Chief Steward
(Reports to Hotel Director)
Ensures the efficient operation of the Housekeeping Department including administration and function of the Room Service, Laundry, Linen Room, Crew Quarters, and all Public areas. Trains and manages all employees on a consistent basis to assure high quality in product and passenger satisfaction. Works as a team leader and is an example to his/her coworkers. Responsible for ensuring that the chemical locker for hazardous chemicals is maintained in accordance with USPH Rules and Regulations and SMS.

First Steward
(Reports to Chief Steward)
Is under the guidance of the Chief Steward and is responsible for the efficient operation of the Housekeeping Department, including Bell Pantries, Passenger Cabins, Public Rooms, and Laundry & Linen Room. Maintains the standards and guidelines recommended by USPH and NCL Hotel Operations.

Second Steward
(Reports to First Steward, Chief Steward)
The Second Steward is responsible for the daily operation and service of the passenger cabins, and the supervision of Head Stewards, Cabin Stewards, and Utilities. Maintains the standards and guidelines recommended by USPH and NCL Hotel Operations.

Head Steward
(Reports to Second Steward, First Steward, & Chief Steward)
The Head Steward assists the Second Steward in the performance of all his duties. He/She works closely with Room Stewards and Utilities in terms of training, supervising, and providing assistance in the performance of their daily activities. Maintains the standards and guidelines recommended by USPH and NCL Hotel Operations.

Head Cleaner
(Reports to Second Steward, First Steward, & Chief Steward)
The Head Cleaner is responsible for supervising the Hotel Utilities in the performance of their duties. Works closely with the Utilities area in terms of training, supervising, and providing assistance in the performance of their daily activities. Maintains the standards and guidelines recommended by USPH and NCL Hotel Operations.

Cabin Steward/Stewardess
(Reports to Head Steward, Second Steward, First Steward, & Chief Steward)
The Cabin Steward/Stewardess is responsible for the daily cabin service and cleaning of guest staterooms on a prompt basis and maintaining the trolley and pantry area at all times. Assists in room service, cocktail parties, luggage handling, embarkation duties, and cabin deliveries. Provides service to the guests in the most warm, friendly, and polite manner at all times and under all circumstances and adhere to USPH rules and regulations.

Hotel Utility
(Reports to Head Cleaner, Second Steward, First Steward, & Chief Steward)
The Hotel Utility maintains the cleanliness of all public areas, including crew areas. Assists in other work duties related to the Housekeeping Department assigned by the Supervisor. Maintains the standards recommended by USPH and NCL Hotel Operations.

Bell Captain/Room Service Supervisor
(Reports to Second Steward, First Steward, & Chief Steward)
The Bell Captain/Room Service Supervisor is responsible for the efficient operation of the Bell Pantries. Ensures that guests are provided with efficient in-cabin dining service upon request. Is responsible for the supervision of all Bell Staff, their daily performance, and work duties. Coordinates special function set up and other special parties onboard. Maintains the standards and guidelines recommended by USPH and NCL Hotel Operations.

Bell Staff
(Reports to Bell Captain, Room Service Supervisor, Second Steward, & Chief Steward)
Bell Staff provides efficient in-cabin dining service to our guests upon request and as instructed by his/her supervisor. Performs a variety of duties including luggage handling, running errands, special functions, and serving food and beverage in cabins. Maintains the standards and guidelines recommended by USPH and NCL Hotel Operations.

Pest Controller
(Reports to Second Steward, First Steward, & Chief Steward)
The Pest Controller is responsible for treating all areas onboard the ship in order to eliminate any possible infestation of pests. Follows all safety precautions as instructed by the Chief Steward to ensure safety for all guests and crew onboard and performs other operational duties assigned, and adheres to USPH Rules and Regulations. Ensures all hazardous chemicals are stored properly in a chemical locker.

Executive Chef
(Reports to Hotel Director, Asst. Hotel Director, Food & Beverage Manager, Corporate Executive Chef)
Ensures the efficient operation of all food production areas; constantly analyze cost and quality of food production and displays; coordinate functions, train, and manage all employees on a constant basis to assure high NCL standards, adheres to USPH Procedures and Regulations, assures quality products, and complete guest satisfaction.

Executive Sous Chef
(Reports to Executive Chef)
Supervise all Galley personnel in the performance of their duties. Under the supervision of the Executive Chef, help assure the efficient operation of all food production, outlets, and special functions; assist in planning and coordinating functions; assist in training and managing all employees to ensure high NCL standards and complete guest satisfaction.

Working Chef - Guest
(Reports to Executive Chef & Executive Sous Chef)
Supervise all Galley personnel in the performance of their duties. Under the supervision of the Executive Sous Chef, help assure the efficient operation of all food production, outlets, and special functions; assist in planning and coordinating functions; assist in training and managing all employees to ensure high NCL standards and complete guest satisfaction.

Working Chef - Crew
(Reports to Executive Chef & Executive Sous Chef)
Supervise all Crew Galley personnel in the performance of their duties. Under the supervision of the Executive Sous Chef, help ensure the efficient operation of the Officers', Crew, and Staff Mess Halls.

Station Head First Cook Chief Baker Chef Gardemanger Chief Butcher, Pastry Chef
(Reports to Executive Sous Chef and Working Chef)
Supervise and monitor all personnel at his/her assigned station. Under the supervision of the Executive Sous Chef and Working Chef, help to ensure the efficient operation of all food production at his/her station and at special functions; assist in planning and coordinating functions; assist in training and managing all employees to ensure high NCL standards, USPH Procedures and Regulations are followed, and complete guest satisfaction.

Cook
(Reports to First Cook (Station Head) & Working Chef)
Heavily involved in food production at his assigned station. Together with his/her station head (first cook or meal supervisor), is responsible for all food items leaving his/her station being up to company standards. Receive constant training by his/her supervisors to improve our product quality on a daily basis.

Assistant Cook
(Reports to Station Head & Working Chef)
Maintains cleanliness of his/her assigned station. Ensures follow-up on orders given by the Station Head and Working Chef. Must always be on time for duty.

Provision Master
(Reports to Executive Chef, Hotel Controller)
The Provision Master maintains all food storerooms, including inventory levels of all food products and sundries. Is responsible for ordering, receiving, and controlling all food-concerned inventories. Must ensure that USPH Procedures and Regulations are adhered to at all times.

Storekeeper
(Reports to Provision Master)
The Storekeeper maintains all food storerooms with regard to inventories of all food products and sundries. Is responsible for ordering, receiving, and controlling all items and inventory levels.

Sanitation Supervisor
(Reports to Executive Chef)
Ensure efficient operation of all galleys and bars wherever sanitation and the cleanliness of the ship are involved. Trains and supervises all personnel how to comply with U.S.P.H. and H.A.C.C.P. principles. Ordering and maintaining inventory levels of cleaning products for use in all galleys and prep areas.

Dining Room Manager
(Reports to Asst. Hotel Director, Food & Beverage Manager)
The Dining Room Manager is to guarantee the most efficient dining room operation possible. Offers guests maximum service and products by thorough planning and coordinating with related departments. Supervises Maitre d's, Assistant Maitre d's, Waiters, and Busboys. Responsible for ensuring USPH Procedures and Regulations are adhered to.

Maitre d'
(Reports to Dining Room Manager)
Assists the Dining Room Manager in all phases of the dining room operation. Assumes responsibility of the management and supervision of the dining room in the absence of the Dining Room Manager. Supervises all service personnel.

Assistant Maitre d'
(Reports to Maitre d'& Dining Room Manager)
Assures that each guest is made to feel welcomed, comfortable, and is served properly, politely, and efficiently during all meal seatings. Also, assists the Maitre d' and Dining Room Manager in all aspects of the daily operation of the dining room, as well as Busboys, Waiters, and other dining room staff as needed.

Waiter/ess
(Reports to Assistant Maitre d ', Maitre d, & Dining Room Manager)
Primary function is serving of food in a prompt and efficient manner as specified. The reputation of our ships is constantly reflected through the professionalism of service and attitude towards the guests. Also, helps supervise the buspersons allocated to him/her.

Busboy
(Reports to Waiter/ess, Assistant Maitre d ', Maitre d', & Dining Room Manager)
Assists waiter/ess in obtaining dining room supplies, the setting of tables, the general maintenance of the dining room besides the assisting of waiters in serving guests. Is instrumental in ensuring the smooth operation of the dining room.

F&B Manager
(Reports to Hotel Manager)
Measures, interprets, and evaluates entire F&B operations and takes corrective action where necessary in compliance with the Business Plan. Conducts and controls the inventories of all equipment related to F&B function. In addition, keeps other inventories at optimum levels. Maintains quality and quantity control through routinely monitoring of receiving, storage, and sanitation correspondence. Plans menu that incorporates principles of good menu planning (color, texture, shape, variety, and nutritional content, new trends, etc.)

Bar Manager
(Reports to Food & Bev. Manager, Asst. Hotel Director, Hotel Director, & Manager, Beverage Operations -- NCL)
Ensures the efficient operation of all bars through constant analyzing of sales and costs, planning and coordinating functions, and training and managing all employees on a consistent basis to ensure high quality in product and guest satisfaction. Also responsible for all inventory levels, and adherence to USPH Procedures and Regulations. Will authorize musicians when to stop playing in public areas.

Assistant Bar Manager/Head Bartender
(Reports to Bar Manager)
Supervises all bar personnel in the performance of their duties. Under the supervision of the Bar Manager, helps to ensure the efficient operation of all bar outlets, and special functions. He/She assists in planning and coordinating functions, training, and managing all employees on a consistent basis to ensure high quality in product and guest satisfaction.

Bartender
(Reports to Head Bartender, Asst. Bar Manager, & Bar Manager)
Opens and closes the bar as instructed by the Bar Manager. Operates the bar / lounge efficiently according to guidelines given. Control-oriented in regards to inventory and charging procedures. Ensures prompt use of shot glasses, serves the guest in a warm, friendly, and polite manner at all times. Ensure staff provides warm, friendly, professional service and responsible for the overall atmosphere of the area.

Barwaiter/Wine Steward
(Reports to Bartender, Head Bartender, Assistant Bar Manager, & Bar Manager)
The Barwaiter/Wine Steward is responsible for serving the guest on a prompt basis, selling drinks or fulfilling drink orders, maintaining the work station and area at all times. Is assignable to all beverage services areas onboard including bars, lounges, decks, dining rooms, and functions. He/She assists in stocking the bars, and helps to maintain storage areas when requested. Serves the guests in the most warm, friendly, and polite manner at all times and circumstances.

Head Wine Steward
(Reports to Bar Manager, Asst. Bar Manager)
Responsible for wine service in the dining rooms and cabin deliveries, assures complimentary wines from travel agents, company representatives, and onboard management are issued according to requests. Supervises wine stewards, allocates stations to assure maximum efficiency of wine service. Maintains a satisfactory stock par level for operation. Assures wine stewards are aware of menu items and suggests wine selections to accompany various dishes.

Bar Storekeeper
(Reports to Bar Manager, Hotel Controller)
The Bar Storekeeper maintains the inventories of all beverage products and their accessories. Is responsible for ordering, receiving, and controlling of all bar main inventories.

Bar Utility
(Reports to Bartender, Head Bartender, Asst. Bar Manager, & Bar Manager)
The Bar Utility maintains the cleanliness of bar outlets, assists in stocking of inventories, maintains ice cubes, operates the dishwashers, removes disposables from all the bar outlets and performs other related duties.

Head Deck Steward
(Reports to Assistant Bar Manager)
Lay out deck furniture, cushions, etc. Folding and stacking deck furniture, cushions, etc. Issue/ lay out and collect pool towels. Return used pool towels to laundry. Periodic spritzing of all guests. Wipe jacuzzi free of oil and grease frequently. Empty ashtrays. Pick up empty bottles/cans/napkins, etc. Continuously check, sort and transport waste to appropriate area. Bar service as required by the Bar Manager for training purposes is to be part of the Head Deck Steward's education. It is imperative that the Staff Captain and the Hotel Director work closely together in all areas of Operation onboard. I.E. Staff Captain must notify Hotel Director about scheduled or unscheduled work on deck areas, such as rust picking, painting, varnishing etc. to minimize any discomfort to our guests and avoid damage of deck furniture.

Deck Steward
(Reports to Second Steward, First Steward, & Chief Steward)
The Deck Steward provides professional service to all guests on deck, to include setting of pool towels on chairs, keeping pool deck clean at all times, offering spritzing and cold towels, and assisting with guest special requests and needs.

Cruise Director
(Reports to Hotel Director, Manager Cruise Programs, Director of Hotel Operations)
The Cruise Director is the department head for the Entertainment/Cruise Staff Department onboard the ship, and is directly responsible for the programming and scheduling of all the entertainment, recreational, and social activities. He/she establishes and maintains the standard of the social environment onboard.

Assistant Cruise Director
(Reports to Cruise Director)
The Assistant Cruise Director is responsible for assisting the Cruise Director in coordinating all the entertainment, recreational, and social activities as programmed by the Cruise Director. His/her responsibility is to ensure that all activities are properly staffed and that events run safely and begin promptly as scheduled.

Shore Excursions Manager/Assistant
(Reports to Assistant Cruise Director & Cruise Director)
Is responsible for meeting and exceeding weekly budget projections of the shore tour revenues onboard. Accomplished by the awareness of the budget goals and along with effective management, planning, and implementation and monitoring of the entire onboard shore excursion program.

Hostess/Host
(Reports to Assistant Cruise Director and Cruise Director)
Is responsible for being an effective leader in any of the assigned Cruise Staff activities, ensuring that each event takes place safely and promptly as scheduled. He/she must also be accessible to and approachable by the guests.

International Hostess/Host
(Reports to Assistant Cruise Director and Cruise Director)
Is responsible for the supervision and control of all guests in many of the Entertainment-related activities, with specific attention to foreign-speaking guests. Must have the ability to meet the communication needs of the foreign guests in all areas onboard, even in areas where other departments are concerned (albeit, the principal working area will be Entertainment).

Sports Afloat Coordinator
(Reports to Cruise Director & Assistant Cruise Director)
The Sports Afloat Coordinator is responsible for the supervision, control, safety, and welfare of all guests in the fitness-related activities. Also, he/she coordinates all the sports and fitness related activities onboard. As a member of the Cruise Staff, he/she must also assist in leading any of the scheduled social, entertainment, or recreational activities, ensuring that each event takes place safely and promptly as scheduled.

Permanent Youth Coordinator
(Reports to Cruise Director & Assistant Cruise Director)
The Youth/Teen Coordinator is responsible for the supervision and control of all Seasonal Youth Coordinators, as well as all youth/teen guests in all entertainment-related activities. He/she is directly responsible for developing, implementing, and overseeing all activities for the youth/teen programs.

Seasonal Youth Coordinators
(Reports to Permanent Youth Coordinator, Cruise Director, & Assistant Cruise Director)
Is responsible for the supervision and control of all youth/teen guests in all entertainment-related activities. Is also responsible for developing, implementing, and overseeing all activities for youth/teen programs.

TV Coordinator
(Reports to Cruise Director & Assistant Cruise Director)
The TV Coordinator is specifically responsible for the total operation of the onboard closed circuit television system. This includes but is not limited to the production and presentation of the news, any featured cruise highlights, and set-up and presentation of any productions deemed necessary by shipside and/or shoreside personnel. Has limited supervision in giving direction to other entertainers/staff members in the preparation/execution of Entertainment presentations.

Disc Jockey
(Reports to Cruise Director & Assistant Cruise Director)
The Disc Jockey is responsible for setting the appropriate atmosphere through the use of prerecorded music for any assigned activities, with specific responsibilities in the nightclub. Disc Jockey will be advised by Bar Manager or Asst. Bar Manager of the time when music is to stop. As a member of the Cruise Staff Team, he/she will be requested to assist in other Cruise Staff activities.

Chief Purser
The Financial & Administration Officer of the ship. Oversees all revenues and expenses and reconciles all reports from the Onboard Credit Office. Audits in Casino and reconcile final payments with concessions. She/he is the Liaison between ship and ports of call and responsible for clearing the vessel with authorities in each port. Handle complaints and is responsible for resolving guest's problems. Oversees all operations within the pursers department, including, Accounting office, Crew office, Purser's Office. Scheduling vacation for department. Once per cruise meeting with the department.

1st Purser
First Purser is responsible to maintain ship's payroll records and paying wages to the crew. Reconcile all expenses for the crewmembers onboard. She/he handles delayed luggage for our guests, assisting Chief Purser maintaining the ship's funds, prepares all work schedules and oversees the operation of the reception desk, assist with clearance of the ship upon arrival into each port of call. (All vessels except S/S Norway).

Second Purser Operations (S/S Norway only)
He/she handles delayed luggage for our guests, assisting in clearance of the ship upon arrival into each port of call. Makes work schedules for reception, duty schedules. Oversees operations of the Reception desk, Assist with Immigration during clearance. Audit receptionists cash boxes. Assist 2nd Purser Guest in port papers for Miami specially the offloading items. "Pursers School" trains for reception desk once a week. Assist receptionist with special requests from guests, assisting in changing airline tickets for our air/sea guests. Casino slotdrop.

Crew Purser
He/she handles all documents for crew signing on or off the ship. Clears crewmembers with immigration and Customs.He/She is responsible for maintaining all passports for the crew on the ship, and update the crew CI/D visas. The crew purser orders tickets for the crew. Handles all crewmembers request, change money and keep valuables for safekeeping. He/she works closely with the safety officer regarding boatcards and instruction cards for the crew. He/she makes sure all contracts are signed and rules and regulations are handed out to each crewmember, which they have to sign for.

Second Purser "Guest"
Responsible for all Non U.S. Guest's documents and ensuring the proper completion of all entry documents for each port of call. He/she ensures that the ship's manifest is correct at all times, reflecting room changes or guests boarding in other ports of call. Clears the guests with Immigration and Customs and further clearance of the ship. Casino slotdrop, Supply requisition, assisting reception desk. Informs all departments heads of guest embarking/debarking during the voyage and reconciles the guest & crew movement report.
Distribute guests manifest to all department heads after sailing. Informs the Bridge with guest & crew count right before sailing.

Sr.Auditor
He/she oversees the Onboard Credit operations. In addition reconciles all onboard charges and collections and prepares the reconciliation and deposit to present to the Chief Purser. Responsible for ensuring all guests are registered for their onboard account. Performs the final closing of the voyage. Checking and posting credits to onboard accounts. Casino slotdrop.

Jr.Auditor Night
Responsible for collecting guests payments cash deposits and final payments. Running Tender reports and resets the computer at nights and checks that all stations are in balance. Performs daily close day. Bathing checks, Casino counts, makes back ups for P.O. S. system, Transferring promo charges to the correct house accounts. Also responsible for Reception Desk from midnight to Sam.

Jr. Auditor Day
Responsible for collecting guests payments cash deposits and final payments. Swiping credit cards for guests who establish their method of payment. Onboard Credit Desk hours during voyage.

Receptionist
Responsible for giving information in an efficient manner to our guests. Changing money, Making announcements. Following up on guest's requests. Handling complaints or direct them to the right person to handle the complaint. Answering internal and external phone calls and forwards them if necessary. Answering emergency calls and forward those directly. Take messages and forward those to the appropriate person. He/She handles lost & found items, safety boxes.

Second Purser Operations/Travel Purser
(European & South American ships only) He/she collects and organizes return travel information from all guests onboard. Using this information he/she coordinates with the established ground operator to arrange a full disembarkation program at cruise end. He/she oversees the pier check-in. He/she handles delayed luggage for our guests. He/she assists air/sea guests with airline ticket changes and any special travel requests.

aaa