Utility Hotel – Norwegian Cruise Line (NCL) Recruitment in Chile Work Onboard Cruise Ships Position Summary: Responsible for cleaning, sanitation, and organization of assigned galley areas (dishwashing, pot washing, garbage room, etc.) following U.S. Public Health standards. Ensures utensils and equipment are always clean, sanitized, and available for the galley team. Assists in setup and breakdown of special events when needed. Key Responsibilities: Clean and sanitize dishes, utensils, and galley equipment. Maintain organized and hygienic workstations. Operate dishwashing machines safely and report malfunctions. Stock and restock supplies for galley operations. Follow all Safety and Environmental Protection procedures. Support kitchen and sanitation teams during food service. Requirements: Minimum 2 years of experience as galley steward, utility, or similar role (hotel or ship). Intermediate–advanced English communication skills. Knowledge of cleaning procedures, chemicals, and safety standards. Ability to work in a multicultural, fast-paced environment. Flexible to rotating shifts and changing assignments.

POSITION SUMMARY Responsible for providing a variety of services and giving accurate, consistent information to guests in an efficient and courteous manner while maintaining a pleasant and accommodating personality. In order to consistently exceed guest expectations and provide the highest levels of product and services, additional duties and responsibilities may be assigned as needed. ESSENTIAL FUNCTIONS • Responsible for answering the emergency telephone line and taking appropriate, immediate action. • Handle guest requests in an effective way by taking ownership of the request then following-up until the matter is finalized to the guest’s satisfaction. • Fully familiar with the Guest Recovery program and empowered to utilize as needed • Maintains a cash float for giving change and cashing traveler checks for guests. • Takes care of lost and found items and the related documentation. • Records significant guest related issues in the daily logbook for shared knowledge and follow-up. • Answers internal and external telephone calls through the switchboard, taking messages and forwarding them on to the appropriate person. • Makes public address announcements as needed. • Assigned special duties such as Lost & Found, Office Supplies, and Post Cards. • Can perform administrative duties in the capacity of assistant to the Concierge that includes manning the executive lounge hospitality desk, following through on regular suite requests, making reservations, contacting guests, etc. • Can perform administrative duties to assist in ship’s clearance, BAGS program etc. • Performs other related duties as assigned or as directed. The omission of specific duties does not preclude the supervisor from assigning duties that are logically related to the position. • Must be familiar with the Safety and Environmental Protection Policy and the SEMS, and carry out the policies and procedures appropriate for his/her position.

Buscamos fotógrafo encargado de documentar eventos a bordo y en tierra, ofreciendo servicio al cliente en la galería fotográfica y trabajando como un personaje en áreas designadas. Se necesita experiencia en fotografía y manejar varios equipos fotográficos.

POSITION SUMMARY The position will report directly to the Assistant Restaurant Manager. The Assistant Waiter assists a waiter with the service for food and beverage of an assigned station/team in the restaurants. This position will rotate throughout the Buffet and Room Service as assigned by management. The Assistant Waiter will also ensure that guests are consistently provided with courteous, prompt and efficient service according to company standards. In order to consistently exceed guest expectations and provide the highest levels of product and services, additional duties and responsibilities may be assigned as needed. ESSENTIAL FUNCTIONS Overall  Assist with achieving departmental guest satisfaction targets and food and beverage revenues by following established service strategies and optimizing up-sell opportunities.  Performs other related duties as assigned or as directed. The omission of specific duties does not preclude the supervisor from assigning duties that are logically related to the position.  Must be familiar with the Safety and Environmental Protection Policy and the SEMS, and carry out the policies and procedures appropriate for his/her position. Restaurant and Buffet  Ensures that assigned station is properly setup with the required amounts of china, glassware, silverware and mis-en-place prior to the start of service.  Complies with sequence of service for food and beverage, and follows the lead/instructions of the Waiters to ensure timeliness of service to guests.  Resolves any service and/or product deficiencies that may occur, to ensure satisfaction of service with guests in assigned station.  Ensures that assigned station is properly cleaned and set-up at the end of the meal period and that all assigned side-work is complete.  Performs other jobs as assigned, to include but not limited to manning non-cooking buffet action stations (i.e. carving station, dessert station). Room Service  Deliver food and beverage orders to guest’s staterooms as per company procedure.  Deliver amenities to guest’s staterooms.  Assists with private parties and functions. Job Description Effective:  Field guest phone orders and handle according to established procedures.  Clear service trays from staterooms, corridors and pantries in a timely manner. DIMENSIONS Assist with achieving departmental guest satisfaction targets and food and beverage revenues by following established service strategies and optimizing up-sell opportunities. Must be able to provide quality in-room food and beverage service as well as assistance with setting up and serving functions/parties. NATURE AND SCOPE  Must be able to assist 1-2 Waiters with servicing a workstation in a restaurant that is comprised of 16 to 32 seats.  Must be able to carry up to 12 covers on a waiter tray or 16 glasses in the same fashion.  Must have working knowledge of the service requirements/styles/food for all meal periods (breakfast, lunch and dinner) across various restaurant concepts (Italian, French, Casual-fare, Oriental, Steakhouse, Brazilian Steakhouse,etc.)  The incumbent must be able to work in a multi-cultural environment; also, must be able to adjust to changes in schedules, assignments and deadlines. QUALIFICATIONS, EDUCATION AND ATTRIBUTES QUALIFICATIONS  Minimum of two years experience as a front waiter with fine dining and banquet service experience in any of the following settings: 3 Star – 4 Star land-based hotel/resort; free-standing restaurant with at least 180 seats; or previous shipboard experience in a similar position is required.  Minimum of two years experience selling and serving wine and other beverage products is required.  Intermediate to Advanced level English verbal and writing skills, including the proper use of English grammar is required. EDUCATION  High school diploma, Secondary Education degree or equivalent is mandatory.  Courses and or training in safety, environmental, public health and sanitation regulations and procedures are required