In the early years with Carnival he alternated from ship to shore in various posts and left the cruise line for a three-year stint with Trusthouse Forte. In 1984 he returned to Carnival as food supervisor, before going back on the ships as food manager, and then coming back ashore as food and beverage director.
His fast-track career at Carnival followed an ambitious course in hospitality, including ownership of a ski resort, where he also served as head of food and beverage, and as owner/chef of a French restaurant in Montreal.
Nincevic received his food and beverage training at hotel schools in Croatia and Geneva.
Interviewed many times by Cruise Industry News, Nincevic was always friendly and approachable. He said once that what he missed the most from working on the ships was the human contact. He said he loved meeting and talking to passengers, especially repeat passengers. He was also focused on managing and motivating staff through regular, informal onboard meetings.
In his role as a leader, colleagues said Nincevic was on the ships as much as possible and was not beyond putting on an apron and rolling up his sleeves.