Cruise Hospitality And Tourism

The Hospitality and Tourism (Cruise Job Placement) role offers an exciting opportunity to join and work in the thriving hospitality and tourism industry. This full-time position is based in the vibrant Kuala Lumpur City Centre, providing you with the chance to contribute to the success of one of the leading hospitality companies in the region.

Working in the Food and Beverage (F&B) Department aboard Royal Caribbean and Disney Cruise Lines encompasses diverse roles aimed at providing exceptional culinary experiences and impeccable guest service. Here's an overview of key roles and responsibilities with a minimum 21 years old or age requirement and at least 6 months of work experience in the current role.

1. Waiter/Waitress (Dining Room Server)

2. Provide outstanding table service, ensuring guests have an enjoyable dining experience.

3. Take accurate food and beverage orders and provide menu recommendations.
4. Maintain a thorough knowledge of menu items, ingredients, and allergen information.

5. Assist with table setups, clearances, and maintaining dining areas' cleanliness.

6. Assistant Waiter/Waitress (Assistant Server)

7. Support the server by delivering food and beverages promptly and accurately.

8. Ensure cleanliness and proper setup of tables before and after each service.
9. Assist guests with any special dietary requirements or inquiries.

10. Stock and organize side stations and maintain inventory.

11. Buffet Steward

12. Ensure buffet lines are always clean, organized, and replenished timely.

13. Assist guests with serving and ensure a smooth flow of buffet service.

14. Maintain hygiene standards and cleanliness of buffet areas.

15. Room Service Attendant

16. Deliver food and beverages promptly to guest cabins, ensuring orders are correct.

17. Provide professional and courteous interaction during delivery and collection.

18. Maintain accurate records and handle guest inquiries efficiently.

19. Bartender

20. Prepare alcoholic and non-alcoholic beverages according to company recipes and standards.

21. Provide engaging customer service, maintaining a friendly and interactive atmosphere.

22. Manage bar inventory, restock supplies, and ensure cleanliness and hygiene.

23. Bar Server

24. Take and deliver drink orders to guests in lounges, decks, and other bar areas.

25. Maintain a high level of customer interaction and satisfaction.

26. Assist bartenders in maintaining cleanliness and inventory.

27. Galley Steward/Kitchen Utility

28. Ensure galley equipment, dishes, and utensils are cleaned and sanitized properly.

29. Maintain cleanliness and hygiene standards in kitchen areas.

30. Assist chefs and kitchen staff as necessary with basic food preparation tasks.

31. Restaurant Host/Hostess

32. Welcome and seat guests, managing reservations and guest flow efficiently.

33. Handle special requests and accommodate dietary restrictions and seating preferences.

34. Ensure dining area presentation meets high company standards.

35. Head Waiter (Supervisor)

36. Oversee dining room operations, managing servers and assistants.

37. Ensure guest satisfaction by proactively addressing feedback and concerns.

38. Provide staff training and uphold standards of excellence in service.

39. Guest Service Officer

40. Address guest inquiries, provide information and assistance regarding onboard services and amenities.

41. Handle complaints and provide timely solutions to ensure guest satisfaction.
42. Coordinate closely with other departments to ensure smooth guest experiences.

43. For this position, fluent English (written and spoken) is required; candidates who can speak additional languages such as Spanish, French, German, Italian, Portuguese, Mandarin, Japanese, Korean, Swedish, Norwegian, or Danish are highly preferred.

44. Guest Relationship Officer

45. Maintain strong guest relations, managing guest expectations and fostering long-term guest loyalty.

46. Provide personalized service, recognizing and addressing guests' preferences and special requests.
47. Track guest feedback and implement improvements based on collected data.

48. For this position, fluent English (written and spoken) is required; candidates who can speak additional languages such as Spanish, French, German, Italian, Portuguese, Mandarin, Japanese, Korean, Swedish, Norwegian, or Danish are highly preferred.

49. Sales Personnel

50. Promote and sell specialty dining experiences, beverage packages, and onboard events.

51. Achieve sales targets and contribute to revenue goals through proactive sales approaches.

52. Provide detailed information and benefits of various packages and options to guests.

53. Chef de Partie

54. Prepare and oversee food production in specific kitchen sections.

55. Maintain high-quality food standards, ensuring consistency and presentation.

56. Train and mentor junior kitchen staff, promoting a collaborative environment.

57. Sous Chef

58. Assist the executive chef in managing kitchen operations and food preparation.

59. Supervise kitchen staff, ensuring adherence to recipes, quality standards, and safety regulations.

60. Coordinate food ordering, inventory management, and kitchen scheduling.

61. Executive Chef

62. Oversee entire culinary operations, menu planning, and recipe development.

63. Ensure the highest food quality and presentation standards across all dining venues.

64. Manage kitchen budget, inventory control, staff training, and regulatory compliance.

65. Security Staff

66. Maintain onboard safety and security by monitoring access points and patrolling areas.

67. Respond to security incidents, ensuring quick resolution and safety of guests and crew.

68. Conduct regular security drills and enforce security protocols.

69. Casino Staff

70. Operate and manage gaming tables, ensuring adherence to gaming regulations.

71. Provide exceptional customer service and maintain a lively, engaging casino environment.

72. Handle financial transactions accurately and responsibly.

73. Concierge

74. Assist guests with information about onboard services, shore excursions, and reservations.

75. Provide personalized guest service, enhancing guest experiences.
76. Address and resolve guest requests efficiently and courteously.
77. Ability to speak additional languages such as Spanish, French, German, Italian, Portuguese is an advantage but not required.

Job Type: Full-time

Pay: RM8, RM12,000.00 per month

Benefits:

• Health insurance
• Meal provided
• Opportunities for promotion
• Professional development

Supplemental Pay:

• Commission pay
• Performance bonus