Restaurant team

You’ll typically need 1–2 years of experience in busy dining environments like a restaurant or hotel. Strong customer service skills, good English and the ability to carry trays and work quickly are essential.

Cruise ship dining service is similar to working in large hotels or upscale restaurants. Waiters must handle multiple tables while delivering professional service and maintaining guest satisfaction. Because cruise ships serve thousands of meals daily, experience in busy restaurants or banquet service is especially valuable.

Candidates without full waiter experience may start as assistant waiters. This role involves supporting the main waiter by setting tables, delivering dishes and clearing plates. Many crew start as assistant waiters, where they learn cruise dining service before progressing to full waiter roles.

P&O Cruises-specific training, like food safety and menu knowledge, is provided when you join

Typical requirements

• Restaurant or hotel service experience
• Strong customer service skills
• Good English communication
• Ability to carry trays and work quickly
• Teamwork and attention to detail

To work in a cruise ship restaurant you’ll bring strong customer service skills, professionalism and the ability to work safely and efficiently in a fast‑paced restaurant environment at sea.

You’ll have experience in front‑of‑house or waiting roles, ideally within 4–5 star hotels, restaurants, or high‑volume hospitality settings and be confident delivering service to consistently high standards. Where required, you’ll be comfortable supporting or supervising small service teams, helping ensure smooth and well‑organised service on board.

You’ll understand restaurant etiquette, the guest journey and how to handle guest queries or concerns, remaining calm, friendly and professional during busy service periods. Experience in host or guest‑relations roles is an advantage, alongside strong attention to detail and a clear understanding of health, safety and hygiene standards.

You’ll also be confident using basic administrative and IT systems, including Microsoft Word, Excel and other MS Office tools.

Above all, you’ll bring a positive attitude, strong teamwork skills and a genuine willingness to learn, helping create unforgettable dining experiences for guests sailing with P&O Cruises.

Yes. Depending on your role, you may receive training designed to build product knowledge, service confidence and guest engagement skills. This can include learning about menus, beverage options, dining experiences and ways to help guests make informed choices.

Training helps ensure guests receive knowledgeable and consistent service across the fleet.

Waiters provide full table service, take orders, recommend dishes, manage timings and ensure guests enjoy their dining experience. Assistant Waiters support by setting tables, delivering food, refilling drinks, clearing plates and helping keep the restaurant clean and ready for service. Both roles follow strict hygiene standards and may rotate across venues like buffets and dining rooms.

Cruise ship waiters and assistant waiters are responsible for delivering professional dining service to guests. They manage assigned tables, greet passengers, take orders and coordinate with the kitchen to ensure food is served correctly and on time.

Waiters must know menu ingredients, allergens, and preparation methods so they can answer guest questions and make recommendations. Assistant waiters handle table setup, plate clearing and other support tasks. Together, the team ensures efficient service even when restaurants serve hundreds of guests at once.

Typical duties

• Greeting and seating guests
• Taking food and drink orders
• Serving meals and beverages
• Explaining menu options and ingredients
• Ensuring guest satisfaction

Restaurant operates alongside Inventory & Storekeeping teams and Food & Beverage Administration and Management teams. Role opportunities in these departments are:

Inventory & Storekeeping

• Assistant Inventory Manager – Support smooth, efficient stores operations across the ship while maintaining safety, hygiene and budget standards. You’ll manage stock levels, supervise teams and ensure timely, accurate inventory that keeps departments running and guests happy.
• Inventory Manager – Lead the onboard inventory operation with confidence and clarity. You’ll manage planning, logistics and team performance, ensuring stock is available, accurate and aligned to guest needs, while driving efficiency, compliance and long-term supply strategy.
• Senior Storekeeper – Take charge of day-to-day stores operations. You’ll manage deliveries, stock rotation and team performance, making sure departments receive the right products, on time and to the highest hygiene and inventory standards.
• Storekeeper – Support smooth stores operations so that right products are available on time, every time. You’ll pick, pack and deliver stock to departments, always maintaining high hygiene and inventory standards

F&B Admin & Management

• Food & Beverage Admin Assistant – Support the dining and beverage teams with smart, accurate admin. From dietary records to inventory logs, you’ll keep operations compliant and efficient so that colleagues can deliver seamless service and unforgettable dining experiences.
• Assistant Dining & Beverage Manager – Leading a cluster of bars and restaurants, you’ll coach teams, drive sales and elevate service, creating smooth operations and memorable moments across our dining and beverage venues.
• Dining & Beverage Manager – Oversee all dining and bar venues onboard. You’ll lead large teams, shape strategy and drive performance, ensuring every guest enjoys exceptional service and the warm welcome P&O Cruises is known for.
• Food & Beverage Manager – Take charge of the full dining and bar operation across the ship. You’ll manage large teams, set strategy and deliver results to make sure every venue offers standout experiences and exceptional service.

Yes. P&O Cruises restaurant staff can advance through several levels career levels. Promotions depend on experience, performance and leadership ability, P&O Cruises Restaurant Career Passport Programme also supports structured, long‑term growth.

Many crew start as assistant waiters and gain experience working with experienced waiters before managing their own tables. High performers are identified for development, with training in leadership, wine, service standards and cross‑department skills. Many managers started in junior roles and progressed through dedication and strong performance

A typical pathway is: Assistant Waiter → Waiter → Head Waiter → Assistant Restaurant Manager → Restaurant Manager/Maître D’.

Yes. Learning and development is an important part of life at P&O Cruises. Restaurant colleagues have access to role-specific training, service development programmes, leadership development opportunities and career progression pathways designed to help them grow their careers.

Many crew members build long-term careers at sea by developing new skills and progressing into supervisory and management positions.

Restaurant team members are encouraged to share their knowledge of onboard dining experiences and help guests find options that suit their preferences. While commercial awareness is important, the focus remains on delivering excellent guest service and creating memorable dining experiences.

Specific expectations may vary by role, venue and operational requirements.

P&O Cruises dining rooms are extremely busy, often serving thousands of meals every day across breakfast, lunch and dinner services. Restaurant teams work together to provide efficient service while maintaining high hospitality standards expected by guests.

P&O Cruises ships carry several thousand guests, meaning dining venues operate continuously to meet demand. Main dining rooms typically run multiple seatings for dinner and may serve hundreds of guests at once. Buffets and casual venues also remain open throughout the day.

Restaurant staff must work quickly while maintaining a friendly, professional approach. Teamwork between waiters, assistant waiters and kitchen staff is essential to keep service running smoothly during peak meal times.

Why cruise restaurants are busy:

• Thousands of guests onboard
• Multiple daily meal services
• Large dining rooms and buffets
• High expectations for service quality

Restaurant staff on P&O Cruises ships typically work 9–12 hours per day in split shifts around meal times. This often includes breakfast service in the morning and dinner service in the evening, with a break during the afternoon.

Guest dining operations run throughout the day, so restaurant staff schedules are built around meal services. Waiters may work morning breakfast shifts, take an afternoon break and return for dinner service. This split-shift schedule helps maintain continuous service while giving crew time to rest between busy periods. Expect around 9–12 hours per day, with breaks in between breakfast, lunch and dinner services. There are no full days off, but you will always receive time off to rest, relax or meet friends. On port days, you’ll be able to use your break time to go ashore and explore.

Typical schedule

• Breakfast shift
• Afternoon break
• Evening dinner service
• 9–12 hours total work time

P&O Cruises includes service charges in the guest fare, so staff receive a stable monthly salary instead of relying on tips. Guests may still offer voluntary tips for exceptional service and these can be kept, but they’re considered a bonus, not part of your pay. Your meals, accommodation and uniform are provided, helping you save more of your salary.

Assignments vary according to operational needs, ship configuration and your role. Some team members may spend most of their contract in one venue, while others may have opportunities to support multiple restaurants and dining concepts.

This flexibility helps develop broader experience and supports career progression across the food and beverage operation.

Breaks are planned around restaurant operations and guest service demands. Because dining venues operate at different times throughout the day, break schedules may vary depending on your role, venue and service patterns.

All working arrangements are managed in line with applicable maritime regulations.

Yes, they can. Sea days are often busier because more guests dine on board throughout the day, while port days may follow a different operational rhythm depending on guest activity ashore.

Restaurant schedules are planned to ensure excellent service while supporting the needs of guests across every stage of their holiday.

All dining venues share the same commitment to exceptional guest service. However, service styles can vary depending on the venue concept, guest expectations and dining experience being delivered.

Main dining venues focus on consistent service for larger numbers of guests, while specialty restaurants may offer a more personalised or premium dining experience. In both settings, professionalism, product knowledge and guest satisfaction remain essential.