Πωλήσεις / Marketing / Εμπόριο Λιανικής

Πληροφορική

Κατασκευαστικός Κλάδος / Τεχνικά Επαγγέλματα

Χρηματοοικονομικά

Αισθητική / Κομμωτήριο

Εστίαση

Αποθήκη / Logistics

Βιομηχανική Παραγωγή

Διοίκηση Επιχειρήσεων

Ναυτιλία

Τουρισμός / Ξενοδοχεία

Άλλο

Επαγγέλματα Υγείας

Κέντρο Εξυπηρέτησης / Call Center

Αερομεταφορές

Μεταφορές

Ανθρώπινο Δυναμικό / HR

Δημοσιογραφία / ΜΜΕ

Εκπαίδευση

Γραμματειακή Υποστήριξη

Τηλεπικοινωνίες

Τέχνες / Πολιτισμός

Φροντίδα Ενήλικων / Παιδιών

Νομικές Υπηρεσίες

Εργάτες

Φροντίδα Κτιρίων / Σπιτιών

Αθλητισμός / Fitness

Προσωπικό Ασφαλείας

LastWeek

LastThreeDays

Today

Aoristou

Seasonal

Orismenou

Internship

Volunteer

FullTime

PartTime

OnSite

Hybrid

Remote

PURPOSE OF POSITION<ul><li>The Stateroom Steward/ess provides Guests with a professional, personalized housekeeping service at all times. This includes, but is not limited to, maintaining high standards and consistency of cleanliness of the Guest staterooms while providing our Guests with outstanding customer service.</li><li>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.</li></ul> YOUR RESPONSIBILITIES<ul><li>Twice daily cleaning of 15 – 20 staterooms, which includes making beds, vacuuming &amp; dusting, cleaning of stateroom verandas, bathrooms, toilets, windows &amp; mirrors, replenishing linens, towels and room amenities.</li><li>Be familiar with all aspects of the stateroom and prepared to assist and guide the Assistant Stateroom Steward.</li><li>Ensure the general maintenance of staterooms and report all deficiencies for repair and maintenance using the Shipboard Reporting Systems; replace Stateroom glassware &amp; coffee machines.</li><li>Ensure the confidentiality &amp; security of all Guest staterooms and be competent in handling Guests complaints.</li><li>Make ice deliveries and provide a laundry pick-up &amp; delivery and shoeshine service for Guests.</li><li>Correctly handle cleaning products, materials and housekeeping equipment, separate &amp; remove garbage and place it in designated containers; clean garbage as often as needed, ensuring that separation procedures and all Public Health Standards are maintained.</li><li>Participate in luggage duty on embarkation &amp; disembarkation day.</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 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 Housekeeping Department.</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>Manage the stateroom minibars during each cruise, as required by the Executive Housekeeper.</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>Must have a minimum of two years’ experience as a Stateroom Steward/ess or similar position.</li><li>Previous experience working in an operation with high standards of Guest services and cleanliness, such as premium brand ships, as well as previous cruise industry experience is required.</li><li>Must have experience cleaning at least 15 – 20 rooms twice daily.</li><li>Must be able to do extensive walking and stand on your feet for long periods of time; must be able to physically handle 50+ lbs.</li><li>Must have solid Japanese and English communication skills to communicate effectively with native English-speaking guests.</li><li>Guest-focused, service-oriented, positive personality, professional appearance and impeccable hygiene standards are required; must be able to deal with confidential information with competence and discretion.</li><li>Must be able to work with various chemicals, hazardous materials, and cleaning tools</li><li>Must have a proven and comprehensive knowledge of all Public Health and Sanitary Policies compliance.</li></ul> GUIDELINES AND REGULATIONS<ul><li>Follow Standard Operating Procedures &amp; STAR Service Standards.</li><li>Ensure appropriate clothing and appearance according to Viking’s Image &amp; Uniform Standards.</li><li>The company reserves the right to change/extend this job description if necessary, at any point of time during his/her 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;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Stateroom StewardSupervisor:&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;&nbsp;&nbsp;Assistant Chief HousekeeperGives instructions to:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Assistant Stateroom Steward, if applicableReceives instructions from:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Assistant Chief Housekeeper, Executive Housekeeper, &amp; Hotel General&nbsp;Manager&nbsp;&nbsp;

JAPAN - Japanese Speaking Stateroom Steward/ess

WHAT YOU WILL DO ON BOARD&nbsp;<ul><li>Professional Cleaning of crockery&nbsp;</li><li>Cleanliness and order in the scullery / dish-washing area&nbsp;</li><li>Regular cleaning of the kitchen area as per instructions from the supervisor&nbsp;</li><li>Separation and disposal of waste / garbage&nbsp;</li><li>Assistance to supervisors in placing orders for cleaning materials and relevant equipment&nbsp;</li><li>Perfect order and cleanliness in working area in accordance with HACCP standard&nbsp;</li><li>Correct handling, cleanliness and maintenance of all equipment and products&nbsp;</li><li>Conduction of stock takes; inventory according to company procedures&nbsp;</li></ul>&nbsp;WHY JOIN VIKING? &nbsp;&nbsp;Elevate Your Career&nbsp;Regardless of where you are on your career journey, Viking can help you in reaching new destinations with:&nbsp;<ul><li>Paid training program in skills and approach to premium hospitality services&nbsp;</li><li>On-the-job coaching to help you advance rapidly&nbsp;</li><li>A lifelong network of hospitality professionals from many different countries&nbsp;</li><li>Internal transfer opportunities to River, Ocean and Expedition ships&nbsp;</li></ul>&nbsp;On board our ship&nbsp;<ul><li>Lodging, meals, unlimited Wi-Fi, uniforms, and laundry are free of charge for all crew members&nbsp;</li><li>Crew cabins with only 2 berths (you will have one roommate).&nbsp;</li><li>Travel to/from the ship provided by Viking&nbsp;</li><li>Dedicated crew areas and activities&nbsp;</li><li>Sundeck area for crew use&nbsp;</li><li>Employee benefits&nbsp;</li><li>Paid vacation&nbsp;</li><li>Referral program&nbsp;</li><li>Loyalty bonuses&nbsp;</li><li>No immediate tax deduction – potential for tax-free salary, depending on nationality&nbsp;</li></ul>&nbsp;&nbsp;ABOUT YOU&nbsp;<ul><li>Good spoken English skills&nbsp;</li><li>Any additional language is an advantage&nbsp;</li><li>Previous experience in the same role is an advantage&nbsp;</li><li>Ability to work independently, service-oriented and guest focused&nbsp;</li><li>Must be well groomed and maintain impeccable hygiene standards&nbsp;</li><li>Extensive walking required and ability to stand on feet for a long time&nbsp;</li></ul>Flexible and stress resistant, team player, shows commitment&nbsp;

RIVER - Utility

WHAT YOU WILL DO ON BOARD&nbsp;<ul><li>Assist with preparing and cooking daily meals for crew and guests according to Executive Chef Manual and menu cycle&nbsp;</li><li>Handle groceries, products, and galley equipment with care; conduct inventory and stock takes&nbsp;</li><li>Ensure proper waste disposal and adherence to HACCP rules and company standards&nbsp;</li><li>Maintain cleanliness in galley and production areas; participate in onboard training programs&nbsp;</li><li>Assist Executive Chef with food supply orders and budget management, keeping food cost within budget&nbsp;</li></ul>&nbsp;WHY JOIN VIKING?&nbsp;&nbsp;Elevate Your Career&nbsp;Regardless of where you are on your career journey, Viking can help you in reaching new destinations with:&nbsp;<ul><li>Paid training program in skills and approach to premium hospitality services&nbsp;</li><li>On-the-job coaching to help you advance rapidly&nbsp;</li><li>A lifelong network of hospitality professionals from many different countries&nbsp;</li><li>Internal transfer opportunities to River, Ocean and Expedition ships&nbsp;</li></ul>&nbsp;On board our ship&nbsp;<ul><li>Lodging, meals, unlimited Wi-Fi, uniforms, and laundry are free of charge for all crew members&nbsp;</li><li>Crew cabins with only 2 berths (you will have one roommate).&nbsp;</li><li>Travel to/from the ship provided by Viking&nbsp;</li><li>Dedicated crew areas and activities&nbsp;</li><li>Sundeck area for crew use&nbsp;</li></ul>Employee benefits&nbsp;<ul><li>Paid vacation&nbsp;</li><li>Referral program&nbsp;</li><li>Loyalty bonuses&nbsp;</li><li>No immediate tax deduction – potential for tax-free salary, depending on nationality&nbsp;</li></ul>&nbsp;ABOUT YOU&nbsp;<ul><li>Graduated apprenticeship as cook required&nbsp;</li><li>Minimum 1 year professional experience in 4 or 5-star kitchen/galley&nbsp;</li><li>International experience/ship experience preferred&nbsp;</li><li>Good English skills, other languages are an advantage&nbsp;</li><li>Ability to work independently, service-oriented and guest focused, and ability to train and motivate subordinates.&nbsp;</li></ul>&nbsp;

RIVER - Commis de Cuisine

Part of our Galley team on our River vessels, the Trainee Cook will be learning more about the position and what it is like to work onboard one of our river ships. Training program can be completed in 2-5 weeks. Upon completion, Viking will consider you for the position for which you were trained. The Trainee Cook reports to Functional Trainer.&nbsp;&nbsp;&nbsp;WHAT YOU WILL DO ON BOARD&nbsp;<ul><li>Learn various cooking techniques&nbsp;</li><li>Learn how to follow and help to design recipes&nbsp;</li><li>Learn how to prepare meals&nbsp;</li><li>Learn HACCP standards&nbsp;&nbsp;</li><li>Learn how to use various kitchen appliances such as grill, fryers, baking ovens and etc.&nbsp;</li><li>Learn various European cuisines&nbsp;</li><li>Attend practical and theoretical assignments&nbsp;</li><li>Complete assignments online and in class&nbsp;</li></ul>&nbsp;WHY JOIN VIKING?&nbsp;&nbsp;Elevate Your Career&nbsp;Regardless of where you are on your career journey, Viking can help you in reaching new destinations with:&nbsp;<ul><li>Paid training program in skills and approach to premium hospitality services&nbsp;</li><li>On-the-job coaching to help you advance rapidly&nbsp;</li><li>A lifelong network of hospitality professionals from many different countries&nbsp;</li><li>Internal transfer opportunities to River, Ocean and Expedition ships&nbsp;</li></ul>&nbsp;On board our ship&nbsp;<ul><li>Lodging, meals, unlimited Wi-Fi, uniforms, and laundry are free of charge for all crew members&nbsp;</li><li>Crew cabins with only 2 berths (you will have one roommate).&nbsp;</li><li>Travel to/from the ship provided by Viking&nbsp;</li><li>Dedicated crew areas and activities&nbsp;</li><li>Sundeck area for crew use&nbsp;</li></ul>Employee benefits&nbsp;<ul><li>Paid vacation&nbsp;</li><li>Referral program&nbsp;</li><li>Loyalty bonuses&nbsp;</li><li>No immediate tax deduction – potential for tax-free salary, depending on nationality&nbsp;</li></ul>&nbsp;&nbsp;ABOUT YOU&nbsp;<ul><li>English knowledge (A2)&nbsp;</li><li>An open-minded, passionate personality&nbsp;</li><li>Eager to learn&nbsp;</li><li>Able to deal with physical workload&nbsp;</li><li>Able to deal with a high level of stress&nbsp;</li><li>Preferably has worked as Utility and/or understands the kitchen&nbsp;</li></ul>

RIVER - Trainee Cook

ROLE OVERVIEW&nbsp;<ul><li>Part of our Food &amp; Beverage team on our Ocean vessels, the Restaurant Manager ensures efficient 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>The Restaurant Manager reports to Hotel General Manager&nbsp;</li></ul>&nbsp;YOUR RESPONSIBILITIES<ul><li>Lead and support a multi-cultural team&nbsp;</li><li>Ensures efficient 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 and all Public Health Policies&nbsp;</li><li>Organize and execute F&amp;B related ship functions and special events; in conjunction with the Executive Chef.&nbsp;</li><li>Identify opportunities to improve service delivery in accordance with Viking’s STAR Service Standards, by incorporating feedback from the Restaurant Team.&nbsp;</li><li>Assist, train &amp; lead the restaurant team to success; implement and motivate a culture of ownership &amp; responsibility and provide the necessary guidance/training and information in accordance with company standards and operational needs.&nbsp;</li><li>Uphold impeccable grooming standards within your team at all times by complying with Viking’s Image and Uniform Standards.&nbsp;</li><li>During operational hours is constantly reviewing service delivery in all guest and crew outlets&nbsp;</li></ul> WHY JOIN VIKING?Elevate Your CareerRegardless of where you are on your career journey, Viking can help you in reaching new destinations with:<ul><li>Paid training program in skills and approach to premium hospitality services&nbsp;</li><li>On-the-job coaching to help you advance rapidly&nbsp;</li><li>A lifelong network of hospitality professionals from many different countries&nbsp;</li><li>Internal transfer opportunities to River, Ocean and Expedition ships&nbsp;</li></ul>&nbsp;On board our ship<ul><li>Lodging, meals, unlimited Wi-Fi, uniforms, and laundry are free of charge for all crew members&nbsp;</li><li>Crew cabins with only 2 berths (you will have one roommate).&nbsp;</li><li>Travel to/from the ship provided by Viking&nbsp;</li><li>Crew-only deck, dedicated recreational spaces and activities&nbsp;</li><li>Access to use the guest fitness center during certain hours&nbsp;</li></ul> Employee benefits&nbsp;<ul><li>Referral program&nbsp;</li><li>Loyalty bonuses&nbsp;</li><li>No tax deduction&nbsp;</li></ul> YOUR PROFILE<ul><li>A required minimum of 3 years’ experience as a Restaurant Manager or similar position, within a premium brand hospitality environment. Shipboard experience is required.&nbsp;</li><li>Fluent in Japanese and English - must have excellent Japanese and English communication skills to clearly communicate to the Restaurant Team and Guests.&nbsp;</li><li>Must have experience in leading multi-cultural teams and be flexible, stress resistant, and a hands-on team player; strong administration skills are required and must be proficient with PC based databases, spread sheets, and word processing systems.&nbsp;</li><li>Guest-focused, service-oriented, positive personality, professional appearance and impeccable hygiene standards are required, with in-depth knowledge of all Public Health Policies; team builder with exceptional work ethic, motivational skills, training, and coaching abilities.&nbsp;</li></ul> APPLICATION AND JOB RELEVANT INFORMATION&nbsp;Our 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. 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.&nbsp;For further information, please contact our recruiting team.&nbsp;&nbsp;DISCLAIMER&nbsp;As 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.&nbsp;Apply Now&nbsp;&nbsp;

JAPAN - Japanese Speaking Restaurant Manager

PURPOSE OF POSITION<ul><li>The Bartender supports the Beverage Manager to ensure the efficient operations of all bar lounges, bars, restaurants, special events and all Guest areas, where beverage service activities take place.</li><li>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.</li></ul> YOUR RESPONSIBILITIES<ul><li>Assist in the set-up and execution of F&amp;B related ship functions and special events.</li><li>Tally all sales transactions and correctly follow accounting procedures; correctly tally bar revenue.</li><li>Maintain in depth knowledge of all Bar Menus in order to deliver exceptional STAR Service, at all times.</li><li>Prepare and serve drinks, in accordance with company standards and ensure that correct recipes are followed.</li><li>Ensure cost control and adhere to set budgets; conduct stock takes and inventory, according to company procedures; ensure the correct storage of stock and establish par levels.</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>Follow service procedures according to Standard Operating Procedures, Departmental Service Standards and all applicable Public Health Polices.</li><li>Prepare and operate F&amp;B activities in all outlets, this includes but is not limited to beverage outlets; ensure all F&amp;B activities are prepared and executed, according to company standards.</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.</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 loadings, as required by Supervisors.</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 Bar 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. YOUR PROFILE<ul><li>A required minimum of 2 years’ experience as a Bartender or similar position, within premium brand hospitality and/or bar environment; must have impeccable beverage knowledge (wines, spirits, cocktails, etc.); must demonstrate the ability to work independently.</li><li>Shipboard experience in the position is required.</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 Bar 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><li>&nbsp;</li></ul>Position:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;BartenderSupervisor:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Beverage Manager, SommelierGives instructions to:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Bar Waiter, Resort Deck Attendant, Bar UtilityReceives instructions from:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Beverage Manager, Restaurant Manager, Sommelier, Hotel General Manager

JAPAN - Japanese Speaking Bartender

PURPOSE OF POSITION<ul><li>Leverage a deep understanding of Japanese culture, language, and customs to enhance the guest&nbsp;experience by facilitating outstanding communication, ensuring unforgettable moments, and seamless&nbsp;interactions.&nbsp;</li><li>Provide guests with impeccable, friendly, personalized service to ensure guest satisfaction and repeat&nbsp;business. This, in turn, will increase the revenue and profitability of the company.</li><li>Support operations with translation in various outlets and during events, enhancing guest relations as&nbsp;directed by onboard senior management.</li><li>Anticipate guests’ needs and preferences, offering personalized recommendations.</li><li>Handle special requests and resolve guest complaints, in accordance with Viking’s STAR Service&nbsp;Standards.</li></ul>&nbsp;YOUR RESPONSIBILITIES<ul><li>Support all guests at embarkation/registration according to Viking’s relevant Standard Operating Procedures. This may include check-in and collecting passports and other documents.</li><li>Assist with front-of-house operations, handling guest interactional tasks wherever needed. Provide accurate and timely information on all onboard services, bookings, events, activities, and shore excursions.</li><li>Regularly escort guests on shore excursions to monitor tour quality and maintain a high standard of product knowledge and port information.</li><li>Seamlessly translating spoken content from English to Japanese and vice versa during live presentations,maintaining accuracy and fluency</li><li>Support translation and printing of materials for guests (such as Viking Daily, shore excursion booking forms, and port maps).</li><li>Always serve as a Viking Ambassador, adhering to Viking’s STAR Service Standards.</li><li>Handle guest complaints or issues with grace and professionalism, resolving challenges effectively.</li><li>Communicate and coordinate activities with other onboard departments to ensure guest satisfaction,following Viking’s STAR Service Standards.</li><li>Provide the highest level of comfort and service to guests, in line with Viking’s STAR Service Standards and all Public Health Policies.</li><li>Manage service flow during embarkation, disembarkation, and all onboard activities.</li><li>Assist during the disembarkation process, including online check-in and transfer arrangements if not arranged by Viking.</li><li>Participate in “The Daily Reunion” to understand your team’s operational needs and maintain consistent adherence to Viking’s STAR Service Standards.</li><li>Always wear appropriate and task-specific Personal Protective Equipment (PPE) as required for your onboard duties. Use correct lifting techniques to prevent injuries.</li><li>Uphold impeccable grooming standards, complying with Viking’s Image and Uniform Standards.</li><li>Ensure company property is appropriately secured and protected, especially during rough weather conditions, to prevent unnecessary loss or damage.</li><li>Demonstrate outstanding flexibility be able to work at different times of the day, under pressure, and always reflect a positive can-do attitude, representing the best image of Viking.</li><li>Become knowledgeable about itinerary-related ports of call, shore excursions, and shipboard activities.</li><li>Be highly motivated to achieve company goals and objectives (both quality and financial) for the Guest&nbsp;Services Department.</li><li>Have full knowledge of safety and security procedures, operating in line with all Public Health, Environmental, and Safety &amp; Security Policies. Participate in all required onboard training, safety drills,and fire prevention exercises.</li><li>Assist in other departments and perform additional duties, as instructed by 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>Fluent in Japanese and English: Excellent oral and written communication skills, along with a deep understanding of Japanese etiquette and customs. Able to address any request adequately. Proficiency in an additional language is advantageous.</li><li>Shipboard experience is preferred.</li><li>Qualities required: Flexibility, stress resistance, commitment as a team player, and an exceptional work ethic. Must demonstrate the ability to work independently.</li><li>Strong administration skills are preferred: Proficiency with PC-based databases, spreadsheets, and word processing systems. Demonstrates excellent management and organizational skills.</li><li>Guest-focused and service-oriented: Positive personality, professional appearance, impeccable hygiene standards, and excellent knowledge of all Public Health Policies are essential.</li><li>Ensure that guest concerns are settled according to Viking’s STAR Service Standards</li><li>&nbsp;</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>Position:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Japanese ConciergeSupervisor:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Hotel General Manager / Guest Relations ManagerReceives instructions from:&nbsp;&nbsp;Hotel General Manager / Guest Relations Manager

JAPAN - Japanese Speaking Concierge

ROLE OVERVIEW<ul><li>Part of our Galley team on our Ocean vessels, the Chef de Partie independently runs a main section in the Galley, with as little supervision as possible. The position is a key role and is fully supported by Middle Management, in all areas.</li><li>The Chef de Partie reports to Sous Chef, Chef de Cuisine and Executive Chef.</li></ul>&nbsp;YOUR RESPONSIBILITIES<ul><li>Control and maintain a main Galley section and its entire food production; follow set recipes &amp; dish guidelines; assist with cleaning during food preparation periods, if additional cleaning is required.</li><li>Prepare daily electronic food requisitions by counterchecking merchandise in Galley stores.</li><li>Undertake recipe reviews on a daily basis and, if additionally requested by the Executive Chef/Outlet Chef, maintain recipe folders (containing all recipes) of the assigned section and ensure that they are kept in an immaculate condition.</li><li>Prepare food samples whenever the Executive Chef deem necessary (show plates, tastings, recipe trials, etc.); ensure the quality and presentation of food during food preparation and service hours.</li><li>Maintain and control the entire Service Line at the relevant section during meals hours, ensuring that the food served is in line with Viking STAR Service Standards.</li><li>Countercheck daily deliveries from the Storeroom to ensure its accuracy and report any discrepancies to an immediate Supervisor.</li><li>Ensure economical work practices and control food production to minimize and/or avoid wastage.</li><li>Ensure that food preparations/storage are in line with all Public Health Policies and Company Regulations and enforce &amp; maintain “clean as you go” work habits.</li></ul>&nbsp;WHY JOIN VIKING?&nbsp;Elevate Your Career&nbsp;Regardless of where you are on your career journey, Viking can help you in reaching new destinations with:&nbsp;<ul><li>Paid training program in skills and approach to premium hospitality services&nbsp;</li><li>On-the-job coaching to help you advance rapidly&nbsp;&nbsp;</li><li>A lifelong network of hospitality professionals from many different countries&nbsp;</li><li>Internal transfer opportunities to River, Ocean and Expedition ships&nbsp;</li></ul>&nbsp;On board our ship&nbsp;<ul><li>Lodging, meals, unlimited Wi-Fi, uniforms, and laundry are free of charge for all crew members&nbsp;</li><li>Crew cabins with only 2 berths (you will have one roommate).&nbsp;</li><li>Travel to/from the ship provided by Viking&nbsp;</li><li>Crew-only deck, dedicated recreational spaces and activities&nbsp;</li><li>Access to use the guest fitness center during certain hours&nbsp;</li></ul>&nbsp;Employee benefits&nbsp;<ul><li>Referral program&nbsp;</li><li>Loyalty bonuses&nbsp;</li><li>Tax-free salary</li></ul>&nbsp;YOUR PROFILE<ul><li>Must have shipboard or premium hospitality experience with at least 1 year / 2 contracts in the same role; Advanced culinary skills are 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 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 with excellent knowledge of all Public Health Policies; team builder with exceptional work ethic, motivational skills and coaching abilities.</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>

JAPAN - Japanese Speaking Chef de Partie

PURPOSE OF POSITION<ul><li>The Head Waiter assists the Restaurant Manager to ensure efficient&nbsp;food and beverage (F&amp;B) operations and maintains productivity, quality, and guest-service standards in accordance with Viking’s STAR Service Standards.</li><li>You are required to be self-motivated and run outlets independently, continuously making the effort to coach and develop the Restaurant Team.</li><li>It is your responsibility to create a friendly, guest-orientated 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>Plan, schedule and assign staff to their relevant sections, accordingly; assist the Restaurant Manager with conducting daily menu presentations and organizing &amp; executing F&amp;B related ship functions and special events; greet and welcome Guests and check on their well-being, while on duty.</li><li>Manage and control Guest reservations and seating, when instructed; communicate Guest allergies and special needs to relevant parties.</li><li>Ensure professional and efficient communication with the Executive Chef, Galley Team and Bar Team.</li><li>Conduct accurate monthly inventory’s and assist the Restaurant Manager with creating durable orders.</li><li>Work within set restaurant-cost budgets; manage tasks related to inventory; conduct stock takes.</li><li>Manage and control Restaurant Pest Management Logs in accordance with all Public Health Policies.</li><li>In conjunction with the Restaurant Supervisor, regularly update the Restaurant Manager about the performance of the Restaurant Team; identify opportunities to improve service delivery in accordance with Viking’s STAR Service Standards, by incorporating feedback from the Restaurant Team.</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.</li><li>Regularly inspect that the mise-en-place for all areas are prepared 15 minutes prior to service.</li><li>Plan, schedule and assign staff&nbsp;to their relevant sections, accordingly;&nbsp;monitor the Time &amp; Attendance&nbsp;System, in accordance to Maritime Labor Convention (MLC) 2006.&nbsp;&nbsp;</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>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 &amp; disembarkation, sea day activities &amp; other activities.</li><li>Identify potential STARS, and assist, train &amp; lead them to success; implement and motivate a culture off ownership &amp; responsibility and provide the necessary guidance/training and information to the Restaurant Team, in accordance with company standards and operational needs.</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>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 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 Restaurant KPI goals (quality &amp; financial) for the Restaurant 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></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 2 years’ experience as a Head Waiter, Assistant Maitre’d, or similar position, within a premium brand hospitality environment. 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.</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 have experience in leading multi-cultural teams and be flexible, stress resistant, and a hands-on team player.</li><li>Guest-focused, service-oriented, positive personality, professional appearance and impeccable hygiene standards are required, with in-depth knowledge of all Public Health Policies; team builder with exceptional work ethic, motivational skills and coaching abilities.</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><li>&nbsp;</li></ul>Position:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Head Waiter&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;&nbsp;&nbsp;&nbsp;&nbsp;Hotel General Manager, Restaurant Manager&nbsp;Direct 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;&nbsp;&nbsp;&nbsp;&nbsp;Restaurant Supervisor,&nbsp;Waiter, Assistant Waiter, Café Attendant, Crew Mess AttendantLine manager:&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

JAPAN - Japanese Speaking Head Waiter

As a Viking Shipboard Leader, you represent Viking’s values and leadership philosophy (Hávamál). 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. You are an exceptional role model for the Viking Family and have strong motivation to achieve the company’s goals and objectives. You are flexible, stress resistant, focused, and a truly committed team member. PURPOSE OF POSITION<ul><li>The Sous Chef assists the Chef de Cuisine and/or Executive Chef to oversee the entire assigned Galley operation, by consistently monitoring and checking all food preparation areas over the course of the day and controlling the opening &amp; service hours of the Service Line.</li><li>You are required to be in charge and in full control of the Galley operation of the assigned area in the absence of the Chef de Cuisine or/and Executive Chef.&nbsp;</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>Hold excellent cooking skill, with the flair and creativeness to enhance buffet presentations; control the breakdown after each service, in conjunction with the Chef de Partie.</li><li>Work closely with the Kitchen Steward in order to accomplish tasks related to inventory, equipment control &amp; maintenance etc.; countercheck daily Storeroom deliveries, for accuracy; regularly check fresh produce chillers, together with Galley Management, to avoid shortages/wastage during the cruise; ensure proper use of the menu checklist and recipe reviews.</li><li>Ensure that all Galley personnel transport their provisions with the correct utensils.</li><li>Assist in conducting the Dinner Service Line, which includes but is not limited to, ensuring smooth and efficient service, presentation, and final plating; and tour all outlets during service hours.</li><li>Minimize equipment loss/damage and maintain immaculate cleanliness standards by enforcing “clean as you go” work habits in relevant areas, and 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.</li><li>Be present during loadings for quality control and assurance; assist the Executive Chef with supervising the Galley operation and preparing requisitions for all Catering equipment.</li><li>Ensure that the Galley/adjacent areas are ready for any announced and/or unannounced Public Health inspections, done either by the Ships’ Management or local authorities (public health inspectors). The Sous Chef must be present for all inspections; ensure that all menus, recipes, methods, and specifications are adhered to, and are in line with the quality and cleanliness of all Public Health Policies and Viking’s STAR Service Standards.</li><li>Assist the Executive Chef with preparing additional working schedules (Embarkation Day, Special Functions, etc.) for Galley personnel; have an in-depth understanding of the working hours policies and 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>Appoint and enforce specific job responsibilities to all key personnel working under the direction of the Sous Chef 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>Always uphold impeccable grooming standards within your team 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, to prevent unnecessary loss or damage.</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>Temporarily replace/takeover the Chef de Cuisine’s position (with necessary training), at any given time.</li><li>This document describes the primary activities, duties, and responsibilities of this position. Your manager or supervisor may assign additional duties and responsibilities to you.</li></ul>&nbsp;YOUR PROFILE<ul><li>A required minimum of eight years’ culinary experience, including three years as a Sous Chef or similar position, within a premium brand hospitality environment; advanced culinary skills are 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 have experience in leading multi-cultural teams; flexible, stress management (how stress is brought into the team) abilities, committed team player, exceptional work ethic, effective communications skill; strong administration skills are preferred and must be proficient with PC based databases, spread sheets, and word processing systems.</li><li>Guest-focused, service-oriented, positive personality, professional appearance and impeccable hygiene standards are required, with excellent knowledge of all Public Health Policies</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;&nbsp;Position:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Sous Chef&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&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;&nbsp;Executive ChefDirect reports:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Direct reports:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Chef de Partie, Assistant Chef de Partie, Cook, Assistant CookLine manager:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Chef de Cuisine or/and Executive Chef&nbsp;&nbsp;

JAPAN - Japanese Speaking Sous Chef

Job Ads Ελλάδα - Page 87

japan - japanese speaking stateroom steward/ess

Viking

river - utility

Viking

river - commis de cuisine

Viking

river - trainee cook

Viking

japan - japanese speaking restaurant manager

Viking

japan - japanese speaking bartender

Viking

japan - japanese speaking concierge

Viking

japan - japanese speaking chef de partie

Viking

japan - japanese speaking head waiter

Viking

japan - japanese speaking sous chef

Viking