餐饮副经理 - Mandarin Speaking Asst. F&B Mgr

职责

负责船上所有服务操作

• 协助餐饮经理处理日常运作和行政事务
• 监管/支缓以欢迎和销售为主的专业餐饮服务
• 与行政总厨商议客人的饮食需要
• 按照危害分析和关键控制点（HACCP），确保绝对的清洁和秩

序

• 根据标准的服务程序操作（如菜单，装饰，）
• 组织和负责船上餐饮相关的事宜和特殊活动
• 负责船上的销售产品，如开胃酒，助消化的食物和葡萄酒
• 在开始和结束巡航季时，准备开船和闭船事宜

管理与鼓励服务人员

• 组织，管理和鼓励餐厅和酒吧（7‐16名员工）
• 管理工作时间表和培训服务部门
• 处理登船和离船当天的行李
• 参与载荷和废物管理

负责成本控制和按照预算标准

• 成本控制（包括按照预算标准处理现货供应/库存）
• 处理餐厅和酒吧区的收银机现金结算

与客人积极联络

• 在用餐时间欢迎和招呼客人
• 与行政总厨协调每天的菜单介绍和展示

主管：餐饮部经理
指示：餐厅和酒吧员工，食品和部分饮料供应商
指令来自：酒店经理，餐饮部经理

职责

• 餐饮副经理需承诺在离开维京后，不能将公司的信息，产品手册，业
  务发展和EDP数据信息，透露给任何第三方，或公开，或保留供个人
  使用。
• 在其违反上述指令的情况下，本公司保留要求赔偿损失，以及对其采
  取法律行动的权利。
• 行为和外观符合VRC PSO的规则和条例。

资历简介

• 有酒店/餐饮行业相关的教育学历
• 在相同或相似的职位上，最少有3年4或5星级运营部门的专业经验
• 有国外经验/船上或豪华酒店行业经验者优先
• 标准的普通话和英语或其他语言技能都具优势
• 服务导向，专注客人需要
• 优秀的管理，组织和沟通能力
• 有柔韧性和抗逆能力，有团队合作精神，个性积极
• 专业的外观

PURPOSE OF POSITION

You are assisting F&B manager onboard for the operation of all food and beverage outlets including lounges, bars, restaurants (max 3 outlets) and special events, alongside the Executive Chef. Due to the size and operations of our vessels. AsstF&B Manager must be hands on during peak services such as focusing on wine and spirits sales during dinner, as well as assisting in the organisationof duties not directly related to the department, such as loading of supplies and rooming of guests. A main focus should be given to customer service in accordance with Viking China Outbound Standards including handling customer service issues on-board

ASSIGNMENTS/RESPONSIBILITIES

• Responsible for the entire service operation onboard
• Assisting F&B Manager on daily operating and administrative issues
• Supervision/support of a professional welcoming and sales orientated F&B Service
• Coordinate with the Executive Chef dietary needs for guests according to manifest
• Ensuring absolute cleanliness and order in accordance with HACCP rules
• Operation of service procedures according to standards (e.g. menus, decoration,)
• Organisationand execution of F&B related ship functions and special events
• Responsible for sales for on-board products such as aperitifs, digestives and wines
• Preparation of opening and closing ships at start and end of season

Management and motivation of the service crew

• Organisation, management and motivation of restaurant and bar (7-16 crew)
• Management of work schedules & Training of service department
• Luggage duty on embarkation and disembarkation day
• Participation in loadings and waste management

Responsible for cost control and adherence to set budgets

• Cost control (incl. stock supply/inventory in accordance to the budget &standards)
• Daily closing of restaurant and bar area cash register

Active liaison with guests

• Welcoming of guests and socialisingduring meal times
• Conduction of daily menu presentation in coordination with the Executive Chef

DUTIES

• The holder of the position undertakes not to pass over the company’s information, manuals, information on business developments and EDP data to any third party or publicize or retain same for personal use after leaving the job.
• The company reserves the right to demand compensation for damages in the event of a breach of this instruction and take legal action against the staff.
• Conduct and appearance in accordance with the rules and regulations of Viking China Outbound

QUALIFICATION PROFILE

• Graduated education within hotel / catering industry
• Min. 3 years professional experience in same or similar position in 4 or 5*operation
• International experience / experience on a ship or the luxury hotel industry is an asset
• Excellent Mandarin and good English skills, other languages are an advantage
• Service oriented and guest focused
• Excellent management, organisationaland communication skills
• Flexibility and stress resistance, team player, commitment, positive personality, professional appearance