hollandamericagroup

Ensure public rooms are kept to Holland America Line cleanliness and maintenance standards. Supervises team members assigned to public areas and Night Steward teams where applicable.Supervision of Public Areas and other related housekeeping duties as assigned.

Deck Manager is responsible for exceptional housekeeping services provided in the guest accommodation areas and related duties as assigned. Inspects and takes necessary action on cleanliness and condition of all guest areas and service locations. They ensure compliance to policies and standards with

Responsible for directing and overseeing team members and overall food preparation, production, and presentation in any of the following assigned areas: Pinnacle Grill Rudi’s Sel de Mer • Main Galley Lido Market

The Entertainment Technical Manager (ETM) is responsible for the safe, consistent, and high-quality performance of all technical operations supporting shipboard entertainment programming. This includes oversight of lighting, audio, video, stage automation, and rigging systems across multiple venues.

Assist the Pastry Chef in directing and overseeing team members and overall food presentation, production, and presentation in the entire pastry department.

Is responsible for the day-to-day operation and maintenance of the electrical plant and associated electrical systems. And work with in the Electrical team together and independent.

This is an Assistant Department Head role that requires previous work experience in cruise ship housekeeping management overseeing at least one of the following areas : Accommodations, Public Rooms, and Laundry Operation. Only those who meet these pre-requisites should apply.The Asst Exec Housekeepe

Responsible for directing and overseeing team members and overall food preparation, production, and presentation in either the main galley, lido market, or crew mess room.

Responsible for directing and overseeing team members and overall food preparation, production, and presentation in any of the following assigned areas: Pinnacle Grill Rudi’s Sel de Mer • Main Galley Lido Market

Responsible for directing and overseeing team members and overall food preparation, production, and presentation in any of the following assigned areas: Pinnacle Grill Rudi’s Sel de Mer • Main Galley Lido Market

Responsible for directing and overseeing team members and overall food preparation, production, and presentation in any of the following assigned areas: Pinnacle Grill Rudi’s Sel de Mer • Main Galley Lido Market

Responsible for directing and overseeing team members and overall food preparation, production, and presentation in any of the following assigned areas: Pinnacle Grill Rudi’s Sel de Mer • Main Galley Lido Market

Responsible for the operation and supervision of an assigned outlet including any of the following: Mess Rooms, Room Service, Dining Room and Lido Market. Assists with the direction, supervision, performance, training and evaluation of all positions within the restaurant department.In order to consi

The Provision Master is responsible for managing the team working in the Hotel Stores, including maintaining inventory stock levels and quality control. They are also responsible for creating external orders with the Department Heads in a timely matter.

Handles and prepares food for service to guests and crew according to the company’s menus and recipes.

Directs, supervises and assists in the activities of the Demi Chef de Partie engaged in the preparation of the established quality of food for service to guests and crew in the station assigned. The Chef de Partie is required to adopt a pro-active approach in solving challenges that may arise in the

Handles and prepares food for service to guests and crew according to the company’s menus and recipes.

Handles and prepares food for service to guests and crew according to the company’s menus and recipes.

Provide all Guests with a premium level of service in person and over the telephone by ensuring that all requests are courteously, promptly, efficiently handled in accordance with Company policies and ensure that follow up is consistent and without delay. When situations require, provide Guests with

Directs, supervises and assists in the activities of team members engaged in the preparation (hands on approach) of the established quality of food for service to passengers and crew as assigned.