FOOD&BEVERAGE MANAGER

ABOUT VIKINGViking (NYSE: VIK) was founded in 1997 and provides destination-focused journeys on rivers, oceans and lakes around the world. Designed for curious travelers with interests in science, history, culture and cuisine, Chairman and CEO Torstein Hagen often says Viking offers experiences for The Thinking Person™.
Viking has more than 450 awards to its name, including being rated #1 for Rivers, #1 for Oceans and #1 for Expeditions by Condé Nast Traveler in the 2023 and 2024 Readers’ Choice Awards. Viking is also rated a “World’s Best” for rivers, oceans and expeditions by Travel + Leisure. No other travel company has simultaneously received the same honors by both publications.

FOOD&BEVERAGE MANAGER

PURPOSE OF POSITION You are responsible 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, the Food and Beverage Manager must be hands on during peak services such as focusing on wine and spirits sales during dinner, as well as assisting in the organization of 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 

• 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,) 
• Organization and 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 
• Act as Deputy Hotel Manager when Hotel Manager and Asst. HM are not available 

Management and motivation of the service crew 

• Organization, 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 socializing during meal times 
• Conduction of daily menu presentation in coordination with the Executive Chef 

KPI PERFORMANCE 

• Achieve/succeed the financial and quality KPI goals for the restaurant and bar team 
• Strong motivation to achieve the company goals and objectives 
• Liaise with HM concerning KPI cruise results; ensure that responsible restaurant waiters / bar waiters are kept 
• informed, make suggestions for improvement within the restaurant and bar service areas and work in close relationship with all departments 
• In collaboration with the Hotel Manager, sets stretch goals, and other goals & objectives in relation with the given company plan and makes recommendations how to achieve these goals. 

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 English skills, other languages are an advantage 
• Service oriented and guest focused 
• Excellent management, organizational and communication skills 
• Flexibility and stress resistance, team player, commitment, positive personality, 
• Professional appearance 

GUIDELINES AND REGULATIONS Job Description • Contract • Company Rules and Regulations • Onboard ABC • Viking College • Uniform Regulation • F&B Manual