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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