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?Organization of arrivals and transfer to the Hotel and Vessel ?Ensuring smooth operation of transfers (transfer / luggage / times) ?Assistance to guests with lost luggage ?Coordination of airport representative and assisting with passenger travels ?Organizing guest information documents (city maps/ brochures / hand outs, welcome letter, questionnaires) ?Tour Director desk hours in accordance with the tour layout ?Responsible for providing relevant information about the tour, welcome briefing and local, cultural and historic commentary on the coach ?Offer advice on food/restaurants, shopping, and activities during free time ?Receipt and handling of guest complaints & private guest excursions ?Liaising with Lead Travel Concierge to inform about special guest needs and communicate estimated arrival time and check actual docking location Excursion ?Coordination of all excursions including audio equipment ?Liaising with local suppliers (reconfirmation of reservations, motor coaches, guides…) ?Instructing and briefing local guides prior to excursions ?Accompanying of all excursions and walks (with or without local guides) ?Controlling and monitoring of implementation and quality of the excursions

崗位： Security Staff Security Staff Celebrity 招聘要求： 1、身體健康，無傳染性疾病，可以適應船上生活； 2、良好的英語溝通能力，性格外向，善于與人交流； 3、形象氣質佳，良好的服務意識； 4、具有良好的團隊合作意識； 5、有海事證書者或有郵輪工作經(jīng)驗者優(yōu)先；

工作職責 ? 能夠使用基本的專業(yè)肉類加工技能，處理、解凍、準備和分切肉類，要符合所有公共衛(wèi)生政策 和維京星級服務標準的質量和清潔要求。 ? 檢查職責范圍內的設備是否妥善存放；行使職責和所有權；能夠進行基本的計算。 ? 協(xié)助肉類加工間主管儲存貨物和進行生肉產(chǎn)品的庫存盤點工作。 ? 根據(jù)所有的公共衛(wèi)生政策和公司規(guī)定，遵循解凍的時間表和程序。 ? 確保經(jīng)濟的工作習慣、控制食品生產(chǎn)，盡量減少和避免浪費。 ? 確保食物準備和儲存符合所有的公共衛(wèi)生政策和公司的規(guī)定，執(zhí)行并保持“順手清潔”的工作 習慣。 ? 根據(jù)所有的公共衛(wèi)生政策，實施安全的工作政策和程序，盡量減少設備的損失和損壞，并保持 相關區(qū)域的清潔標準；確保所有設備在每次使用后都經(jīng)過消毒并相應地退還。 ? 分類清理垃圾并放到指定的垃圾桶里；根據(jù)需要經(jīng)常清理垃圾，確保符合垃圾分類程序和所有 的公共衛(wèi)生標準。 ? 確保在服務前15 分鐘完成所有職責區(qū)域內的餐前準備工作。 ? 每天參加每日例會，了解團隊的運營需求，并確保始終如一地遵守維京的星級服務標準。 ? 根據(jù)維京的星級服務標準和所有的公共衛(wèi)生政策，為客人提供高水平的舒適度和服務，并在 指定區(qū)域始終保持無可挑剔的清潔和衛(wèi)生標準；根據(jù)客流量、登船下船、海上漂流日活動和其 他活動，主動提供服務。 ? 確保在相關活動期間，例如在裝載、處理和儲存化學品期間，始終穿戴個人防護裝備（PPE）。 始終使用正確的搬運重物技巧，以防止受傷。 ? 始終遵循維京的形象和制服標準，堅持完美的儀容標準。 ? 確保公司財產(chǎn)得到適當?shù)谋Ｗo，特別是在惡劣天氣條件下，以防止不必要的損失和損壞。

?Assistance with preparation and cooking daily meals (including breakfast, lunch, Tea Time, dinner, etc.) for crew and guests in accordance with Executive Chef Manual and menu cycle ?Handling all groceries, products and galley equipment with care ?Inventory according to instructions ?Separation and disposal of waste / garbage ?Conduction of stock takes; inventory according to company procedures ?Preparation of opening and closing ships at start and end of season ?Assistance in other departments upon instruction from supervisors (if required) ?Performance according to company standards and HACCP rules ?Participation in loadings ?Luggage duty on embarkation and disembarkation day ?Correct storage of stock; establishing of par levels ?Active participation in onboard training programs

?Professional preparation and distribution of daily meals including breakfast, lunch, tea time, dinner, etc. for crew and guests in accordance with Executive Chef manual and menu cycle ?Ordering of stock in cooperation with Executive Chef ?Correct handling of all products and equipment ?Ensuring of perfect cleanliness in working area in accordance with HACCP rules ?Conducting stock takes; inventory according to company procedures ?Preparation to open and close ships at start and end of season ?Assistance in other departments upon instruction from supervisors (if required) ?Performance according to company standards and HACCP rules ?Participation in loading processes ?Correct storage of stock; establishing of par levels ?Active participation in onboard training programs ?Luggage duty on embarkation and disembarkation day

?Organisationof arrivals and transfer to the Hotel and Vessel ?Ensuring smooth operation of transfers (transfer / luggage / times) ?Assistance to guests with lost luggage ?Coordination of airport representative and assisting with passenger travels ?Organizing guest information documents (city maps/ brochures / hand outs, welcome letter, questionnaires) ?Tour Director desk hours in accordance with the tour layout ?Responsible for providing relevant information about the tour, welcome briefing and local, cultural and historic commentary on the coach ?Offer advice on food/restaurants, shopping, and activities during free time ?Receipt and handling of guest complaints & private guest excursions ?Liaising with Lead Travel Concierge to inform about special guest needs and communicate estimated arrival time and check actual docking location Excursion ?Coordination of all excursions including audio equipment ?Liaising with local suppliers (reconfirmation of reservations, motor coaches, guides…) ?Instructing and briefing local guides prior to excursions ?Accompanying of all excursions and walks (with or without local guides) ?Controlling and monitoring of implementation and quality of the excursions

Onboard Duties ?Organisationof embarkation and disembarkation ?Ensuring smooth operation of transfers (transfer / luggage / times) ?Coordination of airport representative and assisting with passenger travels ?Handling / filing of cruise, land (if applicable) reports & daily program ?Managing and filing vendor vouchers & onboard bookings ?Organizing guest information documents (city maps/ brochures / hand outs, welcome letter, questionnaires) ?Organisingand presenting guest entertainment (games / lectures / presentations) according to the cruise layout & active guest relation ?Responsible for all public announcements (including bridge commentary) ?Facilitating and assisting guests with onboard cruise bookings ?Travel Concierge desk hours in accordance with the tour layout ?Receipt and handling of guest complaints & private guest excursions. Offer advice on food/restaurants, shopping, and activities during free time Shore Excursion ?Coordination of all excursions including audio equipment ?Liaising with local suppliers (reconfirmation of reservations, busses, guides…) ?Instructing and briefing local guides prior to shore-excursion ?Accompanying of all excursions and walks (with or without local guides) ?Controlling and monitoring of implementation and quality of the excursions

?Responsible for the entire galley operation onboard ?Ensuring professional production and distribution of all meals for guest and crew in accordance with company standards, menu cycle and recipes ?Organisationand execution of F&B related ship functions and special events (e.g. Welcome / Farewell) ?Ensuring food safety, highest level of cleanliness in the galley and production areas at all times in accordance with Viking River Cruise standards & HACCP ?Ordering of all food supplies according to production planning and in cooperation with the Hotel Manager ?Conduction of menu briefings with waiter staff prior to service and instruction of waiters to explain dishes ?Preparation of opening and closing ships at start and end of season ?Supervision, motivation and training of the multi-national galley crew ?Participation in loadings and conduction of quality control ?Responsible for cost control and adherence to set budgets ?Conduction of stock takes; inventory according to company procedure ?Active participation in ship functions, socializing with guests during meal times

?Supervision and support of a professional welcoming and sales orientated service in bar, lounge and on the sundeck ?Operation of bar procedures according to company standards (e.g. menus, decoration, appearance) ?Organisation, management, motivation and training of bar team (2 to 4 crew) ?Organisationand execution of F&B related ship functions and special events ?Serving drinks in accordance with company standards ?Creation of daily cocktails in accordance with company standards ?Preparation and set up of Café Lunch in the lounge in coorporationwith Executive Chef and Food & Beverage Manager ?Ensuring highest level of cleanliness within bar, pantry, lounge, sundeck in accordance with HACCP standards ?Cost control for bar in accordance with the budget ?Establishing of weekly stock order in cooperation with Food & Beverage Manager ?Responsible for the daily tallying of the bar revenue ?Conduction of stock takes; inventory according to company procedures ?Preparation of opening and closing ships at start and end of season ?Correct storage of stock; establishing of par levels ?Luggage duty on embarkation and disembarkation day ?Participation in loadings

?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

?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,) ?Organisationand 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 ?Organisation, 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

?Responsible for the entire hotel operation onboard ?Ensuring that all hotel departments are managed according to their standards ?Management and motivation of the crew, with emphasis on Department Heads ?Operation of service procedures according to company standards ?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 ?Supervision and organization of opening and closing ships at start /end of season ?Active liaison with guests and successful handling of complaints ?Active participation in all onboard events and special functions ?Presence in the galley and restaurant during meal times ?Ensuring active and smooth flow of communication with the nautical department, onboard management, crew and the Head Office Basel ?Ensuring departmental training according to requirement profile ?Responsible for cost control and adherence to all set budgets ?Daily analysis of debtors in accordance with Receptionist / Night Auditor ?Conduction of stock takes; inventory according to company procedures ?Active participation in loadings

崗位職責 1. 熟知當天訂餐情況，注意記錄賓客的特別活動(如生日慶祝會)，應及時向主管匯報。 2. 替賓客存取保管衣物，并詢問有無貴重物品，貴重物品提醒賓客自行保管。 3. 迎接賓客，引導賓客到預訂臺位或賓客滿意的臺位。 4. 客滿時，負責安排好后到的賓客，使賓客樂于等位。 5. 隨時注意聽取賓客的意見，及時向上級反映。 6. 隨時注意在接待工作中的各種問題，及時向上級反映和協(xié)助處理。 7. 掌握和運用禮貌語言，負責接聽電話，賓客電話訂餐應問清楚基本信息。 8. 向客人介紹餐廳各式菜點、各種飲品和特式菜點，吸引賓客來餐廳就餐。 崗位要求 1.有熟練的服務技能技巧和一定的應變能力，能妥善處理服務中出現(xiàn)的一般性問題。 2.掌握餐廳服務規(guī)程，了解餐廳各種菜肴的基本特點和簡單的烹制方法。 3.工作主動、熱情、認真，責任心較強。 4.身體健康，儀表端莊。

崗位職責 1.主要負責中西餐廳收銀。 2.為賓客提供簡便、快捷的收款結算服務。 3.把所有的帳單和憑證分類及用計算器打印帶紙帶訂在帳單上，總數(shù)和電腦上的金額相同。 4.根據(jù)酒店規(guī)定，上交所有現(xiàn)金收入及把其它帳單、信用卡及掛帳等帳頁交財務辦公室。 崗位要求： 1.會操作電腦，可接受應屆畢業(yè)生及長期實習生。 2.為人誠實，責任心強。 3.有良好的職業(yè)操守。

崗位職責： 1、掌握前臺各項規(guī)章制度及操作流程，積極向賓客提供優(yōu)質服務。 2、快速準確地為賓客提供預定、咨詢、接待、登記、結算等工作。 3、熟練操作中軟系統(tǒng)及前臺各類設備，確保各項信息均能完整準確輸入管理系統(tǒng)。 4、與賓客保持良好關系，熟悉賓客喜好并能合理安排房間及配套產(chǎn)品。 5、關注財務風險，快速準確核對賓客賬務并處理結算審核工作。 任職要求： 1、30歲以下，形象氣質良好。 2、大專以上學歷，有星級酒店前臺工作經(jīng)驗優(yōu)先考慮。 3、性格開朗，有較強的溝通能力、服務意識以及一定的銷售能力。 4、熟練操作計算機等設備，熟悉銀行卡業(yè)務及酒店行業(yè)基礎知識。 5、有較強責任感、優(yōu)秀的團隊協(xié)作精神與良好的學習能力。 6、接受倒班制工作。

崗位職責 1. 根據(jù)市場營銷經(jīng)理的指示和部門營業(yè)目標、銷售重點，制定具體的銷售計劃，并認真加以實施。 2. 協(xié)助部門經(jīng)理進行銷售預測，制訂商務會議、散客、長包房客人的銷售策略及銷售工作計劃，并加以落實。 3. 負責對潛在客戶進行促銷訪問，與老客戶保持良好關系，設法開發(fā)新客戶。 4. 經(jīng)授權代表酒店與客戶簽訂商務會議散客銷售協(xié)議或長包房協(xié)議，并與其他部門溝通，保證協(xié)議的順利實施。 5. 負責處理商務市場客戶的電話、傳真或信函。 6. 負責酒店內使用的各種優(yōu)惠卡的發(fā)放和管理工作。 7. 處理長包房、商務散客銷售中的日常事務工作。 崗位要求 1. 大專及以上學歷。 2. 熟練掌握國家旅游政策法規(guī)，掌握一定的財務及營銷專業(yè)知識。 3. 有一定的文字能力，語言表達能力強。 4. 思維清晰，有較強的溝通能力、理解能力及敬業(yè)精神、團隊意識。 5.熟練使用辦公自動化軟件及網(wǎng)絡。 6.帶客戶資源者，薪資可談。

工作內容： 1.負責短視頻內容的策劃與制作，制定拍攝方案和腳本，確保內容質量與創(chuàng)意性 2.協(xié)調團隊成員，高效完成視頻項目，保證項目進度 3.跟進后期制作、會剪輯 4.對特效、音樂等方面提出指導意見，保證短視頻的質量和效果，能獨立完成的優(yōu)先 5.分析用戶反饋，不斷優(yōu)化視頻內容，提升用戶體驗 任職要求: 1.至少1年以上的短視頻編導工作經(jīng)驗，有成功的短視頻作品案例的優(yōu)先 2.做過年輕女性腳本的優(yōu)先 3.做過抖音、快手等互聯(lián)網(wǎng)短視頻的編導 4.具備扎實的影視創(chuàng)作理論基礎，熟悉短視頻的拍攝和制作流程 5.對熱點話題的敏感，有較強的網(wǎng)感和用戶思維 6.網(wǎng)感好

崗位職責： 1.疏導過往車輛，保障大堂門前過往車輛行人的安全，使門前暢通無阻。 2.服務周到熱情，見賓客主動問好，對乘車賓客要協(xié)助迎賓員照料賓客下車。 3.保證酒店和賓客的生命財產(chǎn)安全。 4.保持好與大門崗及停車場崗位的聯(lián)系使車輛有序出入停放。 5.加強巡邏，發(fā)現(xiàn)可疑情況，視情況處理或及時向上級報告。 6.一旦酒店發(fā)生火災應立即報警，按火災處理程序向有關人員進行報告。

崗位職責 1、負責洗刷間的環(huán)境衛(wèi)生。 2、負責洗刷間各類設備、用具、用品的使用，保管工作。 3、清洗時各類餐具要注意輕拿輕放，保證不被意外破損。 4、上崗期間隨時保持洗刷間的衛(wèi)生整潔，不得干私活。 5、完成領導交派的各項工作。

崗位職責 1、幫助行政樓層賓客做好入住及退房工作。 2、檢查并確保為重要賓客所預分的房間已經(jīng)就緒，所有的小禮物在賓客抵達前已經(jīng)放入賓客房間、 3、在賓客入住時為賓客提供歡迎茶服務，引領客人到房間并向賓客介紹酒店的設施。 4、推銷酒店的餐廳并為他們提供預訂服務 5、迎接并陪同抵達的重要賓客，在賓客離店時應向客人道別 6、與前臺員工密切合作以確保賓客入住順暢，為行政樓層賓客提供早餐、下午茶和歡樂時光用餐服務 7、及時向行政樓層經(jīng)理報告賓客的投訴 【崗位要求】 1、大專以上學歷，有同崗位或有一定餐飲服務工作經(jīng)驗優(yōu)先 2、具備與賓客溝通交流技巧和很好的客服意識，會使用opera系統(tǒng) 3、知曉相關酒店財務制度，具有很好的團隊協(xié)作性和服從性

目前招聘崗位：西餐廳領班/送餐領班（男生） 國際聯(lián)號同崗位經(jīng)驗一年以上

賓客服務經(jīng)理/夜班經(jīng)理 崗位職責： 1.協(xié)助酒店高級管理層負責及整個飯店的運作收集對客服務過程中所產(chǎn)生的問題信息。 2.大堂副理在前廳部經(jīng)理的直接領導下，在當班期間負責整個酒店的正常運作。 3.要負責處理賓客的問題和投訴。 4.要負責重要賓客的迎領工作。 5.進行整個酒店的安全和日常的設備檢查工作。 6.解決當班期間發(fā)生的安全問題。 7.向其它班次協(xié)調交班記錄上需要溝通的事項。 崗位要求： 1.本科以上學歷，國際聯(lián)號酒店同崗位工作經(jīng)驗2年以上。 2.能用流利的英語從事前廳服務形象氣質佳，精通電腦操作，具備較強的英文聽說讀寫能力。 3.儀表端莊，熱愛酒店工作，鉆研業(yè)務，反應敏捷，善于交際具有較好的管理和協(xié)調能力，能夠很好的發(fā)揮其管理、領導和監(jiān)督的作用。 4.注重細節(jié)，工作有責任心，敢于承擔責任，執(zhí)行力較強。 5.有上進心和良好的學習能力和抗壓能力。

暫不考慮沒有同崗位經(jīng)驗的候選人 崗位職責 1、隨時為客人提供準確、快捷、禮貌的服務，必須在電話鈴聲三聲之內接起電話。 2、掌握客房狀況和預訂狀況，以及向訂房單位或個人索取必要的預定資料,確保電腦中的預定信息齊全。 3、處理傳真和電話預定，準確在電腦系統(tǒng)中輸入房間預定，并在當天及時回復和確認。 崗位要求 1、具有1年以上從事酒店工作經(jīng)歷。 2、熟悉電腦操作。 3、具有良好的中英文表達能力。

在招 中廚房打荷 工作職責 1. 認真完成主管交辦的工作。 2. 確保食品新鮮美味，可口誘人并且配料合理。 3. 依照客人要求調配、擺放食品，大小適中，新鮮可口。 4. 正確合理使用設備，及時維修保養(yǎng)，遇有損壞立即報告。 5. 按要求檢查溫度并做好相關記錄。 6. 嚴格按照生產(chǎn)操作流程制作食品。 7. 每次交班前需檢查冰箱食物，如有需要，及時更換盛器。 8. 知道如何預防工作事故，確保安全工作生產(chǎn)，以實現(xiàn)零事故之目標。 9. 嚴格遵守酒店各項規(guī)章制度。 10. 執(zhí)行上級交待的其他任務。