Cruise Jobs Nimos Agency job positions

We are looking for the following positions:

	Asst. Beverage Manager Beverage Manager Assistant Food and Beverage Manager Provision Master
	Cellar master

Position:	Cellar Master / Chief Sommelier
Status:	Hotel Petty Officer / Staff
Report to (shipboard):	Beverage Manager
Report to (shore side):	Corporate Beverage Manager
Working hours:	77 hours per week, must be responsible for responding to the business any time while fulfilling the contract
Ship experience:	Preferred
Update:	December 20, 2004

Preferred Nationality:	American or European
Preferred Age:	Between 24 - 32 years
Language:	Fluent in English (oral and written), second language preferred
Education:	Degree in hospitality management, business administration or related field from an accredited college or university or the international equivalent preferred. Sommelier certificate of an know Hotel school required.
Work Experience:	Two to four years managerial experience with a staff of 10 sommeliers/wine stewards or greater, particularly in wine operations with 4 or 5 star hotels, restaurants or high volume food service facilities

General Hiring Criteria:

Experience to managing a multi-national wine team.
Extensive knowledge of varying brands and quality of liquors.
Extensive knowledge of new and old world wines including food and wine matching.
Ability to train multi-national wine team in all concern of wine & beverage service.
Ability to investigate and solve passengers complains, follows up and meet/exceed guest expectations.
Ability to overlook, carry out and supervise mini bar supply, lido beverage service, dinning room and pinnacle grill wine service, gift orders and special functions.
Ability to overlook wine cellars as well as make the wine order in conjunction with the Beverage Manager.
Knowledge of beverage handling procedures with regard to public health standards. Preferable attended a certified USPH or HACCP course.
Demonstrated aptitude for the financial aspects of a bar/wine operation.
Demonstrated aptitude for the management of headcount within assigned area, as it relates to and supports the business needs of the vessel. (scheduling)
Strong interpersonal and leadership skills.
Excellent appearance, outgoing, social, self starter.
Revenue and guest satisfaction focused.
Extensive knowledge of training and motivating the entire beverage team on a weekly base in regards to wine under the guidance of the Beverage Manager.
Knowledge of principles and processes for providing customer and personal service including needs assessment, problem resolution and achievement of quality service standards.
Ability to manage an international staff in a positive and productive manner by motivating, developing and managing employees as they work.
Ability to conduct wine & spirit tasting in public for passengers and staff.
Working knowledge of computers, internet access, and the ability to navigate within a variety of software packages such as Excel, Word, and PowerPoint.
Excellent open communication style with all department heads and all levels of employees.
Willing to work on weekends, holidays, and seven days a week and as business requires.

Position:	Asst. Beverage Manager
Status:	Hotel Officer (1 stripe)
Report to (shipboard):	Beverage Manager
Report to (shore side):
Working hours:	77 hours per week, must be responsible for responding to the business any time while fulfilling the contract
Ship experience:	Preferred
Update:	December 20, 2004

Preferred Nationality:	American or European
Preferred Age:	Between 26 – 34 years
Language:	Fluent in English (oral and written), second language preferred
Education:	Degree in hospitality management, business administration or related field from an accredited college or university or the international equivalent preferred.
Work Experience:	Two to four years managerial experience with a staff of 20 people or greater, particularly in bar operations with 4 or 5 star hotels, restaurants or high volume food service facilities

General Hiring Criteria:

Experience to managing a multi-national bar staff.
Extensive knowledge of varying brands and quality of liquors.
Knowledge of new and old world wines including food and wine matching.
Ability to read, interpret and demonstrate the preparation of drink recipes.
Ability to investigate and solve passengers complains, follows up and meet/exceed guest expectations.
Knowledge of beverage handling procedures with regard to public health standards. Preferable attended a certified USPH or HACCP course.
Demonstrated aptitude for the financial aspects of a bar operation, including the successful identification of expense reduction through cost control.
Demonstrated aptitude for the management of headcount within assigned area, as it relates to and supports the business needs of the vessel. (scheduling)
Strong interpersonal and leadership skills.
Excellent appearance, self starter.
Revenue and guest satisfaction focused.
Extensive knowledge of training and motivating the entire beverage team on a weekly base under the guidance of the Beverage Manager.
Knowledge of principles and processes for providing customer and personal service including needs assessment, problem resolution and achievement of quality service standards.
Ability to manage an international staff in a positive and productive manner by motivating, developing and managing employees as they work.
Ability to conduct wine & spirit tasting in public for passengers and staff.
Working knowledge of computers, internet access, and the ability to navigate within a variety of software packages such as Excel, Word, and PowerPoint.
Excellent open communication style with all department heads and all levels of employees.
Willing to work on weekends, holidays, and seven days a week and as business requires.

Position:	Beverage Manager
Status:	Hotel Officer (2 ½ stripes)
Report to (shipboard):	F&B Manager
Report to (shore side):	Corporate Beverage Manager, Manager Beverage Revenue and Service
Working hours:	77 hours per week, must be responsible for responding to the business any time while fulfilling the contract
Ship experience:	Preferred
Update:	December 20, 2004

Preferred Nationality:	American or European
Preferred Age:	Between 26 – 34 years
Language:	Fluent in English (oral and written), second language preferred
Education:	Bachelor's degree in hospitality management, business administration or related field from an accredited college or university or the international equivalent preferred.
Work Experience:	Four to six years managerial experience with a staff of 50 people or greater, particularly in bar operations with 4 or 5 star hotels, restaurants or high volume food service facilities

General Hiring Criteria:

Experience to managing a large multi-national bar staff.
Experience in Beverage Sales & Marketing, concept and new implementation fulfillment.
Extensive knowledge of varying brands and quality of liquors.
Knowledge of new and old world wines including food and wine matching.
Ability to read, interpret and demonstrate the preparation of drink recipes.
Ability to investigate and solve passengers complains, follows up and meet/exceed guest expectations.
Extensive knowledge of beverage handling procedures with regard to public health standards. Preferable attended a certified USPH or HACCP course.
Demonstrated aptitude for the financial aspects of a bar operation, including the successful identification of expense reduction through cost control.
Demonstrated aptitude for the management of headcount within assigned area, as it relates to and supports the business needs of the vessel. (scheduling)
Strong interpersonal and leadership skills.
Excellent appearance, self starter.
Revenue and guest satisfaction focused.
Extensive knowledge of training and motivating the entire beverage team on a weekly base.
Knowledge of principles and processes for providing customer and personal service including needs assessment, problem resolution and achievement of quality service standards.
Ability to manage an international staff in a positive and productive manner by motivating, developing and managing employees as they work.
Ability to conduct wine & spirit tasting in public for passengers and staff.
Working knowledge of computers, internet access, and the ability to navigate within a variety of software packages such as Excel, Word, and PowerPoint.
Excellent open communication style with all department heads and all levels of employees.
Must be highly versed in beverage cost control and profit & loss.
Willing to work on weekends, holidays, and seven days a week and as business requires.

Position:	Assistant Food and Beverage Manager
Status:	Hotel Department
Primary Function:	Directs the activities of Lido Restaurant and Room Service. Assists the Food and Beverage Manager with the operation of Messrooms and Crew Bars, the preparation of all reorders and assists with the operation of the storeroom, environmental issues and dishwashing.
Report to :	Food and Beverage Manager
Working hours:	77 hours per week, must be responsible for responding to the business any time while fulfilling the contract
Ship experience:	Preferred
Update:	December 20, 2004

Preferred Nationality:	American or European
Preferred Age:	Between 26 – 34 years
Language:	Fluent in English (oral and written), second language preferred

Major Responsibilities:

Responsible for overall operation of all food and beverage services provided in the Lido Restaurant and Lido Deck. This includes service, food preparation, beverage sales and dish washing. Responsible to execute and implement proper maintenance and cleaning procedures in all Storeroom areas in order to ensure good appearance and condition of these areas. Ensures compliance of USPH standards and other Health Authorities as appropriate.
Responsible for the scheduling of staff to ensure that the Lido operates in an efficient manner in order to meet and exceed passenger satisfaction
Responsible for achievement of Lido COB ratings for: food taste, variety and presentation, service staff ratings for Lido / Verandah Service staff, BLD and Deckboys.
Responsible to keep waste of food to a minimum by preparing small batches.
Responsible for daily cleaning of Lido area per USPH standards
Responsible for monthly fitness reports and performance appraisals for all staff and crew assigned to Lido. Works directly with food and beverage management team in completion of all evaluations.
Will be responsible for training all subordinates in the food and beverage areas in the proper operating and cleaning procedures of the assigned equipment and areas.
Responsible for food signage program / Lido line.
Responsible for the efficient operation of Room Service. This includes order-taking, food preparation and food and beverage service to all passenger cabins according to Marine Hotel standards.
Responsible for achievement of Room Service COB ratings for: food taste and presentation.
Assists the Food and Beverage Manager with the efficient operation of all messrooms and crew bars. Will maintain and adhere to established menu cycles and messroom hours as per Marine Hotel Directives.
Assists the Food and Beverage Manager with the ordering, loading, storing and issuing of all Marine Hotel supplies excluding medical supplies and uniforms. Assists with keeping adequate inventory levels of all Marine Hotel supplies excluding medical items and uniforms. Helps monitor and control consumption of all supplies used in the Food and Beverage area. Controls inventory levels at target or lower.
Assists the Food and Beverage Manager in the overall operation of the garbage sanitation area on board the shop. Maintains and supervises sorting and processing procedures, cleaning and equipment maintenance, work schedule of personnel. The Assistant Food and Beverage Manager will be directly responsible for coordinating the source separation of waste by department.
Assists the Food and Beverage Manager in supervising and executing proper operating and cleaning procedures in all dishwashing areas assigned. Makes daily inspection during each meal period of the dishwashing operation and clean up procedures and address any deficiencies.
Assists the Food and Beverage Manager in the implementation and execution of food handling, food service and cleaning procedures in accordance with USPH and HAL standards in the assigned work areas. Follows all HACCP procedures as set by Company.
Directs, supervises and trains all subordinates in their performance of their duties in accordance with the quality standards set by the company.
Prepares or causes to be prepared work schedules of all employees in the assigned departments.
Controls actual hours worked in his department and has these recorded and reported on the appropriate forms as per standards set by the Marine Hotel Department.
Prepares objective performance evaluation reports for officers, petty officers and other employees in the assigned departments.
Responsible for the performance, personal conduct, dress and grooming of all subordinate employees.
Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to the appropriate departments and/or Food and Beverage Manager.
Responsible for creating an atmosphere in the assigned areas which will achieve maximum productivity and morale which lends towards rendering a high quality service to passengers and crew.
Attends and is an active member of the weekly sanitation committee.
Prepares or causes to be prepared all requisitions for supplies from stores and/or other departments for his areas of responsibility.
Practices visible management during all meal hours to ensure an efficient food operation for both passengers and crew.
Adheres to all Marine Hotel Directives.
Hotel Officer shall possess a certificate of competency of Lifeboatman.

Training (per MR-1200):

The following courses and/or certificates are mandatory:

NEOP, Fam/Pers Surv (STCW)
The following courses and/or certificates are required:

Position:	Provision Master
Status:	Hotel Department
Primary Function:	Directs all the activities in the Storeroom.
Report to :	Hotel Manager
Working hours:	77 hours per week, must be responsible for responding to the business any time while fulfilling the contract
Ship experience:	Preferred
Update:	December 20, 2004

Preferred Nationality:	American or European
Preferred Age:	Between 26 – 34 years
Language:	Fluent in English (oral and written), second language preferred

Major Responsibilities:

Responsible for the issuing of goods. Ensures the correct product, quantity and quality is given following the FIFO System of First-In-First-Out.
Responsible to execute and implement proper maintenance and cleaning procedures in all Storeroom areas in order to ensure good appearance and condition of these areas. Ensures compliance of USPH standards and other Health Authorities as appropriate.
To execute all the administration that is necessary to achieve an up-do-date inventory list including:
- Receive all stores onboard after initial check by Controller shore side.
- Store those goods received into respective storerooms.
- Check actual goods received against the “Update of Goods Received” Report prepared by the Controller.
- Prepares Discrepancy Report to be sent to Purchasing within 48 hours of loading.
- Prepares all stores for issue as requested by departments, including produce
- Update Inventory System on Daily basis as per issues. Controller confirms issues.
- Prepares in coordination with Food & Beverage Manager, Executive Chef and Bar Manager the reorders as requested by Purchasing via the Loading Schedules. Key punches the order, submits the order to the HM for approval and transmits the Reorder to Purchasing.
Maintains full responsibility of the Inventory in the Storerooms. Insures FIFO system is followed at all times.
Responsible for overall direction, supervision and personal conduct of all employees assigned to the Storeroom operation.
To supervise the loading and landing of goods. Prepares a loading plan for each loading day to include staffing on the dock as well as onboard. Coordinates Loading Days with respective departments.
Responsible for the accurate accountability of all inventory transfers between ships.
To check the condition of the goods, if they are stored properly in order to comply with the health, sanitation and safety standards.
To physically count items from the inventory list as per the established Counting Schedule. The Controller MHO is to accompany the count. Reports to the Hotel Manager any discrepancies.
Report any malfunctioning equipment or furnishings in need of repair or refurbishing to the appropriate departments and Hotel Manager.
Conducts 30-day evaluations on all assigned staff.
Control actual hours worked in the department and record these on the appropriate forms as per standards set by the Marine Hotel Dept.
During a minimum of 48-hour hand-over between Provision Masters, the outgoing and incoming Provision Master agree and “sign off” on the complete Inventory in all Storerooms.
Responsible for the preparation of all required reports and manifests from the respective computer systems – e.g. Excel, Word, Outlook, Inventory System. Additionally, follows all appropriate Shipboard and Marine Hotel Directives.
.Every Hotel Officer shall possess a certificate of competency of Lifeboatman.

Training (per MR-1200):

The following courses and/or certificates are mandatory:

NEOP, Fam/Pers Surv (STCW)
The following courses and/or certificates are required:

The following courses and/or certificates are desired: