hollandamericagroup

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

Responsible 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,

To supervise the laundry team and to ensure smooth operation in that all laundry is prepared with a professional finish and in a timely manner. The Laundry Master plays an integral role in providing the guests and crew with a service and should focus on effectively maintaining the laundry and follow

Management 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. The Exe. Chef de Cuisine plays a crucial role in satisfying the guests experience onboard the vesse

The Learning & 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.Builds strong partnerships across all departments to address existing and f

Serves 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.The HR Manager leads the onboard HR team and acts as t

To 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. The Assistant Housekeeper is a key player in demonstrating to their

Overall responsibility for the cleanliness, maintenance and guest service in all guest suites and the cleanliness of public and crew areas. The Executive Housekeeper is ultimately responsible for ensuring that their team creates the finest travel experience onboard our vessels. They follow up on all

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

Performs basic cooking functions within all galleys on board, which involves buffet preparation and plate presentation in banquet and a la carte style. Maintains the line’s high culinary standard. The Commis de Cuisine is required to adopt a pro-active approach in solving challenges that may arise i

Management of all the pastry 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.

The 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. The Demi Chef de Partie plays an integral role in providing a service to the Seabourn guest. Work should always be completed in a s

Directs, 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. The Chef de Partie is required to adopt a pro-active approach in solving challenges that may arise in the

Management 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. The Executive Sous Chef is responsible to ensure the guest satisfaction of t

Responsible 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. The assistant Sommelier plays an integral part in assisting with the smooth operation and taking ownership of their outlet.

Overall 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. Respo

Handles and prepares food for service to guests and crew according to the company’s menus and recipes.

Handles and prepares food for service to guests and crew according to the company’s menus and recipes.

Handles and prepares food for service to guests and crew according to the company’s menus and recipes.

Directs and oversees all aspects of the vessel’s Food & Beverage (F&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. Capabl