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Location: ROYAL CARIBBEAN GROUP, Worldwide ISMIRA Agency actively recruiting for position ASSISTANT MAITRE D` for CELEBRITY CRUISES! The Assistant MAITRE D` assists the Restaurant Manager in the supervision of the Restaurant personnel ensuring total guest satisfaction regarding food quality and service in accordance with company policies. BENEFITS: Work in Royal Caribbean Cruises Ltd. named one of the Top-Rated Workplaces Earn recognition and career advancement opportunities Travel around the World Experience working with more than 72 nationalities Permanent job with contract 6-8 months onboard followed by 60 days of vacation Save Money as you do not pay for food and accommodation on board Competitive salary (find out when apply) Visa fee will be reimbursed on board Medical insurance provided during contract RESPONSABILITIES: Directs, coaches, supports, supervises and evaluates (in conjunction with the Restaurant Manager) the performance of all direct reports. Individual will be responsible and held accountable for a section of the Restaurant and other specific duties assigned by the Restaurant Manager. When assigned to work in the Midnight Buffet he/she will be responsible for the check in and coordination of the Restaurant personnel, assigning their respective duties (working in conjunction with the Assistant Food Manager). Must be thoroughly versed with the company’s high food and service standards, anticipating and fulfilling guests’ needs. Visits every table of his/her section on a daily basis, ensuring guests are totally satisfied with the food and service. Recognizes guests by their names and personally takes care of all special requests and VIPs in his/her section. Responsible for keeping track of all special occasions such as birthdays or anniversaries and ordering the respective amenities for the celebration. Notifies the Restaurant Manager of any unhappy or difficult guests in his section for further follow up. Ensures that the Restaurant personnel follow company policies at all times regarding uniforms, personal appearance and hygiene. Has sound knowledge of wines and wine service and whenever necessary assists the Wine Sommelier with wine service. Takes an active role in the training program for the Restaurant personnel, especially with newly hired personnel, giving them the necessary guidance to successfully integrate into the team. REQUIREMENTS: Minimum of five to eight years hospitality management experience in an upscale hotel, resort. Ship board experience is mandatory required. Very strong management skills in a multicultural and dynamic environment. Very strong communication, problem solving, decision making, and interpersonal skills. Superior customer service, teambuilding and conflict resolution skills. Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques. Strong planning, coaching, organizing, staffing, controlling, and evaluating skills. Intermediate computer software skills required. Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries and corrections. Good level of English language. Minimum 21 years old. NOTE: Nationalities that we can process: 🇱🇹 🇱🇻 🇪🇪 🇵🇱 🇺🇦 🇪🇺 For 🇲🇩 🇬🇪 🇧🇾 🇷🇺 additional security / background check may be required Last updated: March 15, 2024 You can submit your Resume here by pushing APPLY TO POSITION button If you are not sure what position to apply for, you may instead submit a general application here and we will advise you: https://ismira.breezy.hr/p/c3fb653b09b501-general-application-for-hospitality-position

Location: ROYAL CARIBBEAN GROUP, Worldwide ISMIRA Agency actively recruiting for position Waiter for CELEBRITY CRUISES! The Waiter provides friendly and professional service to the guests in the restaurant and buffet area, anticipating and fulfilling their needs. BENEFITS: Work in Royal Caribbean Cruises Ltd. named one of the Top-Rated Workplaces Earn recognition and career advancement opportunities Travel around the World Experience working with more than 72 nationalities Permanent job with contract 6-8 months onboard followed by 60 days of vacation Save Money as you do not pay for food and accommodation on board Competitive salary (find out when apply) Visa fee will be reimbursed on board Medical insurance provided during contract RESPONSIBILITIES: Must be knowledgeable about all of the menu items and ingredients and be able to describe them to the guests. Ensures guests are completely satisfied with the food and service and reports to the Assistant Maître d’ any special requests or complaints made by the guests. Reports for duty at assigned times following his/her supervisor’s instructions according to company policies. Performs any additional duties required by the Restaurant Manager’s schedule. Responsible for keeping his/her working section clean and tidy following the United States Public Health rules and regulations at all times. Must have the physical ability to carry 16 covers (15-20 Kg.; approximately 44 pounds). For female Dining Room Waiters, 12 covers only. Is aware of, and/or acquires the necessary knowledge to comply with the ship’s standard operation, in order to assist guests and crewmembers with inquiries. Attends meetings, training activities, courses and all other work-related activities as required. Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position. Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management. REQUIREMENTS: Minimum of three years experience in a food preparation/service position in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred). Ability to analyze and interpret documents such as recipes and manuals. Ability to calculate figures and amounts such as discounts, interest, commissions, tips, proportions, percentages. Ability to solve practical problems and deal with a variety of variables. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form. Minimum 21 years old. Ability to communicate tactfully and effectively with guests, department heads and crewmembers to foresee and resolve problems and negotiate resolutions. Good level of English language. NOTE: Nationalities that we can process: 🇱🇹 🇱🇻 🇪🇪 🇵🇱 🇺🇦 🇪🇺 For 🇲🇩 🇬🇪 🇧🇾 🇷🇺 additional security / background check may be required Last updated: September 30, 2024 You can submit your Resume here by pushing APPLY TO POSITION button If you are not sure what position to apply for, you may instead submit a general application here and we will advise you: https://ismira.breezy.hr/p/c3fb653b09b501-general-application-for-hospitality-positions

Location: ROYAL CARIBBEAN GROUP, Worldwide ISMIRA Agency actively recruiting for position Snack Attendant Casual Dining for CELEBRITY CRUISES! The Snack Steward provides a friendly and professional service to the guests in the buffet service area. BENEFITS: Work in Royal Caribbean Cruises Ltd. named one of the Top-Rated Workplaces Earn recognition and career advancement opportunities Travel around the World Experience working with more than 72 nationalities Permanent job with contract 6-8 months onboard followed by 60 days of vacation Save Money as you do not pay for food and accommodation on board Competitive salary (find out when apply) Visa fee will be reimbursed on board Medical insurance provided during contract RESPONSIBILITIES: Will be assigned a station in the buffet restaurant and will be required to promptly replenish the food and beverages in the buffet line. Reports for duty at assigned times and follows his/her supervisor’s instructions according to the company’s rules and regulations. Duties include the cleaning of assigned working area following at all times the United States Public Health rules and regulations. Provides assistance with the transporting of the necessary stock from the main storeroom to the buffet area. REQUIREMENTS: Minimum of two years food and beverage experience in an upscale hotel, resort or cruise ship Knowledge of proper cleaning techniques, requirements and use of equipment. Minimum 21 years old. Ability to communicate tactfully and effectively with guests, department heads and crewmembers to foresee and resolve problems and negotiate resolutions. Good level of English language. NOTE: Nationalities that we can process: 🇱🇹 🇱🇻 🇪🇪 🇵🇱 🇺🇦 🇪🇺 For 🇲🇩 🇬🇪 🇧🇾 🇷🇺 additional security / background check may be required Last updated: March 15, 2024 You can submit your Resume here by pushing APPLY TO POSITION button If you are not sure what position to apply for, you may instead submit a general application here and we will advise you: https://ismira.breezy.hr/p/c3fb653b09b501-general-application-for-hospitality-positions

Location: CARNIVAL CRUISE LINE, Worldwide ISMIRA Agency actively recruiting for position Specialty Restaurant Server for Carnival Cruise Line! The Specialty Restaurant Server is a key player in delivering a memorable dining experience at esteemed steakhouse. This role emphasizes exceptional guest service, focusing on attentiveness, professionalism, and an in-depth understanding of our culinary offerings. Conditions: free food and accommodation on board First joining ticket is provided by company medical insurance provided during the work contract contract 6-8 months, followed by 2 months vacation Activities for crew Opportunity to save money and travel while working Meet new friends from all over the world No safety certificates needed Great chance to show yourself and build a career Duties and responsibilities: Embrace the company's hospitality standard, including greeting guests and co-workers, smiling, making eye contact, and using names. Greet guests warmly with a smile, eye contact, and a welcoming demeanor, ensuring they feel valued and appreciated. Arrive on time for shifts, fully dressed in appropriate uniform and adhering to grooming standards. Escort guests to their tables, present menus, and explain daily specials and unique steak cuts. Maintain a clean and organized service area, ensuring all necessary utensils, glassware, and linens are available and in pristine condition. Assist in setting up and resetting tables in accordance with steakhouse standards, ensuring a polished and inviting dining environment. Take accurate guest orders, answer questions about the menu, and offer recommendations, including beverage pairings. Deliver food and beverages promptly, ensuring each dish is served at the optimal temperature and meeting any specific dietary requirements. Address special guest requests politely and efficiently, ensuring accurate and timely order submissions to the kitchen. Promote and upsell additional menu items to enhance the dining experience. Monitor guest satisfaction, promptly addressing any issues or concerns with a solution-oriented approach. Strictly adhere to health and safety regulations, maintaining the highest standards of cleanliness and hygiene. To ensure that the stations are set up in a correct manner with the required mise en place, that all electrical fittings (e.g., coffee machine) are switched on and functioning properly. To ensure that your assigned side duty is completed before and after dinner service as specified. To handle with extreme care all equipment whilst transporting chinaware/glassware prior, during and after service to minimize breakage and maintain cost control. Requirements: Extensive wine and fine dining service standard knowledge required with minimum 3 years’ experience in a high volume Hotel / Restaurant / Cruise Line (4+ star) serving contemporary international cuisine in a similar setting. Ability to work under pressure with minimal supervisor Good level of English language Age: min. 21 years old Strong communication skills and comfortable speaking to English speaking guests ⠀ Hospitable, positive attitude, motivated ⠀ Passionate about people and able to handle guest complaints with a smile! NOTE: Nationalities that we can process: 🇱🇹 🇱🇻 🇪🇪 🇵🇱 🇲🇩 🇰🇿 🇦🇲 🇬🇪 🇦🇿 🇹🇯 🇺🇦 🇷🇺 🇧🇾 Last updated: July 4, 2024 You can submit your Resume here pushing APPLY TO POSITION button If you are not sure what position to apply for, you may instead submit general application here and we will advise you: https://ismira.breezy.hr/p/c3fb653b09b501-general-application-for-hospitality-positions

Location: CARNIVAL CRUISE LINE, Worldwide ISMIRA Agency actively recruiting for position SPECIALTY RESTAURANT MANAGER for Carnival Cruise Line! The Specialty Restaurant Manager is responsible for the overall running of a Specialty Restaurant. To oversee the Food and Beverage service activities in the Restaurant and to ensure the guests satisfaction during dinner. Conditions: free food and accommodation on board First joining ticket is provided by company medical insurance provided during the work contract contract 6-8 months, followed by 2 months vacation Activities for crew Opportunity to save money and travel while working Meet new friends from all over the world No safety certificates needed Great chance to show yourself and build a career Duties and responsibilities: To greet and seat all guests as they enter the Restaurant. To ensure that all tables have been serviced by Servers for food and bar orders. To ensure that all special requests made by guests are accommodated as far as is possible. To ensure that all Servers place the food and beverage orders correctly for the galley. To check with every table whether the food and service was to their satisfaction and take necessary action if needed. To present and serve occasion cakes. To have a thorough knowledge of the reservation procedures. To perform the necessary administrative tasks. To ensure correct and timely check-in of employees before service commences. To ensure that all Restaurant Servers follow the “Carnival Look” standards and are properly attired as per company standards. To ensure that the Servers provide professional yet friendly service in accordance with company standards that will exceed our guests’ expectations. To monitor areas in the restaurant during service ensuring safe working practices are carried out. To ensure that all accidents/incidents are reported immediately. The ensure the correct mise-en-place and set-up of the restaurant before service begins. To check all tables for correct set-up, the furniture and fixtures are in well maintained and the carpet and floors are clean. To ensure that all side stations are clean and tidy and have been set up correctly. To check that the right ambience is created by adjusting the lighting and music to the appropriate levels. To liaise with the FOM/Chef regarding shortages, guest counts, special diet requests, occasion cakes and VIP tables. To ensure that the linen, uniform, menu, ménage lockers and cabinets are always kept clean and tidy. Par stocks for all the above should be established and always maintained. To enforce employee discipline in a fair impartial manner where needed. Requirements: Degree/Diploma in Hotel Management / Hospitality or other similar vocational education. Mandatory previous ship experience of working on restaurant management position! Extensive wine and fine dining service standard knowledge required with minimum 3 years’ experience in a high volume Hotel / Restaurant / Cruise Line (4+ star) serving contemporary international cuisine in a similar setting. Minimum 3 years Supervisory or Management experience in a  Restaurant. Previous experience with managing employees. Ability to work under pressure with minimal supervisor Good level of English language Age: min. 21 years old Strong communication skills and comfortable speaking to English speaking guests ⠀ Hospitable, positive attitude, motivated ⠀ NOTE: Nationalities that we can process: 🇱🇹 🇱🇻 🇪🇪 🇵🇱 🇲🇩 🇰🇿 🇦🇲 🇬🇪 🇦🇿 🇹🇯 🇺🇦 🇷🇺 🇧🇾 Last updated: July 4, 2024 You can submit your Resume here pushing APPLY TO POSITION button If you are not sure what position to apply for, you may instead submit general application here and we will advise you: https://ismira.breezy.hr/p/c3fb653b09b501-general-application-for-hospitality-positions

Location: CARNIVAL CRUISE LINE, Worldwide ISMIRA Agency actively recruiting for position MAITRE'D for Carnival Cruise Line! The Maître D' plays a critical role in the ship's dining operations, working closely with the Sr. Maître D' and Restaurant Operations Manager. The Maître D' actively enhances the service staff's efficiency through scheduling, communication, and training strategies, exceeding guest expectations and increasing revenue. They foster engagement, equity, diversity, and inclusion, promoting open communication and learning among team members. Conditions: free food and accommodation on board First joining ticket is provided by company medical insurance provided during the work contract contract 6-8 months, followed by 2 months vacation Activities for crew Opportunity to save money and travel while working Meet new friends from all over the world No safety certificates needed Great chance to show yourself and build a career Duties and responsibilities: Supervise all restaurant activities onboard the ship, particularly in inclusive main dining rooms and Lido, while ensuring compliance with company standards and overseeing seamless coordination of inclusive dining venues to provide exceptional guest experiences during various dining events. Support the Sr. Maître D' and Restaurant Operations Manager in monitoring, updating, and adjusting server schedules according to operational needs, ensuring optimal man-hour distribution. Administer dining room reservations, ensuring proper and timely execution, and accommodate special dining requests when possible. Deliver professional speeches during dinner in the main dining room and during other dining events, providing informative content and promoting alternative dining venues. The Maître D' may also be required to participate in various events to promote dining services onboard the ship. Oversee the performance of restaurant employees, management, and service staff. Actively engage in facilitating and planning training for all restaurant employees, including management and service staff, to ensure a well-trained and high-performing team. Be fully versed in all restaurant reservation systems, XDining, POS-CSS, SailorMate, CrunchTime, InfoShip, SeaMS, MenuMate and any other systems essential for the efficient management of dining operations onboard the ship. Maintain adherence to mandatory knowledge, procedures, and policies while ensuring consistency in service, revenue generation, and a healthy working environment. Ensure compliance with all health, environmental, safety, and security procedures in all dining venues onboard the ship, upholding the highest standards of quality and safety. Requirements: Degree/Diploma in Hotel Management / Hospitality or other similar vocational education. Mandatory previous ship experience of working on restaurant management position! Extensive wine and fine dining service standard knowledge required with minimum 3 years’ experience in a high volume Hotel / Restaurant / Cruise Line (4+ star) serving contemporary international cuisine in a similar setting. Minimum 3 years Supervisory or Management experience in a  Restaurant. Previous experience with managing employees. Ability to work under pressure with minimal supervisor Good level of English language Age: min. 21 years old Strong communication skills and comfortable speaking to English speaking guests ⠀ Hospitable, positive attitude, motivated ⠀ NOTE: Nationalities that we can process: 🇱🇹 🇱🇻 🇪🇪 🇵🇱 🇲🇩 🇰🇿 🇦🇲 🇬🇪 🇦🇿 🇹🇯 🇺🇦 🇷🇺 🇧🇾 Last updated: July 4, 2024 You can submit your Resume here pushing APPLY TO POSITION button If you are not sure what position to apply for, you may instead submit general application here and we will advise you: https://ismira.breezy.hr/p/c3fb653b09b501-general-application-for-hospitality-positions

Location: CARNIVAL CRUISE LINE, Worldwide ISMIRA Agency actively recruiting for position Junior Restaurant Host/ess for Carnival Cruise Line! The Junior Host/ess is responsible for greeting guests as they enter the dining room, seat guests at their assigned table, and greet guests as they leave the dining room; during Breakfast, Lunch and Dinner service. Conditions: free food and accommodation on board First joining ticket is provided by company medical insurance provided during the work contract contract 6-8 months, followed by 2 months vacation Activities for crew Opportunity to save money and travel while working Meet new friends from all over the world No safety certificates needed Great chance to show yourself and build a career Duties and responsibilities: The Junior Host is required to greet the guests as they approach the podium and seat guests as assigned by the YTD Hostess. To present the menus (and wine list during dinner) when seating the guests, and give the Guest Information Ticket to the Team Head Waiter/Waitress. When not seating guests, to visit tables and engage in light conversation and/or assist in any guest concerns. One Junior Host must be available at the podium at all times to greet/seat late dining guests and/or to wish each departing guest a “Very good evening”. When assigned to Lido, it is the duty of the Junior Host to act as ambassadors by engaging in light conversation with guests, and assist guests when opportunity is presented. Receive training from the YTD Hostess in silver where and manning the podium during YTD Dinner. Assist the Sr. Asst. Maitre D’ / Maitre D’ with reservations during Embarkation. To communicate with the Rest. Host regarding Bon Voyage gifts and Special Dietary requirements for YTD guests. To monitor and support any team that needs immediate assistance, with a view of maintaining smooth service and guest satisfaction. If any concerns cannot be resolved in a satisfactory manner the Sr. Asst. Maitre D’ / Maitre D’ is advised. To understand Silver Where (Assigned Seating) in order to assist the Maitre D’ in resolving table assignment queries at the podium, and seat those guests accordingly (should any query be more complicated, to advise the Sr. Asst. Maitre D’ / Maitre D’ immediately). To be familiar with the CRS system and report all incidents to the Sr. Asst. Maitre D’ / Maitre D’ (accidents, problematic guests, service complaints etc.). Requirements: Minimum 1 year experience as Restaurant Host or Restaurant Administrator. Ability to work under pressure with minimal supervisor Good level of English language Age: min. 21 years old Strong communication skills and comfortable speaking to English speaking guests ⠀ Hospitable, positive attitude, motivated ⠀ NOTE: Nationalities that we can process: 🇱🇹 🇱🇻 🇪🇪 🇵🇱 🇲🇩 🇰🇿 🇦🇲 🇬🇪 🇦🇿 🇹🇯 🇺🇦 🇷🇺 🇧🇾 Last updated: July 4, 2024 You can submit your Resume here pushing APPLY TO POSITION button If you are not sure what position to apply for, you may instead submit general application here and we will advise you: https://ismira.breezy.hr/p/c3fb653b09b501-general-application-for-hospitality-positions

Location: CARNIVAL CRUISE LINE, Worldwide ISMIRA Agency actively recruiting for position Executive Chef for Carnival Cruise Line! As Executive Chef for Carnival you will be responsible for overseeing the entire Culinary Arts operation on-board. Leading a large team of hardworking Culinary professionals the Executive chef is responsible for directing all food preparation and meal services aboard the ship, ensuring consistency, quality, cost effectiveness, and the highest level of sanitation are maintained, all in keeping with company and USPH standards. Conditions: Free food, accommodation, medical insurance are provided First joining ticket is provided by company Activities for crew Opportunity to travel the world while working Save money Great chance to show yourself and build a career Meet new friends from all over the world No safety certificates needed Contract: 6 months on board followed by 2 months of vacation Duties and Responsibilities: To ensure the smooth preparation and service to company’s standard of all food items aboard the ship, ensuring quality, consistency, maximum food cost efficiency throughout To ensure all employees arrive at work on a timely basis in clean, company specified uniforms, wearing safety equipment if appropriate. Plan, formulate, distribute and follow-up on working schedules for all kitchen employees. To ensure the on-going and scheduled training of all galley employees. To direct, motivate, control, evaluate and provide feedback to all galley employees. With the Food Operations Manager, produce an accurate weekly food order based on present inventory, par levels, incoming order, guest count, and company budgets With the Food Operations Manager, produce an accurate weekly supplies order, based on present inventory, par levels, incoming order, guest count, and company budgets. Formulate and ensure a correct thaw cycle for frozen items, is adhered to. Monitor quality and specification of all items loaded onto ship to ensure company standards are adhered to. Report all discrepancies Monitor quality and presentation of all food items, provide corrective action where necessary. Provide training in all United States Public Health procedures and ensure same is carried out on daily basis by all employees. Ensure all kitchen personnel are familiar with operation of all galley equipment Ensure galley equipment, accessories, is adequately maintained. Submit repair requests and follow up wherever necessary. Ensure temperature logs for all refrigeration is taken by department heads on a daily basis. Monitor same and follow up on defective equipment. Be responsible for the daily requisitions from all kitchen outlets. Review food cost work sheet and daily issues with department heads. Plan any corrective action accordingly. Ensure all requested paperwork is submitted accurately and on time. Ensure that all menu specifications and procedure manuals are kept fully up to date. Liaise on a daily basis with the Storeroom Manager and butcher regarding potential shortages, and make changes where applicable. Liaise with Food Operations Manager and Maitre d'Hotel regarding any menu changes, guest feed back, etc. Be involved with the welfare of all kitchen personnel. Ensure kitchen personnel seeking medical attention are taken care off and followed up on. Liaise with the galley steward regarding timely and efficient cleaning of the kitchen and all equipment. Liaise with the galley steward regarding par levels and counts of china and requisition where necessary Requirements: ⠀ Age: min. 21 years old Fluency in conversational & written English, An associate or bachelor's degree in culinary arts or hotel administration or an international equivalent in culinary arts from a reputable accredited educational institution 3 to 5 years of progressive supervisory and managerial experience in professional kitchens, preferably in a multi-outlet upscale hotel or large cruise ship. Minimum of 2 years as Executive Chef of 3 to 5-star hotel, resort, or convention center with multiple food and beverage outlets, establishments situated in urban tier 1 or tier 2 city, high occupancy year-round resort or convention centers; Ability to maintain oversight over assigned galley at planning, execution, and delivery stages of the operations cycle Good comprehension of high-volume kitchen operations of formal, informal, and buffet formats A strong foundation in culinary skills with the ability to plan, prepare and execute a high-end 6-course menu, including amuse bouche and desserts showcasing modern technique and presentation NOTE: Nationalities that we can process: 🇱🇹 🇱🇻 🇪🇪 🇵🇱 🇲🇩 🇰🇿 🇦🇲 🇬🇪 🇦🇿 🇹🇯 🇺🇦 🇷🇺 🇧🇾 Last updated:  December 5, 2024 You can submit your Resume here pushing APPLY TO POSITION button If you are not sure what position to apply for, you may instead submit general application here and we will advise you: https://ismira.breezy.hr/p/c3fb653b09b501-general-application-for-hospitality-positions

Location: CARNIVAL CRUISE LINE, Worldwide ISMIRA Agency actively recruiting for position Assistant Maitre'D for Carnival Cruise Line! An Assistant Maître’ds looks after our Team Dining areas and Lido restaurant ensuring the smooth operation and guest and Team Member satisfaction. Overseeing a team of Assistant Waiters you will be keen to develop their skills and assist them to progress to the nest step in their careers. You will understand the importance of following procedures and policies and adhere to all safety and environmental regulations and trainings on-board. Conditions: free food and accommodation on board First joining ticket is provided by company medical insurance provided during the work contract contract 6-8 months, followed by 2 months vacation Activities for crew Opportunity to save money and travel while working Meet new friends from all over the world No safety certificates needed Great chance to show yourself and build a career Duties and responsibilities: The Assistant Maitre d’ is assigned to Room Service (including banqueting) in the day. He/she is responsible to oversee the two Team Headwaiters during the day in the back dining room. Work in the guest dining room for dinner. To monitor room service employee’s attendance, attitude, cleanliness, neatness, and service. To communicate effectively and timely with Room Service personnel regarding procedural changes and upcoming events. To check all trays for correct set-up To ensure that all equipment and fixtures in Room Service are in a clean condition and the floors are clean. To conduct orientation for all F&B Servers and Operators assigned to Room Service To establish and maintain operating par stocks for silverware and equipment. To ensure that all inventories for Room Service are accurate and submitted in a timely manner. To liaise with the Groups Coordinator to ensure that all group functions are set up as per specification and replenishing done in a timely manner. To ensure that all wheelchairs are positioned in the proper locations and staff is aware of the procedures for wheelchair duty on board (and in the terminal building). To monitor and control the cost in Room Service. To monitor the distribution of beverages for in-cabin service and spot check the stock of room service beverages available. Bathrobes To monitor and support any team that needs assistance at dinner, with the view of maintaining smooth service and guest satisfaction. To liaise with Senior Maitre d’ regarding all crew matters and follow up where necessary. To ensure that evaluations for F&B Servers in Room Service and Employee Dining Rooms are made and have them countersigned by the Maitre d’. To ensure United States Public Health standards are met and carried out as standard. Requirements: Degree/Diploma in Hotel Management / Hospitality or other similar vocational education. Previous experience with managing employees of different cultures and nationalities is an added preference. Extensive wine and fine dining service standard knowledge required with minimum 2 years’ experience in a high volume Hotel / Restaurant / Cruise Line (4+ star) serving contemporary international cuisine in a similar setting. Minimum 3 years Supervisory or Management experience in a  Restaurant. Preferably previous experience of working for a Cruise Line. Ability to work under pressure with minimal supervisor Good level of English language Age: min. 21 years old Strong communication skills and comfortable speaking to English speaking guests ⠀ Hospitable, positive attitude, motivated ⠀ NOTE: Nationalities that we can process: 🇱🇹 🇱🇻 🇪🇪 🇵🇱 🇲🇩 🇰🇿 🇦🇲 🇬🇪 🇦🇿 🇹🇯 🇺🇦 🇷🇺 🇧🇾 Last updated: July 4, 2024 You can submit your Resume here pushing APPLY TO POSITION button If you are not sure what position to apply for, you may instead submit general application here and we will advise you: https://ismira.breezy.hr/p/c3fb653b09b501-general-application-for-hospitality-positions

Location: Dubai, United Arab Emirates Our Client is a well established Restaurant group running successful and award winning restaurants in Dubai. Currently they are looking for Commis 2 to join their team for new outlets they will open. The Commis II will report to the Executive Chef via Sous Chef/CDP/DCDP. Responsibilities and essential job functions include but are not limited to the following: To maintain a high standard of specified work in accordance with the Executive Chef’s instructions To prepare, cook and serve food delegated as your responsibility, ensuring that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times under guidance from a senior chef To monitor stock movement and be responsible for ordering on your section To aid in achieving food cost, kitchen standard and overall objectives To carry out daily and weekly procedures, including temperature checks, food labeling/dating and storage To remove any hazards and make safe any defects in the kitchen or its equipment and report any problems to a senior chef To keep high standards of personal hygiene, clean uniform and overall camaraderie To adhere to company procedures in regards to temperature checks, food labeling and dating, cleaning schedules and hygiene regulations at all times ensuring that all records of such are maintained To assist with the acceptance and storage of deliveries and that all relevant company procedures are adhered to To be punctual for work and report directly to the manager on duty on arrival in the kitchen To have an understanding of menu planning, the implementation of stock controls, the importance of good stock management, and how this enables the kitchen to meet gross profit To be familiar with the opening and closing procedures of the kitchen and carry them out as rotated To keep high standards of cleanliness on section where employed, also to assist in any job regarding hygiene or cleanliness asked for by a senior chef To be fully aware of all hygiene control and chemicals used in the work place To have full knowledge of, and be able to act upon, fire procedures To be responsible, whilst liaising with the Executive Head Chef, for self- development To carry out and assist in the smooth running of the kitchen To attend all meeting and training sessions as required To comply with any reasonable request from your superiors To assist on other sections or help with other duties when the kitchen is short staffed, in emergencies, and/or when number of covers require. Requirements CHARACTERISTICS To be able to work under pressure, for long hours in a heated environment Has the ambition to succeed. Shows willingness to work, learning everything possible during the period of employment Assist the kitchen team to maintain and improve quality, standards and cleanliness required by the chef Ability to work hours required and section assigned by the Executive Chef/Sous Chef QUALIFICATIONS Professional Culinary experience over 1 year Experience in a Commis II or Commis III role, preferably within a fine dining standalone restaurant Excellent communication skills (verbal and written, fluent English preferred) Culinary Certificate from recognized institution preferred Benefits AED 2000 - 2100 + 375 Food allowance + 250 to 450 (Service charge Avg) + 600 Credit card tips +cash tips + free Accommodation + Transport + uniforms + Health insurance + air ticket ( once every two years) + Paid leave as per UAE laws

Location: Johannesburg, South Africa; Pretoria, South Africa Workplace: onsite Yassir is the leading super App in the Maghreb region set to changing the way daily services are provided. It currently operates in 45 cities across Algeria, Morocco and Tunisia with recent expansions into France, Canada and Sub-Saharan Africa. It is backed (~$200M in funding) by VCs from Silicon Valley, Europe and other parts of the world. We offer on-demand services such as ride-hailing and last-mile delivery. Building on this infrastructure, we are now introducing financial services to help our users pay, save and borrow digitally. Helping usher the continent into a digital economy era. We’re not just about serving people - we’re about creating a marketplace to bring people what they need while infusing social values. As a Store Assistant, you will play a crucial role in our order fulfillment process. You will work in our dark store environment, ensuring that every order is processed accurately and efficiently. Your attention to detail and commitment to maintaining a clean and organised workspace will help us deliver exceptional service to our customers. Responsibilities Order Processing: Accurately pick, pack, and prepare customer orders for dispatch. Dispatching Orders: Coordinate with the dispatch team to ensure timely and correct shipment of orders. Stock Management: Conduct regular stock counts, verify inventory levels, and report discrepancies. Store Maintenance: Keep the store clean and organized, ensuring a safe and efficient working environment. Quality Control: Inspect products for quality and accuracy before dispatch. Collaboration: Work closely with team members to optimize workflow and achieve targets. What we are looking for Experience: Previous experience in a retail, warehouse, or fulfillment centre is a plus. Skills: Strong organizational and time-management skills. Attention to detail and accuracy. Ability to work independently and as part of a team. Basic computer skills for order processing and inventory management. Physical Requirements: Ability to lift and move packages up to 10 Kgh, and stand for extended periods. Availability: Flexible schedule, including weekends and evenings if needed. At Yassir, we believe in the power of diversity and the importance of an inclusive culture. So, if you're ready to bring your unique perspective and experiences to the table, then we're excited to listen. Don't just apply for a job, come and be a part of our journey. Let's create a better tomorrow together. We look forward to receiving your application! Best of luck, Your Yassir TA Team

Location: Dubai, United Arab Emirates; Abu Dhabi, United Arab Emirates; Ras Al-Khaimah, United Arab Emirates; Fujairah, United Arab Emirates; Malé, Maldives Our Client is a well established Restaurant group running successful and award winning restaurants in Dubai. Currently they are looking for Commis 3 to join their team for new outlets they will open. The Commis III will report to the Executive Chef via Sous Chef/CDP/DCDP. Responsibilities and essential job functions include but are not limited to the following: To maintain a high standard of specified work in accordance with the Executive Chef’s instructions To prepare, cook and serve food delegated as your responsibility, ensuring that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times under guidance from a senior chef To monitor stock movement and be responsible for ordering on your section To aid in achieving food cost, kitchen standard and overall objectives To carry out daily and weekly procedures, including temperature checks, food labeling/dating and storage To remove any hazards and make safe any defects in the kitchen or its equipment and report any problems to a senior chef To keep high standards of personal hygiene, clean uniform and overall camaraderie To adhere to company procedures in regards to temperature checks, food labeling and dating, cleaning schedules and hygiene regulations at all times ensuring that all records of such are maintained To assist with the acceptance and storage of deliveries and that all relevant company procedures are adhered to To be punctual for work and report directly to the manager on duty on arrival in the kitchen To have an understanding of menu planning, the implementation of stock controls, the importance of good stock management, and how this enables the kitchen to meet gross profit To be familiar with the opening and closing procedures of the kitchen and carry them out as rotated To keep high standards of cleanliness on section where employed, also to assist in any job regarding hygiene or cleanliness asked for by a senior chef To be fully aware of all hygiene control and chemicals used in the work place To have full knowledge of, and be able to act upon, fire procedures To be responsible, whilst liaising with the Executive Head Chef, for self- development To carry out and assist in the smooth running of the kitchen To attend all meeting and training sessions as required To comply with any reasonable request from your superiors To assist on other sections or help with other duties when the kitchen is short staffed, in emergencies, and/or when number of covers require. Requirements CHARACTERISTICS To be able to work under pressure, for long hours in a heated environment Has the ambition to succeed. Shows willingness to work, learning everything possible during the period of employment Assist the kitchen team to maintain and improve quality, standards and cleanliness required by the chef Ability to work hours required and section assigned by the Executive Chef/Sous Chef QUALIFICATIONS Professional Culinary experience over 1 year Experience in a Commis III or Kitchen Trainee role, preferably within a fine dining standalone restaurant Excellent communication skills (verbal and written, fluent English preferred) Culinary Certificate from recognized institution preferred Benefits As per the market standards

Location: Dubai, United Arab Emirates Our client a successful upmarket Western style restaurant group is looking for a professional DCDP to prepare food to the exact chef’s specifications and to set up stations for menu. DCDP duties will consist of assisting the executive and sous chef with their daily tasks. The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals. Responsibilities Set up and stocking stations with all necessary supplies Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces) Cook menu items in cooperation with the rest of the kitchen staff Answer, report and follow executive or sous chef’s instructions Clean up station and take care of leftover food Stock inventory appropriately Ensure that food comes out simultaneously, in high quality and in a timely fashion Comply with nutrition and sanitation regulations and safety standards Maintain a positive and professional approach with coworkers and customers Requirements Proven cooking experience, including experience as a DCDP, Restaurant Cook or Prep Cook Excellent understanding of various cooking methods, ingredients, equipment and procedures Accuracy and speed in executing assigned tasks Familiar with industry’s best practices Culinary school diploma Benefits Basic Monthly Salary: AED 2800 to 3600 depending on experience + 375 Food allowance + 250 to 450 (Service charge Avg) + 600 Credit card tips + cash tips + free Accommodation + Transport + uniforms + Health insurance + air ticket ( once every two years) + Paid leave as per UAE laws

Location: Dubai, United Arab Emirates The Commis 1 is accountable for supporting the daily operation of an assigned area to run smoothly and effectively in accordance with departmental set service standards and meeting guest expectations at all times. Ensuring the production of food and fulfil kitchen section duties as instructed by the Chef de Partie or Sous Chef of the department. The Commis 1 supports the Chef de Partie and Sous-Chef in the production and operation of the assigned kitchen. PRIMARY RESPONSIBILITIES: Remains responsible to assist the Chef de Partie or Sous-Chef in supporting the culinary operations of a specific kitchen or outlet. Maintains clear communications with the Chef de Partie, including all relative internal communications. Produces products as instructed by superior/senior staff. Ensures that agreed food hygiene, licensing and safety standards are followed, upheld or surpassed, at all times. Strives constantly to reduce energy consumption through awareness. Monitors Kitchen maintenance and reports any defects of operating equipment to Chef De Partie or Sous-Chef. Reports accidents, injuries and unsafe work conditions to direct supervisors. Works closely with standard recipes and plates presentation in order to maintain standards of quality in production and presentation. Applies culinary skills to prepare meals, with flavour, ingredients, temperature, presentations and quality consistent with standards and guest expectations. Dates and stores food, sanitizes equipment and takes other measures to ensure integrity and quality of food product. Controls breakage, spoilage and costs items. Uses equipment skillfully by following correct safe procedures e.g. knives machines. Makes appropriate adjustments in solving problems. Attends meetings as required as requested by the direct superior. Shares thoughts and rationale as appropriate to give clear understanding for action taken. Maintains positive relations with other staff and departments. Remains able to perform repetitious duties. Performs other reasonable job duties as assigned by direct supervisors from time to time Requirements Experience 3 - 4 years working experience with minimum 18 months in Commis 2 position. Education High School diploma or equivalent professional training Skills / Competencies Ability to read and communicate in English. Other Attributes Must be able to work indoors and be exposed to various environments such as, but not limited to noise, dust and cooking fumes. Ability to stand and / or walk for an extended period of time during the shift. Ability to work on flexible shifts including overnight, weekends and holidays on a rotation basis. Benefits AED 2300 - 2900 + 375 Food allowance + 250 to 450 (Service charge Avg) + 600 Credit card tips + cash tips + free Accommodation + Transport + uniforms + Health insurance + air ticket ( once every two years) + Paid leave as per UAE laws

Location: VIRGIN VOYAGES, Worldwide AHOY, DEAR CANDIDATES! ISMIRA Agency actively recruiting for position CABIN HOST for Virgin Voyages! WORK CONDITIONS: Work on board brand new company vessels Be a part of special Virgin Voyage’s lifestyle and philosophy and grow together Contract length - 4-6 months for most positions, for entry positions - 7 months Free food, accommodation, coffee + soft drinks and also wifi (though limited speed) for crew The employer is going to provide or reimburse expenses for the following: - STCW certification - Joining tickets - Pre-Employment Medical Examination (PEME) - Necessary Visas - Joining expenses, such as transfers, hotel accommodations, subsistence Responsibilities: Maintains the cleanliness and sanitation of all cabins assigned to their area including passageways. Ensures all cabins assigned to their area are prepared in accordance with company setup each day and prior to embarkation of Sailors on Turnaround. Handles all Sailors personal laundry requests, taking it to and from the laundry and advises on necessary costs. Replenishes cabin such as Mini-Bar, drinking glasses, stationary, complimentary items, bathroom supplies etc. Responsible for ensuring sailors complaints and requests are acted on in a prompt and efficient manner and notifies Assistant Executive Housekeeper when necessary. Responsible for the handling and delivery of sailor luggage to cabins. Meets Sailors on embarkation day in assigned meeting area and assists them in locating and entering cabin. Strips and re-covers beds in cabin and handles all linen requirements for both fresh and used. Provides room service to Sailors and all related services. Reports damaged, defective or missing items to Assistant Executive Housekeeper. Daily interaction with sailors and provides outstanding customer service and delivery. Responsible for the safe handling of equipment in the housekeeping department such as vacuum cleaner, housekeeping cart etc. Must be knowledgeable and comply with Public Health rules and regulations as per company policy. Partake in inspections, trainings and meetings as required by Head of Department. Ensures that the set standards are kept and staff members work according to their respective job descriptions. REQUIREMENTS: At Virgin, your personality matters as much as how good you are at what you do. We want you to bring it to our hang out spot and help make the place even better. So, we won’t be surprised to hear that when people talk about you they say you are clever, on top of it, able to think ahead, intuitive, passionate and someone people respect and enjoy working with because you make things happen. Minimum 2 year recent experience as Cabin Attendant/Steward onboard a Premium Cruise ship. Passionate about people and able to handle guest complaints with a smile! All certificates as required by the STCW code for this position. Good command of the English Language NOTE: Nationalities that we can process: 🇱🇹 🇱🇻 🇪🇪 🇵🇱 🇷🇺 🇧🇾 🇺🇦 🇲🇩 🇰🇿 🇰🇬 🇺🇿 🇦🇲 🇬🇪 🇦🇿 🇹🇯 🇹🇲 Last updated: August 30, 2023 You can submit your Resume here pushing APPLY TO POSITION button below OR if it does not work you may forward CV to APPLY@ ISMIRA.LT (without gaps) In case you are not sure what position to apply, you can always upload your CV to general application here: https://ismira.breezy.hr/p/c3fb653b09b501-general-application-for-hospitality-positions

Location: VIRGIN VOYAGES, Worldwide AHOY, DEAR CANDIDATES! ISMIRA Agency actively recruiting for position BARTENDER for Virgin Voyages! WORK CONDITIONS: Work on board brand new company vessels Be a part of special Virgin Voyage’s lifestyle and philosophy and grow together Contract length - 4-6 months for most positions, for entry positions - 7 months Free food, accommodation, coffee + soft drinks and also wifi (though limited speed) for crew The employer is going to provide or reimburse expenses for the following: - STCW certification - Joining tickets - Pre-Employment Medical Examination (PEME) - Necessary Visas - Joining expenses, such as transfers, hotel accommodations, subsistence RESPONSIBILITIES: Provide an epic experience for our guests at all times Maintain complete knowledge of all menu items, liquor brands, beers and non-alcoholic selections available in the assigned outlet Maintain complete knowledge of designated glassware and garnishes for each drink Maintain complete knowledge of table/seat/station numbers, proper table set ups, room capacity, hours of operation, menus, price range and dress code of assigned outlet Competently open and serve wine/champagne bottles Fully knowledgeable in standard cocktail recipes, wine lists, spirits, other alcoholic beverages, garnishes and presentations Interact with Sailors and provide beverage information, promoting drinks and/or upselling premium brands. They will also suggest alternative cocktails that aren’t visible on the menu Ensure that all bar products, equipment and cleaning materials are used in a cost- effective manner Ensures that Sailor orders are correctly entered into the system and monitors tab for any corrections necessary Carries out clear down routines after service and ensures the appearance and condition of all items including glasses and bottles meet Virgin Voyages standards Be familiar with all cruise services/features and activations to respond to Sailor inquiries accurately Notifies Bar Supervisor of any complaints raised and seeks to resolve Mentors junior members of the Bar team and provides training where required Ensures that their bar area is properly stocked, set up and ready to open as scheduled Responsible for any shortcomings related to inventory, equipment or cash handling, therefore ensures accuracy when dealing with said items Ensures compliance with the Company alcohol policy and notifies Bar Supervisor when Sailors/Crew are in danger of breaching Assists with inventory stock checks and requisitions relating to bar equipment, items and consumables REQUIREMENTS: At Virgin, your personality matters as much as how good you are at what you do. We want you to bring it to our hang out spot and help make the place even better. So, we won’t be surprised to hear that when people talk about you they say you are clever, on top of it, able to think ahead, intuitive, passionate and someone people respect and enjoy working with because you make things happen. Minimum 2 years’ recent experience as Bartender onboard a Premium Cruise ship or 4/5 star hotel/resort Passionate about people and able to handle sailor complaints with a smile! All certificates as required by the STCW code for this position Strong written & verbal skills Knowledge of various drink recipes and beverage service standards NOTE: Nationalities that we can process: 🇱🇹 🇱🇻 🇪🇪 🇵🇱 🇷🇺 🇧🇾 🇺🇦 🇲🇩 🇰🇿 🇰🇬 🇺🇿 🇦🇲 🇬🇪 🇦🇿 🇹🇯 🇹🇲 Last updated: August 30, 2023 You can submit your Resume here pushing APPLY TO POSITION button below OR if it does not work you may forward CV to APPLY@ ISMIRA.LT (without gaps) In case you are not sure what position to apply, you can always upload your CV to general application here: https://ismira.breezy.hr/p/c3fb653b09b501-general-application-for-hospitality-positions

Location: VIRGIN VOYAGES, Worldwide AHOY, DEAR CANDIDATES! ISMIRA Agency actively recruiting for position BAR STEWARD for Virgin Voyages! WORK CONDITIONS: Work on board brand new company vessels Be a part of special Virgin Voyage’s lifestyle and philosophy and grow together Contract length - 4-6 months for most positions, for entry positions - 7 months Free food, accommodation, coffee + soft drinks and also wifi (though limited speed) for crew The employer is going to provide or reimburse expenses for the following: - STCW certification - Joining tickets - Pre-Employment Medical Examination (PEME) - Necessary Visas - Joining expenses, such as transfers, hotel accommodations, subsistence RESPONSIBILITIES: Provide an epic experience for our guests at all times Maintain complete knowledge of all menu items, liquor brands, beers and non-alcoholic selections available in the assigned outlet Maintain complete knowledge of designated glassware and garnishes for each drink Maintain complete knowledge of table/seat/station numbers, proper table set ups, room capacity, hours of operation, menus, price range and dress code of assigned outlet Competently open and serve wine/champagne bottlesInteract with Sailors and provide beverage information, promoting drinks and/or upselling premium brands. They will also suggest alternative cocktails that aren’t visible on the menu Ensure that all bar products, equipment and cleaning materials are used in a cost effective manner Assist Bartender in preparing garnishes and mixes Replenish supplies in Bars throughout the shift & restock ice Transport soiled wares to dishwashing area Ensures that Sailor orders are correctly entered into the system and monitors tab for any corrections necessary Carries out clear down routines after service and ensures the appearance and condition of all items, including glasses and bottles, meets Virgin Voyages standards Notifies Bar Supervisor of any complaints raised and seeks to resolve Is familiar with all cruise services/features and activations to respond to Sailor inquiries accurately REQUIREMENTS: At Virgin, your personality matters as much as how good you are at what you do. We want you to bring it to our hang out spot and help make the place even better. So, we won’t be surprised to hear that when people talk about you they say you are clever, on top of it, able to think ahead, intuitive, passionate and someone people respect and enjoy working with because you make things happen. Minimum 2 years’ experience as Bar Server/Waiter/Steward onboard a Cruise ship or 4/5 star hotel/resort Passionate about people and able to handle guest complaints with a smile! All certificates as required by the STCW code for this position Strong written & verbal skills Minimum 21 years old NOTE: Nationalities that we can process: 🇱🇹 🇱🇻 🇪🇪 🇵🇱 🇷🇺 🇧🇾 🇺🇦 🇲🇩 🇰🇿 🇰🇬 🇺🇿 🇦🇲 🇬🇪 🇦🇿 🇹🇯 🇹🇲 Last updated: August 30, 2023 You can submit your Resume here pushing APPLY TO POSITION button below OR if it does not work you may forward CV to APPLY@ ISMIRA.LT (without gaps) In case you are not sure what position to apply, you can always upload your CV to general application here: https://ismira.breezy.hr/p/c3fb653b09b501-general-application-for-hospitality-positions

Location: Dubai, United Arab Emirates; Abu Dhabi, United Arab Emirates; Doha, Qatar; Sharjah, United Arab Emirates; Kuwait City, Kuwait Apt Resources is seeking a Hostess to join their client's team for an award-winning Restaurant. As a Hostess, you will play a vital role in creating a warm and welcoming atmosphere for their guests. Your responsibilities will include greeting and seating guests, managing reservations, and coordinating with the wait staff to ensure smooth service. The ideal candidate should have previous experience in a hospitality role, as well as excellent communication and organizational skills. Responsibilities Greet and welcome guests with a friendly and professional attitude Manage reservations and maintain an organized seating plan Escort guests to their assigned tables, providing menus and answering inquiries Coordinate with the wait staff to ensure efficient and timely service Handle guest inquiries, comments, and complaints Maintain a clean and organized reception area Assist with general cleaning and setup of the dining area, ensuring high standards of cleanliness and hygiene Ensure overall guest satisfaction and encourage return visits Requirements Previous experience as a Hostess in a restaurant setting Excellent communication and interpersonal skills, with fluency in English Strong organizational skills and ability to multitask in a fast-paced environment Customer-service-oriented mindset, with a friendly and professional demeanor Ability to remain calm and handle difficult situations with grace High school diploma or equivalent; hospitality certification is a plus Knowledge of restaurant reservation systems is a plus Benefits AED 3000 to 3500 + 400 Food allowance + 250 to 450 (Service charge Avg) + 1200 Credit card tips + cash tips + free Accommodation + Transport + uniforms + Health insurance + air ticket ( once every two years) + Paid leave as per UAE laws