OCEAN - Headwaiter Restaurant



Ensure a friendly and professional food and beverage service in the restaurants following the S.T.A.R. Service Experience to the fullest satisfaction of our guests in accordance with Viking Ocean Cruises Standards.

Ability to be self-motivated, and running of outlets independently. Continuously making effort to coach and develop our employees to increase efficiency, and to improve our level of service and company product.     




Responsible for the service operation in assigned area

  • Reporting to Restaurant Manager
  • Fully in charged for all service quality standards in the assigned area.
  • Proper planning, scheduling and assigning staff taking in consideration their capability
  • Welcoming of guests and checking on their satisfaction  during meal times
  • Assist in conducting the daily menu presentation
  • Supporting of a professional and sales orientated F&B Service
  • Ensuring the correct handling of all products, materials and equipment
  • Ensuring absolute cleanliness and order in accordance with PH rules
  • Making sure service procedures are followed according to standards (e.g. menus, decoration) 
  • Organization and execution of F&B related ship functions and special events
  • Orientation and training of all employees according to training plans.
  • Ensuring staff is knowledgeable on all food & beverage offerings
  • All assigned paperwork is completed in the timely manner
  • Responsible for guest satisfaction, and to report all guest related issues reported to Restaurant Manager immediately.
  • Taking care of reservation and seating when instructed
  • Professional and efficient communication with the Executive Chef and the Galley team


Administrational assigned duties

  • Scheduling all restaurant staff
  • Monitoring Time & Attendance system and taking necessary action if needed.
  • Monthly inventory, durable order
  • Guest allergies and special needs
  • Restaurant pest management logs, and PH related conducting of inspections and record keeping
  • Scheduling and conducting of trainings in accordance with VOC standards and operational needs.
  • Guest attendance, cruise  and maintenance report


Management and motivation of the assigned service crew

  • Supervision and motivation of restaurant team
  • Planning and facilitating Food & Beverage training
  • Evaluating employees on a regular and planed bases
  • Developing and Coaching employees


   Responsible for cost control and adherence to set budgets in assigned area

  • All Restaurant related cost control in accordance to the budget
  • Conduction of stock takes; inventory according to company procedures
  • Breakage prevention plan, education of employees 


Supervisor: Restaurant Manager

Gives instructions to: Restaurant team

Receives instructions from:  Restaurant Manager / Hotel Manager / Executive Chef




  • Graduated education within hotel / catering industry or equivalent experience.
  • Min. 1 years professional experience in same or similar position in 4* or 5* operation
  • MUST have shipboard experience in the applied role
  • Strong command of  the English language combined with excellent verbal and written skills, other languages are an asset
  • Ability to lead and motivate people
  • Ability to build strong team focused on quality service and exceeding guest expectation.
  • Excellent management, organizational and communication skills
  • Positive personality, professional appearance
  • Flexibility and stress resistance, team player, showing commitment




Job Description • Contract • Company Rules and Regulations • Onboard ABC •

Viking College • Uniform Regulation • F&B Manual

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

Job Segment: Food Service, Event Planning, Hospitality