职位介绍 ：Costa Cruises is part of the Costa Crociere S.p.A group, a well established tourist operator based in Genoa. In turn, the Costa Crociere S.p.A group is part of Carnival Corporation, one of the largest cruise operators in the world. Jobs at Costa Cruises Job seekers will need to be in tune with Costa’s “Dedication with a smile at your service” motto and candidates who speak a foreign language would be highly regarded. Possible job opportunities may be found on deck, in the engine and hotel areas. Job Profile * Job Title: Bar Waiter / Cocktail Waitress * Department: Bar * Line Manager: Assistant Bar Manager * Institutional Aim Providing speedy, professional and courteous service to all customers and demonstrating good salesmanship. * Education Secondary School in Hotel Management. * Professional Experience Apprenticeship or work experience of at least one year in Hotels or in tourism industry in positions related to customer service is required. * Personal Attributes * Preferable between 20 and 35 years old. Pleasant appearance, adequate grooming. * Technical Skills Previous technical knowledge, key and necessary to perform the job. Main Role Responsibilities Before the bar opens: * reporting for duty at least 15 minutes before the bar opens. * setting up service station with sufficient supply of garnishes, straws, stirrers, matches and ashtrays. * ensuring that an adequate supply of the appropriate dry snack is available. * wiping all tables with a damp cloth. * placing the appropriate menu and one ashtray with matches on every table in the smoking area. * avoiding the use of soiled or torn menus. * reporting all damaged tables or chairs to Management. Serving: * always being friendly with Guests. Never shouting or raising the tone of voice. * greeting guests with a smile and the appropriate “Buon Giorno”. * pulling guest’s chair out for them and place a napkin on the table with logo facing them. If they do not wish to drink, simply turning the blank side up. * always carrying a lighter or matches to light Guest’s cigarettes. * always serving the Ladies first. * always serving non-alcoholic beverages in the same courteous manner. * asking for an ID if there is a doubt whether a guest is 18 of age. * using a separate check for each card. * getting correct order. If in doubt, asking again to the Guest. * remembering what a Guest drinks. This makes them feel important. * serving that specific brand if a Guest orders a specific brand. * picking up drinks at the Waiters’ station only. Making sure they are garnished correctly. * always serving beer with a cold glass. Pouring a little into the glass at the table. * keeping snacks replenished. * maintaining a clean working station. * picking up all empties promptly. * when picking up clean or dirty glasses, never putting fingers inside the glass. * being careful to avoid glass breakage near ice. If glass does break, always completely emptying the ice bin, flushing it out thoroughly, re-sanitizing it and refilling it. * when changing ashtrays, using the following procedure: place one clean ashtray on top of the soiled one and remove both ashtrays place the clean ashtray on the table. * making sure to clear the tables quickly using bar towel to clean the table top. * if something is spilled on a Guest, apologizing and helping with napkins. Reporting it immediately to the Assistant Bar Manager. * if the Guest is unhappy with anything concerning the ship, reporting it to Management immediately. * staying at the assigned stations. If in need to leave for a short period, informing the Bartender. * constantly moving if assigned to the Casino area, not being allowed to watch gambling tables. * being discouraged in accepting chips in lieu of gratuity if assigned to the Casino area. If the Guest insists, the chips must be in low denominations and cashed at once. * always accompanying all drinks by a bar check that is rung up immediately. Any time a drink is given without being rung up it is grounds for dismissal. This includes all hard and soft beverages. * using a pen light to present a check in dark lounges. * always saying thank you, even if no tip is received. * always collaborating with Restaurant Personnel in cleaning the tables of the Buffet Area. End of shift: * presenting all checks to 1st Bartender or Assistant Bar Manager. * making sure to leave the station spotless. Payment with Bar Cards: * to all Senior Officers, Officers, Staff and Crew on board and shore side personnel are issued permanent Bar Cards and are allowed to sign for their consumptions. * no other Company employees or guests without a Bar Card are allowed to sign for any beverage service. * anyone without a card wishing to sign for drinks on board must have authorization from Hotel Manager. * when payment is made by card, following this procedure: making sure cardholder presents the card, not accepting any number by-heart, copying the card number in the box in the top right-hand side of the check, writing down the guest’s name and cabin number as written on the card, on the correct line, having the guest sign the check in the Signature line making sure the signature is the same as it appears on the card, giving the guest the receipt copy of the check.