Lead the restaurant floor as the Restaurant Manager’s right hand, running dining outlets independently and coaching the service team to deliver Viking’s STAR service standards from greeting to farewell.
Key responsibilities
- Plan, schedule and assign the service team across sections, and run outlets independently through service
- Assist the Restaurant Manager with menu presentations, F&B functions and special events
- Welcome guests, manage reservations and seating, and handle allergies and special requests
- Coordinate closely with the Executive Chef, galley and bar teams
- Run monthly inventories, stock takes and pest-management logs, and work within restaurant-cost budgets
- Lead, train and develop a multicultural team, upholding grooming, hygiene and public-health standards
You’ll bring
- Minimum 2 years as a Head Waiter or similar in a 5-star shipboard environment; or, without cruise experience, at least 5 years as a Restaurant Manager in a 4/5-star hotel or fine-dining restaurant
- Aged 21 or above, physically fit and in good health
- Fluent English, with confident communication to guests and crew
- Proven leadership of multicultural teams, with strong coaching and service standards
- Guest-focused, positive and immaculately presented
What’s provided
- Meals and accommodation provided on board
- A fixed-term shipboard contract
- An international, multicultural working environment
