Seven Seas Group : Job Descriptions : Recruitment for jobs on cruise ships.

ASSOCIATE HOTEL DIRECTOR:

This is a "role" whereas the person assumes the duties of the F&B Manager and/or HD when they are off the ship.

ASST. EXPLORATIONS MANAGER:

Promotes, explains and sells shore excursion tours and packages to guests. Operates point-of-sale (POS) computer terminals and provides training to new staff members. Assists in reviewing tour operators, reviews quality issues and cruise comments and assists with coordinating payment for the tour operators.

ASST. SYSTEMS MANAGER:

Responsible for the operations and maintenance of Royal Caribbean's Interactive Television System, tactical maintenance of communication systems onboard including but not limited to Satellite Systems (C-Band, Inmarsat A, B, C, M), Mini-M, Mobilecomm Call Router, Call Accounting, etc. Monitors system performance and provides first level support to maintain maximum uptime of all systems mentioned above.

BAKER:

Ensures the smooth and efficient operation and control of the Bakery Shop and production on a day-today basis according to the company policies.

BEVERAGE MANAGER:

Overall responsibility for shipboard beverage operation. Directs the bar function and associated activities either personally or through subordinate supervisors. Manages a staff of up to 140 employees and the financial aspects of the bar operation including the successful identification of expense reduction through cost control. Analyzes operational problems such as over production, wastage and theft and establishes controls.

BAR SERVER:

Suggests, serves and sells beverages to guests seated at tables or standing in bars, cocktail lounges or for special events. Takes all beverage orders and relays them to the Bartender. The Bar Server is responsible for asking for proper identification to determine minimum drinking age and the responsible service of alcoholic beverages. Ensures drink orders are correct and served properly. Computes the bar bill and presents for payment collecting charge cards for drinks and enters the correct information in the point-of-sale system.

BAR UTILITY:

Responsible for supporting and maintaining the cleanlineness of bar work areas, glassware, equipment and utensils and keeping them orderly and in stocked condition. Removes trash and garbage and segregates into the proper containers. Places glasses in the proper racks or on conveyor for the dishwashing machine, operates the washing machine, retrieves glassware and restocks as necessary. Collects and transports a variety of supplies between storage and work areas.

BARTENDER:

Mixes and serves alcoholic and non-alcoholic beverages to guests in various bars, lounges and service areas. Takes orders from guests or Bar Servers, asks for appropriate identification to determine minimum drinking age. Is able to converse with guests, answer questions and promotes drink specials. Collects charge cards for drinks served and accurately enters data in the point-of-sale system.

BELL ATTENDANT:

Delivers a variety of non-food and beverage items to staterooms such as amenities, flowers, mail, etc. Provides boarding and departure assistance to guests with special needs, stateroom cleaning services to guests while Stateroom Attendants are off duty, courteous and professional response on the telephone to guest's requests and other shipboard personne and delivers guest laundry and dry cleaning.

BROADCAST TECHNICIAN:

Coordinates satellite feeds, editing, shooting, graphics and video productions for onboard television system and produces live special events and video shows. Selects pre-approved movies, satellite or local television stations from which programs will be recorded or transmitted and selects videotaping equipment on which program will be recorded.

CASHIER:

Receives and exchanges cash and coins, chips and checks, credit and/or other monetary notes in the Casino. Operates electronic coin counter or counts chips to determine correct exchange values. Provides guests with paper currency and/or coin equivalence. Maintains, balances and reconciles assigned cage assets (cage drawer). Prepares daily summaries by counting, reading and reconding totals of cash, coins, traveler's checks, credit cards and ship credit. Reseponsible for manual and computerized daily reports including transaction summaries.

CASINO MANAGER:

Directs all the casino operations and associated activities throughout the vessel by either personally performing specific duties or through subordinate managers and supervisors. Directs the overall casino and gaming function onboard. Creates an entertaining gaming environment which intrigues, attracts and retains the attention of the guests. Oversees the assignment of duties, responsibilities and workstations of Casino employees, observes and evaluates employees and work procedures. Mentors, develops and provides on the job training to subordinates.

CELLAR COORDINATOR:

Manages the wine inventory for all restaurants including maintaining accurate par levels, rotating stock, requisitioning of all wine and supplies. Full responsibility for all accounting procedures related to wine sales and inventories. Recommends and implements ways to maximize wine order revenue and minimize costs. Identifies slow or non-moving wines and manages their depletion.

CHEF DE PARTIE:

Supervises and coordinates activities of a particular workstation engaged in preparing and cooking food products for various outlets. This is a senior middle management level that has worked in four different sections of the galley as a Chef de Partie 3 or Chef de Partie 2 and has been certified into the Chef de Partie 1 position. The position should be developed to become a Sous Chef in all areas of management; responsibility, knowledge, skills and craftsmanship. Observes and evaluates employees and conducts on the job training.

CHIEF HOUSEKEEPER:

Directs the overall housekeeping functions for guest areas, public areas and associated activities both personally or through subordinate managers and supervisors. Oversees the assignment of duties, responsibilities and workstations of employees, observes and evaluates employees and work procedures to ensure quality standards and service is met. Monitors, develops and provides on the job training to subordinates to strengthen their current performance and preparation for future advancement. Reviews financial transactions and monitors budget.

CLEANER:

Maintains public areas and crew quarters in a clean and orderly condition. Overates steam cleaning equipment, scrapers, brooms and a variety of hand and power tools. Cleans public restrooms, elevators, offices and crew corridors in designated areas. Cleans carpet, upholstery, floors, walls, ceilings, draperies, windows and room accessories. Dusts furniture and washes windows, walls, ceilings, woodwork and door panels.

COMMIS I, II and III:

This position is a member of a team responsible for cooking and preparing one or various food types which may include soups, meats, fish, vegetables, desserts and other foods served in a variety of dining venues. Reads menu to estimate food and time requirements to ensure speed and efficiency. Must be able to follow recipes provided. Collects items from workstation storage or orders food from provision stores.

COOK TOURNANT:

This position is responsible for the preparation of various menu items according to the provided recipes and photos. Will be assigned a station in the hot galley by the Executive Chef that can be changed from time to time in order to get familiar with the various tasks in the assigned area. Assists with the transportation of food items from the main stores to the galley. Duties include the cleaning and sanitizing of his/her working area and working utensils following the United States Public Health rules and regulations and all times.

CRUISE DIRECTOR:

Directs the overall entertainment function and associated activities either personally or through subordinate supervisors. Oversees the assignment of duties, responsibilities and workstations to employees observing and evaluating those employees and work procedures. Approves personnel actions such as new hire requests and discharges. Serves as a master of ceremonies for shows and events presented by the Cruise Director's Divsion by taking part in skits and/or simple dance routines. Oversees all entertainment presentations, activities and qualty in all venues.

CRUISE STAFF:

Hosts and participates in shipboard recreational, entertainment and social programs geared toward adults and families. Serves as master of ceremonies to motivate, inform and entertain small and large groups of guests. Socializes with guests in public areas at all times and visits guest lounges at specified times to converse with as many guests as possible in the time alloted. Participates and hosts family activities, assists the tour front desk, back office, ticket processing and dispatching of tours. Participates in shows and events presented by the Cruise Director's Division by taking part in skits and/or simple dance routines. Instructs, organizes and facilitates various activities and/or tournaments.

DEALER:

Conducts all Casino gaming table games such as Blackjack, Dice, Roulette, Let It Ride, or Caribbean Stud Poker and other related table games in the shipboard Casino by performing the following duties. Exchanges paper currency for playing chips or tokens, ensures wagers are placed before table gaming proceeds. Accurately maintains the handling of cards, dice, chips, money and other gaming equipment.

DINING ROOM CLEANER:

Cleans all restaurant areas including the dining room and specialty areas. Operates all equipment such as steam cleaners, scrapers, brooms and a variety of hand and power tools. Uses a variety of cleaners and chemicals, dusts furniture, washes windows, walls, ceilings, woodwork, door panels, polishes brass and other metal fixtures.

DISC JOCKEY:

Serves as master of ceremonies in various lounges or nightclubs. Operates music, lighting and video equipment to produce a mixture of dance music and video clips for a variety of categories such as, but not limited to, classic top 40, dance oriented rock, Latin, classic disco, reggae, and classic rock. Maintains up to date musical inventory for a variety of categories. Maintains and supervises music playing equipment. Serves as master of ceremonies in various lounges or nightclubs. Participates in shows and events presented by the Cruise Director's Division by taking part in skits and/or simple dance routines. Instructs, organizes or facilities various activities and/or tournaments. Operates spot light equipment for production shows.

DIVE MANAGER:

Manages the diving program onboard and at the private destinations. Provides guided tours, instruction and promotes equipment rentals on the islands. Observes and evaluates employees and work procedures, assigns duties and responsibilities and initiates personnel actions such as new hire requests and discharges. Manages the financial aspect of the diving operation including identification of expense reduction through cost efficiencies and revenue growth through promotional and up-selling activities. Provides on the job training to staff members.

EXECUTIVE CHEF:

Directs all culinary and associated activities either personally or through subordinate managers and supervisors. Oversees the assignment of duties and responsibilities, observes and evaluates employees and work procedures. Reviews financial transactions, monitors the budget and reviews current operating procedures for revenue enhancement opportunities. Oversees all culinary presentations, activities and quality in all venues. Oversees all special events requiring culinary staff.

EXECUTIVE SOUS CHEF:

Reporting directly to the Executive Chef, this position manages the activities of a large section of the galley engaged in preparing and cooking soups, meats, vegetables, desserts and other food served in a variety of dining venues. Manages the financial aspects of the assigned food operation including the successful identification of expense reduction through cost control. Ensures the continuous and accurate participation of the food service operation. Analyzes operational problems such as over production, wastage, theft, and establishes controls. Reviews the overtime requests against production levels to determine appropriate needs and approves amounts accordingly.

FINANCIAL CONTROLLER:

The Financial Controller leads the ship in all areas of fiscal responsibility and procedural compliance of the Ship's Financial Operation, focusing on the effective and accurate exchange of financial information between Shipboard, shoreside Accounting and Finance Administration. Maintains the Company's integrity of all shipboard accounting procedures relating to the complete payroll process, cash payments, revenue reporting, expenditure reporting, and shipboard budgets. The Financial Controller continually strives to exceed hospitality industry standards in the delivery of World Class service, while ensuring complete Guest and Team satisfaction. Fully accountable for the accurate accounting and dispersal of all gratuity payments to crew. Maintains the integrity of the gratuity liability account for all areas and divisions. Guides, educates and offers comprehensive training pertaining to gratuity reconciliation to all ships Managers. Administes the Foreign Exchange program in certain itineraries.

FOOD & BEVERAGE MANAGER:

Manages all the food and beverage service activities either personally or through subordinate supervisors. Oversees the allocation of staffing resources to various venues based on guest traffic flow. Observes and evaluates employees and work procedures to ensure quality standards and service is met. Approves personnel actions such as new hire requests and discharges, to ensure proper staffing. Provides final approval for overtime needs. Mentors, develops and provides on-the-job training to subordinates to strengthen their current performance and preparation for future advancement. Reviews financial transactions and monitors budget to ensure efficient operation and to ensure expenditures stay within budget limitations.

GROUP COORDINATOR:

Coordinates activities and arrangements for group meetings, conferences and functions. Meets with group representatives. Responsible for the scheduling of the Conference Center, Executive Boardroom, Multi-media room and the Business Services areas. Consults with representatives of client group or organization to plan details such as number of persons expected, display space desired, food service schedules, etc. Resolves conflicts quickly and efficiently and provides alternative arrangements as needed. Cross sells or up sells products and services to compliment the cruise experience.

GUEST SERVICES MANAGER:

This is a key member of the shipboard management team. The Guest Services Manager possesses a dynamic outgoing demeanor with a passion for ‘Delivering the Wow’ through industry leading service while demonstrating exemplary problem resolution skills. The Guest Services Manager continually strives to exceed hospitality industry standards while ensuring complete guest and team satisfaction. This role establishes and drives a positive working environment and focuses on operational goals where training, leadership, development, and recognizing overall team performance are paramount. Leading by example and from the front of the house, the Guest Services Manager is the ship's driving advocate for delivering outstanding customer service to our guests that goes above and beyond their expectations each and every time. Manages a team that excels in delivering industry leading service to our individual, international and group guests. Responsible for motivating, coaching, training, evaluating and tracking development on an individual and team level.

GUEST SERVICES OFFICERS:

The Guest Services Officer will be responsible for ‘Delivering the Wow' while demonstrating exemplary problem resolution skills to our guests at all times. Actively listens and extends assistance in order to resolve all guest issues and concerns. A strong guest satisfaction disposition is mandatory, a people person, with a great sense of humor. The Guest Services Officer must possess outstanding hospitality, focused customer service, strong communication and organizational skills and effective decision-making abilities. Maintaining a high level of professional appearance and demeanor at all times. Enhances department and company reputation by accepting ownership for accomplishing new and different requests, exploring opportunities to add value to job accomplishments. Must posses a positive and clear speaking voice, taking the time to understand all requests in detail. Responds to escalated guest concerns in a considerate, professional and positive manner by showing empathy and listening actively.

HOTEL DIRECTOR:

Directs the Hotel operation to ensure company, divisional and ship performance objectives. The Hotel operation consists of Food & Beverage, Housekeeping, Guest Services, Financial Operations, Facilities Management, Entertainment & Guest Activities, Human Resources, Training & Development, Information Technology Operations, Casino Operations, Doctor & Medical Facilities and all onboard revenue managers. Plans, coordinates and controls the operation of the Hotel organization. Directs the function of all Hotel personnel through the management of department heads. Recruits, motivates, and develops staff. Maintains effective employee relations. Ensures the highest level of guest satisfaction by providing quality guest services and amenities within corporate standards.

HUMAN RESOURCES MANAGER:

This position manages the ship's Human Resources Division. The emphasis is on core functions such as: organizational development and effectiveness, employee relations, training and development, performance management, non-financial aspects of the crew office and ongoing HR management/administration. Manage and direct the Human Resources Division, including direct reports – Training and Development Manager, Crew Administrator and Crew Relations Specialist. Manages the budget for the HR Division.

INTERNATIONAL AMBASSADOR:

Manages the FluentSeas program onboard the vessel to provide language assistance and translation to non-English speaking guests. Assists guests with translating spoken passages, documents, and other material from one language to another. Provides consecutive or simultaneous translation between languages. As schedule permits visits international guests during dinner to provide assistance. Must be fluent in the following core languages: English, Italian, French, German, Spanish and working knowledge of Portuguese.

INVENTORY MANAGER:

Manages inventory levels, accuracy rates, and inventory controls onboard the vessel for the Hotel Department while partnering with the supply chain to achieve shipboard and shoreside goals. Manages Food & Beverage and Hotel Storekeepers to implement and execute proper inventory control procedures and processes. Maximizes inventory counts while managing carrying costs effectively.

IT OPERATIONS MANAGER:

Manages all IT Operations on vessels equipped with advanced technology combined with a larger number of point of sale systems, computers, servers, etc. to maintain and support. Manages and coordinates the activities of three Assistant Systems Managers engaged in monitoring and troubleshooting all computer equipment, including but not limited to, the network infrastructure, Royal Caribbean interactive television and satellite voice and data transmissions (C-Band, Inmarsat A, B, C, M), Mini-M, Mobilecomm Call Router, Call Accounting, etc). In addition, the department maintains some marine equipment excluding navigational-related equipment. Manages an increasingly complex financial budget for the assigned area, including the successful identification of expense reduction through cost control. Ensures the continuous operation of computer related equipment. Records production and operational data on specified forms. Analyzes operational problems and establishes controls. Reviews the overtime requests against production levels to determine appropriate needs and approves amounts accordingly.

GALLEY STEWARD:

Maintains the cleanliness of galley work areas and galley equipment and utensils in a clean and orderly condition. Follows proper washing and sanitation of assigned work areas, washing pots, pans, equipment, dishes, glasses and silverware, etc. Utilizes proper US Public Heath sanitation procedures at all times and practices careful handling of all galley equipment in order to avoid damage through neglect or carelessness. Sweeps and cleans galley deck, scuppers, walls and ceilings. Washes worktables, grills, trolleys, galley hood system and ventilation. Segregates and removes trash and garbage and places it in designated containers.

GALLEY STEWARDING SPECIALIST:

Supervises and coordinates the Galley Steward function of cleaning all food preparation work areas, galleys, and related venues. Assigns duties and responsibilities to Galley Steward employees. Observes and evaluat.s employees and work procedures to ensure quality standards and service is met. Trains and monitors entry level utility personnel

LIGHT TECHNICIAN:

Responsible for the programming, operation and maintenance of the lighting, show control and fog/haze systems in certain entertainment venues aboard the ship for a variety of events and activities. Responsible for programming, operating and maintaining all aspects of the show lighting, show control and haze/low fog systems in various entertainment venues for rehearsals, shows, special events and other activities. Meets with guest entertainers and certain groups to find out what their lighting-related requirements may be for upcoming rehearsals, shows or activities.

MAITRE D':

Manages the activities of the dining room and employees engaged in providing professional and courteous service to guests. Utilizes appropriate food and wine terminology and pronunciation. Maintains familiarity of menu descriptions and wine lists in order to discuss items appropriately with guests. Actively works to educate all dining room employees on the appropriate terminology, as well as keeping the staff aware of industry trends in the food and beverage function. Assigns duties, responsibilities and workstations to employees. Observes and evaluates employees and work procedures to ensure quality standards and service is met.

MARKETING & REVENUE MANAGER:

Optimizes onboard revenue generation by analyzing financial data and develops cross-marketing strategies. Participates with shipboard management in the decision making process and implementation of all issues impacting onboard business and revenue creation. Responsible for meeting or exceeding overall planned revenue and APD targets for the ship. Analyzes marketing programs and associated revenue to develop or adjust strategies and tactics to increase guest participation. Develops marketing promotion plans for improving or increasing profitability of the revenue areas onboard the vessel. Identifies and makes recommendations to implement plans. Works directly with the Cruise Director to identify the optimal scheduling opportunities. Plans and conducts informal focus group sessions with guests and shipboard staff to gather feedback, identify areas for improvement and formulate strategies to optimize guest satisfaction and revenue.

MUSICAL DIRECTOR:

Supervises and coordinates the activities of all instrumental music groups such as orchestra, dance band or ensemble in all bar and lounge venues onboard the vessel. Meets with joining musicians to discuss their schedules, responsibilities and the objectives of their assigned music group, i.e., orchestra, dance band, ensemble, or soloist. May switch members of the orchestra, dance band or ensemble based on the music needs or schedules set by the Cruise Director. Selects music to accommodate type of performances to be given and rehearses music with ensemble. Plays an individual instrument and serves as Band Leader of the orchestra

PROVISION MASTER:

Supervises and coordinates activities of a staff concerned with ordering, receiving, storing, inventorying, issuing, and shipping food and beverage and related supplies, tools, equipment, and parts, in a storeroom. This storeroom supports the following shipboard functions: Main Galley, Crew Galley, Pantry, Bakery, Butcher, Windjammer, Dining Room, and Bar. Supervises the day-to-day operations of the storeroom. Ensures the accuracy of par levels, stock rotation practices, storage, receipt and disbursement of supplies. Reviews records for accuracy of information and compliance with established procedures. Schedules and conducts cycle counts and physical inventories.

PROVISION UTILITY:

Maintains the provision area in a clean and orderly condition and assists in the inventory function. Receives, stores, and issues food and beverage and related items. Maintains proper inventory management techniques (FIFO), requisitioning guidelines, shrinkage and spoilage logs. Utilizes proper key control procedures. Arranges food according to stock and rotates food items to ensure the freshest quality. Follows procedures for disposing of spoiled items and transports to designated collection areas. Operates forklift and other related equipment.

ROOM SERVICE SUPERVISOR:

Supervises and coordinates the activities of the Room Service function and the employees engaged in providing courteous and professional service to guests, by performing the following duties. Trains and monitors room service employees for proper service. Provides on-the-job training to Waiters and Assistant Waiters to strengthen their current performance and preparation for possible advancement to promotional positions.

SHORE EXCURSIONS MANAGER:

Administers the shipboard Shore Excursion program and related guest services to achieve established revenue and quality goals. Supervises the financial aspects of the assigned shore excursion program, including the successful identification of expense reduction through cost control. Ensures the continuous and accurate participation of the service operation. Analyzes operational problems such as theft and establishes controls. Prepares a variety of reports and letters utilizing personal computer system and equipment.

SLOT TECHNICIAN:

Installs, services, adjusts and repairs coin-operated slot machines, currency changers, video arcade games and currency and coin-handling equipment located in the shipboard Casino by performing the following duties and responsibilities. The position is also responsible for maintaining and repairing signage and the computerized gym equipment. Adjusts slot machines, video games, coin-handling, card shuffling and all other machines and equipment following manufacturer's specifications, using hand and power tools. Conducts general maintenance and/or service on all machines and equipment. Prepares requisitions for parts, tools, equipment, etc. Fills machines with coins and test electrical and coin-handling systems. Examines defective machines to determine causes of malfunctions. Adjusts and repairs machines, replacing worn or defective electrical or mechanical parts, using hand tools, such and screwdrivers and pliers.

SOUND TECHNICIAN:

Responsible for the operation and maintenance of all aspects of the sound system(s) in certain entertainment venues aboard the ship for a variety of events and activities. Operating and maintaining all aspects of the sound system(s) in various entertainment venues for rehearsals, shows, special events and other activities. This person is also responsible to assist with and oversee the set up, positioning and strike of microphones, audio snakes and cables, headphone amplifiers, stage monitors and other equipment for all applicable rehearsals, performances, events and activities along with its care and storage. Routine maintenance responsibilities include cleaning all air filters on applicable amplifiers, equipment rack cooling fans and other equipment at least once per month, and testing for any failure in the signal chain as well as for blown speaker drivers at least once every two weeks. Patch cord and bay maintenance required.

SOUS CHEF:

Manages and coordinates activities of various workstations engaged in preparing, timing, and cooking soups, meats, vegetables, desserts, including breads served in a variety of dinning venues onboard the ship. Manages the financial aspects of the assigned food operation, including the successful identification of expense reduction through cost control. Ensures the continuous and accurate participation of the food service operation. Records production and operational data on specified forms. Analyzes operational problems such as over production, wastage, theft, and establishes controls. Reviews the overtime requests against production levels to determine appropriate needs and approves amounts accordingly. Reviews and approves timesheets. Prepares a variety of reports and letters utilizing personal computer system and equipment. Reviews food requisitions from the various workstations and forwards to Executive Sous Chef for final approval. Requires the items be requisitioned in correct quantities, within acceptable timeframes and in accordance

SPORTS STAFF:

Leads and participates in a variety of Sports Deck and Cruise Director activities and duties such as climbing wall, Flowrider, in-line skating, golf simulator, volleyball, basketball, golf course, ping pong, shuffle board, theme nights, spot lights, gangway etc. Promotes and serves as Master of Ceremonies in Sports Deck activities, and ShipShape programs. Issues equipment to guests for: climbing wall, in-line skating, golf simulator, Flowrider, volleyball, basketball, golf course, ping pong, shuffle board, etc. Explains and demonstrates use of apparatus and equipment for: climbing wall, in-line skating, golf simulator, Flowrider and any other related activities. Leads ShipShape classes and events. Organizes and conducts tournaments. May serve or participate as master of ceremonies. Explains and demonstrates principles, techniques, and methods of regulating movement of body, hands, or feet to achieve proficiency in activity. Observes guests during activities to detect and correct mistakes.

STAFF / OFFICER ATTENDANT:

Maintains an assigned section of staff and officer accommodations and corridors in a clean and orderly manner. Makes beds and changes towels. Cleans bathrooms and replenishes bathroom supplies. Cleans showers, sinks, toilet bowl, carpet, upholstery, floors, walls, ceilings, draperies, windows, and room accessories to remove effects of smoke, water and other damage such as dirt, soot, stains, mildew, and excess water and moisture. Sweeps, scrubs and vacuums.

STAGE & PRODUCTION MANAGER:

Manages the theatrical aspects of all onboard presentations particularly the Production Shows. Maintains the artistic standards and intentions of the Producer, Director and Technical Designer. Manages maintenance program and is responsible for all technical spaces. Coordinates production plans and directs activities of stage crew and performers during rehearsals and performance. Establishes and oversees all showroom sound and light pre-sets, cast pre-sets, stage crew pre-sets and all post performance “put-away.” Acts as Stage Manager during shows, operate rigging show control console and call cues to stage crew.

STAGE STAFF:

Assembles and disassembles equipment and props for all shows and activities in the Cruise Director's Division. Able to read stage layout specifications and blueprints and confer with Stage and Production Manager to determine type and location of sets, props, scenery, lighting, and sound equipment required for specific event. Gathers, transports and disassembles props and equipment. Positions lighting fixtures on and around stage area, clamps light fixtures to supports, connects electrical wiring from fixtures to power source and control panel, positions sound equipment on and around stage area, and connects electrical lines to power source and mixing console. May operate sound console and/or light boards equipment. Pulls cables that raise and lower scenery, curtains, and equipment and operates lighting and sound equipment during rehearsals and performances, following audio or visual cues.

STATEROOM ATTENDANT:

Maintains an assigned section of 10 to 21 guest staterooms (and balconies if present), ice stations, service lockers, trolleys and corridors in a clean and orderly manner. During boarding, transports the luggage to assigned areas during boarding and departure and introduce themselves to all guests in their assigned station Explains their function including duty hours and other available room services. Makes beds, changes towels, replenishes bathroom supplies, cleans showers, sinks, carpets, upholstery, floors, etc.

HOTEL STOREKEEPER:

Supervises and coordinates activities of a staff concerned with ordering, receiving, storing, inventorying, issuing, and shipping hotel related hotel consumable and disposable items, materials, supplies, tools, equipment, and parts, in a storeroom, by performing the following duties. This storeroom supports the following shipboard functions: Casino, Cruise Programs, Housekeeping, Purser's Office, Beauty Salon and Gift Shops. Ensures the accuracy of par levels, stock rotation practices, receipt and disbursement of supplies. Reviews records for accuracy of information and compliance with established procedures. Schedules and conducts cycle counts and physical inventories.

TAILOR:

Performs garment alterations for guests and crewmembers. Studies garment and uses tape measure to measure sections such as sleeves, pants and hems Marks alteration lines and re-sews garment using needle and thread or sewing machine.

TRAINING & DEVELOPMENT MANAGER:

Under the supervision and direction of the Human Resources Manager, the Training and Development Manager is responsible for: serving as an internal business consultant with shipboard management by leading, managing, and supporting the non-technical shipboard training and development functions onboard the ship; conducting training needs analysis; providing personal development planning and coaching; providing ongoing support and administration for the shipboard training function; and delivering instructor-led training. The Training and Development Manager should be familiar with the Human Resource Manager's duties and responsibilities and be prepared to participate in the management and supervision of the Human Resources division as needed.

WAITER:

Provide service to guests in all Restaurant Operations areas by performing the following essential duties and responsibilities: Learns and uses appropriate food and wine terminology and pronunciation. Becomes knowledgeable of menu descriptions and wine lists in order to discuss items appropriately and to enhance the guests' dining experience. Provides on-the-job leadership and guidance to Assistant Waiters to strengthen their current performance and in preparation for possible advancement to a Waiter position. Obtains linen, silverware, glassware, and china to set tables. Arranges settings on tables per Company Standards.

WAITER ASSISTANT:

Provides food service to guests in all Restaurant Operations areas. Participates in rotational service delivery schedule, working in casual dining service and various other food and beverage service venues. Observes all established security and guest privacy procedures when delivering to staterooms. Provides assistance and support to assigned team of Waiters while working in the dining room to ensure efficient and seamless service delivery of all meals to guests. Learns and uses appropriate food and wine terminology and pronunciation to enhance the guest's dining experience. Becomes familiar with menu descriptions and wine lists in order to discuss items appropriately with guests.

YOUTH STAFF:

Organizes and leads youth activities, ages 6 months -17 years, in designated activity centers, assigned areas and throughout the vessel by performing the following essential duties and responsibilities. Participates in embarkation procedures by disseminating information regarding the Adventure Ocean Program, Youth Evacuation Plan, and directing and escorting guests to staterooms. Determines the activities to initiate based on the ages and the needs of the children assigned to participate in the scheduled activity. Organized and leads a variety of established age appropriate activities. The established programs

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