Reports to: Hotel Director & Captain (onboard) & CS Hotel Operations Manager (Shoreside)

 

·        ​​Interim Leadership: Assume the duties and responsibilities of the Hotel Director and Head of F&B during their absence, providing leadership and guidance to department heads and staff. 

·        ​Operational Oversight: Ensure the smooth functioning of all hotel operational departments onboard, including Finance, Guest Services, Housekeeping, and F&B, while also supervising the daily operations of each department; 

·        ​Financial Responsibilities: Monitor revenues and control the operational costsof the onboard Hotel departments, without lowering operational standards set by the Corporate Office. 

o   ​Forecast budget requirements related to all aspects of operational costs within the Hotel Department for the upcoming financial year; 

·        ​Food & Beverage Distinction: Lead the F&B team to ensure all dining and beverage venues maintain product and service standards, whilst monitoring and enforcing HACCP rules across the different areas of the vessel. Perform spot checks in the different venues to uphold food safety & hygiene, quality, and exceptional dining experiences; 

·        ​Guest Service Excellence: Lead the hotel team in delivering exceptional guest services, ensuring guests’ needs are met and their expectations exceeded. Foster a culture of genuine hospitality and guest-centricity throughout the ship, and ensure that any Guest complaints and comments are dealt with in an efficient and timelymanner; 

·        ​Communication and Collaboration: Foster effective communication and collaboration between Hotel, Deck and Engine departments, as well as within the Hotel department to ensure seamless guest experiences and resolve operational issues, while promoting company’s vision and expectations. 

·        ​Staff Management: Coordinate staffing schedules, assignments, and training activities to maintainoptimal service levels and employee morale, and ensure smooth teamwork, communication, and overall guest satisfaction; 

·        ​Inventory Control: Analyze stock management using the supply and inventory management system, and put in place required controls for minimizing waste, maintain sufficient supplies, and promote effective and efficiency of utilization of inventory; 

·        ​End of Voyage Reporting: Submit reports to the Corporate Office at the end of each voyage; 

·        ​Safety and Security: Ensure compliance with ship safety protocols and emergency procedures within HotelDepartment. Oversee emergency procedures, crisis management, and maintain a safe environment for passengers and crew. Monitor security measures and promptly report any incidents or concerns;​ 

 

·        ​​A minimum of 5 years of experience in a similar management role, preferably in a luxury ship and/ or luxury hotel setting; 

·        ​Proficiency in English is mandatory, with excellent verbal and written communication skills for interaction with local authorities and guests. Knowledge of Arabic and/or any additional languages is a plus; 

·        ​Experience in other cruise companies, in cruise vessels of similar size (15000 GT/3400 pax) is a plus; 

·        ​Fully competent and experienced in the restaurant and/or food service industry, with the ability to manage a team of senior division heads in F&B operations; 

·        ​Sound financial acumen and experience in budget planning cost optimization and revenue growth in a F&B and/or hotel operations; 

·        ​Proven leadership and supervisory skills, with the ability to motivate and develop a team and communicate with all levels of people; 

·        ​Strong organizational and multitasking abilities with exceptional attention to detail; 

·        ​Strong communication and interpersonal skills, with the ability to build and maintain relationships with guests and crew members; 

·        ​Ability to communicate and implement corrective action steps in an effective, yet diplomatic fashion; 

·        ​Knowledge of cruise ship operations and safety protocols; 

·        ​Strong financial acumen and experience in budget management.​ 

4 Months on / 2 Months off

Starting ASAP