PERSONNEL: DUTIES, FUNCTIONS AND RESPONSIBILITIES
The Hotel Director is responsible for all hotel departments onboard and supervises all "hotel" department heads to ensure company standards and procedures are being upheld, in an effort to maximize guest service and satisfaction. The Hotel Director oversees crew morale onboard and allocates crew cabins. They are directly involved in the maximization of onboard revenues and will monitor and control expenses and requisitions of all hotel departments. The Hotel Director ensures all group functions and our VIP guests are looked after.
The Chief Purser is responsible for the overall operation of the Guest Services on board and manages the Purser department, which includes the Manager of Staff Administration. This includes the operation of the front desk to ensure company service, administration, and guest relations standards are met. They will also encourage and support office accord that facilitates developing the potential of the Purser Team. Manager of Staff Administration - Responsible for assisting crew with their administrative needs and other related issues.
Groups Co-coordinator - Liaises with group leaders to ensure their functions run as planned. Completes the lounge chart and group memos.
FOOD & BEVERAGE MANAGER
The Food and Beverage Manager is ultimately responsible for all areas of the food and beverage operation which includes all galleys, restaurants and bars. They are responsible for costs, quality of product and service for their department. Responsible for the sanitation of all food and beverage areas they ensure that the ship meets all USPH requirements.
Maitre D’ - Manager of the Restaurant team/Dining Room Department, ensuring proper guest service is provided. Responsible for guest’s dining assignment.
Restaurant Hostess - Meets and greets guests at the entrance of the dining room/restaurant and is responsible for Bon Voyage and Weddings.
Chef – Responsible for the staffing and food production in the galleys and room service. Coordinates with the Food & Beverage Manager in the preparation of weekly supply orders. Responsible for the overall quality of food preparation onboard.
Bar Manager - Responsible for overseeing the entire bar operation, including cocktail parties and controlling cost and revenue.
Assistant Food & Beverage Manager -There is usually more than one assistant, beginning with a Senior Assistant F&B Manager, they work alongside the Food & Beverage Manager.
The Cruise Director manages all entertainment personnel, including hosts, dancers and musicians and onboard activities and entertainment. The Cruise Director prepares the Carnival Capers for printing, schedules shows and activities, provides information talks on ports of call/shore excursions, embarkation/debarkation procedures. The Cruise Director has all dealings with advertising revenue and promotes all ship's activities. The Assistant Cruise Director, Dance Captain and Musical Director all report directly to the Cruise Director. The Assistant Cruise Director and Social Hosts assist the Cruise Director with activities and host most of the activities onboard, encouraging guest participation.
The, Back Stage Manager, Light and Sound Technicians set up the various activities onboard, while the Cruise Staff Assistant helps clean up backstage.
Responsible for the Housekeeping and Laundry operation, and the staff associated with each, including ensuring high standards of cleanliness, compliance to rules & regulations, USPH, effective management & cost control. Assistant Housekeeping Managers - Responsible for assignment and supervision of tasks as assigned by the Housekeeping Manager. They ensure standards are met and maintained. They are responsible for a team of Stateroom Stewards, Hotel Stewards and Staff Stewards, ensuring...
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