餐饮经理 - Mandarin Speaking F&B Mgr at Viking Cruises

, , -

Full Time

Start Date

Immediate

Expiry Date

08 Aug, 26

Salary

0.0

Posted On

10 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

F&B Management, Customer Service, Staff Training, Cost Control, Inventory Management, HACCP Compliance, Mandarin Proficiency, English Proficiency, Team Leadership, Event Planning, Wine and Spirits Sales, Cash Handling

Industry

Travel Arrangements

Description

职位概况餐饮经理负责与行政总厨管理所有的食品和饮料区，包括在观景廊，酒吧，餐厅（最多3个区域）和特别活动。鉴于我们船的规模和作业，餐饮经理必须在高峰期间，加入服务，如在晚餐期间专注于葡萄酒及烈酒销售，以及协助不直接相关的部门，例如协助装载货物的和安排客人住宿。一个主要的重点是，提供予客户的服务和处理船上的客户服务问题，都需按照维京外展中国市场专业服务准则（VRC PSO）职位内容 • 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求 • 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 • 负责船上的产品销售，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 • 当酒店经理和酒店副经理不在时，履行酒店经理职责 • 组织、管理和激励餐厅和酒吧员工（7‐16名） • 管理工作时间表和培训服务部门 • 在登船和离船日时负责客人行李的托运、看管及分发 • 参与载荷和废物管理 • 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 • 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任职资格 • 有酒店/餐饮行业相关的教育学历 • 至少三年在四或五星级运营部门相似职位的专业经验 • 有国际/船上或豪华酒店行业经验者优先 • 优秀的普通话和良好的英语技能，会说其它语言者优先 • 以服务为导向，客人为中心 • 优秀的管理、组织和沟通能力 • 灵活、抗压能力强，有团队合作精神，信守承诺，个性积极 • 专业的外表 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 • 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 • 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 • Cost control (incl. stock supply/inventory in accordance to the budget &standards) • Daily closing of restaurant and bar area cash register • Welcoming of guests and socializing during 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 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

Responsibilities

Manage all food and beverage outlets and special events on board in coordination with the Executive Chef. Oversee staff management, cost control, and ensure high-quality customer service according to company standards.