hollandamericagroup

**This application is seeking candidates bilingual in both Dutch and English** The Cruise Director is the face of Holland America Line’s Entertainment and Enrichment program, embodying our brand's tradition of elegant travel and meaningful discovery. As the primary Host and Emcee, this role combines

Overall in-charge of all onboard floral arrangements including ordering necessary floral supplies, storage, daily maintenance and complete upkeep of both fresh and artificial floral arrangements onboard.

The Waiter is responsible for guest satisfaction and service procedures as instructed by the Snr Waiters, Assistant Maitre d’s and outlet managers [incl. Bar Manager]. This includes, but is not limited to, all food and beverage services provided in all the Restaurants, lounges, bars, decks and other

**This application is seeking candidates bilingual in both Dutch and English**The Travel Guide is a key onboard expert, delivering engaging, region-specific destination content that enhances the guest experience. This role is ideal for a passionate traveler with strong public speaking skills and the

The waiter is responsible for guest satisfaction and service procedures as instructed by the Snr Waiters, Assistant Maitre d’s and outlet managers [incl. Bar Manager]. This includes, but is not limited to, all food and beverage services provided in all the Restaurants, lounges, bars, decks and other

Responsible for defining and maintaining Seabourn’s world-class pastry and bakery standards across the fleet. Oversees the development of innovative pastry concepts, menu design, and product consistency across all ships. Ensures culinary excellence, guest satisfaction, and compliance with all HESS,

To supervise the laundry team and to ensure smooth operation in that all laundry is prepared with a professional finish and in a timely manner. The Laundry Master plays an integral role in providing the guests and crew with a service and should focus on effectively maintaining the laundry and follow

Management of all shipboard food preparation and execution of menus ensuring that the line’s high culinary standards are maintained within the budgetary limitations established, as per company policy. The Exe. Chef de Cuisine plays a crucial role in satisfying the guests experience onboard the vesse

Serves as an onboard overall people team resource to support onboard leadership and teammates with building and strengthening culture in line with Seabourn Mission, Core Values, brand strategy and Culture Essential behaviors through the DEI lens.The HR Manager leads the onboard HR team and acts as t

The waiter is responsible for guest satisfaction and service procedures as instructed by the Snr Waiters, Assistant Maitre d’s and outlet managers [incl. Bar Manager]. This includes, but is not limited to, all food and beverage services provided in all the Restaurants, lounges, bars, decks and other

Management of all the pastry shipboard food preparation to ensure that the line’s high culinary standard of cuisine is maintained within the budgetary limitation established as company policy. Assists the Executive Chef in his duties.

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

Management of all shipboard food preparation to ensure that the line’s high culinary standard of cuisine is maintained within the budgetary limitation established as company policy. Assists the Executive Chef in his duties. The Executive Sous Chef is responsible to ensure the guest satisfaction of t

Responsible for beverage and wine service and sales in the dining outlets. Operational management of dining outlets with a maximum capacity of 450 guests throughout a service. The assistant Sommelier plays an integral part in assisting with the smooth operation and taking ownership of their outlet.

Overall responsibility of the wine program onboard as well as operational management of the service in The Restaurant with a capacity of 450 guests. Oversee the inventory management; menu selection rotations and ordering of selections form our complementary Wine Program and Premium Wine Lists. Respo

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.

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

Directs and oversees all aspects of the vessel’s Food & Beverage (F&B) planning and service, with duties to include menu execution and cost control, preparation and presentation of food and drinks, and adherence to quality and safety standards. Plans, coordinates, and oversees special events. Capabl

* Execute the overall setup and operation of the ship's printing facilities and equipment.• Ensure the timely creation, production, and delivery of required paper-based communication pieces (e.g., menus, daily programs, business forms, passenger and crew notices, newspapers, business cards, etc.).•