JAPAN - Japanese Speaking Head Waiter

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 Head Waiter assists the Restaurant Manager to ensure efficient food and beverage (F&B) operations and maintains productivity, quality, and guest-service standards in accordance with Viking’s STAR Service Standards.

You are required to be self-motivated and run outlets independently, continuously making the effort to coach and develop the Restaurant Team. 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. YOUR RESPONSIBILITIES Plan, schedule and assign staff to their relevant sections, accordingly; assist the Restaurant Manager with conducting daily menu presentations and organizing & executing F&B related ship functions and special events; greet and welcome Guests and check on their well-being, while on duty.

Manage and control Guest reservations and seating, when instructed; communicate Guest allergies and special needs to relevant parties. Ensure professional and efficient communication with the Executive Chef, Galley Team and Bar Team. Conduct accurate monthly inventory’s and assist the Restaurant Manager with creating durable orders. Work within set restaurant-cost budgets; manage tasks related to inventory; conduct stock takes.

Manage and control Restaurant Pest Management Logs in accordance with all Public Health Policies. 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. 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.

Regularly inspect that the mise-en-place for all areas are prepared 15 minutes prior to service. Plan, schedule and assign staff to their relevant sections, accordingly; monitor the Time & Attendance System, in accordance to Maritime Labor Convention (MLC) 2006. 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; man