Holland America Line

Operates cruise ships to global destinations

Sushi Waiter

Dining, Bar & Counter ServiceUpdated on Nov 14

Full-timeManila, Metro Manila, PhilippinesNo salary listedIn-person

About the Job

Requirements

Must speak Japanese.
A diploma from a recognized apprenticeship program, or equivalent, is required.
At least one year of full-time work experience in a four- or five-star (or similar grade) hotel or restaurant is required.
Restaurant experience combined with a good attitude, willingness to learn, good presentation, and English language skills is required.
Knowledge of United States Public Health (USPH) and other international public health rules and regulations is required, demonstrated by participating in the company’s Basic Food Hygiene course every two years and achieving a minimum 80% pass.
Knowledge of all aspects of good-quality restaurant service is required.
Working experience with international clientele is required.
The waiter must be self-disciplined and able to communicate with guests and other departments.
The waiter must be self-motivated and attentive to detail.
The waiter must be able to work in a team and understand and follow verbal and written instructions through to completion.

Responsibilities

Provide guest satisfaction and follow service procedures as instructed by senior waiters, assistant maître d’s, and outlet managers, including the bar manager, across restaurants, lounges, bars, decks, and catered events.
Apply service standards and procedures consistently and provide personalized guest service by remaining attentive, learning and using guest names, remembering preferences and habits, anticipating requests, and adapting service appropriately.
Maintain consistent service quality during quiet and busy periods while remaining calm, focused, polite, and friendly toward guests, colleagues, and supervisors.
Respond resiliently and with a solution-oriented approach to operational issues and delays, and communicate promptly, clearly, and professionally with guests and colleagues.
Follow instructions from senior wait staff, bartenders, sommeliers, and managers, and accurately and promptly fulfill guest requests in accordance with company procedures.
Know the food and beverage offerings described in outlet menu briefings, including portions, ingredients, wine vintages, grape varieties and blends, and potential food allergies.
Assist with outlet setup, service, breakdown, and readiness before service, as directed by managers.
Offer wine and menu recommendations as outlined by the outlet chef de cuisine and sommelier.
Take accurate food and drink orders when directed, using DMS, Micros, and checks as applicable to the outlet; assist with taking orders when requested in compliance with company guidelines.
Follow health department regulations and public health rules and procedures, including those applicable to buffet and event setups.
Learn and use guest names according to company procedures and standards.
Follow company beverage and food service standards.
Greet and escort guests to tables, seats, or locations in assigned outlets, including escorting plates and beverages where relevant.
Follow company drinking-age policy and tactfully report and stop alcohol service to obviously overserved guests.
Become familiar with the IPM program and attend training as directed.
Attend training sessions to improve performance.
Minimize breakage and waste and follow proper procedures for garbage disposal.
Follow company uniform and personal hygiene guidelines.
Become familiar with and execute the Seabourn HESS-MS appropriate to the position.
Clear stations of soiled service items.
Report to the senior waiter, bartender, or sommelier as directed by the outlet manager.
Assist with additional duties requested by ship management.

Desired Qualifications

Previous experience on another cruise line is preferred.

Must Speak Japanese:

The 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.

Waiters 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.

Reporting relationships:
The waiter reports directly to the Senior Waiter/Bar Tender/Sommelier whilst following guidance from the respective outlet manager.

Respectfully expedite all instructions advised by the more senior wait staff/Bar Tenders/Sommelier and managers.
Strive to accurately and swift fully execute any guest request whilst following company service procedures at all times.
Be 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.
Assist with set-up, service and break down duties linked to each outlet and as advised by managers.
Offer wine and menu recommendations as outlined by the outlet Chef de Cuisine and Sommelier.
Ensure 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.
Follow all relevant health department regulations pre, post or during services.
Learn and use guest names as per company set procedures and standards.
Follow and ensures that the company beverage standards of service are being adhered to.
Follow and ensures that the company food service standards are adhered to.
Greet 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].
Ensure 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.
Learn the Public Health regulations and procedures and adhere to these standards at all times. [this may include buffet or event set-up’s]
Is familiar with the IPM program and attends training as directed.
Attends various training session with the aim to further improve his/her level of performance.
Strives to minimize breakage and wastage and follows proper procedures when disposing of garbage.
Follows company guidelines regarding uniforms and personal hygiene.
To be familiar with and execute the Seabourn HESS-MS appropriate to their position.
Assist with ensuring that each outlet is ready for service. [15 min prior to advertised timings]
Follow instructions from the Snr waiter, Bar tender or relevant manager to administer the appropriate service related to the outlet.
Clear stations from any soiled service items.
Reports directly to his/her Sr. Waiter/Bar Tender/Sommelier, as directed by the Outlet Manager.
Assists in taking food and drink orders, when requested, in compliance with company guidelines.
Assists with additional duties as requested by the ships management.

Education:

Diploma from a recognized apprenticeship program, or equivalent.

Experience:

At least one year of full time working experience in a four or five star (or similar grade) hotel/restaurant.
Restaurant experience combined with good attitude, willingness to learn, good presentation and English language skills.
Previous experience on another Cruise Line is preferred

Knowledge, Skills & Abilities:

To 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.
Requires the knowledge of all aspects of good quality restaurant service.
Working experience with international clientele
Must 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
Should always have the ambition for promotion
Ability to work in a team
Ability to understand and follow verbal and written instructions and see to the completion to the task assigned

About the Company

Holland America Line

Operates cruise ships to global destinations

Holland America Line operates a fleet of 11 ships that offer cruise vacations to destinations around the world. Its main product is a variety of guided cruises, with itineraries ranging from popular Caribbean and European trips to exotic routes in Alaska, South America, the Panama Canal, Australia, Asia, and unique voyages to places like the Amazon and Antarctica. The cruises work by combining planned routes, on-board services, and shore excursions; guests enjoy meals, entertainment, and activities while traveling to multiple ports. The company differentiates itself with a long history (over 150 years), a focus on “modern classic” ships, and a wide mix of traditional itineraries plus extended Grand Voyages and special itineraries that emphasize destination immersion and comfort. Its goal is to deliver excellence by creating once-in-a-lifetime experiences for guests, supported by a strong employee program, travel perks, health plans, and professional training for staff.

Company size: 5,001-10,000
Company stage: Not listed
Total funding: Not listed
Headquarters: Seattle, WA
Founded: 1873

Recently Posted Jobs

Explore more opportunities at Holland America Line

See more jobs