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PURPOSE OF POSITION<ul><li>The Café Attendant ensures efficient&nbsp;food and beverage (F&amp;B) operations, supports the Galley Operation, following all applicable company standards, and maintains high production, productivity, quality, and guest-service standards in accordance with Viking’s STAR Service Standards.</li><li>It is your responsibility to create a friendly, guest-oriented service culture to ensure Guest satisfaction.</li></ul> YOUR RESPONSIBILITIES<ul><li>Provide support to the assigned stations in different outlets, collect and deliver food and beverages, monitor buffet services, prepare &amp; maintain or replenish condiments, as directed.</li><li>Set up and maintain all self-service buffet areas, ensuring that each item is labeled correctly; assist with food service behind the line, if/when instructed.</li><li>Provide the Waiter and Assistant Waiter with support.</li><li>Serve beverages during meal periods, as instructed by Supervisors, following safe Company Alcohol Serving Policies.</li><li>Ensure that all service quality standards, in the assigned area, are in line with Viking’s STAR Service Standards; clean work areas and operating equipment in accordance with company rules and standards.</li><li>Prepare and perform F&amp;B activities (i.e. cocktail parties and Tea Time) and special events, as assigned.</li><li>Ensure assigned areas are set up in accordance with the direction from the relevant Supervisors and Viking’s Operations Manuals and Standard Operating Procedures (SOPs).</li><li>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; clean &amp; polish equipment, glassware and flatware.</li><li>Ensure mise-en-place for all areas of responsibility are prepared 15 minutes prior to service.</li><li>Partake in embarkation duty, as directed, including but not limited to luggage assistance, escorting Guests and any other related duties; participate in storing, as assigned or directed.</li><li>Participate in “The Daily Reunion” every day to understand your team’s operational needs and to ensure consistent adherence to Viking’s STAR Service Standards.</li><li>Provide the highest level of comfort and sales-oriented service to Guest and consistently maintain an impeccable standard of cleanliness and hygiene in assigned areas, as per Viking’s STAR Service Standards and all Public Health Policies; proactively prepare service according to Guest flow, embarkation &amp; disembarkation, sea day activities &amp; other activities.</li><li>Ensure you always wear the appropriate and task specific Personal Protective Equipment (PPE) as required for your duties onboard. Always use correct lifting techniques to prevent injuries.</li><li>Uphold impeccable grooming standards at all times by complying with Viking’s Image and Uniform Standards.</li><li>Ensure that company property is appropriately secured and protected, especially during rough weather conditions, in order to prevent unnecessary loss or damage.</li><li>Demonstrates outstanding flexibility: able to work at different times of the day, under pressure and reflect a positive can-do attitude and the best image of Viking at all times.</li><li>Become knowledgeable about itinerary-related ports of call, shore excursions and shipboard activities such as events, entertainment and programs.</li><li>Have strong motivation to achieve the company goals and objectives (quality and financial) for the Restaurant Department.</li><li>Have full knowledge about safety &amp; security procedures and can operate in line with all Public</li><li>Health, Environmental and Safety &amp; Security Policies; participate in all training concerning onboard training, safety &amp; security, fire prevention, evacuation exercises as required by the company.</li><li>Take ownership of the assigned areas of responsibilities in any F&amp;B outlet, according to direction from the relevant Supervisors.</li><li>Assist in other departments and/or perform additional duties, upon instruction from supervisors.</li></ul>This document describes the primary activities, duties and responsibilities of this position. Your manager or supervisor may assign additional duties and responsibilities to you. YOUR PROFILE<ul><li>A required minimum of six months’ experience as a Buffet Steward or similar position; or a hospitality degree with at least four months of on-the-job training, within a premium brand hospitality environment</li><li>Must demonstrate the ability to work independently; shipboard experience is an advantage.</li><li>Must be a minimum age of twenty-one (21) years old; physically fit and in good health; must be able to&nbsp;carry heavy items and stand, kneel, and bend for prolonged periods of time.</li><li>Fluent in Japanese and English - must have excellent Japanese and English communication skills to clearly communicate to the Restaurant Team and Guests.</li><li>Must be flexible, stress resistant, and a committed team player with an exceptional work ethic.</li><li>Guest-focused, service-oriented, positive personality, professional appearance, and impeccable hygiene standards, with excellent knowledge of sanitary standards are required.</li></ul> GUIDELINES AND REGULATIONS<ul><li>Implement Standard Operating Procedures &amp; STAR Service Standards within the department.</li><li>Ensure appropriate appearance and clothing according to the updated Grooming Standards.</li><li>The company reserves the right to change/extend this job description if necessary, at any point of time during her/his employment.</li></ul>&nbsp;Position:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Café AttendantSupervisor:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Restaurant Manager, Head Waiter, Restaurant SupervisorGives instructions to:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;N/AReceives instructions from:&nbsp;&nbsp;&nbsp;&nbsp;Hotel General Manager, Executive Chef, Restaurant Manager, Head Waiter, Restaurant Supervisor APPLICATION AND JOB RELEVANT INFORMATIONOur roles will be subject to our appearance standards (including in relation to visible tattoos) and employees are expected to project a professional image at all times.&nbsp;Visible tattoos are not permitted. Tattoos concealed with make-up, skin-colored sleeves or any covering other than the company uniform will still be considered visible for the purposes of our appearance standards. Exemptions to this may be considered on a case-by-case basis where appropriate. Tattoo removal may not result in successful employment and therefore is not encouraged and is the candidate’s personal decision. Furthermore, any offer of employment is subject to you passing all mandatory medical examinations as required by the company. After submitting your CV, we might ask you to introduce yourself with a personal video recording. We always encourage our candidates to take this step to add their personality to any written application. Please note, however, that this step is optional and not a mandatory part of the recruiting process. For further information, please refer to our Recruitment Guidelines. DISCLAIMERAs part of any recruitment process, Viking collects and processes personal data relating to job applicants. We are committed to being transparent about how we collect and use that data and to meeting our data protection obligations. If you would like to find out more about how your information will be used, please view the privacy notice on our careers page.

JAPAN - Japanese Speaking Café Attendant

PURPOSE OF POSITION<ul><li>The Chef de Cuisine (CDC) supervises and manages the entire Galley of the venue assigned to them, ensuring the smooth operation of all events, food preparation, presentation and delivery, over the course of service in that venue, and that the quality standards &amp; procedures are in line with Company Procedures and STAR Service Standards.</li><li>You are required to serve as a link between your assigned Galley and the Main Galley.</li><li>It is your responsibility to ensure safe, quality food production, and 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.</li></ul> YOUR RESPONSIBILITIES<ul><li>In conjunction with the Sous Chef, the CDC is fully responsible for the entire Galley of the assigned venue, which includes but is not limited to food safety, creativity, cleanliness, staff management, time management, repair &amp; maintenance, public relations and guest interaction.</li><li>Visit the assigned Galley venue as often as possible during the course of service, in conjunction with the assigned Head Waiter, checking every table and ensuring that Guests are provided with the best meal/service possible; follow up on negative feedback received; monitor reports such as Voyage\Cruise Report, to identify opportunities to improve Guest service and satisfaction.</li><li>Assist the Executive Chef to prepare requisitions for all catering equipment to ensure a productive operation.</li><li>Assist all Section Heads in areas of responsibility to countercheck all food requisitions and make the necessary adjustments; regularly collect and enter all meal count figures from the assigned galley, into the meal count system; monitor/control flagged and expensive item requisitions; check meat, fish &amp; seafood ordering &amp; thawing procedures; tour all storerooms frequently and assist the Provisions Team; conduct menu briefings every two days or as often as required.</li><li>Countercheck daily deliveries from the Storeroom to ensure its accuracy.</li><li>Ensure that all menus, recipes, methods and specifications are adhered to, and spot-check all venues serving food on a daily basis to ensure that all food outlets &amp; displays are in line with the quality &amp; cleanliness of Viking’s Standards and all Public Health Policies. Visit various food preparation stations &amp; conduct random tastings to correct any discrepancies (quality/taste/appearance) immediately.</li><li>Be familiar with the Human Resources Manual &amp; Shipboard Training; have an in-depth understanding of the working hours policies &amp; procedures; be familiar with crew contracts and work schedule hours/week, to maintain working hours paperwork and if necessary, correct entries for payroll.</li><li>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 &amp; operational updates as well as to ensure that your department is performing to Viking’s STAR Service Standards.</li><li>Regularly inspect that the mise-en-place for all areas are prepared 15 minutes prior to service.</li><li>Appoint and enforce specific job responsibilities to all key personnel working under the direction of the Chef de Cuisine and establish the manner and means to train personnel.</li><li>Provide competent leadership to all direct reports. Responsibilities include, but are not limited to: Conducting performance reviews, including discipline as needed, ensuring Maritime Labor Convention (MLC) compliance and onboard training, succession planning, crew communication and recognition.</li><li>Ensure you always wear the appropriate and task specific Personal Protective Equipment (PPE) as required for your duties onboard. Always use correct lifting techniques to prevent injuries.</li><li>Uphold impeccable grooming standards within your team at all times by complying with Viking’s Image and Uniform Standards.</li><li>Ensure that company property is appropriately secured and protected, especially during rough weather conditions, in order to prevent unnecessary loss or damage.</li><li>Become knowledgeable and ensure your team are knowledgeable about itinerary-related ports of call, shore excursions and shipboard activities such as events, entertainment and programs.</li><li>Positively contribute to achieving/succeeding Culinary KPI goals (quality &amp; financial) for the Culinary Department; have full knowledge about safety &amp; security procedures and can operate in line with all Public Health, Environmental and Safety &amp; Security Policies; participate in all training concerning onboard training, safety &amp; security, fire prevention, evacuation exercises as required by the company.</li><li>Demonstrate the ability to take over the Executive Chef’s position for a temporary period (with the necessary training) at any given time, assist with Cooking Demonstrations, as required.</li></ul>This document describes the primary activities, duties and responsibilities of this position. Your manager or supervisor may assign additional duties and responsibilities to you.&nbsp;YOUR PROFILE<ul><li>A required minimum of ten years’ culinary experience, including three to four years of experience as a Chef de Cuisine or similar position, within a premium brand hospitality environment; advanced culinary skills, are required. Previous haute-cuisine education is an advantage.</li><li>Strong Japanese Culinary knowledge is required.</li><li>Fluent in Japanese and English - must have excellent Japanese and English communication skills to clearly interpret and orate documents, such as menus and recipes.</li><li>Must be able to effectively handle complex situations, including managing interactions with guests.</li><li>Must have experience in leading multi-cultural teams; flexible, stress resistant, committed team player</li><li>Guest-focused, service-oriented, positive personality, professional appearance and impeccable hygiene standards are required.</li><li>Team builder with effective motivational skills and coaching abilities, with a demonstrable comprehensive knowledge of Public Health and Sanitation compliance</li><li>Must be at least twenty-one (21) years old, able to physically handle 50+ lbs. (30KGs) on a daily basis, and work a minimum of eleven hours a day, seven days a week.</li><li>Previous cruise industry experience is an advantage.</li></ul> GUIDELINES AND REGULATIONS<ul><li>Implement Standard Operating Procedures &amp; STAR Service Standards within the department.</li><li>Ensure appropriate appearance and clothing according to the updated Grooming Standards.</li><li>The company reserves the right to change/extend this job description if necessary, at any point of time during her/his employment.</li></ul>&nbsp;Position:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Chef de Cuisine&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Supervisor:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Executive ChefDirect reports:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Sous Chef, CDP, Asst. CDP, Cook, Asst. CookLine manager:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Executive Chef

JAPAN - Japanese Speaking Chef de Cuisine

PURPOSE OF POSITION<ul><li>The Assistant Waiter ensures efficient&nbsp;food and beverage (F&amp;B) operations and maintains high production, productivity, quality, and guest-service standards in accordance with Viking’s STAR Service Standards.</li><li>It is your responsibility to create a friendly, guest-oriented service culture to ensure Guest satisfaction.</li></ul> YOUR RESPONSIBILITIES<ul><li>Learn and use appropriate food and wine terminology &amp; pronunciation, to enhance the Guest's dining experience; become familiar with menu descriptions and wine lists, in order to discuss items appropriately with guests.</li><li>Have full knowledge of Vikings F&amp;B options &amp; ships activities; present F&amp;B menus to Guests, suggest dinner courses, appropriate wines and answer questions regarding menu and wine selections.</li><li>Relay orders to the Galley, using the MXP Ordering Software; serve courses from the Galley and beverages from various locations, following safe Company Alcohol Serving Policies.</li><li>Serve food and beverages efficiently and in a courteous manner, according to company standards and procedures.</li><li>Prepare and perform F&amp;B activities (i.e. cocktail parties and Tea Time) and special events, as assigned.</li><li>Keep &amp; store any assigned inventory stock, in accordance with set par-levels, following Safety and Sanitation Rules and Regulations.</li><li>Establish effective employee relations and maintain the highest level of professionalism, ethics, and positive attitude towards all Guest and employees.</li><li>Ensure assigned areas are set up in accordance with the direction from the relevant Supervisors and Viking’s Operations Manuals and Standard Operating Procedures (SOPs).</li><li>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; clean &amp; polish equipment, glassware and flatware.</li><li>Ensure mise-en-place for all areas of responsibility are prepared 15 minutes prior to service.</li><li>Partake in embarkation duty, as directed, including but not limited to luggage assistance, escorting Guests and any other related duties; participate in storing, as assigned or directed.</li><li>Participate in “The Daily Reunion” every day to understand your team’s operational needs and to ensure consistent adherence to Viking’s STAR Service Standards.</li><li>Provide the highest level of comfort and sales-oriented service to Guests and consistently maintain an impeccable standard of cleanliness and hygiene in assigned areas, as per Viking’s STAR Service Standards and all Public Health Policies; proactively prepare service according to Guest flow, embarkation &amp; disembarkation, sea day activities &amp; other activities.</li><li>Ensure you always wear the appropriate and task specific Personal Protective Equipment (PPE) as required for your duties onboard. Always use correct lifting techniques to prevent injuries.</li><li>Uphold impeccable grooming standards at all times by complying with Viking’s Image and Uniform Standards.</li><li>Ensure that company property is appropriately secured and protected, especially during rough weather conditions, in order to prevent unnecessary loss or damage.</li><li>Demonstrates outstanding flexibility: able to work at different times of the day, under pressure and reflect a positive can-do attitude and the best image of Viking at all times.</li><li>Become knowledgeable about itinerary-related ports of call, shore excursions and shipboard activities such as events, entertainment and programs.</li><li>Have strong motivation to achieve the company goals and objectives (quality and financial) for the Restaurant Department.</li><li>Have full knowledge about safety &amp; security procedures and can operate in line with all Public</li><li>Health, Environmental and Safety &amp; Security Policies; participate in all training concerning onboard training, safety &amp; security, fire prevention, evacuation exercises as required by the company.</li><li>Assist in other departments and/or perform additional duties, upon instruction from supervisors.</li></ul>This document describes the primary activities, duties and responsibilities of this position. Your manager or supervisor may assign additional duties and responsibilities to you.&nbsp;YOUR PROFILE<ul><li>A required minimum of 2 years’ experience as an Assistant Waiter or similar position, within a premium brand hospitality and/or restaurant environment; must have solid F&amp;B and allergy knowledge.</li><li>Must demonstrate the ability to work independently; shipboard experience is an advantage.</li><li>Must be a minimum age of twenty-one (21) years old; physically&nbsp;fit and in good health; must be able to carry heavy items and stand, kneel, and bend for prolonged periods of time.</li><li>Fluent in Japanese and English - must have excellent Japanese and English communication skills to clearly communicate to the Restaurant Team and Guests.</li><li>Must be flexible, stress resistant, and a committed team player with an exceptional work ethic.</li><li>Guest-focused, service-oriented, positive personality, professional appearance, and impeccable hygiene standards, with excellent knowledge of sanitary standards are required.</li></ul> GUIDELINES AND REGULATIONS<ul><li>Implement Standard Operating Procedures &amp; STAR Service Standards within the department.</li><li>Ensure appropriate appearance and clothing according to the updated Grooming Standards.</li><li>The company reserves the right to change/extend this job description if necessary, at any point of time during her/his employment.</li></ul>&nbsp;Position:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Assistant Waiter&nbsp;Supervisor:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Restaurant Manager, Restaurant Supervisor, Head Waiter, WaiterGives instructions to:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Café Attendant, Crew Mess Attendant, if applicableReceives instructions from:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Hotel General Manager, Executive Chef, Restaurant Manager, Head Sommelier, Head Waiter, Restaurant Supervisor

JAPAN - Japanese Speaking Assistant Waiter

PURPOSE OF POSITION<ul><li>The Waiter ensures efficient&nbsp;food and beverage (F&amp;B) operations and maintains high productivity, quality, and guest-service standards in accordance with Viking’s STAR Service Standards.</li><li>It is your responsibility to create a friendly, guest-orientated service culture to ensure Guest satisfaction.</li></ul> YOUR RESPONSIBILITIES<ul><li>Manage, control and organize the assigned service station, while supervising 2 to 4 Assistant Waiters and/or Café attendants; manage, control &amp; organize room service orders and dispatch, when instructed.</li><li>Manage restaurant reservations and seating requirements, when instructed.</li><li>Conduct stock takes and inventory, according to company procedures, as required.</li><li>Learn and use appropriate food and wine terminology &amp; pronunciation, to enhance the Guest's dining experience; become familiar with menu descriptions and wine lists, in order to discuss items appropriately with guests.</li><li>Have full knowledge of Vikings F&amp;B options &amp; ships activities; present F&amp;B menus to Guests, suggest dinner courses, appropriate wines and answer questions regarding menu and wine selections.</li><li>Relay orders to the Galley, using the MXP Ordering Software; serve courses from the Galley and beverages from various locations, following safe Company Alcohol Serving Policies.</li><li>Serve food and beverages efficiently and in a courteous manner, according to company standards and procedures.</li><li>Prepare and perform F&amp;B activities (i.e. cocktail parties and Tea Time) and special events, as assigned.</li><li>Keep &amp; store any assigned inventory stock, in accordance with set par-levels, following Safety and Sanitation Rules and Regulations.</li><li>Ensure assigned areas are set up in accordance with the direction from the relevant Supervisors and Viking’s Operations Manuals and Standard Operating Procedures (SOPs).</li><li>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; clean &amp; polish equipment, glassware and flatware.</li><li>Ensure mise-en-place for all areas of responsibility are prepared 15 minutes prior to service.</li><li>Partake in embarkation duty, as directed, including but not limited to luggage assistance, escorting Guests and any other related duties; participate in storing, as assigned or directed.</li><li>Participate in “The Daily Reunion” every day to understand your team’s operational needs and to ensure consistent adherence to Viking’s STAR Service Standards.</li><li>Provide the highest level of comfort and sales-oriented service to Guests and consistently maintain an impeccable standard of cleanliness and hygiene in assigned areas, as per Viking’s STAR Service Standards and all Public Health Policies; proactively prepare service according to Guest flow, embarkation &amp; disembarkation, sea day activities &amp; other activities.</li><li>Ensure you always wear the appropriate and task specific Personal Protective Equipment (PPE) as required for your duties onboard. Always use correct lifting techniques to prevent injuries.</li><li>Ensure that company property is appropriately secured and protected, especially during rough weather conditions, in order to prevent unnecessary loss or damage.</li><li>Demonstrates outstanding flexibility: able to work at different times of the day, under pressure and reflect a positive can-do attitude and the best image of Viking at all times.</li><li>Become knowledgeable about itinerary-related ports of call, shore excursions and shipboard activities such as events, entertainment and programs.</li><li>Have full knowledge about safety &amp; security procedures and can operate in line with all Public Health, Environmental and Safety &amp; Security Policies; participate in all training concerning onboard training, safety &amp; security, fire prevention, evacuation exercises as required by the company.</li><li>Take ownership of the assigned areas of responsibilities in any F&amp;B outlet, according to direction from the relevant Supervisor; assist in other departments and/or perform additional duties, as necessary.</li></ul>This document describes the primary activities, duties and responsibilities of this position. Your manager or supervisor may assign additional duties and responsibilities to you. YOUR PROFILE<ul><li>A required minimum of 2 years’ experience as a Waiter or similar position, within a premium brand hospitality environment; must have solid F&amp;B and allergy knowledge</li><li>Must demonstrate the ability to work independently; shipboard experience in the position is required.</li><li>Must be a minimum age of twenty-one (21) years old; physically fit and in good health; must be able to&nbsp;carry heavy items and stand, kneel, and bend for prolonged periods of time.</li><li>Fluent in Japanese and English - must have excellent Japanese and English communication skills to clearly communicate to the Restaurant Team and Guests.</li><li>Must be flexible, stress resistant, and a committed team player with an exceptional work ethic.</li><li>Guest-focused, service-oriented, positive personality, professional appearance, and impeccable hygiene standards, with excellent knowledge of all Public Health Policies are required.</li></ul> GUIDELINES AND REGULATIONS<ul><li>Implement Standard Operating Procedures &amp; STAR Service Standards within the department.</li><li>Ensure appropriate appearance and clothing according to the updated Grooming Standards.</li><li>The company reserves the right to change/extend this job description if necessary, at any point of time during her/his employment.</li></ul>&nbsp;Position:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;WaiterSupervisor:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Restaurant Manager, Head Waiter, Restaurant SupervisorGives instructions to:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Assistant Waiter, Café Attendant, Crew Mess Attendant,&nbsp;if applicableReceives instructions from:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Hotel General Manager, Executive Chef, Restaurant Manager, Sommelier, Head Waiter, Restaurant Supervisor

JAPAN - Japanese Speaking Waiter

Βασικές Αρμοδιότητες της θέσης<ul><li>Εκτελεί αποτελεσματικά όλες τις εργασίες του φορτοεκφορτωτή αποθήκης</li><li>Γνωρίζει τους κανόνες "τακτοποίησης" της μικτής παλέτας</li><li>Εκτελεί εργασίες&nbsp;παραλαβής εμπορευμάτων καθώς και&nbsp;συλλογής και φόρτωσης παραγγελιών</li><li>Πραγματοποιεί εργασίες απογραφής αποθέματος&nbsp;</li><li>Εκπαιδεύεται και κάνει προτάσεις βελτίωσης της παραγωγικότητας ή/και της ποιότητας των εργασιών&nbsp;της αποθήκης</li><li>Συμμετέχει σε εκπαιδευτικά προγράμματα που διοργανώνονται από την εταιρεία, σε θέματα μεταφορών και φορτοεκφορτώσεων&nbsp;&nbsp;</li></ul>Job requirementsΤυπικά προσόντα:&nbsp;<ul><li>Απόφοιτος δευτεροβάθμιας εκπαίδευσης</li><li>Επιθυμητή εμπειρία&nbsp;2&nbsp;ετών σε ανάλογη θέση&nbsp;</li><li>Κάτοχος αδείας χειριστή ανυψωτικού οχήματος (κλαρκ),&nbsp;θεωρείται ανταγωνιστικό πλεονέκτημα</li><li>Ικανοποιητική γνώση χειρισμού MS Office&nbsp;</li></ul>Πακέτο Αποδοχών<ul><li>Ανταγωνιστικό πακέτο αποδοχών</li><li>Ισορροπία μεταξύ της προσωπικής και της εργασιακής ζωής</li><li>Ειδική ένδυση και υπόδηση&nbsp;</li><li>Συνεχής εκπαίδευση</li></ul>&nbsp;Και το πιο σημαντικό είναι η ευκαιρία να απασχοληθείς σε μια εταιρεία, που νοιάζεται για ΕΣΕΝΑ και την ΟΙΚΟΓΕΝΕΙΑ σου!

ΑΠΟΘΗΚΑΡΙΟΣ ΦΟΡΤΟΕΚΦΟΡΤΩΤΗΣ (ΕΠΟΧΙΚΗ) - ΣΕΡΡΕΣ

Your own career story awaits you. Create with us a career path of potential work-life balance. A working environment of equal opportunities, trust, teamwork, recognition, and development awaits you. Join a team with a passion for meaningful hospitality.<ul><li></li></ul> RequirementsEssential Qualifications:&nbsp; <ul><li>BSc degree in Information Technology, Computer Science, Electronic Engineering is required or a last year graduate on related field </li><li>Recent graduate or about to graduate, with up to 2 years of relevant experience </li><li>Knowledge of setting up new equipment for users as needed (workstations, laptops, tablets, mobile phones, etc) </li><li>Ability to serve as the first point of contact for users seeking technical assistance (office or remote) </li><li>Familiar with IT Support Ticketing systems for recording events and their resolution </li><li>Capacity to identify and propose process improvements to better answer user demands </li><li>Good knowledge of Microsoft Office 365 (SharePoint, Teams, OneDrive, Outlook, etc) </li><li>Excellent knowledge of Microsoft Windows, Android, and iOS </li><li>Knowledge of security principles and related technologies </li><li>Problem solving, troubleshooting, analytical and conceptual skills </li><li>Good communication skills </li><li>Excellent command of the English and Greek language (spoken &amp; written) </li></ul> Desired Qualifications: <ul><li>MSc degree in Information Technology, Computer Science, Electronic Engineering, or other relevant field </li><li>IT related certifications (i.e. ITIL certification is a plus) </li><li>Networks infrastructure set-up and maintenance </li><li>Knowledge of hospitality &amp; tourism business related processes and systems </li><li>Experience working collaboratively within an IT department and 3rd parties </li><li>Root cause analysis and troubleshooting of IT system issues </li><li></li></ul> Benefits<ul><li>Career development in a fast-paced, growing work environment </li><li>Training opportunities </li><li>Full-year job </li><li>Friendly work environment </li></ul>

ICT Support Engineer (M/F/N)

Join our Languages team at Byron and be part of our mission to empower our students to become confident, responsible, lifelong learners who are equipped with the knowledge and skills they need to succeed in the world.Qualifications:<ul><li>A Ptychion from Primary Education or Greek Language and Literature Departments.</li><li>A certified UK teaching qualification or equivalent, such as B.Ed, PGCE, PGDE is desirable.</li></ul>Successful applicants must have:<ul><li>Exceptional subject knowledge, with extensive experience of the Greek National Curriculum, the teaching methodologies for teaching Greek as a Second/Foreign Language and the GCSE, A Level and Ellinomatheia exam preparation.</li><li>A proven track record of providing outstanding teaching and learning to students in Key Stage 3, 4 and 5.</li><li>Flexible and innovative approach to working.</li><li>Willingness to contribute to the wider life of the school is essential.</li></ul>Desirable qualities:<ul><li>Experience of teaching students with English as an Additional Language.</li><li>Experience of integrating technology into teaching.</li><li>Experience of using the EPI methodology.</li><li>Ability to form effective relationships.</li><li>Experience of teaching Spanish</li></ul>As a teacher at Byron College, you will:<ul><li>Promote a love of learning through inspirational teaching.</li><li>Have a sense of humour and be a team player.</li></ul>The school offers a competitive salary, ongoing professional development opportunities, and a supportive working environment. If you are passionate about education and are committed to making a positive impact on the lives of our students, we would love to hear from you.

Teacher of Greek (maternity cover)

We are seeking a dynamic and visionary Communications, Marketing, Development &amp; Alumni Relations Manager to lead a newly established department at Campion School. This is a unique opportunity to build and shape the school’s strategic communications, strengthen alumni engagement, and establish a robust development programme from the ground up. You will be responsible for enhancing the school’s public image, strengthening engagement with parents and other key stakeholders, and lead fundraising and development initiatives. This role reports to the Chief Operating Officer.Key Responsibilities: Develop and implement an integrated marketing and communications strategy aligned with the school’s vision and values.Manage all internal and external communications, including newsletters, website content, press releases, and social media channels. Ensure consistent branding and visual identity across all channels.Plan and coordinate events that promote community engagement and enhance the school’s visibility.Lead development and fundraising efforts, including donor engagement, alumni relations, and partnership opportunities.Plan and deliver events that celebrate the school community, strengthen stakeholder relationships, and raise the profile of Campion locally and internationally.Collaborate closely with the Admissions team to develop and implement student recruitment strategies through targeted campaigns and promotional material.Monitor and report on the effectiveness of communication strategies and campaigns.Requirements: Bachelor’s degree in Marketing, Communications, Public Relations, or a related field; a Master’s degree is a plus.Proven experience in communications, development, or fundraising, ideally in an educational, international, or mission-driven organisation.Exceptional written and verbal communication skills in English (fluency in Greek is a preferred asset).Strong relationship-building and networking skills, with the ability to engage diverse stakeholders.Experience establishing or scaling new initiatives, with excellent project and time management skills.A creative mindset with a strategic approach.What We Offer:An exciting opportunity to establish and shape a new department at a leading international school.A vibrant and supportive international communityOpportunities for professional growth and developmentA competitive salary and benefits packageA chance to make a meaningful impact in a values-driven educational environmentCVs may be submitted to headteacher@campion.edu.gr

Communications, Marketing, Development & Alumni Relations Manager

The Leader of Musical Theatre at St Catherine’s British School will play a central role in enriching the school’s co-curricular life by running our secondary Musical Theatre Club. The postholder will lead weekly sessions that inspire and challenge students, fostering creativity, collaboration, and performance skills. Reporting to the Deputy Head Co-Curricular and liaising with the Head of Music and Head of Theatre, the successful candidate will have the enthusiasm and expertise to engage young people in all aspects of musical theatre, including acting, singing, and movement, and to direct performance opportunities within the school year.This is an exciting opportunity for someone with strong performing arts experience who is passionate about working with young people. The post is part-time, requiring a set number of hours per week during term time.St Catherine’s is a leading independent British international school that teaches 1,400 pupils from 3 to 18 years of age. The school is a member of HMC, COBIS, and is an IBO World School. It teaches the EYFS curriculum and the National Curriculum for England and Wales, as well as IGCSE and the International Baccalaureate Diploma Programme. The school is a dynamic and exciting community with innovative teaching and learning practice at its core and a strong extra-curricular programme.St. Catherine’s is a leading independent British international school that teaches 1400 pupils from 3 to 18 years of age. The school is a member of HMC, COBIS, and is an IBO world school. It teaches the EYFS curriculum and the National Curriculum for England and Wales, as well as IGCSE and the International Baccalaureate Diploma Programme. The school is a dynamic and exciting community with innovative teaching and learning practice at its core with a strong extra-curricular programme.Please apply by email, to hr@stcatherines.gr, using the school’s application form. Further information regarding the school, the job description, person specification and details of the application procedure can be obtained from the school’s website

Leader of Musical Theatre

We, as Unilever Food Solutions, are Chefs Supporting Chefs, #stronger together as one team, harnessing the power of our community and the amazing world of Food &amp; Foodservice. We Live our Brand Purpose ‘we free you to love what you do’ and our DNA is ‘Chefmanship’ – having empathy for the people we serve and the expertise to meet their needs 24/7. As the B2B pillar of Unilever, we are agile entrepreneurs unlocking the power of digital, data and trends to bring value to our business and constantly adapt to stay ahead and win. Unilever Food Solutions is the €2.2bn+ foodservice business unit of Unilever. It leads the dynamic foodservice market across its categories and has ambitious growth objectives, marketing a range of professional food and services, to Chefs and Food Service Operators across 67 countries. Italy is part of South Europe Region with strong growth ambition and we are looking for a Marketing Manager to lead the whole Marketing strategy in the country. General purpose of the role: • Ensure holistic (online and offline) creation and execution of marketing strategy for local market • Actively drive the business towards physical and digital demand creation by quick advancement in business digitalization • Contribute to the overall UFS business strategy as an active Country LT member • Nurture the local marketing talents for future roles in our organization Key responsibilities: • Develop UFS Brands strategy and development of the marketing programmes (IBP) • Develop and manage existing portfolio to achieve long-term growth, sales, and profit goals • Lead and project manage Innovation/ Renovation projects working closely with the innovation central EU teams to bring products to market on time including creating trade stories and presenting at relevant Investor Board meetings. • Implement 12-18 month portfolio roadmap including product, format innovation and channel specific portfolio • Use the reporting of financial, sales and consumer data, competitive intelligence, and consumer research to achieve business insights and feed into local marketing programme development and local specific opportunities. • Leadership in UFS Brands by proper adaptation of global strategies and translating it to local language/specifics • Driving local Digital strategy in co-operation with CD Team signing off and evaluating local budget (online &amp; offline) • Drive the full Operator Lifecycle for all key customer segments. Executes the journeys &amp; campaigns on all traffic-driving touchpoints. • Owning all communication channels for local market - online &amp; offline - ensuring best in class quality of internal and external communication • Support internal mkt - sales tools and databases looking for improvements in process and usability •To be a true leader for the business, using competitive analysis, consumer insight and research to ensure UFS Greece is winning against the competition and delivering on its full year growth targets •Financial acumen for creating business cases and reviewing performance vs. business case targets. Ideal profile &amp; experiences: • 3-5+ years of working experience in Marketing with Digital Skills • Experience in project management with multiple stakeholders • Ability in bringing tasks to ultimate end • Team Management and Leadership • Operator Focus / Accountability / Reliability • Fluent Greek and English verbal &amp; written What does it take to succeed in the role? A team player; the ability to develop themselves and support others. An entrepreneurial mindset; asking challenging ‘why’ questions, suggesting new opportunities and navigating through ambiguous situations. A strong communicator; excellent communication, presentation and influencing skills with attention to Commercially minded – understand the different levers of the P&amp;L and how to leverage these to grow a sustainable business. A curious connector; an ability to work with cross functional stakeholders, connecting the dots between people, projects and partners. A project manager; experience of planning and executing projects. Being on the front line to understand the out of home dynamics and chefs top pain points. Continuous learner; keeps herself /himself up to date with new digital skills

UFS Marketing Lead Greece – Maternity Cover

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ict support engineer (m/f/n)

Metaxa Hospitality Group

teacher of greek (maternity cover)

Byron College

communications, marketing, development & alumni relations manager

Campion School

leader of musical theatre

St. Catherine's British School

ufs marketing lead greece – maternity cover

Unilever