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Essential Duties and Responsibilities

Operational

The Restaurant Attendant is responsible for clearing trays from the dining venues to dishwashers & pantries, food pickups from the galley to the Waiters’ stations and/or buffet lines. The responsibilities will different according to the assigned venues.

Terrace Cafe

• In Terrace Café Set-up and close the buffet line in the Terrace Café in a timely manner.
• Set-up a sufficient amount of china on the line and in the warmer for the operation.
• Set up and close the buffet line in the Terrace Café in a timely manner.
• Prepares and ensures that it is the correct temperature for the service. Set-up the food items, ensuring that the presentation is correct.
• Set-up the silverware for the buffet service.
• Assist the galley personnel with the decoration of the buffet.
• Constructively participate in the daily menu briefings.
• Must maintain the buffet line presentably and refilled throughout the service.
• Serve guest from the Buffet Line using the appropriate body language and premium verbal etiquette
• Serve the guests at the buffet line (always paying attention to place the food neatly on the plates), presenting and explaining to them the different dishes.
• Handles all equipment, food and beverages with utmost care.
• Performs all other duties, as requested by the supervisors.
• Always projects a favorable image of Oceania Cruises.
• Must be knowledgeable and comply with U.S.P.H. standards at all times; wears hat and gloves when behind the buffet line.