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SeaCrete Hotels operate in Chania since 1990 in the area of Apokoronas.SeaCrete Hotels is a fast growing business entity, currently operating with 3 hotels, targeting All inclusive, Beach, Family, 5 stars' vacations.Currently SeaCrete Hotels are looking to hire a successful Assistant Operations Manager.As an Assistant Operations Manager, you'll be looking to maximize the potential of your assigned business goals by cooperating closely with the Operations Manager of SCH delivering excellence in execution.This is a key role for someone who wishes to become a mature hospitality professional within the industry, in a growing and challenging marketplace.If you have talent and motivation, you'll find support and encouragement in every step of the way.Key Accountabilities• Achieve annual Operations KPIs targets with specific focus on:<ol><li>People management,</li><li>Food &amp; Beverage</li><li>Reviews (1000 clients per day on a full basis from April to November)</li></ol>• Ensure with the support of the HR department that the staff is equipped and performs at maximum level• Continuously monitor and improve ratings• Execute the operational plan to meet business and people objectives as well as client requirements.• Meet goals and KPIs for operational excellence in execution. Monitor closely the implementation and results.• Drive competitive performance in Client Satisfaction Survey.Essential Requirements• Bachelor's Degree in Hospitality Industry or other related field.• Excellent command of written and spoken English.• Proven Record in TripAdvisor and holιday check.• Use of KPIs with the help of Review Pro.• Use of technology for F&amp;B cost and salary cost.• Use of technology for on-line sales.• 5-7 years of Resort Operation Experience in a reputable and progressive or similar Resort (All inclusive, 4+ / 5 stars).• Local end to end operational plan development and implementation.Skills &amp; Capabilities• Eye for detail and excellence in execution.• Cooperation competencies &amp; people management.• High level of communication, influencing and negotiation skills.• Analytical skills and problem solving capability.• Developing and maintaining relationships with external suppliers and internal stakeholders.• Strategic thinking and decision making.• Ability to maintain a high level of professionalism and confidentiality.

ASSISTANT OPERATIONS MANAGER

Part of our Front Office team on our River vessels, the Hotel Manager responsible for guest satisfaction and profitability through efficient administration, excellent service, and staff supervision. The Hotel Manager reports to Corporate Operations Manager.&nbsp;&nbsp;WHAT YOU WILL DO ON BOARD<ul><li>Manage entire hotel operation on board according to company standards</li><li>Lead and motivate team according to Viking Philosophy</li><li>Ensure highest level of cleanliness, hygiene, and order in all areas</li><li>Responsible for cost control, adherence to budgets, and inventory management</li><li>Anticipate guest needs, handle complaints, and participate in onboard events</li><li>Supervise and support F&amp;B department and crew working hours, days off, and vacation scheduling</li></ul>&nbsp;On board our ship&nbsp;<ul><li>Uniforms, laundry and unlimited Wi-Fi are free of charge for all crew members</li><li>Lodging and meals are provided to you by Viking onboard&nbsp;</li><li>Travel to/from the ship provided by Viking (first and last journeys of the season)</li><li>Dedicated crew areas and activities&nbsp;</li><li>Sundeck area for crew use</li></ul>&nbsp;Employee benefits<ul><li>Paid vacation&nbsp;</li><li>Referral program&nbsp;</li><li>Loyalty bonuses&nbsp;</li><li>Health and accident insurance&nbsp;</li><li>Payments into a pension fund&nbsp;</li><li>Child allowance for children aged under 18 years&nbsp;</li></ul> ABOUT YOU<ul><li>Hospitality degree required (min. Diploma in Hotel Management)</li><li>Minimum of 3 years previous experience required in similar position</li><li>Fluent in English with excellent oral and written communication skills</li><li>Exceptional leadership skills and ability to handle confidential information discreetly</li><li>Ability to maintain impeccable hygiene standards, extensive walking and standing required</li></ul>

RIVER - Hotel Manager

PURPOSE OF POSITION<ul><li>The Bar Waiter ensures the efficient operations of beverage services in the assigned food and beverage (F&amp;B) areas.</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>Take ownership of assigned station, with approximately 25 to 30 guests, and bars including coffee stations and sundecks; serve drinks and assist with preparing cocktails, in accordance with company standards; maintain in depth knowledge of all Bar Menus.</li><li>Ensure all Guests are charged according to company standards and account procedures, should Guests be incorrectly charged, ensure to advise the Supervisor on duty.</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>Ensure cost control and adhere to set budgets; conduct stock takes and inventory, according to company procedures; ensure the correct storage of stock; maintain par levels.&nbsp;</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>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.&nbsp;YOUR PROFILE<ul><li>A required minimum of two years’ experience as a Bar Waiter or similar position, within a International premium brand hospitality and/or bar environment; must have in depth beverage knowledge (wines, spirits, and cocktails, etc.); must demonstrate the ability to work independently.</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,&nbsp;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;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Bar WaiterSupervisor:&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;Beverage Manager, Sommelier, Bar Tender&nbsp;Gives instructions to:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Resort Deck Attendant, Bar UtilityReceives instructions from:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Beverage Manager, Bartender, Restaurant Manager, Hotel General Manager, Corporate Operations Manager 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 Bar Waiter/ess

High School Assistant PrincipalSchool:&nbsp;High SchoolReports to:&nbsp;High School PrincipalSchool Year:&nbsp;2025-2027ACS Athens seeks an experienced&nbsp;High School Assistant Principal&nbsp;to support the High School Principal in fostering a rigorous, student-centered learning environment. This leadership role requires expertise in instructional innovation, faculty development, technology integration, and a deep understanding of the American curriculum and standards. The&nbsp;High School Assistant Principal&nbsp;will play a critical role in advancing academic excellence, student well-being, and school operations while strategically driving innovation and continuous improvement.Responsibilities1. Strategic Instructional Leadership<ul><li>Collaborate with the High School Principal to establish and implement long-term academic goals and initiatives.</li><li>Lead curriculum enhancement and instructional transformation, ensuring alignment with ACS Athens' mission.</li><li>Provide strategic oversight for instructional methodologies, classroom management, and student engagement strategies.</li><li>Oversee assigned academic departments, ensuring high standards of teaching and learning.</li><li>Serve as acting Principal in the High School Principal's absence.</li></ul>2. Faculty &amp; Staff Development<ul><li>Participate in faculty recruitment and retention strategies, including candidate evaluation, interviews, and hiring decisions.</li><li>In collaboration with the Principal, Dean of Academics and PD team develop and implement professional growth initiatives, coaching, and mentorship programs for faculty.</li><li>Supervise and evaluate faculty performance, including substitute teachers and interns.</li><li>Assist in creating the master schedule for instructional assignments.</li><li>Lead faculty development workshops to promote data-driven instruction, innovation, and digital integration.</li></ul>3. Curriculum Innovation &amp; Academic Program Development<ul><li>Oversee curriculum development, ensuring rigorous academic standards and alignment with global best practices.</li><li>In collaboration with the High School Principal monitor new course proposal processes and strategic expansion of academic offerings.</li><li>Ensure cross-disciplinary collaboration to foster interdisciplinary learning experiences.</li><li>Collaborates with the MAP Coordinator to schedule and implement MAP testing and data-driven academic interventions.</li><li>Supervise and enhance extracurricular and co-curricular programs that promote holistic student development.</li></ul>4. Student Support &amp; Well-being<ul><li>Provide strategic oversight of student support services, ensuring alignment with restorative justice and well-being initiatives.</li><li>Lead the implementation of the High School Student Conduct Model, overseeing attendance, behavioral interventions, and mediation processes.</li><li>Work closely with faculty, counselors, and the Child Study Team to develop personalized student interventions.</li><li>Lead the development of programs that foster character development, student leadership, and responsible citizenship.</li></ul>5. Community Engagement &amp; Public Relations<ul><li>Serve as a liaison between the school and the broader community, including parents, external organizations, and educational stakeholders.</li><li>Lead parent engagement initiatives, including presentations, informational sessions, and special events.</li><li>Develop communication strategies that enhance school-community collaboration.</li></ul>6. Resource &amp; Operations Management<ul><li>Oversee campus safety measures, including emergency preparedness, security protocols, and crisis management.</li><li>Direct faculty in coordinating field trips and off-campus educational experiences, ensuring alignment with citizenship and academic models.</li><li>Lead the logistics and supervision of faculty and student schedules, ensuring smooth daily operations.</li></ul>7. Professional Growth &amp; Leadership Development<ul><li>Participate in executive-level professional development, contributing to school-wide leadership strategies.</li><li>Engage in professional organizations and conferences to remain at the forefront of educational leadership trends.</li><li>Lead cross-divisional initiatives that strengthen collaboration across the school.</li></ul>8. Additional Responsibilities<ul><li>Perform other duties as assigned by the President or the High School Principal to further institutional growth and innovation.</li></ul>Required Qualifications &amp; Skills1. Instructional Leadership &amp; Faculty Development<ul><li>Experience in educational leadership, curriculum planning, and instructional innovation.</li><li>Proven ability to mentor, coach, and develop faculty through high-impact professional learning.</li><li>Expertise in data-driven decision-making to enhance student learning outcomes.</li></ul>2. Advanced Technology Integration &amp; Digital Innovation<ul><li>Expert proficiency in educational technology, including Moodle, Skyward, and emerging ed-tech platforms.</li><li>Strong leadership in technology-enhanced learning, blended instruction, and data analytics for academic tracking.</li><li>Experience in AI-driven assessment tools and adaptive learning technologies.</li></ul>3. Curriculum Development &amp; Academic Standards<ul><li>Comprehensive knowledge of the American curriculum, instructional standards, and accreditation requirements.</li></ul>4. Student Support &amp; Holistic Development<ul><li>Strategic leadership in restorative justice, student wellness programs, and behavioral intervention models.</li><li>Experience in leading diverse student support programs, including academic coaching and social-emotional learning.</li><li>Strong background in working with Child Study Teams, student services, and inclusive education strategies.</li></ul>5. Executive Leadership &amp; Administrative Competencies<ul><li>Valid U.S. teaching license with administrative certification or equivalent credentials.</li><li>Master's degree (or higher) in Educational Leadership, Curriculum &amp; Instruction, or a related field.</li></ul>6. Commitment to ACS Athens' Mission &amp; Vision<ul><li>Passionate about student-centered education and fostering a globally-minded, inclusive learning environment.</li><li>Strong leadership in collaborative decision-making, communication, and educational innovation.</li><li>Dedicated to continuous professional growth and thought leadership in international education.</li></ul>Position DetailsThe&nbsp;High School Assistant Principal&nbsp;is expected to report on August 20, 2025, to engage in New Faculty Orientation and institutional training.Why Join ACS Athens?At ACS Athens, we are committed to excellence in education, student-centered innovation, and global leadership. If you are a forward-thinking educational leader ready to drive transformational change, we invite you to apply!Application Procedure:To be considered for this position, please complete this&nbsp;form&nbsp;in English by submitting the following:<ul><li>Resume/CV highlighting relevant experience.</li><li>Cover letter connecting your professional journey to the ACS Athens mission.</li><li>Contact information for three professional references.</li><li>A brief self-introduction video (via&nbsp;Vimeo&nbsp;or another supported format) sharing your vision for leadership at ACS Athens.</li></ul>

High School Assistant Principal

PURPOSE OF POSITION<ul><li>The Restaurant Manager 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>You are required to implement and maintain all service standards as determined by the Corporate Office, and it is your duty to provide your team with ongoing training and support.</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>Organize and execute F&amp;B related ship functions and special events; conduct daily menu presentations, in conjunction with the Executive Chef.</li><li>Estimate &amp; plan consumption, ordering and forecasts, and maintain inventories at par level; conduct inventories on a monthly basis and create accurate &amp; realistic quarterly orders, with a business-orientated mindset, contributing to the financial success of our company.</li><li>Organize the opening &amp; closing routines for your entire team and schedule opening &amp; closing hours for all your outlets, depending on Guests’ and operational needs; demonstrate ownership for all maintenance related matters in the Restaurant Department.</li><li>Identify opportunities to improve service delivery in accordance with Viking’s STAR Service Standards, by incorporating feedback from the Restaurant Team.</li><li>Greet and welcome our Guests and check on their well-being, while on duty, at all times</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>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>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; assign crew for dis-/embarkation and luggage duty.</li><li>Identify potential STARS, and assist, train &amp; lead them to success; implement and motivate a culture of 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>Ensure that all Human Resources related issues are handled properly and fairly, in line with Viking’s Policies, Procedures and Code of Conduct.</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.&nbsp;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.</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; strong administration skills are required 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 in-depth knowledge of all Public Health Policies; team builder with exceptional work ethic, motivational skills, training, and coaching abilities.</li></ul> GUIDELINES AND REGULATIONS&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<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.&nbsp;&nbsp;</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;Restaurant Manager&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;&nbsp;Hotel General ManagerDirect reports:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Head Waiter, Restaurant Supervisor, 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;Hotel General Manager

JAPAN - Japanese Speaking Assistant 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>The Beverage Manager ensures the efficient operations of all bar lounges, bars, restaurants, special events and all Guest areas, where beverage service activities take place.</li><li>You are required to be hands on during peak service periods by ensuring that beverage operations, sanitation, environmental &amp; maintenance procedures are in line with the company’s policies and procedures, as well as to assist in the organization of duties, not directly related to the Beverage Department. It is your duty to monitor all system reports related to Beverage Services.</li><li>You are responsible for creating 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>Liaise with the Restaurant Manager in order to compile &amp; supervise beverage sales made by the Restaurant Team; continuously monitor all reports related to sales, revenue, cost and inventory and present suggestions to the Hotel General Manager, if and/or when necessary.</li><li>Maintain &amp; control the ship’s Beverage Stock Holding and work closely with the Inventory Manager, for future orders; place durable orders as per the loading schedule; maintain durable par levels, at all times; oversee the opening &amp; closing of all Beverage outlets with proper manning and necessary mis en place; conduct daily menu presentations, in conjunction with the Executive Chef and Sommelier.</li><li>Assist the Hotel General Manager in the organization and execution of Bar/Lounge related ship functions and special events, and provide support in other functions, as required.</li><li>Organize, manage and motivate the Beverage Department, with particular focus on sales, promoting Viking’s Destination Beverage Package.</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>Participate in loadings and waste management; assign crew for dis-/embarkation and luggage duty.</li><li>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>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; personally follow up on all Guest complaints and report such incidents to the Hotel General Manager and Guest Log.</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>Ensure that all Human Resources related issues are handled properly and fairly, in line with Viking’s Policies, Procedures and Code of Conduct.</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 Bar KPI goals (quality &amp; financial) for the Bar 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.&nbsp;YOUR PROFILE<ul><li>A required minimum of 3 years’ experience as a Beverage Manager or similar position, within a premium brand hospitality and/or bar environment.</li><li>Fluent in Japanese and English - must have excellent Japanese and English communication skills to clearly communicate to the Beverage Team and Guests.</li><li>Must have experience in leading multi-cultural teams and be flexible, stress resistant, and a committed team player.</li><li>Strong administration skills are required 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, 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></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;Beverage Manager&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;&nbsp;&nbsp;&nbsp;Hotel General Manager,&nbsp;Associate General ManagerDirect 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;Sommelier, Bartender, Bar Waiter, Resort Deck 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;Associate General Manager

JAPAN - Japanese Speaking Beverage Manager

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 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

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

PURPOSE OF POSITION<ul><li>The Waiter&nbsp;ensures efficient&nbsp;food and beverage&nbsp;(F&amp;B)&nbsp;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>&nbsp;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&nbsp;mise-en-place&nbsp;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&nbsp;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&nbsp;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.&nbsp;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 English - must have excellent 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&nbsp;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>&nbsp;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;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;&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;&nbsp;Assistant Waiter, Café Attendant, Crew Mess Attendant, if applicableReceives instructions from:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Hotel General Manager, Executive Chef, Restaurant Manager, Sommelier, Head Waiter, Restaurant Supervisor&nbsp;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.

OCEAN - Waiter

UNIC Athens, the University of Nicosia's academic and research base in Greece, combining internationally ranked teaching with state-of-the-art facilities, is seeking a Senior Communications Manager to join its team.The successful candidate will own UNIC’s communications strategy and execution in Greece and Cyprus, and support other priority markets as needed. He/she will lead narrative development for UNIC Athens, UNIC Nicosia and future campuses, manage PR agency partners to world‑class standards, and deliver sustained, high‑quality coverage and reputation outcomes across media, policy, and stakeholder ecosystems. He/she will operate comfortably at both strategy and hands‑on levels, in Greek and English, in fast, politicized environments across jurisdictions.Responsibilities:Strategy and Planning:&nbsp;<ul><li>Build a 12‑month integrated communications plan for Greece and Cyprus (earned/owned/shared/paid), with quarterly OKRs and budget and provide a scalable playbook for additional markets as needed.</li><li>Message architecture: define narratives and proof points for UNIC Athens and UNIC Nicosia (academics, research, clinics/placements, innovation, social impact). Localize global stories for GR &amp; CY and adapt for other geographies as needed.</li><li>Develop a cross‑market newsroom operating model (cadence, calendar, approvals, QA) across press, web, and other media.</li></ul>Media Relations and Issues Management:&nbsp;<ul><li>Own tiered media mapping for Greece and Cyprus (national, broadcast, digital, education, business, health, tech) and cultivate deep editor/journalist relationships in both markets.</li><li>Be the day‑to‑day lead for PR agency partners in Greece and Cyprus: set SOW, KPIs, and review cycles, and drive quality control on pitches and press materials.</li><li>Act as senior press officer: brief spokespeople, place interviews, run press briefings, and handle tough inquiries across markets.</li><li>Monitor policy and public discourse around higher education and private/non‑state institutions in both countries and prepare rapid‑response lines.</li><li>Crisis comms: bi‑country risk register, holding lines, Q&amp;As, escalation matrix, live monitoring, and post‑mortems.</li></ul>Content and Thought Leadership:&nbsp;<ul><li>Own Greek‑language press releases, op‑eds, bylines, speechwriting, and social copy for GR &amp; CY, and ensure flawless Greek and strong, idiomatic English.</li><li>Package research/impact stories with data, case studies, and third‑party validators; pitch exclusive angles to tier‑1 in both markets.</li><li>Maintain executive visibility program (media columns, panels, podcasts; speaker abstracts, briefing books) spanning GR &amp; CY with selective international extensions.</li></ul>Digital, Social and Owned Channels:&nbsp;<ul><li>Run the Greece &amp; Cyprus editorial calendars across the web and coordinate with global channels for coherence and amplification.</li><li>Ensure Greek/English parity and accessibility, and enforce tone‑of‑voice and brand standards across markets.</li><li>Oversee measurement stack (social listening, media monitoring, SEO basics for newsroom posts) and bi‑countrymonthly reporting.</li></ul>Operations, Budget and Governance:&nbsp;<ul><li>Maintain a media kit, boilerplates, fact sheets, and spokesperson bios applicable across markets.</li></ul><ul><li>Implement approvals, legal/compliance checks (incl. data protection) in both jurisdictions, and record‑keeping.</li></ul>&nbsp;Desired Outcomes:&nbsp;<ul><li>Share of Voice &amp; Sentiment (GR &amp; CY): Achieve leadership SOV vs named peers across both markets, and maintain net‑positive sentiment and message pull‑through on priority themes (quality, research, student outcomes, societal impact).</li><li>Tier‑1 Wins Across Markets: Secure recurring placements/interviews/op‑eds in top national outlets in Greece and Cyprus (plus sector media) and establish relationships that yield proactive asks for UNIC commentary.</li><li>Crisis Readiness (Bi‑country): Standing playbooks, trained spokespeople, and &lt;60‑minute response cadence for high‑risk issues in both markets.</li><li>Stakeholder Buy‑in: Consistent alignment with executive leadership, Schools, Admissions, Legal/Compliance, and external partners (e.g., clinical networks) on comms priorities across markets.</li></ul>&nbsp;Qualifications:Education:<ul><li>Bachelor’s degree in Communications/PR or related field.</li><li>A master's degree will be considered an advantage</li></ul>Experience:7-10+ years in Communications/PR with at least 5 years owning Greek media relations for a complex or regulated brand (education/health/tech/public policy preferred) and strong exposure to the Cypriot media landscape (or vice‑versa, with clear evidence of rapid ramp in the other market).Required Skills:&nbsp;<ul><li>Demonstrable current relationships with national editors/journalists in Greece and Cyprus, and a strong booking track record in at least one and credible momentum in the other.</li><li>Proven multi‑market agency management (SOWs, retainer optimization, quality control).</li><li>Crisis/issue management experience with rapid response and executive counsel.</li><li>Strong writing portfolio (press releases, op‑eds, speeches) and content packaging skills.</li><li>Data‑aware: comfortable with media monitoring, social listening, and reporting dashboards.</li><li>Fluent in both Greek and English.</li></ul>Personal Attributes:&nbsp;<ul><li>Stakeholder influence</li><li>Executive presence</li><li>Editorial judgment</li><li>Tenacity under pressure</li><li>Structured planning and prioritization</li><li>High integrity and discretion</li></ul>&nbsp;Application Procedure:&nbsp;Interested candidates should submit the following documents through:<ul><li>Cover Letter: Describe your interest in the position and how your background aligns with the role.</li><li>Curriculum Vitae (CV): Detailed CV highlighting relevant experience and achievements.</li><li>References: Contact information for at least two references.</li></ul>

Senior Communications Manager - UNIC Athens

The Department of Information Technology, Cybersecurity, and Computer Science at Deree – The American College of Greece is seeking a motivated and technically proficient Lab Assistant. This position is ideal for individuals eager to contribute to the effective operation of our lab environments, with a focus on IT product configuration, server management (Linux &amp; Microsoft), and network equipment support.Job Responsibilities:<ul><li>Provide hands-on assistance in configuring and maintaining lab environments, focusing on Microsoft technologies such as Windows Server, Office 365, and Azure services.</li><li>Assist in the installation, configuration, and maintenance of servers, ensuring optimal functionality and security.</li><li>Support the configuration and management of network equipment (routers, switches, firewalls) to ensure efficient and secure lab operations.</li><li>Oversee system performance, addressing any technical issues to minimize downtime for students and faculty during lab sessions.</li><li>Set up and maintain hardware in the labs, including desktops, laptops, printers, and other devices.</li><li>Manage the installation and licensing of academic software packages, development tools, and security suites.</li><li>Ensure all lab systems and networks align with university IT security policies and industry best practices.</li><li>Perform any other duty as assigned by the supervisor.</li></ul>Required Qualifications:<ul><li>A degree or diploma in Information Technology, Computer Science, or a related field is preferred. Current students or recent graduates with strong technical skills are encouraged to apply.</li><li>Hands-on experience with Microsoft technologies (Windows Server, Office 365, Azure, Active Directory), Linux server configuration, and Virtualization Environments.</li><li>Basic experience in server setup, configuration, and management.</li></ul>General Skills:<ul><li>Competency in network configuration and troubleshooting, including experience with routers, switches, and firewalls.</li><li>Ability to communicate complex technical concepts clearly to both technical and non-technical audiences.</li><li>Strong troubleshooting abilities with a focus on resolving technical issues efficiently.</li></ul>This position provides valuable opportunities for professional development, including the potential to earn industry-recognized certifications in Microsoft technologies, networking, and cybersecurity. The American College of Greece is committed to supporting the lab assistant’s growth, offering the necessary resources and guidance to help achieve these credentials.

Full-time Laboratory Assistant

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 English - must have excellent 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;

OCEAN - Sous Chef

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 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>Fluent in English - must have excellent 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

OCEAN - Chef de Cuisine

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

Reservation Processing: Handle reservations across various channels, maintaining accurate records in the Opera Property Management SystemRate and Package Knowledge: Possess thorough understanding of room types, rates, and packages to support the commercial strategy set by revenue managementCommunication and CRM Management: Manage daily communications, maintain files, and create quotations and confirmations using CRM systemsFront Desk Liaison: Coordinate with front desk staff to relay reservation details and manage cancellations or modificationsRate Monitoring and Forecasting: Conduct daily rate checks, monitor room availability, and assist in forecasting room revenue and occupancyCustomer Service Excellence: Provide exceptional customer service, including local recommendations and guidance, while adhering to operational standardsWhat will you bring?Previous experience in reservations or front office, ideally within the Tourism/Hospitality or Luxury industryFluency in French&nbsp;and EnglishA degree or diploma in Tourism or Hospitality is beneficialFamiliarity with Hospitality Software (Opera, Fidelio, Protel, Ermis, etc.) is advantageousExcellent verbal and written communication abilities, particularly in customer-facing scenariosFlexible and adaptableWhat we offerTeamBecoming a member of an organization that cares about its people, the environment, and the local communities.Grow&nbsp;Have room to grow and develop via numerous opportunities for learning, professional development, and career advancement.CareCompetitive remuneration package.Private health insuranceFlexible working model

Rooms Reservation Agent

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;

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