Head Waiter (Japanese Fluency) – Viking Cruise – Jakarta

Job Description

Tasks and 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; manage service according to Guest flow, embarkation & disembarkation, sea day activities & other activities.
• Identify potential STARS, and assist, train & lead them to success; implement and motivate a culture off 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.
• 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.

Requirements :

• A required minimum of 2 years plus experience as an Head Waiter 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.