OCEAN - Assistant Restaurant Manager

Viking was founded in 1997 and provides destination-focused voyages on oceans, rivers and lakes around the world. Designed for experienced travelers with interests in science, history, culture and cuisine, Chairman Torstein Hagen often says Viking offers experiences for The Thinking Person®. Viking has more than 250 awards to its name, including being rated #1 for Rivers, #1 for Oceans and #1 for Expeditions by Condé Nast Traveler and voted at the top of its categories by Travel + Leisure.

No other cruise line has ever received these same honors by both publications at the same time. A VIKING LEADERSHIP ROLE 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 The Restaurant Manager 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.

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. 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. YOUR RESPONSIBILITIES 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 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.

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 lugga