Hotel Director

Main function: First representative of the hotel company on board. Responsible for the entire Hotel operation including personnel matters and financial performance

PROFILE

• Must have sound knowledge of all hotel departments
• Must have refined skills in public relations, which demands an excellent command of the English language
• At least six years in F&B Department on a cruise vessel in addition to Management School with at least five years in a Management position
• Minimum 8 years ship’s experience. Kitchen/Stores/Financial background necessary.
• Must have Typing skills
• Must have Computer skills: Windows 2000/XP, Word, Excel, MS Outlook. Additional: Fidelio Cruise (or similar Ship Management System), Crew Administration and Payroll System, Stock Control System
• Must have USPH experience
• Must be knowledgeable in HACCP
• Must be knowledgeable in the ISM regulations
• Ability to manage section heads and crew must be apparent
• Must be able to check cost control reports and be fully aware of the internal organisation of the Hotel department on board a cruise ship

AREAS OF RESPONSIBILITY

• All restaurants and bars, cabins and front house areas, all entertainment, and concessionaires facilities
• Galleys, crew- and officers cabins and mess, hotel store rooms, laundry and waste disposal

POSITIONS DEMANDING CLOSE LIAISON

• Captain All safety matters and passengers welfare
• F & B Manager All food and beverage services for passenger & crewmembers
• Front Desk Manager Administrative and clearance matters for passengers service and crew
• Cruise Director Passenger activities, shore excursions
• Chief Engineer Equipment maintenance
• Staff Captain Safety, disciplinary action
• Concessionaire managers Standards being maintained
• Charter Representative All passenger matters & booking / reservation information
• At all times a professional and diplomatic relationship is to be maintained with all other officers whilst protecting the interests of the operations contract

SPECIFIC DUTIES AND ACTIVITIES

• Carry out all inspections as outlined in the Hotel Management Manual. Check both crew and officer mess rooms before, during and after service, ensure mess rooms are clean, food is well presented and replenished.
• Check on administration and working procedures and ensure all are carried out as stated in the Hotel Management Manual
• Ensure that all responsible department heads adhere to controlling procedures as outlined in the Hotel Management Manual.
• Conduct sporadic inspections, using the check lists in the Hotel Management Manual set by the company.
• Follow 100% the purchasing procedures including rules for wayport purchasing.
• Always act in the best interests of the company with regard to minimising costs.
• All machines and equipment must be kept in good repair. Supervise instruction program on handling of equipment for new or re-rated crew members. Handling procedures of already trained crew members to be re-checked. Regular inspections on the conditions of equipment must be carried out and an up to date AVO list to be maintained. Follow up on action required, outstanding repair list to be checked on a regular basis.
• Ensure that all waste produced and handled by the catering department complies with rules set by Marpol and the ship.
• The Hotel Director is overall responsible for all hygienic standards according to USPH and HACCP guidelines and all standards to be achieved and maintained in the areas of the kitchen, the reception, the storerooms, the bars, the restaurants, the cabins, all corridors and outside areas as well as all facilities operated by concessionaires. He has to ensure that all staff in the Hotel Department, especially the galley, work according to the standards set in the Hotel Management Manuals (Vessel Sanitation Regulations). Spot checks to be made frequently.
• Take charge of life raft station/assist in evacuation of pax and crew take part in officers/Captains table as requested. Actively encourage all department members to take part in entertainment whenever their duty allows. To be done in conjunction with cruise director.
• Other duties as requested by head office.
• Onboard sales have to be co-ordinated together with the department heads responsible whereby the Hotel Director is responsible to ensure that highest possible Revenue Results are achieved.
• The Hotel Director is held responsible for all work on board and from and to the vessel. Verifications of employment have to be checked and signed by him. The Hotel Director supports his officers and his fellow crewmembers in all their tasks and duties. He also has to support and assist in all administrational matters.
• Besides the training of all personnel “on the job” there is to be planned, organised and executed a regular and permanent training program for all employees. Regular check ups of all departments are obligatory and all complaints have to be corrected immediately. This is done in conjunction with the Department Heads.
• Daily meetings with the Captain as well as with all department heads help not only to improve the relations but are also needed to plan the upcoming events as well as to discuss all matters which need improvement
• On a weekly basis a meeting has to be held with the Captain and the Chief Engineer together with the department heads. In these meetings all ideas, events (of the week or cruise) and all eventual solutions done by whom until when have to be recorded. A copy of this record has to be forwarded to the D.O.O. ashore

RESPONSIBILITIES INCLUDE (BUT ARE NOTLIMITED TO)

• Plans, coordinates and controls the operation of the Hotel organization. Directs the function of all Hotel personnel through the management of department heads.
• Ensures the highest level of guest satisfaction by providing quality guest services and amenities within corporate standard.
• Establishes and maintains effective internal communications including regular department head meetings to ensure optimum teamwork and productivity.
• Implements the business and operating budget plans to ensure an on-going basis optimum total guest satisfaction, sales potential and profitability.
• Ensures the security and safety of guests and shipboard employees through established emergency procedures.
• Establishes and maintains a prominent level of visibility and involvement throughout the vessel and in business, social and governmental communities as appropriate.
• Continually encourages teamwork and cooperation between all Hotel shipboard employees and Marine shipboard employees.
• Monitors cash management programs and purchasing practices including inventories and receivables.
• Conducts regular inspections to ensure facilities are kept in optimal condition by full implementation of preventive maintenance programs and judicious planning and management.
• Maintains a high-level of communication with shoreside managers involving various auditing and reporting requirements.

MINIMUM REQUIREMENTS

• Bachelor's degree in Hospitality Management, Business Administration or related field from an accredited college or university, or the international equivalent preferred
• Ten or more years progressive management experience in a 4 or 5 star hotel with at least five years operational experience in food and beverage, front office and/or housekeeping
• Knowledge of the principles and processes involved in business and organizational planning, coordination and execution
• Knowledge of the principles and processes for providing customer and personal services.
• Ability to manage the international staff in a positive and productive manner by motivating, developing and managing employees as they work.
• Ability to read, write and speak English clearly and distinctly. Ability to communicate in additional languages is preferred.
• Must be able to accommodate a 4 months on / 2 months off contract schedule.
• All shipboard employees must meet all physical requirements, including the ability to perform the essential functions of the job with or without reasonable accommodation, including the participation in life-saving procedures and drills.

WORK EXPERIENCE REQUIREMENTS

All applicants must have previous experience in working in a 4/5* Hotel and be able to speak fluent English.