HEAD WAITER/ESS

MAIN 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.
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.
Regularly inspect that the mise-en-place for all areas are prepared 15 minutes prior to service.
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.