Barkeeper

Crewing

- Responsible for the entire bar and lounge area
- Responsible for the implementation and maintaining of the RC standards and budgets in the bar department
- Responsible for the daily set-up (mise-en-place), professional serving and preparation of beverages, as per predefined recipes and standards
- Organising, managing and motivating all bar waiters / bar waitresses
- Ordering beverages in cooperation with the Maître d´, Hotel Manager
- Organisation of loading and checking of bar supplies
- Responsible for the correct storing of the bar stock and supplies
- Responsible for the proper handling of all beverages and food in the bar area, as well as all products and equipment in the bar department
- Responsible for the professional service of beverages and/or food in the bar, restaurant, lounge and on the sundeck
- Responsible for the cleanness, tidiness and hygiene of the entire bar and lounge area, certain parts of the sundeck, back offices, pantries and workrooms
- Responsible for the cleaning of the bar glassware, china and cutlery
- Greeting of all passengers visiting the bar / lounge area
- Monthly taking of the bar inventory as per company’s directives
- Assistance with the loading of ship’s supplies
- Continuous training of the Bar Waiter / Bar Waitress
- Responsible for the implementation of the correct appearance, as well as the standard of personal hygiene of the Bar Waiter / Bar Waitress
- Various preparatory duties prior to and at the end of the season
- Active communication with passengers in order to obtain feedback and to generate revenue by recommendation
- Responsible for the daily cashing-up of the revenue generated in the bar
- Organisation, realisation and supervision of F&B activities (cocktails, welcome and farewell parties, afternoon tea etc.), as well as special functions
- Assistance in the restaurant during meal times
- Assistance with luggage handling if necessary, as per supervisor’s directives
- Assistance in other departments if necessary, as per supervisor’s directives

The candidate has to prove education in catering school or courses where the basic standards are educated. Five star Hospitality experience without any graduation might be an option.
Advanced in English

The employee is entitled to 6 days off per month. Per month or part thereof the days are calculated pro rata. Individual days off may be give onboard the ship according to the booking situation. The 72 days for the full year (12 month) include all days off/vacations days and public holidays according to Swiss law (52 Sundays and 9 public holidays = 61 per year)

Pension Plan / Insurances:
The employer insures the employee according to Swiss law for:
- Old age insurance (AHV)
- Unemployment insurance (ALV)
- Industrial and non-industrial accident insurance (SUVA)
- Sickness insurance (basic insurance - ÖKK)
- Daily benefit in case of sickness
- Pension plan (BVG – if applicable)

Please consider also the following additional information:
Uniform regulation on board

Night auditor

Crewing

Responsible for the reception area and for the safety and security during his shift as instructed with hourly rounds on the ship
- Co-responsible for the preparation of a smooth disembarkation
- Settlement of all daily, per cruise or monthly returning administrative jobs as per RC directives
- Co-responsible for a smooth running of the accounting system
- Completion and check of outlets’ settlement, checking and booking the guest-checks in the hotel system (after daily closing)
- Preparation of Night Audit report, balancing the volume of sales between cash register and hotel system
- Check up the Z / ZZ – cash register strips
- Co-responsible for the correct handling of all the equipment within the front desk area, especially all IT devices
- Enter data of inventories of F&B equipment as directed
- Keeping of the files for onboard beverages, shop controlling and maison, as well as the internal debitor folder
- Editing custom lists as instructed by Hotel Manager
- Generally relieving the Senior Receptionist and Hotel Manager of administrative jobs
- Active support in all departments as per Hotel Manager’s directive
- Co-responsible for an impeccable cleanness, hygiene and tidiness at the front desk and applicable offices
- Enter data and evaluate the passengers comment forms

The candidate has to prove education in catering school or courses where the basic standards are educated. Five star Hospitality experience without any graduation might be an option.
Fluent in English. Any additional language can be an advantage.

The employee is entitled to 6 days off per month. Per month or part thereof the days are calculated pro rata. Individual days off may be give onboard the ship according to the booking situation. The 72 days for the full year (12 month) include all days off/vacations days and public holidays according to Swiss law (52 Sundays and 9 public holidays = 61 per year)

Pension Plan / Insurances:
The employer insures the employee according to Swiss law for:
- Old age insurance (AHV)
- Unemployment insurance (ALV)
- Industrial and non-industrial accident insurance (SUVA)
- Sickness insurance (basic insurance - ÖKK)
- Daily benefit in case of sickness
- Pension plan (BVG – if applicable)

Please consider also the following additional information:
Uniform regulation on board
Black Shoes for all Head of Departments, Front Desk and Service Crew

Junior Chef

Crewing

Active help with the preparation and distribution of all daily meals including set up of the breakfast buffet according to the food manual (menu cycle)
- Co-responsible for the implementation and maintaining of the RC standards and budgets in the food department
- Assistance with the loading of ship’s supplies
- Co-responsible for the correct handling of all food stock, products and all equipment in the food department
- Co-responsible for an impeccable cleanness, hygiene and tidiness in the galley area
- Assistance with the taking of the kitchen inventory as per company’s directives
- Participation in the onboard training program.
- Various preparatory duties prior to and at the end of the season
- Regular presence in the restaurant at the buffets
- Cooperation in other departments if necessary as per supervisor’s directives.

The candidate has to prove education in catering school or courses where the basic standards are educated. Five star Hospitality experience without any graduation might be an option.
Intermediate in English

The employee is entitled to 6 days off per month. Per month or part thereof the days are calculated pro rata. Individual days off may be give onboard the ship according to the booking situation. The 72 days for the full year (12 month) include all days off/vacations days and public holidays according to Swiss law (52 Sundays and 9 public holidays = 61 per year)

Pension Plan / Insurances:
The employer insures the employee according to Swiss law for:
- Old age insurance (AHV)
- Unemployment insurance (ALV)
- Industrial and non-industrial accident insurance (SUVA)
- Sickness insurance (basic insurance - ÖKK)
- Daily benefit in case of sickness
- Pension plan (BVG – if applicable)

Please consider also the following additional information:
Uniform regulation on board

Executive chef

Crewing

Responsible for the entire food department
- Set up of written duty rosters for all galley crew and staff
- Organising, managing and motivating all galley crew and staff
- Preparation and distribution of all daily meals including set up of the breakfast buffet according to the food manual (menu cycle)
- Responsible for the implementation and maintaining of the RC standards in the food department
- Responsible for the implementation of a correct food schedule for the crew, according to the RC crew food standard
- Responsible for all food and galley purchase orders in cooperation with the Hotel Manager
- Responsible for organisation of loading and checking of all food and galleys supplies
- Responsible for the food stores, adjusted to number of pax
- Responsible for the correct handling and storing of all food stock, cleaning products and all equipment in the food department
- Responsible for an impeccable cleanness, hygiene and tidiness in the galley area
- Active cost controlling and maintaining of food cost.
- Responsible for correct monthly inventory of food stock as per company’s instructions
- Continuous training of all galley crew and staff
- Responsible for the implementation of the correct appearance, as well as the standard of personal hygiene of the galley crew and staff
- Various preparatory duties prior to and at the end of the season
- Active participation in managing the hotel department
- Active presence at official occasions and events on board as per manual
- Regular presence in the restaurant to obtain feedback from the passengers by active communication

The candidate has to prove education in Hotel Management School, Culinary School plus supplementary experiences in five star Hospitality Operation and references. Fluent in English, any other languages can be an advantage.

The employee is entitled to 10 days off per month. Per month or part thereof the days are calculated pro rata. Individual days off may be give onboard the ship according to the booking situation. The 120 days for the full year (12 month) include all days off/vacations days and public holidays according to Swiss law (52 Sundays and 9 public holidays = 61 per year)

Pension Plan / Insurances:
The employer insures the employee according to Swiss law for:
- Old age insurance (AHV)
- Unemployment insurance (ALV)
- Industrial and non-industrial accident insurance (SUVA)
- Sickness insurance (basic insurance - ÖKK)
- Daily benefit in case of sickness
- Pension plan (BVG – if applicable)

Please consider also the following additional information:
Uniform regulation on board