· Organize
and execute F&B related ship functions and special events; conduct daily
menu presentations, in conjunction with the Executive Chef.
· Estimate
& plan consumption, ordering and forecasts, and maintain inventories at par
level; conduct inventories on a monthly basis and create accurate &
realistic quarterly orders, with a business-orientated mindset, contributing to
the financial success of our company.
· Organize
the opening & closing routines for your entire team and schedule opening
& closing hours for all your outlets, depending on Guests’ and operational
needs; demonstrate ownership for all maintenance related matters in the
Restaurant Department.
· Identify opportunities to improve service delivery in accordance with
Viking’s STAR Service Standards, by incorporating feedback from the Restaurant
Team.
· Greet and
welcome our Guests and check on their well-being, while on duty, at all times
· Minimize
equipment loss/damage, and maintain immaculate cleanliness standards in
relevant areas, by applying safe working policies and procedures, according to
all Public Health Policies, and ensuring that all equipment is sanitized and
returned accordingly, after each use.
· Be familiar with the Human Resources Manual & Shipboard Training;
have an in-depth understanding of the working hours policies & procedures;
be familiar with crew contracts and work schedule hours/week, to maintain
working hours paperwork and if necessary, correct entries for payroll.
· Lead and
support a multi-cultural team, maximizing crew satisfaction, productivity and
retention; meet with Team Leaders on a daily basis for “The Daily Reunion”, to
provide feedback & operational updates as well as to ensure that your
department is performing to Viking’s STAR Service Standards.
· Regularly
inspect that the mise-en-place for
all areas are prepared 15 minutes prior to service.
· Provide
the highest level of comfort and service to Guests, as per Viking’s STAR
Service Standards and all Public Health Policies; manage service according to
Guest flow, embarkation & disembarkation, sea day activities & other
activities; assign crew for dis-/embarkation and luggage duty.
· Identify
potential STARS, and assist, train & lead them to success; implement and motivate a culture of ownership &
responsibility and provide the necessary guidance/training and information to
the Restaurant Team, in accordance with company standards and operational
needs.
