Maitre d’Hotel, Cruise Ship

 – Overall responsibility for all food and beverage services including dining room, bars, alternative food outlets and buffet operations.

– Creates, schedules and oversees procedures for Head Waiters and Food & Beverage Supervisors.

– Assigns and rotates waiter stations and Lido duties.

– Arranges table assignments and handles dining adjustments requested by Guests.

– Works closely with the Executive Chef to create and maintain good relations between the Galley and the Dining Room Staff and to provide quick, efficient service, in order to avoid food waste and prevent negative comments from the guests.

– Provides the Executive Chef and the Staff/1st Purser Food & Beverage with immediate feedback on Guests’ appreciation for service and for food.

– Oversees daily work duties and schedules, monitors and minimizes overtime while evaluating work performance for all Food & Beverage service staff, in accordance with Princess policies.

– Monitors special requests, diets and events such as birthdays and anniversaries.

– Ensures that training for Food & Beverage service staff is implemented and maintained.

– Responsible for meeting/exceeding the budget for the revenue/sales of wine/beverages in all areas supervised.

– Ensures that payments of tips/wine sales are properly accounted and signed for.

– Ensures that Food & Beverage staffs comply with all Princess policies and procedures.

– Responsible for public relations with Guests.

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Front Office Manager, Turks & Caicos

Directs and administers all Front Office Operations to insure profitability, control costs and quality standards to insure total guest satisfaction.

Essential Job Functions:

– Manages and motivates all front office personnel, bellmen and concierge associates to include hiring, supervision, training, communicating objectives for the day, disciplining, scheduling and visually monitoring performance to ensure adherence to all service and productivity standards to provide guest satisfaction.

– Checks and controls room reservations, front office systems, supplies inventory, scheduling, forecasting and department budget to maximize revenue. Compiles and prepares financial reports, including: rate and availability calendar.

– Communicates with guests and team members both verbally and in writing to answer questions and provide clear direction in advising and instructing staff in details of work. Organizes, conducts and/or attends meetings to obtain and disseminate pertinent information.

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Chief Butcher, Bermuda

– Ensure that each worker follows fixed duty hours according working schedule.

– Ensure each Chef de Partie, Demi Chef de Partie and Commis understands his/her duty. This includes physical training of meat defrosting, de-boning and cutting procedures.

– Active participation in preparation duties, which should be in balance with supervisory duties.

– Ensure that yield and portion control measurements are in place as per company standard policy.

– Ensure that correct quantities are defrosted as directed by the Executive Chef. Organize that meat is correctly stored, and economically used.

– Ensure that all requisition requests are executed in a timely and safe manner so that no delays are created in the food production chain.

– Ensures that all pertinent Environmental Compliance Plan (ECP) and Safety Management System (SMS) and Public Health (US/UKPH) standards are being upheld in butcher shop area.

– Assist the Provision Department during storing to verify receiving meat quantity and quality.

– Assist the Provision Department during meat issuing and ordering procedures.

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Executive Chef, Turks & Caicos

* Maintain a positive and motivated environment for your team.

* Work with the Food and Beverage Manager to achieve a service standard acceptable to the General Manager and then work together to improve it on a daily basis.

* Ensure culinary operation of all outlets and private residences are exceeding guest expectations and meeting the expectations of the General Manager and the owner.

* Operate a working environment where safety is the priority to all team members and is never compromised.

* Ensure all legal requirements of the environmental agencies and food hygiene legislation is never compromised and comply fully with all inspectors

* Ensure that your own product knowledge of all properties and initiatives is updated and shared with the rest of the team.

* Produce an annual budget for all outlets and staff canteen including an overall food cost target agreed with the General Manager. Provide the Financial Controller, Hotel Manager and General Manager with financial reports as requested.

* Work with the Food and Beverage manager to set and achieve joint service objectives

* Operate a stock control system through the Purchasing department which is efficient, minimizes shipping costs and ensures you receive the highest quality produce in the correct time frames.

* Menu planning to take into account holiday periods, children’s special menus and special occasions in order to ensure the product surprises and delights all guests.

* Correct planning of vacation for team members in relation to business levels and public holidays.

* Commit appropriate time and resources to the development of each individual team member under your supervision.

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Executive Chef, Trinidad

This position is concerned with the overall activities of the kitchen operation in coordination with the Senior Assistant Manager of Food and Beverage, Restaurant and Bar Manager, Stewarding Team and the night cleaning contractors.

Job Functions

– Maintains the highest standard of food quality, food presentation, food merchandising, productivity, manning control, food cost and an energy conservation programme.

– Responsible for timely menu planning for conference and banqueting, restaurant and bar, all special events, outside catering and in room dining.

– Maintains effective communication with the other operating departments in the hotel such as Purchasing/ Stores, Maintenance, Accounts and Front Desk.

– Confers with GM on reports and annual budgets.

– Establishes kitchen policy and the continuous kitchen training plan for Sous Chefs, Chef de Panics / Commis / Kitchen Assistants.

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Senior Chef de Partie, Bermuda

 We are seeking a full time Senior Chef de Partie to join our dedicated kitchen brigade. The successful candidates will report to the Restaurant/Sous Chef on duty and be capable of overseeing the daily operation of a section of the kitchen with as many as ten (10) employees in that area. In addition he/she will be responsible for maintaining the highest standards of food preparation and presentation as directed by the Restaurant/Sous Chef.

Qualifications, Skills & Experience:

· Must hold valid trade papers or equivalent
· a minimum of 5 years experience working in all areas of a hotel kitchen
· strong supervisory skills and be able to train and motivate his/her employees
· must be willing to work split shifts, evenings, weekends and holidays as required
· creative and energetic with good interpersonal and communication skills

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Food and Beverage Server, Bermuda

 We are seeking individuals who have a minimum of 3 years experience in a high volume restaurant (not fast food) or a minimum of 2 years experience in a 4 Diamond Resort Food and Beverage Operation providing friendly and efficient food and beverage service. We need dynamic personalities, who thrive on a fast paced environment, are responsible and reliable and genuinely enjoy exceeding guest expectations. Must work well in a team environment and have good knowledge of wines and beverage service. Must be fully conversant with self-cashiering on MICROS or similar systems. Flexible in his/her scheduling, prepared to work weekends and public holidays. Will require some lifting.

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