To ensure a friendly and professional service at the bar, lounge and the sundeck to the fullest satisfaction of our guests and in accordance with Viking Standards and Operating Procedures.


· Operation of bar procedures according to company SOP standards (e.g. menus, decoration, appearance)

· Organization and execution of F&B related ship functions and special events

· Preparing and serving drinks in accordance with company standards

· Preparation and set up of Café Lunch in the lounge in co-operation with the Executive Chef and Maître D’Hotel / F&B Manager, and the Bar Manager

· Ensuring highest level of cleanliness within bar, pantry, lounge, sundeck in accordance with HACCP standards

· Cost control for bar in accordance with the budget

· Correct handling of all products, materials and equipment (glasses, cutleries, and stock items etc.)

· Assistance and rotation in the restaurant to work as Chef de Rang, as required by the operational needs and upon instructions from the supervisors

· Establishing of weekly stock order in cooperation with Maître D’Hotel

· Conduction of stock and inventory according to company procedures

· Daily consumption report

· Preparation of opening and closing ships at start and end of season

· Correct storage of stock; establishing of par levels

· Active participation on onboard training programs

· Luggage duty on embarkation and disembarkation day, and participation in loadings

· Participate in the departmental “Daily Reunion”

· Ability to effectively deal with internal & external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve conflicts

· Correct use of wait order system (WOS) on the MXP as per company instructions

“As for conditions — in terms of contracts, special benefits and vacations during the season — Viking is far above average within the industry.”

Job Segment: Event Planning, Waiter, Food Service, Hospitality