![]() Note: In the hospitality industry, “valet” refers to any employee who performs personal services for guests (and refers to more than just parking cars, which is what we normally associate it with). Providing valet services and overall guest care.Responsible for directing, motivating, and training the lower-ranked stews (2nd, 3rd, and so on)-if any are onboard-which includes the assignment and scheduling of rotational duties and implementing Human Resources (HR) procedures and guidelines.Responsible for the everyday smooth operation of the boat’s interior department, which means being adept in the arts of housekeeping services, laundry procedures and wardrobe management, food and beverage service and cleanup, and entertaining (while maintaining proper etiquette and a high-energy, can-do attitude at all times).Excellent service, host/ess, and managerial skills are a necessity, as is having a good degree of creative flair. As the person ultimately responsible for the interior of the vessel and for providing superior hospitality service to meet the owner’s and guests’ expectations, the chief stew will also train and manage any lower-ranking stews under his or her supervision. Job Function-The chief stewardess will carry out his or her duties and responsibilities under the direction and authority of the captain. Meanwhile, here are your yacht stewardess job descriptions, with a detailed salary chart found at the end of this post: CHIEF STEWAR/DESS (Annual Salary Range: $39,000–$96,000+) (The “how to get started” information in Part II of the book really does pertain to most any entry-level position.) Official Yacht Steward/ess Job Descriptions So if you’re interested in a yachting career in another department outside of a superyacht’s interior, consider picking up a copy of my book to learn more. ![]() Training records to be kept.Photo by Suki Finnerty of YachtingToday.TV Corrective action and on the job training to be taken to ensure standards are upheld. Ensure, that the set standards are kept and crewmembers work according to their respective job descriptions. The Galley Steward is expected to know the job description of each crew member whom reports to him. It is expected, that the Galley Steward is fully aware of the company standards as outlined in the Hotel Management Manuals. Ensure that correct disciplinary procedures are adhered to especially with regard to correct handling of written warnings and record of same. Dealing with day to day problems, including personal problems.ĭeal with proposals and suggestions from Management and Staff. Provide a two-way line of communication for Staff. Lead subordinates successfully into productive working methods by setting an example and utilising all available management tools (Hotel Management Manuals and checklists). take charge of Life Raft Station/Assist in evacuation of pax & crew or otherwise as per vessels master list End of cruise general cleaning to be done Spot-checks to be made on a regular daily basis. ![]() Ensure all workers are fully trained and thatĬomplete records of waste discharge are kept as per ISM manual.Įnsure that all Utilities in your Department stores, restaurant and bars, work according to the standards set in the Hotel Management Manuals & ISM Manual. Ensure that all waste produced and handled by the catering department complies with Follow up on action required, outstanding repair list to be checked on a regular basis. Regular inspections on the conditions of equipment must be carried out and an up to date AVO list to be maintained. Handling procedures of already trained crew members to be re-checked. Supervise instruction program on handling of equipment for new or re-rated crew members. All machines and equipment must be kept in good repair and in clean condition. Always act in the best interests of the company with regard to minimising costs. Ensure that cleaning supplies and consumables are used economically and wastage is minimised Check on administration and working procedures and ensure all are carried out as stated in the Hotel Management Manuals & ISM Manual. Participate out all inspections as outlined in the Hotel Management Manuals and as requested by the Sanitation Officer. Responsibilities: Galleys, crew mess, officer’s/staff mess, waste disposal Next in Command: Executive Chef, Sanitation Officer Reports to: Executive Chef, Sanitation Officer,ĭirect Subordinates: Galley Steward, (Dishwashers, Potwashers, Day & Night Cleaners, Garbageman) Main function: Responsible for Cleanliness in the Main Galley, and other Food preparation Areas onboard
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |