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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

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