Responsible for the entire restaurant and bar department
- Set up of written duty rosters for service crew and staff in restaurant and bar (side jobs)
- Organizing, managing and motivating all service staff in restaurant and bar.
- Responsible for the implementation and maintaining of the set RC standards in the restaurant and bar department.
- Handling of seat assignment or monitoring of open seating in due consideration of passengers’ requests
- Greeting of all passengers at beginning and end of every meal
- Responsible for the correct handling of supplement-service and special orders in cooperation with the executive chef
- Control of and assistance with the service in all outlets
- Ordering supplies in cooperation with the Hotel Manager.
- Responsible for the organisation of the loading and checking of all relevant supplies
- Responsible for the proper storing of all restaurant supplies and equipment
- Responsible for the correct handling of all food stock, as well as all the equipment in the restaurant and bar department
- Responsible for an impeccable cleanness, hygiene and tidiness in the restaurant and bar department
- Responsible for the checking, distribution and if necessary replacement of printed matter, floral and other decoration in restaurant and bar
- Active cost controlling and maintaining budgets in the restaurant and bar department
- Monthly stock taking as per company’s instructions
- Continuous training of all service staff
- Responsible for the implementation of the correct appearance/uniformity, as well as the standard of personal hygiene of all service staff
- Various preparatory duties prior to and at the end of the season
- Active participation in managing the hotel department
- Active presence at official occasions and events on board as per manual.
- Active communication with passengers in the restaurant / lounges to obtain feedback, as well as to generate revenue by recommendation
- Responsible for the cashing-up of all restaurant waiters
- Organisation, supervision and active support of all F & B activities (welcome and farewell receptions, afternoon tea etc.), as well as special functions

The candidate has to prove education in Hotel Management School, Culinary School plus supplementary experiences in five star Hospitality Operation and references. Fluent in English, any other languages can be an advantage.

The employee is entitled to 6 days off per month. Per month or part thereof the days are calculated pro rata. Individual days off may be give onboard the ship according to the booking situation. The 72 days for the full year (12 month) include all days off/vacations days and public holidays according to Swiss law (52 Sundays and 9 public holidays = 61 per year)

Pension Plan / Insurances:
The employer insures the employee according to Swiss law for:
- Old age insurance (AHV)
- Unemployment insurance (ALV)
- Industrial and non-industrial accident insurance (SUVA)
- Sickness insurance (basic insurance - ÖKK)
- Daily benefit in case of sickness
- Pension plan (BVG – if applicable)

Please consider also the following additional information:
Uniform regulation on board
Black Shoes for all Head of Departments, Front Desk and Service Crew