Hotel Manager

Summary:

The Hotel Manager is responsible for the efficient overall management and operation of the Hotel Department and other Guest related programs on board the Windstar yachts. The Hotel Manager leads and manages according to the 6 key principles that drive the Guest experience culture. The Hotel Manager is also responsible for onboard revenue and cost control within the department.

Essential Duties & Responsibilities:

• Lead and manage according to the 6 key principles: show well, the right delights, service wow, sails are up, destination engagement and magical moments.
• Execution and monitoring of the daily planning guide.
• Delivering the highest possible quality of Guest Experience by training personnel onboard by using the tools provided by the Director Guest Experience Development.
• Create and maintain an atmosphere in which each team member ‘breathes’ Windstar by maintaining a Guest Experience culture throughout his department.
• Manage the execution of “magical moments”.
• Monitor and audit execution of Guest Experience Directives throughout his department.
• Lead and Manage on board entertainment programs and activities, to ensure that program quality and content meet and exceed guest satisfaction.
• Effectively manages Housekeeping and Food & Beverage operations.
• Seek opportunities to improve the on board product and its operation.
• Drive on board revenue to achieve and exceed the projected sales and on board margins.
• Maintain costs according to set targets.
• Follow procedures in place to hold personnel accountable.
• Make sure that House rules are followed all the time in his Department.
• Oversee the ship concessionaires to make sure they are in compliance with requirements.
• Maintain awareness among his crew of basic safety rules and a safe working environment.
• Maintain full adherence among his crew of USPH regulations and standards.
• Manage all crew matters on the yacht: including crew lodging, feeding, crew cabin cleanliness and maintenance, crew welfare and recreations, uniforms and crew laundry.

Requirements:

• BA degree or equivalent and/or a proven record of Middle Management position, preferably in Food & Beverage Operations or Administration, preferably on Cruise ships.
• Strategic planner with sound technical skills, analytical ability, sound judgment and operational focus.
• Must have excellent communication skills and the ability to relate to employees at all levels of the organization.
• Must have ability to interface and maintain effective relationships with all departments and employees in a highly diverse environment and
• able to execute operational imperatives in a swift and demanding environment.
• Must have strong people skills and be able to effectively interact with guests.
• STCW Training: 4 Part Basic Training, CPSC and Crisis Management & Human Behaviour.

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Travel to the ships and extended stay up to 4 months on board is required. Occasionally required to lift and/or move up to 40 pounds.  Specific vision abilities required by this job includes close vision. Some stress may occur, especially during traveling periods as well as during periods of daily activities.