Assistant Restaurant Manager

Organize and execute F&B related ship functions and special events; conduct daily menu presentations, in conjunction with the Executive Chef.
- Estimate & plan consumption, ordering and forecasts, and maintain inventories at par level; conduct inventories on a monthly basis and create accurate & realistic quarterly orders, with a business-orientated mindset, contributing to the financial success of our company.
- Organize the opening & closing routines for your entire team and schedule opening & closing hours for all your outlets, depending on Guests’ and operational needs; demonstrate ownership for all maintenance related matters in the Restaurant Department.
- Identify opportunities to improve service delivery in accordance with Viking’s STAR Service Standards, by incorporating feedback from the Restaurant Team.
- Greet and welcome our Guests and check on their well-being, while on duty, at all times
- Be familiar with the Human Resources Manual & Shipboard Training; have an in-depth understanding of the working hours policies & procedures; be familiar with crew contracts and work schedule hours/week, to maintain working hours paperwork and if necessary, correct entries for payroll.
- 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 & operational updates as well as to ensure that your department is performing to Viking’s STAR Service Standards.
- Regularly inspect that the mise-en-place for all areas are prepared 15 minutes prior to service.
- 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 & disembarkation, sea day activities & other activities; assign crew for dis-/embarkation and luggage duty.
- Identify potential STARS, and assist, train & lead them to success; implement and motivate a culture of ownership & responsibility and provide the necessary guidance/training and information to the Restaurant Team, in accordance with company standards and operational needs.
- 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.
- 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 within your team 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.
- Ensure that all Human Resources related issues are handled properly and fairly, in line with Viking’s Policies, Procedures and Code of Conduct.
- 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 and ensure your team are knowledgeable about itinerary-related ports of call, shore excursions and shipboard activities such as events, entertainment and programs.
- Positively contribute to achieving/succeeding Restaurant KPI goals (quality & 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.
- A required minimum of 2 years plus experience as an Assistant Restaurant Manager or similar position, within a 5 Star hospitality and/or restaurant environment; must have basic F&B 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 English and Japanese - must have excellent communication skills to clearly communicate to the Restaurant Team and Guests - the ability to speak additional languages is an advantage.
- Flexible, stress resistant, committed team player and exceptional work ethic is required.
- Guest-focused, service-oriented, positive personality, professional appearance and impeccable hygiene standards, with excellent knowledge of all Public Health Policies are required.