RIVER - Hotel Manager

JOB DESCRIPTION - HOTEL MANAGER

FRENCH/SWISS CONTRACT

 

PURPOSE OF POSITION

To manage the Hotel Operations by maintaining an efficient administration system and by creating a friendly and guest-orientated environment to ensure guest satisfaction and repeat business, which in turn will increase revenue and profitability of the company.
To provide at all times an excellent guest service, maintaining high standards and consistency of Food & Beverage quality, Shorex experience, and outstanding customer service, while supervising and coaching the entire staff on board.


YOUR RESPONSIBILITIES

This document is not a definite overview of the expected responsibilities, tasks and duties. Items can be added in the future accordingly. The holder of this statement can be asked to take on other tasks in addition of the ones stated on the paper.

•    Responsible for the entire Hotel operation on board
•    Ensuring that all hotel departments are managed according to the standards
•    Team Leadership in the line of Viking Philosophy (Havamal)
•    Operation of all service procedures according to company standards and guest expectations
•    Stock ordering for the hotel department (F&B, Housekeeping, equipment, etc.)
•    Ensuring impeccable cleanliness, hygiene and order in all areas of the hotel department in accordance with HACCP rules
•    Final inspection and receipt of all supplies and deliveries for the hotel department including supervision and quality checks during loadings
•    Supervision and organization of opening and closing ships at start /end of season
•    Proactive anticipation of guest needs and successful handling of complaints
•    Active participation in all onboard events and special functions
•    Presence in the galley for supporting and controlling purposes
•    Ensuring professional, transparent and efficient flow of communication with all crew (including the nautical department) and the Head Office Basel
•    Ensuring departmental training according to requirement profiles
•    Responsible for cost control and adherence to all set budgets
•    Daily analysis of debtors in accordance with Guest Services Department
•    Conduction of stock takes; inventory according to company procedures
•    Interaction with guests during meal hours in accordance with PSO
•    Responsible for supervision of the crew working hours, days off and vacation scheduling – in the line of the EU Regulations
•    Active involvement in Guest Services and Front Office Department
•    Supervision and  support of a professional and sales orientated service in the F&B Department
•    Fully responsible for the correct use of all MXP applications on board
•    Organization, management, motivation and training of the entire staff on board  
•    Supervision of F&B related ship functions and special events
•    Quality control of the lunch setups in the restaurant and lounge
•    Ensuring highest level of cleanliness within all departments, including but not limited to the rooms division, public areas, restaurant, bar, pantry, lounge, sundeck in accordance with HACCP standard
•    Controlling the weekly stock orders in cooperation with Department Heads
•    Daily analysis of food and beverage consumption
•    Preparation of opening and closing ships at start and end of season
•    Conduct and/or participate in the departmental “Daily Reunions”
•    Control the goods received against the delivery notes. Fully responsible for both information to be correct and matching
•    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 conflict
•    Responsible for the correct manning in the line of the EU Regulations and given budgets


TEAMWORK

•    Outstanding flexibility: must be able to work different times of the day, participate from time to time on departmental tasks (being hands-on and leading by example), work well under pressure and reflect at all times, even under difficult conditions, a positive can-do attitude and the best image of Viking

 

PRODUCT KNOWLEDGE

•    Be fully proficient and knowledgeable about the Hotel Operations, including but not limited to PSO, HM Manual as well as all other departmental manuals and procedures, menu cycle, function sheets, wine menu, whisky menu, bar menu and suite amenity program
•    Become knowledgeable about all itinerary-related ports of call and shore excursions
•    Full knowledge of the daily program
•    Ensure excellent knowledge within all Staff about the SSPB program and be responsible for achieving the company set sales targets  

 

KPI PERFORMANCE

•    Positively contribute in achieving / succeeding the KPI goals (quality and financial) for the entire Ship
•    Strong motivation to achieve the company goals and objectives, as well as own stretch goals

 

SECURITY

•    Full knowledge about safety & security procedures. Participations in all training concerning safety & security, fire prevention, evacuation exercises as required by the company
 

YOUR PROFILE

•    Hospitality degree required (min. Diploma in Hotel Management), and higher level of academic degree (BA, MBA) preferred
•    Minimum of 3 years previous experience required in an upscale cruise line or hotel of comparable size in the similar position in the scope of operation
•    Fluent in English - must be able to address any kind of information in an adequate manner with excellent oral and written English communication skills
•    Exceptional leadership skills
•    Must be able to deal correctly with confidential information and must be discrete
•    Must be well groomed and maintain impeccable hygiene standards
•    Extensive walking required and ability to stand on feet for a long time
•    Hours may vary based upon organizational needs and operational demands
•    Guest focused, service oriented, positive personality and professional appearance
•    Flexible and stress resistant, team player, shows commitment
•    Extensive wine – and bar knowledge
•    Excellent administration skills and computer skills, as well as good understanding of accounting principles


GUIDELINES AND REGULATIONS

•    Implement PSO policies, procedures, standards, as laid out by the Office
•    Ensure appropriate appearance and clothing according to the updated grooming standards
•    Fully align with the company set EU Regulation Guidelines


Position:                                     Hotel Manager
Supervisor:                               Corporate Operations Manager
Gives instructions to:               All Staff on board
Receives instructions from:     Corporate Operation Manager

 

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


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