups and facilitate meetings, training programs and development discussions.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExperience in delivering supervisory and leadership development content as well as in facilitation of culture transformation programs to a diverse audience through the lenses of Diversity, Equity and Inclusion.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWorking knowledge of Learning and Development concepts and practices, including Adult Learning Theory and ability to assess training needs and develop strategic plan accordingly.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eUnderstanding of the foundation of business partnership and proven ability to effectively work with and collaborate across all levels of the organization and across various cultures.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExperience in performance management support, coaching and skills development.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to multi-task including flexibility to quickly respond to a dynamic 24/7 operation.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFluency reading, writing, and speaking English. Marlins score of 80 and above.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eComputer proficiency including expertise in all Microsoft Office products.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePhysical ability to navigate shipboard environment safely including participating in regulatory safety drills and required training.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003ePersonal Characteristics:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eEffective communicator with outstanding people skills and a warm, friendly, and caring personality.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eKeen attention to detail and strong administration skills.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility and willingness to excel in delivering outstanding service to teammates and guests alike and demonstrated ability to adapt and adjust to a variety of circumstances.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExcellent professional presence at all times, including social conduct, interactions with teammates and guests, and in all written communication.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eUnwavering commitment to Company Mission, Core Values, business ethics, integrity, and to maintaining appropriate confidentiality.\u003c/li\u003e\u003c/ul\u003e","skills_knowledge_expertise_header":"Qualifications","title":"SBN - Learning Development Manager","url":"https://hollandamericagroup.pinpointhq.com/en/postings/a6f0b79b-e597-47cf-87b8-4af0171e7f0a","path":"/en/postings/a6f0b79b-e597-47cf-87b8-4af0171e7f0a","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"422047","requisition_id":"SEA REQ-3263","department":{"id":"12084","name":"Human Resources"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1051","name":"Seabourn","title":"Brand"}},"location":{"id":"6459","city":"New York","name":"Global","postal_code":"","province":"New York"}},{"id":"412350","benefits":"\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003ePhysical Demands:\u0026nbsp;\u003c/strong\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003eFor the safety of yourself and others on board certain physical abilities shall be maintained. Must be able to bend, climb, perform repetitive motion, and repetitively heavy lift.\u003cbr\u003e\u003cbr\u003eMust maintain physical fitness to perform tasks associated with job.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eTravel Requirements:\u0026nbsp;\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003ePassport – valid for a minimum of 6 month\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFlag state issued seaman book\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eGeneral flag state or flag state approved marine fitness medical United States C1/D visa\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnglish Marlin test at minimal score of 80%\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePre-employment medical examination\u0026nbsp;\u003c/li\u003e\u003c/ul\u003e","benefits_header":"Physical Demands \u0026 Travel","compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003eManagement of all shipboard food preparation and execution of menus ensuring that the line’s high culinary standards are maintained within the budgetary limitations established, as per company policy. \u003cbr\u003e\u003cbr\u003eThe Exe. Chef de Cuisine plays a crucial role in satisfying the guests experience onboard the vessel. The quality of the product relies wholeheartedly on the decisions the Chef de Cuisine makes when it comes to presentation and execution of the recipes and menus provided. The Chef also has strict guidelines to follow in regards to food costs and budgetary requirements. Training plays a vital part of the Chef de Cuisine’s daily tasks as he relies on his team to execute the product in order to provide the guest with an ultimate vacation experience. \u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eReporting relationships:\u003cbr\u003e\u003c/strong\u003eThe Exe Chef de Cuisine reports directly to the Hotel Director.\u003cbr\u003e\u003cbr\u003ePosition has 49/62 professional level reports depending on the class of vessel.\u0026nbsp;\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003col\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for the overall planning and directing of all food preparation and culinary activities on board the assigned vessel.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsures that a high standard of cuisine and food/buffet/event presentation is maintained and developed.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsures that all company approved recipes and presentations are adhered to and supervised accordingly. [This includes portion control]\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for adhering to all approved menu’s cycles and modifying menus [if required] based on product availability to meet with the same high quality standards and offerings.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for wastage reduction.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsures that approved guest feeding budgets are adhered to. [Responsible for proper authorized communication when instances occur if budgets are exceeded] - valid explanations in BR.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for the overall performance and training of all subordinates and individuals involved in food service on board.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsures that promotions \u0026amp; career advances are dealt with in accordance to established procedures. [Succession plan policy]\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for estimating food requirements and manning needed for conducting a smooth operation on a daily basis.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAttends all menu briefing in all dining venues.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for personally executing all scheduled galley tours as per approved cruise layout and procedures.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible to track overtime for all entitled personnel in his/her supervision in compliance with the CBA and MLC 2006 and assess T\u0026amp;A [Fidelio] periodically to ensure that rectifying and preventive actions are taken to comply with regulations and meet the financial goal (ILO/Overtime)\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePlanning the cruise layout in collaboration with Hotel Director and authorized HOD’s.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eGeneral supervision of procurement, receipt, inventory and inventory control of all food items. [Ensures the quality of Fresh produce is checked on delivery] – Follow up on discrepancy reports.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsures that food orders are placed in accordance with Provision Master and Hotel.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eDirector, considering consumption history and storing schedules.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eArranges comment card meetings with CDC’s for all cooks.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsures that breakage is minimized in galley and scullery.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure the correct implementation and control to manage all areas of responsibility as per existing and new SOP’s.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsures that company guidelines for uniform and personal hygiene policies are followed.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintains and oversees vacation schedules for the department, in close consultation with the on board crew purser and Hotel Director.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsures that all cooks’ trainings are updated in accordance with MLC 2006.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for placing all galley equipment orders via the Provision Master and responsible for maintaining and repairs needed.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eRespond efficiently and accurately to guest complaints and feedback with corrective actions. This includes the acknowledgement and appreciation of positive guest feedback. [Recommend guests for positive reinforcement policy]\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsures the general supervision of the administration conducted by the Sous-Chef and utilizing / maintaining the efficiencies gained by this position to ensure that limited time is spent for administrative work and the maximum amount of time in guest contact.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eOverall responsible for complying with sanitation [CDC] regulations in accordance to the latest VSP manuals. This includes complying with public health regulations that adheres to Canadian PH regulation, Brazilian PH regulations, US PH regulations and all other public health regulations stipulated for the specific itinerary.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintain a positive and professional approach with coworkers and guests.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsures regular interaction with guests. Including, but not limited to, table side introductions on formal and chef dinner evenings and social interaction as per planned on board guest activity schedule.\u003c/li\u003e\u003c/ol\u003e","key_responsibilities_header":"Key Responsibilities","reporting_to":"","skills_knowledge_expertise":"\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eEducation:\u0026nbsp;\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eFormal degree in food management from a recognized International culinary institution.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eProof of continuing education translated in certificates or letter of participation in specialized courses.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eStrong command of the English language combined with writing skills.\u0026nbsp;\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eExperience:\u0026nbsp;\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003e5+ Years experience in supervisory position. 2+ Years experience in similar position. Cruise ship experience preferred.\u0026nbsp;\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eKnowledge, Skills \u0026amp; Abilities:\u0026nbsp;\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003ePreferred knowledge of cruise ship catering operation\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eThorough knowledge of Public Health and Sanitation's regulations and procedures.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eThorough knowledge of food preparation, presentation and preservation procedures.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eThorough knowledge of menu construction/engineering.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to conduct training sessions and demonstrations authority in front of crew.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to co-ordinate and implement work schedules according to business level.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFluent in interpreting and implementing company work rules.\u0026nbsp;\u003c/li\u003e\u003c/ul\u003e","skills_knowledge_expertise_header":"Qualifications","title":"SBN - Executive Chef de Cuisine","url":"https://hollandamericagroup.pinpointhq.com/en/postings/dc3e51de-8e97-44fa-93cb-96105d41c9f1","path":"/en/postings/dc3e51de-8e97-44fa-93cb-96105d41c9f1","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"423043","requisition_id":"SEA REQ-3270","department":{"id":"12062","name":"Galley"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1051","name":"Seabourn","title":"Brand"}},"location":{"id":"6459","city":"New York","name":"Global","postal_code":"","province":"New York"}},{"id":"412371","benefits":"\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003ePhysical Demands:\u0026nbsp;\u003c/strong\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003eFor the safety of yourself and others on board certain physical abilities shall be maintained. Must be able to bend, climb, perform repetitive motion, and repetitively heavy lift.\u0026nbsp;\u003cbr\u003e\u003cbr\u003eMust maintain physical fitness to perform tasks associated with job.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eTravel Requirements:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003ePassport – valid for a minimum of 6 month\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFlag state issued seaman book\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eGeneral flag state or flag state approved marine fitness medical United States C1/D visa\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnglish Marlin test at minimal score of 80%\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePre-employment medical examination\u0026nbsp;\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eWorking Conditions:\u003cbr\u003e\u003c/strong\u003eWorking on a cruise ship is very different from any land-based occupation. Working hours are longer and work is more intense due to the constant demand of the guests. You have to be very flexible in your working hours, which on occasion might have to be changed due to unforeseen circumstances. The Maritime Labour Convention of 2006 however strictly regulates these. Apart from the working hours there are strict rules which all members of the ship’s company need to adhere to as stipulated by the Master’s standing orders. You work in close proximity with your fellow crewmembers and therefore respect among all is essential.\u0026nbsp;\u003c/div\u003e","benefits_header":"Physical Demands \u0026 Travel","compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003eTo supervise the laundry team and to ensure smooth operation in that all laundry is prepared with a professional finish and in a timely manner. \u003cbr\u003e\u003cbr\u003eThe Laundry Master plays an integral role in providing the guests and crew with a service and should focus on effectively maintaining the laundry and following procedures in order to receive guest satisfaction. \u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eReporting relationships:\u003cbr\u003e\u003c/strong\u003eThe Laundry Master reports directly to the Executive Housekeeper.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003col\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for the laundering and pressing of all company linens, uniforms, officers’ private clothing and guests clothing.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eTo keep control of laundry chemical usage stay within budget.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure all correct procedures are followed up to maximize the life of the linens and uniforms.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsures that all equipment in the laundry is being used as per Manufacturer guidelines and instruction by the onboard technical dept.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eReport any faults of the washers, dryers, ironing press or dry cleaning machine to the Executive Housekeeper and in emergencies to the Engine Control Room. Follow up on machine maintenance with Executive Housekeeper and Chief Engineer.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure that dirty areas and clean areas are clear in the laundry and trolleys are clearly labeled.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure chemical locker is kept neat and tidy and all chemicals are separated correctly. That MSDS sheet file is kept up to date and proper PPE is always available.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure that all tumble dryers lint filters and additional lint filters are cleaned as per company standard.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsures that any linen that is contaminated by NLV or similar are washed separately following the guidelines set per the ships NLV plan.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure dry-cleaning and wet cleaning machines are tested daily as per company standard.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure inter-locks on washers and dryers are tested daily.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure all check sheets and logs are signed daily.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure that there is at least one laundry man in the laundry during all working hours.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssist the Exec Housekeeper with laundry team Rotation scheduling.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssist the Housekeeping team during embarkation process as per instruction by the Housekeeper.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eTo be involved in active searching of the laundry area during a search routine.\u0026nbsp;\u003c/li\u003e\u003c/ol\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003ePublic Health:\u003c/strong\u003e\u003c/div\u003e\u003col\u003e\u003cli\u003e\u003c!--block--\u003eTo be knowledgeable of the USPH and other international Public Health rules and regulations by participating in the company's Basic Food Hygiene course every 2 years and achieving a minimum of 80% pass.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eTo be familiar with and execute the Seabourn HESS-MS appropriate to their position.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure all check sheets and logs are signed daily and given to the executive housekeeper at the end of every month.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure that Laundry room is deep cleaned every week.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eBe familiar with Perchloretyhlene handling and spillage procedures.\u003c/li\u003e\u003c/ol\u003e","key_responsibilities_header":"Key Responsibilities ","reporting_to":"Executive Housekeeper","skills_knowledge_expertise":"\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eEducation:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eStrong command of the English language combined with good written skills.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eExperience:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003ePrevious experience in high volume Laundry operation. Ships experienced a plus\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eKnowledge, Skills \u0026amp; Abilities:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eAble to motivate co-workers.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to work in a team that is focused on exceeding guest expectations. Ability to execute and follow up on standard operating procedures.\u003c/li\u003e\u003c/ul\u003e","skills_knowledge_expertise_header":"Qualifications","title":"SBN - Laundry Master","url":"https://hollandamericagroup.pinpointhq.com/en/postings/0dc3723b-d913-4606-848a-4a7dcbe2b9eb","path":"/en/postings/0dc3723b-d913-4606-848a-4a7dcbe2b9eb","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"423064","requisition_id":"SEA REQ-3279","department":{"id":"12065","name":"Housekeeping"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1051","name":"Seabourn","title":"Brand"}},"location":{"id":"6459","city":"New York","name":"Global","postal_code":"","province":"New York"}},{"id":"413456","benefits":"\u003cdiv\u003e\u003c!--block--\u003e·\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;Oversees pastry and bakery production across the fleet, ensuring consistent quality, flavor, and presentation in all dessert, bread, and visionary offerings.\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e·\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;Leads menu engineering for dessert and bakery sections — standardizing recipes, portion control, and visual presentation while considering regional preferences and seasonal ingredients.\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e·\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;Conducts regular ship visits to audit standards, verify recipe compliance, and identify improvement areas.\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e·\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;Collaborates with the Supply Chain team to manage ingredient quality, cost, and inventory efficiency.\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e·\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;Ensures strong waste control practices aligned with the Environmental Compliance Plan (ECP).\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e·\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;Guides the development of special items for guest events, celebrations, and signature dining concepts.\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e·\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;Innovates by integrating new pastry techniques, contemporary trends, and sustainable ingredient sourcing.\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e·\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;Works closely with the Culinary, Hotel, and Restaurant \u0026amp; Bar teams to maintain a cohesive and elevated dining experience across all outlets.\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e·\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;Partners with Talent Acquisition to identify, interview, and select top pastry and bakery professionals.\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e·\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;Oversees career development, training programs, and succession planning for pastry and bakery teams.\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e·\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;Ensures balanced and nutritious crew pastry offerings with consistent menu rotation.\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e","benefits_header":"Operational Effectiveness and Managing Company Resources","compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003eResponsible for defining and maintaining Seabourn’s world-class pastry and bakery standards across the fleet. Oversees the development of innovative pastry concepts, menu design, and product consistency across all ships. Ensures culinary excellence, guest satisfaction, and compliance with all HESS, sanitation, and operational procedures.\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003eManages all shipboard pastry and bakery operations, ensuring that the highest standards of dessert, bread, and confectionery production are achieved within established budgetary and company policies.\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003cdiv\u003e\u003c!--block--\u003eo\u0026nbsp; \u0026nbsp; \u003cstrong\u003eMission:\u003c/strong\u003e Through genuine and intuitive service, we consistently deliver exceptional Seabourn Moments that delight our guests and create the world’s finest travel experience.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e·\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;Uncompromising Commitment to Safety and Sustainability \u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e·\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;Committed to Service Excellence\u0026nbsp; \u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e·\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;Integrity, Honesty, and Ethics \u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e·\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;Team Together, Team Apart \u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e·\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;Embrace Change and Improvement\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e·\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;Maintain Optimism and Perspective \u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e·\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;Focus on Performance and Results \u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eCulture Essential Behaviors:\u003cbr\u003e\u003c/strong\u003e\u003cbr\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e\u0026nbsp;\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e·\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;Speak Up\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e·\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;Respect and Protect\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e·\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;Empower\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e·\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;Improve\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e·\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;Listen and Learn\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e·\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;Communicate\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e","key_responsibilities_header":"Seabourn Performance Expectations","reporting_to":"","skills_knowledge_expertise":"\u003cdiv\u003e\u003c!--block--\u003e\u003cbr\u003e·\u0026nbsp; 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\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp;Promotes a culture of proactive safety awareness and sanitation excellence across all pastry and bakery operations.\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003eRegularly participates in safety procedures and ensures team readiness for all drills and emergencies\u0026nbsp;\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e","skills_knowledge_expertise_header":"Safety and Compliance","title":"SBN - Fleet Executive Pastry Chef","url":"https://hollandamericagroup.pinpointhq.com/en/postings/4e8d13b7-568d-46b1-853d-6b44e68b9101","path":"/en/postings/4e8d13b7-568d-46b1-853d-6b44e68b9101","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"424093","requisition_id":"SEA REQ-3283","department":{"id":"12062","name":"Galley"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1051","name":"Seabourn","title":"Brand"}},"location":{"id":"6459","city":"New York","name":"Global","postal_code":"","province":"New York"}},{"id":"415058","benefits":"\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003ePhysical Demands:\u0026nbsp;\u003c/strong\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003eFor the safety of yourself and others on board certain physical abilities shall be maintained. Must be able to bend, climb, perform repetitive motion, and repetitively heavy lift.\u0026nbsp;\u003cbr\u003e\u003cbr\u003eMust maintain physical fitness to perform tasks associated with job.\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eTravel Requirements:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003ePassport – valid for a minimum of 6 month\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFlag state issued seaman book\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eGeneral flag state or flag state approved marine fitness medical United States C1/D visa\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnglish Marlin test at minimal score of 80%\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePre-employment medical examination\u0026nbsp;\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eWorking Conditions:\u003cbr\u003e\u003c/strong\u003eWorking on a cruise ship is very different from any land-based occupation. Working hours are longer and work is more intense due to the constant demand of the guests. You have to be very flexible in your working hours, which on occasion might have to be changed due to unforeseen circumstances. The Maritime Labour Convention of 2006 however strictly regulates these. Apart from the working hours there are strict rules which all members of the ship’s company need to adhere to as stipulated by the Master’s standing orders. You work in close proximity with your fellow crewmembers and therefore respect among all is essential.\u0026nbsp;\u003c/div\u003e","benefits_header":"Physical Demands \u0026 Travel","compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003eThe waiter is responsible for guest satisfaction and service procedures as instructed by the Snr Waiters, Assistant Maitre d’s and outlet managers [incl. Bar Manager]. This includes, but is not limited to, all food and beverage services provided in all the Restaurants, lounges, bars, decks and other outlets where events are catered for. \u003cbr\u003e\u003cbr\u003eWaiters play an integral part on the overall guest satisfaction onboard our ships by providing memorable moments during their time in our various culinary venues. This is achieved by the consistent application of our service standards, all our procedures and great attention to details which forms the foundations for Waiters to provide a personalized service to each of our guests through their behavior, their approach and the small extra attentions they provide. So being alert, focused and able to “read” our guests is essential to adapt suitably these procedures. Learning guest’s names, recognizing them and addressing them by name is a requirement as well as remembering their preferences (or at least finding them out through our system) and remembering their habits in order to anticipate their requests before they ask. Also being able to provide the same quality of service during quiet and busy periods by remaining calm, focused and remaining polite and friendly towards guests, colleagues and supervisors alike. Remaining resilient and solution orientated when faced with operational issues and unexpected delays, being able to communicate promptly, clearly and professionally with our guests and colleagues.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eReporting relationships:\u003cbr\u003e\u003c/strong\u003eThe waiter reports directly to the Senior Waiter/Bar Tender/Sommelier whilst following guidance from the respective outlet manager.\u0026nbsp;\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003col\u003e\u003cli\u003e\u003c!--block--\u003eRespectfully expedite all instructions advised by the more senior wait staff/Bar Tenders/Sommelier and managers.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eStrive to accurately and swift fully execute any guest request whilst following company service procedures at all times.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eBe knowledgeable regarding all wine and food offerings as explained in each outlet’s menu briefing. This includes information regarding portions, ingredients, wine vintages, grapes and blends, potential food allergies and other related information guests might enquire about.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssist with set-up, service and break down duties linked to each outlet and as advised by managers.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eOffer wine and menu recommendations as outlined by the outlet Chef de Cuisine and Sommelier.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure that accurate food and drinks orders are taken when directed by Snr Waiter/Bar Tender or Sommelier, using DMS, Micros and checks depending on the outlet.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFollow all relevant health department regulations pre, post or during services.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eLearn and use guest names as per company set procedures and standards.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFollow and ensures that the company beverage standards of service are being adhered to.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFollow and ensures that the company food service standards are adhered to.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eGreet and escort guests to their tables, seats or locations in the assigned outlets. [This includes escorting plates and beverages in all outlets this is relevant to].\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure that company policy in regards to drinking age is followed and that the service of alcoholic beverages to obviously ‘overserved’ guests is reported and stopped in a tactful and appropriate manner.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eLearn the Public Health regulations and procedures and adhere to these standards at all times. [this may include buffet or event set-up’s]\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eIs familiar with the IPM program and attends training as directed.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAttends various training session with the aim to further improve his/her level of performance.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eStrives to minimize breakage and wastage and follows proper procedures when disposing of garbage.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFollows company guidelines regarding uniforms and personal hygiene.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eTo be familiar with and execute the Seabourn HESS-MS appropriate to their position.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssist with ensuring that each outlet is ready for service. [15 min prior to advertised timings]\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFollow instructions from the Snr waiter, Bar tender or relevant manager to administer the appropriate service related to the outlet.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eClear stations from any soiled service items.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eReports directly to his/her Sr. Waiter/Bar Tender/Sommelier, as directed by the Outlet Manager.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssists in taking food and drink orders, when requested, in compliance with company guidelines.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssists with additional duties as requested by the ships management.\u003c/li\u003e\u003c/ol\u003e","key_responsibilities_header":"Key Responsibilities","reporting_to":"Asst Maitre D","skills_knowledge_expertise":"\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eEducation:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eDiploma from a recognized apprenticeship program, or equivalent.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eExperience:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eAt least one year of full time working experience in a four or five star (or similar grade) hotel/restaurant.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eRestaurant experience combined with good attitude, willingness to learn, good presentation and English language skills.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePrevious experience on another Cruise Line is preferred\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eKnowledge, Skills \u0026amp; Abilities:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eTo be knowledgeable of the USPH and other international Public Health rules and regulations by participating in the company's Basic Food Hygiene course every 2 years and achieving a minimum of 80% pass.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eRequires the knowledge of all aspects of good quality restaurant service.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWorking experience with international clientele\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMust be self-disciplined and be able to communicate with the guest and other departments. Must be a self-motivated person with an eye for detail\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eShould always have the ambition for promotion\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to work in a team\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to understand and follow verbal and written instructions and see to the completion to the task assigned\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMust be a good time keeper\u003c/li\u003e\u003c/ul\u003e","skills_knowledge_expertise_header":"Qualifications ","title":"SBN - Food \u0026 Beverage Runner  - CTI","url":"https://hollandamericagroup.pinpointhq.com/en/postings/0c0e4c0e-6757-4f2b-98c7-bf6645a1157e","path":"/en/postings/0c0e4c0e-6757-4f2b-98c7-bf6645a1157e","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"425642","requisition_id":"SEA REQ-3285","department":{"id":"12066","name":"Restaurant"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1051","name":"Seabourn","title":"Brand"}},"location":{"id":"6465","city":"Bangkok","name":"Thailand - CTI","postal_code":"","province":""}},{"id":"427614","benefits":null,"benefits_header":null,"compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003e**\u003cstrong\u003eThis application is seeking candidates bilingual in both Dutch and English**\u003cbr\u003e\u003c/strong\u003e\u003cbr\u003eThe \u003cstrong\u003eTravel Guide \u003c/strong\u003eis a key onboard expert, delivering engaging, region-specific destination content that enhances the guest experience. 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regulations.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExperience working in fast-paced, multi-disciplinary environments requiring high levels of adaptability and professionalism.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWorking knowledge of additional digital content or presentation tools beyond Microsoft Office.\u003c/li\u003e\u003c/ul\u003e","skills_knowledge_expertise_header":"Experience","title":"Travel Guide - Dutch speaking","url":"https://hollandamericagroup.pinpointhq.com/en/postings/092c1806-a4d9-4a1e-a605-8d756e6e7ed4","path":"/en/postings/092c1806-a4d9-4a1e-a605-8d756e6e7ed4","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"437122","requisition_id":"SEA REQ-3295","department":{"id":"12054","name":"Entertainment"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1050","name":"Holland America Line","title":"Brand"}},"location":{"id":"6459","city":"New York","name":"Global","postal_code":"","province":"New 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Working hours are longer and work is more intense due to the constant demand of the guests. You have to be very flexible in your working hours, which on occasion might have to be changed due to unforeseen circumstances. The Maritime Labour Convention of 2006 however strictly regulates these. Apart from the working hours there are strict rules which all members of the ship’s company need to adhere to as stipulated by the Master’s standing orders. 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This is achieved by the consistent application of our service standards, all our procedures and great attention to details which forms the foundations for Waiters to provide a personalized service to each of our guests through their behavior, their approach and the small extra attentions they provide. So being alert, focused and able to “read” our guests is essential to adapting these procedures. Learning guest’s names, recognizing them and addressing them by name is a requirement as well as remembering their preferences (or at least finding them out through our system) and remembering their habits in order to anticipate their requests before they ask. Also being able to provide the same quality of service during quiet and busy periods by remaining calm, focused and remaining polite and friendly towards guests, colleagues and supervisors alike. 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[This includes escorting plates and beverages in all outlets this is relevant to].\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure that company policy in regards to drinking age is followed and that the service of alcoholic beverages to obviously ‘overserved’ guests is reported and stopped in a tactful and appropriate manner.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eLearn the Public Health regulations and procedures and adhere to these standards at all times. [this may include buffet or event set-up’s]\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eIs familiar with the IPM program and attends training as directed.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAttends various training session with the aim to further improve his/her level of performance.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eStrives to minimize breakage and wastage and follows proper procedures when disposing of garbage.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFollows company guidelines regarding uniforms and personal hygiene.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eTo be familiar with and execute the Seabourn HESS-MS appropriate to their position.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssist with ensuring that each outlet is ready for service. [15 min prior to advertised timings]\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFollow instructions from the Snr waiter, Bar tender or relevant manager to administer the appropriate service related to the outlet.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eClear stations from any soiled service items.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eReports directly to his/her Sr. Waiter/Bar Tender/Sommelier, as directed by the Outlet Manager.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssists in taking food and drink orders, when requested, in compliance with company guidelines.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAssists with additional duties as requested by the ships management.\u003c/li\u003e\u003c/ul\u003e","key_responsibilities_header":"Key Responsibilities","reporting_to":"Senior Waiter","skills_knowledge_expertise":"\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eEducation:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eDiploma from a recognized apprenticeship program, or equivalent.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eExperience:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eAt least one year of full time working experience in a four or five star (or similar grade) hotel/restaurant.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eRestaurant experience combined with good attitude, willingness to learn, good presentation and English language skills.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePrevious experience on another Cruise Line is preferred\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eKnowledge, Skills \u0026amp; Abilities:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eTo be knowledgeable of the USPH and other international Public Health rules and regulations by participating in the company's Basic Food Hygiene course every 2 years and achieving a minimum of 80% pass.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eRequires the knowledge of all aspects of good quality restaurant service.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eWorking experience with international clientele\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMust be self-disciplined and be able to communicate with the guest and other departments. Must be a self-motivated person with an eye for detail\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eShould always have the ambition for promotion\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to work in a team\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to understand and follow verbal and written instructions and see to the completion to the task assigned\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMust be a good time keeper\u003c/li\u003e\u003c/ul\u003e","skills_knowledge_expertise_header":"Qualifications ","title":"SBN - Waiter - PT. Ratu Oceania Raya","url":"https://hollandamericagroup.pinpointhq.com/en/postings/a8df0057-af85-4d32-a48b-0870504b242e","path":"/en/postings/a8df0057-af85-4d32-a48b-0870504b242e","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"438222","requisition_id":"SEA REQ-3297","department":{"id":"12066","name":"Restaurant"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1051","name":"Seabourn","title":"Brand"}},"location":{"id":"63829","city":"Tangerang Selatan","name":"Indonesia - PT. Ratu Oceania Raya","postal_code":"15224","province":"Banten"}},{"id":"443859","benefits":"","benefits_header":"","compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":"2026-09-30T23:59:59-07:00","description":"\u003cdiv\u003e\u003c!--block--\u003eOverall in-charge of all onboard floral arrangements including ordering necessary floral supplies, storage, daily maintenance and complete upkeep of both fresh and artificial floral arrangements onboard.\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003col\u003e\u003cli\u003e\u003c!--block--\u003eReport to the Executive Housekeeper on a daily basis and follow the working hours as assigned\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFollow all house rules, MHD’s, MOM’s and grooming standard as outlined in the Dianthus contract\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAttend daily/weekly Executive Housekeeper’s meetings as and when advised by Executive Housekeeper\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for the administration of flower re-order, billing, reporting and leasing with the Food \u0026amp; Beverage Manager\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure all florist related supplies are picked-up, stored and secured properly in the assigned area\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure that the florist’s work station is cleaned on a daily basis and well kept\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintain safe workplace, with emphasis on employee health, fire and safety\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eParticipate in weekly public area inspections with Hotel General Manager and Executive Housekeeper and follow-up on findings related to cut flowers, live plants and artificial flowers / plants\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure that the standard order of fresh flower arrangements are prepared in a timely manner, both on embarkation day and during the voyage\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure that all floral arrangements (cut flowers, live plants, silk flowers and silk plants) are maintained at HAL standards. This includes trimming, pruning, clipping, fertilizing, soil rejuvenating, watering, dusting and decorating.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePrepare gift orders as advised by corporate HAL.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003ePrepare gift orders and guest purchases as advised by Guest Services Manager (Order to be routed through Food \u0026amp; Beverage Manager and copy to Executive Housekeeper).\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAll gift orders are to be prepared at HAL standards and in a timely manner\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eTo conduct flower arrangement demonstrations for guests as and when requested by Executive Housekeeper (Event Manager to route this request via Hotel General Manager)\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eTeam Member or Officer requests for private flower arrangement purchase is not to be accepted directly. 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As the primary Host and Emcee, this role combines charisma, stage presence, and creativity to deliver programming that is both engaging and refined. From leading the Welcome Show with the full cast to hosting Gala Nights, the Orange Party, signature events, and marquee game shows, the Cruise Director ensures every moment is presented with polish and purpose.\u003cbr\u003e\u003cbr\u003eThe Cruise Director also leads the activities team, setting the vision for programming and ensuring every event runs to a high standard. They motivate and support the Assistant Cruise Director, Activities Crew, and Youth Host, building a culture of teamwork, accountability, and guest focus. 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team\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExperience using computers for a variety of tasks\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCompetency in Microsoft applications including Word, Excel, and Outlook\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eKnowledge of scheduling, file management, and other administrative procedures\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to work within tight deadlines and adapt to changing schedules\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cbr\u003e\u003cstrong\u003ePreferred Experience\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003ePrior experience as a Cruise Director, Assistant Cruise Director, or senior entertainment leader on a premium or luxury cruise line\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eDemonstrated ability to lead, coach, and inspire a diverse onboard team, with accountability for scheduling and performance management\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eStrong public speaking, hosting, and storytelling skills with a polished, guest-service–oriented presence\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eProven success curating and executing daily activity programming that resonates with a mature, well-traveled guest demographic\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExperience collaborating cross-functionally with hotel, entertainment, and operational leaders to deliver seamless, high-quality guest experiences\u003c/li\u003e\u003c/ul\u003e","skills_knowledge_expertise_header":"Experience","title":"Cruise Director - Dutch Speaking","url":"https://hollandamericagroup.pinpointhq.com/en/postings/7ba745df-f34b-4353-a508-78440cbf2dfb","path":"/en/postings/7ba745df-f34b-4353-a508-78440cbf2dfb","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"453659","requisition_id":"SEA 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Reporting to the Cruise Director, this role is responsible for hosting all levels of activities, from large-scale gameshows and parties to Kids Club programming, planning and managing daily entertainment schedules, and leading the activities and youth teams. With a focus on guest engagement, the Assistant Cruise Director ensures that events are well-executed, align with brand standards, and cater to the diverse interests of guests.\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cbr\u003eThis position requires strong leadership, organization, and adaptability to oversee programming, coordinate resources, and support the activities team in creating a dynamic and memorable cruise experience. The ideal candidate has a background in hospitality, entertainment, or event management, with experience in live hosting, guest service, and operational execution. If you thrive in a fast-paced environment and have a passion for creating engaging guest experiences, this role offers the opportunity to lead, collaborate, and make a lasting impact on every voyage.\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eHost and lead engaging activities, including game shows, trivia, dance classes, themed parties, sports events, and Kids Club events in \u003cstrong\u003eboth English and Dutch\u003c/strong\u003e.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eInteract with guests to enhance their experience, gather feedback, and ensure entertainment offerings meet diverse interests.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eDevelop and oversee a well-balanced entertainment schedule, coordinating with other departments to maximize participation.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eManage resources, ensuring all equipment and supplies are well-maintained and available when needed.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eLead, train, and supervise the activities team, including Activities Crew and Youth Hosts, providing regular feedback and support.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eConduct team meetings to discuss performance, align on entertainment goals, and ensure smooth operations.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eHandle administrative tasks, including scheduling, time \u0026amp; attendance oversight, and activity programming.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAdapt to itinerary changes, last-minute adjustments, and unexpected challenges while maintaining a high level of service.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure all activities comply with health, safety, security, and environmental regulations.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMake clear, engaging, and informative public announcements as needed.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eMaintain a professional appearance, adhering to company dress guidelines.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCollaborate closely with the Cruise Director to execute entertainment initiatives and uphold brand standards.\u003c/li\u003e\u003c/ul\u003e","key_responsibilities_header":"Key Job Responsibilities","reporting_to":"Cruise Director","skills_knowledge_expertise":"\u003cdiv\u003e\u003c!--block--\u003eMinimum Experience:\u0026nbsp;\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eThree years of experience in a related guest service focused field.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExceptional verbal, written, and presentation skills.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExperience hosting live events, activities, or stage presentations.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to work effectively both independently and as part of a team.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eExperience using computers for a variety of tasks.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCompetency in Microsoft applications including Word, Excel, and Outlook.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eAbility to work on tight deadlines.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003e\u003cstrong\u003eMust be fluent in Dutch.\u0026nbsp;\u003c/strong\u003e\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003ePreferred Experience:\u0026nbsp;\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003e3+ years in cruise industry, 5+ entertainment experience is a plus.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eBachelor's degree in business or related field of study.\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eCustomer-focused role, proven success in interpersonal communication\u0026nbsp;\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eProven success in fast-paced, multi-disciplinary role requiring high levels of organization, professionalism, and quick problem-solving.\u0026nbsp;\u003c/li\u003e\u003c/ul\u003e","skills_knowledge_expertise_header":"Experience","title":"Assistant Cruise Director - Dutch Speaking","url":"https://hollandamericagroup.pinpointhq.com/en/postings/f3d51183-b214-4d04-8190-2accc1aa7541","path":"/en/postings/f3d51183-b214-4d04-8190-2accc1aa7541","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"453660","requisition_id":"SEA REQ-3304","department":{"id":"12054","name":"Entertainment"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1050","name":"Holland America Line","title":"Brand"}},"location":{"id":"6459","city":"New York","name":"Global","postal_code":"","province":"New York"}},{"id":"447599","benefits":"","benefits_header":"","compensation":null,"compensation_minimum":null,"compensation_maximum":null,"compensation_currency":null,"compensation_frequency":null,"compensation_visible":false,"deadline_at":null,"description":"\u003cdiv\u003e\u003c!--block--\u003e\u003cbr\u003eThe \u003cstrong\u003eAlaska Wildlife Guide\u003c/strong\u003e plays a key role in delivering an engaging and educational Alaska cruise experience by providing expert interpretation, narration, and guest enrichment focused on the wildlife, ecosystems, and destinations of the region. Reporting to the Entertainment Director, this role is responsible for presenting formal educational programs, providing scenic and wildlife narration, leading wildlife spotting sessions on deck, and engaging guests through scheduled Q\u0026amp;A and informal interactions. With a strong focus on guest engagement and destination enrichment, the Wildlife Guide enhances the onboard experience by helping guests observe and better understand the unique flora, fauna, and marine life of Alaska.\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003eThis position requires exceptional presentation skills, in-depth knowledge of Alaska wildlife and ports of call, and the ability to communicate complex information in a clear and engaging way to diverse audiences. The ideal candidate is a confident public speaker with experience presenting on stage or in large venues, a passion for natural history and wildlife interpretation, and the professionalism required to serve as a visible representative of Holland America Line throughout the voyage.\u003cbr\u003e\u003cstrong\u003e\u003cbr\u003e**This role requires being available for the 2026 summer Alaska season, which begins as early as April 25 and runs as late as October 3.**\u003cbr\u003e\u003c/strong\u003e\u003cbr\u003e\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003e\u0026nbsp;Deliver Up Close presentations in the World Stage, including three 45-minute educational programs focused on native Alaska wildlife, ecosystems, and regional destinations.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003e\u0026nbsp;Provide live scenic and wildlife narration and lead wildlife spotting sessions during key viewing periods on open decks, assisting guests in identifying whales, birds, marine mammals, and other native species while highlighting behavior, habitats, and geography.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003e\u0026nbsp;Participate in scheduled question-and-answer sessions and engage with guests in both group and one-on-one settings to enhance understanding of Alaska wildlife, flora, fauna, and ports of call.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003e\u0026nbsp;Collaborate closely with the Entertainment Director and onboard teams to align enrichment programming with the daily schedule and itinerary highlights.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003e\u0026nbsp;Answer general expedition-style questions related to wildlife viewing, regional ecosystems, conservation topics, and destination information.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003e\u0026nbsp;Maintain a professional appearance at all times, adhering to company uniform and grooming standards.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003e\u0026nbsp;Ensure all presentations and guest interactions meet Holland America Line brand standards and guest service expectations.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003e\u0026nbsp;Adapt to itinerary changes, weather conditions, and operational adjustments while maintaining a high level of guest engagement and program quality.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003e\u0026nbsp;Perform other job-related duties as assigned in support of the onboard enrichment and entertainment program.\u0026nbsp;\u003c/li\u003e\u003c/ul\u003e","key_responsibilities_header":"Key Job Responsibilities","reporting_to":"","skills_knowledge_expertise":"\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eMinimum Experience:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eDemonstrated expertise in Alaska wildlife, marine life, and regional ecosystems, including familiarity with the Inside Passage, Puget Sound, Glacier Bay, Juneau, Sitka, and Ketchikan.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003e\u0026nbsp;Proven experience delivering presentations to large audiences, ideally on stage or in theater-style venues.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003e\u0026nbsp;Excellent verbal communication and public speaking skills, with the ability to present complex information clearly and engagingly.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003e\u0026nbsp;Strong guest service orientation with the ability to interact comfortably with guests in both formal and informal settings.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003e\u0026nbsp;Ability to work effectively both independently and as part of a collaborative onboard team.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003e\u0026nbsp;Must be at least 21 years of age.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003e\u0026nbsp;Must meet all shipboard employment requirements, 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presentations.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003e\u0026nbsp;Prior shipboard or maritime experience is a plus.\u003c/li\u003e\u003c/ul\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cbr\u003e\u003c/div\u003e","skills_knowledge_expertise_header":"Experience","title":"Alaska Wildlife Guide (HAL)","url":"https://hollandamericagroup.pinpointhq.com/en/postings/0fa0ddfe-9283-4e2f-b850-e25215e6fa36","path":"/en/postings/0fa0ddfe-9283-4e2f-b850-e25215e6fa36","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"455750","requisition_id":"SEA REQ-3306","department":{"id":"12054","name":"Entertainment"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1050","name":"Holland America Line","title":"Brand"}},"location":{"id":"6459","city":"New York","name":"Global","postal_code":"","province":"New 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served.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eImplementing and executing food handling and cleaning procedures for the galley in accordance with USPH standards.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFollows all HACCP procedures set by the company.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eProperly utilizes, maintains, and returns equipment and utensils to prevent damage, loss, or undue maintenance.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eReports any malfunctioning equipment or furnishings in need of repair or refurbishing to Chef de Partie.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eResponsible for performance, appearance, dress and personal conduct in accordance with company rules and regulations.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eEnsure Guest Satisfaction Scores are met for food ratings in assigned area.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003eFollows guidelines and instructions established by Chef de Partie 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Your dedication to maintaining Seabourn's high culinary standards will ensure that our guests experience the finest cuisine at sea. If you are ready to elevate your culinary career and be part of a world-class team, apply now and set sail with \u003cstrong\u003eSeabourn\u003c/strong\u003e!\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003cul\u003e\u003cli\u003e\u003c!--block--\u003e\u003cstrong\u003eFood Preparation and Service:\u003c/strong\u003e Prepare and serve food at your assigned station, adhering to company standards, menus, and recipes.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003e\u003cstrong\u003eQuality Assurance:\u003c/strong\u003e Ensure the quality, quantity, presentation, and accuracy of food, with a particular focus on buffet stations.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003e\u003cstrong\u003eSupply Management:\u003c/strong\u003e Check and store supplies correctly using the \"First In, First Out\" method.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003e\u003cstrong\u003eDaily Mise en Place:\u003c/strong\u003e Prepare daily mise en place according to planned menus.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003e\u003cstrong\u003eTeam Collaboration:\u003c/strong\u003e Work collaboratively with team members to achieve high guest satisfaction.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003e\u003cstrong\u003eLoading Operations:\u003c/strong\u003e Support loading operations and contribute to a positive team environment.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003e\u003cstrong\u003eEnvironmental Compliance:\u003c/strong\u003e Follow waste separation and environmental compliance policies.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003e\u003cstrong\u003eWaste Minimization:\u003c/strong\u003e Minimize food waste during preparation.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003e\u003cstrong\u003eCleanliness and Hygiene:\u003c/strong\u003e Maintain cleanliness, hygiene, and equipment care in your work station.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003e\u003cstrong\u003eEquipment Reporting:\u003c/strong\u003e Report any faulty equipment or needed repairs to supervisors.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003e\u003cstrong\u003eFood Safety:\u003c/strong\u003e Ensure food safety and proper cleaning methods are followed.\u003c/li\u003e\u003cli\u003e\u003c!--block--\u003e\u003cstrong\u003eProper Equipment Use:\u003c/strong\u003e Use kitchen equipment correctly to avoid damage and unnecessary maintenance.\u003c/li\u003e\u003c/ul\u003e","key_responsibilities_header":"Kitchen Assistant Responsibilities","reporting_to":"CDC Colonnade","skills_knowledge_expertise":"\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003eEducation:\u003c/strong\u003e\u003c/div\u003e\u003cul\u003e\u003cli\u003e\u003c!--block--\u003eA formal culinary education of at least two years is a minimum requirement for this position. 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This role also oversees galley assets, including fixed, mobile, and small equipment, ensuring they meet operational, safety, and maintenance standards while maintaining accurate PAR stock levels.\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cbr\u003e\u0026nbsp;\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e","employment_type":"fixed_term_contract","employment_type_text":"Fixed Term Contract","key_responsibilities":"\u003cdiv\u003e\u003c!--block--\u003e\u003cstrong\u003e\u003cbr\u003e\u003c/strong\u003eEnsure sanitation standards are maintained in accordance with the latest CDC Vessel Sanitation Program (VSP) guidelines and other applicable public health regulations, including Canadian, Brazilian, USPH, and itinerary-specific requirements.\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003eMonitor and validate overtime for supervised personnel in accordance with CBA and MLC 2006, conducting periodic Time \u0026amp; Attendance reviews and implementing corrective or preventive measures to maintain compliance and support financial targets related to ILO/overtime control.\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003eVerify that all mandatory training requirements remain current and compliant with MLC 2006 standards while supporting a safe and healthy working environment aligned with organizational and sanitation policies.\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003eEnsure consistent implementation of HESS-MS policies and procedures within assigned areas, promoting accountability and team adherence to safety and environmental standards.\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003eParticipate in onboard safety protocols, including drills and emergency procedures, and fulfill fleet safety responsibilities such as guest mustering when required during shipboard travel.\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e","key_responsibilities_header":"Key Responsibilities","reporting_to":"Sr. Manager Culinary Operations ","skills_knowledge_expertise":"\u003cdiv\u003e\u003c!--block--\u003eAddress guest complaints and feedback promptly and professionally, implementing appropriate corrective actions while recognizing and promoting positive guest feedback in line with the company’s positive reinforcement practices.\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003eDemonstrate professionalism, integrity, and accountability in the execution of assigned responsibilities, while maintaining personal health, safety, and well-being in accordance with company standards and policies.\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003eSupport a respectful, collaborative, and inclusive workplace by fostering teamwork, assisting colleagues when needed, and remaining attentive to the physical and mental well-being of fellow team members.\u003cbr\u003e\u003cbr\u003e\u003c/div\u003e\u003cdiv\u003e\u003c!--block--\u003e\u003cbr\u003e\u0026nbsp;\u003c/div\u003e","skills_knowledge_expertise_header":"Contribution to Guest and Team Member Experience ","title":"SBN - Fleet Manager - Hotel Sanitation, Asset Management and Compliance ","url":"https://hollandamericagroup.pinpointhq.com/en/postings/0b230dcb-1a85-4018-b8b3-ec8efd3d6dd3","path":"/en/postings/0b230dcb-1a85-4018-b8b3-ec8efd3d6dd3","workplace_type":"onsite","workplace_type_text":"Onsite","job":{"id":"521112","requisition_id":"SEA REQ-3348","department":{"id":"12053","name":"Hotel - Corporate"},"division":{"id":"208","name":"Hotel"},"structure_custom_group_one":{"id":"1051","name":"Seabourn","title":"Brand"}},"location":{"id":"6459","city":"New York","name":"Global","postal_code":"","province":"New York"}}]}