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Duties & Responsibilities

• Manage, control and organize the assigned service station, while supervising 2 to 4 Assistant Waiters and/or Café attendants; manage, control & organize room service orders and dispatch, when instructed.
• Manage restaurant reservations and seating requirements, when instructed.
• Conduct stock takes and inventory, according to company procedures, as required.
• Learn and use appropriate food and wine terminology & pronunciation, to enhance the Guest's dining experience; become familiar with menu descriptions and wine lists, in order to discuss items appropriately with guests.
• Have full knowledge of Vikings F&B options & ships activities; present F&B menus to Guests, suggest dinner courses, appropriate wines and answer questions regarding menu and wine selections.