Designed for experienced travelers with interests in science, history, culture and cuisine, Chairman Torstein Hagen often says Viking offers experiences for The Thinking Person®.
You are a hospitality professional who demonstrates passion for excellence, who takes ownership for your areas of responsibility, and who believes in empowering your team with the skills, knowledge and tools to succeed. The Restaurant Manager ensures efficient food and beverage (F&B;) operations and maintains high production, productivity, quality, and guest-service standards in accordance with Viking’s STAR Service Standards.
You are required to implement and maintain all service standards as determined by the Corporate Office, and it is your duty to provide your team with ongoing training and support.
It is your responsibility to create a friendly, guest-oriented service culture to ensure Guest satisfaction and repeat business, which in turn, will increase revenue and profitability of the company.
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.
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.
Be familiar with the Human Resources Manual & Shipboard Training; 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