ocean - waiter

As a Viking Shipboard Team Member, you represent Viking’s values and our Service Standard, STAR Service. You are a hospitality professional with a passion for excellence. Viking will empower you with the skills, knowledge and tools to succeed in your role onboard. At Viking, we are committed to each other and our Guests through a shared set of values. We strive to be the best, we always impress our Guests and we care for each other as a family. By working for Viking, you embody our world-class service culture and become a valued part of our Viking Family.

PURPOSE OF POSITION

• The Waiter ensures efficient food and beverage(F&B)operations and maintains high productivity, quality, and guest-service standards in accordance with Viking’s STAR Service Standards.

• It is your responsibility to create a friendly, guest-orientated service culture to ensure Guest satisfaction.

YOUR RESPONSIBILITIES

• Manage, control and organize the assigned service station, while supervising 2 to 4 Assistant Waiters and/or Café attendants; manage, control & organize room service orders and dispatch, when instructed.

• Manage restaurant reservations and seating requirements, when instructed.

• Conduct stock takes and inventory, according to company procedures, as required.

• 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.

• 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.

• 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 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.

• Take ownership of the assigned areas of responsibilities in any F&B outlet, according to direction from the relevant Supervisor; assist in other departments and/or perform additional duties, as necessary.

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 a Waiter or similar position, within a premium brand hospitality environment; shipboard experience in the position is required.

• Solid F&B and allergy knowledge is a must.

• Must demonstrate the ability to work independently.

• 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 English - must have excellent English communication skills to clearly communicate to the Restaurant Team and Guests.

• BBe 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 all Public Health Policies 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.