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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.