japan - japanese speaking assistant waiter

PURPOSE OF POSITION

• The Assistant Waiter ensures efficient food and beverage (F&B) operations and maintains high production, productivity, quality, and guest-service standards in accordance with Viking’s STAR Service Standards.
• It is your responsibility to create a friendly, guest-oriented service culture to ensure Guest satisfaction.

YOUR RESPONSIBILITIES

• Learn and use appropriate food and wine terminology & pronunciation, to enhance the Guest's dining experience; become familiar with menu descriptions and wine lists, in order to discuss items appropriately with guests.
• Have full knowledge of Vikings F&B options & ships activities; present F&B menus to Guests, suggest dinner courses, appropriate wines and answer questions regarding menu and wine selections.
• 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.
• Serve food and beverages efficiently and in a courteous manner, according to company standards and procedures.
• Prepare and perform F&B activities (i.e. cocktail parties and Tea Time) and special events, as assigned.
• Keep & store any assigned inventory stock, in accordance with set par-levels, following Safety and Sanitation Rules and Regulations.
• Establish effective employee relations and maintain the highest level of professionalism, ethics, and positive attitude towards all Guest and employees.
• 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).
• 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 & polish equipment, glassware and flatware.
• Ensure mise-en-place for all areas of responsibility are prepared 15 minutes prior to service.
• 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.
• 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.
• 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 & disembarkation, sea day activities & other activities.
• 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.
• Uphold impeccable grooming standards at all times by complying with Viking’s Image and Uniform Standards.
• Ensure that company property is appropriately secured and protected, especially during rough weather conditions, in order to prevent unnecessary loss or damage.
• 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.
• Become knowledgeable about itinerary-related ports of call, shore excursions and shipboard activities such as events, entertainment and programs.
• Have strong motivation to achieve the company goals and objectives (quality and financial) for the Restaurant Department.
• Have full knowledge about safety & security procedures and can operate in line with all Public
• Health, Environmental and Safety & Security Policies; participate in all training concerning onboard training, safety & security, fire prevention, evacuation exercises as required by the company.
• Assist in other departments and/or perform additional duties, upon instruction from supervisors.

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

• 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&B and allergy knowledge.
• Must demonstrate the ability to work independently; shipboard experience is an advantage.
• Must be a minimum age of twenty-one (21) years old; physically fit and in good health; must be able to carry heavy items and stand, kneel, and bend for prolonged periods of time.
• Fluent in Japanese and English - must have excellent Japanese and English communication skills to clearly communicate to the Restaurant Team and Guests.
• Must be flexible, stress resistant, and a committed team player with an exceptional work ethic.
• Guest-focused, service-oriented, positive personality, professional appearance, and impeccable hygiene standards, with excellent knowledge of sanitary standards are required.

GUIDELINES AND REGULATIONS

• Implement Standard Operating Procedures & STAR Service Standards within the department.
• Ensure appropriate appearance and clothing according to the updated Grooming Standards.
• The company reserves the right to change/extend this job description if necessary, at any point of time during her/his employment.

Position:                      Assistant Waiter 

Supervisor:                                      Restaurant Manager, Restaurant Supervisor, Head Waiter, Waiter

Gives instructions to:                   Café Attendant, Crew Mess Attendant, if applicable

Receives instructions from:     Hotel General Manager, Executive Chef, Restaurant Manager, Head Sommelier, Head Waiter, Restaurant Supervisor