The food and beverage division is responsible for all of the dining rooms, restaurant – bars, bars, the galleys (kitchens), clean up and provisions. The Food and Beverage Director runs this department.The dining room manager, or maitre d’, takes care of seating arrangements, service, and oversees the wait staff for the main restaurant (dining room). Under the maitre d’ are the head waiters, and each of them is responsible for several waiters and busboys.Even though waiters and busboys are considered entry level positions, many cruise ships prefer those with previous experience from a restaurant or hotel dining room on their resume / CV.Depending on the size of the cruise ship, there may be several bars, and the service of drinks is a popular job on board.Bartenders, wine stewards and cocktail waitresses/waiters must usually have prior experience.The Food and Beverage Department on a cruise ship offers the following restaurant jobs: Maitre D’ / Restaurant Manager, Dining Room Head Waiter / Waitress, Dining Room Waiter / Waitress, Dining Room Assistant Waiter / Waitress, Dining Room Junior Waiter / Waitress , Cocktail Waitress / Waiter, Bartender, Buffet Steward / Stewardess.

F&B Positions :
Sous Chef This is the right hand of the Executive Chef and is responsible for the daily activities of the galleys and fulfilling all the duties set out by the executive chef.